Perfect Roast Prime Rib with Garlic and Rosemary Recipe
This prime rib recipe features a bone-in Angus roast seasoned with garlic, rosemary, sea salt, and pepper, then oven roasted to perfection. Starting with a high-temperature sear and then slow roasting ensures a tender, juicy center with a beautifully browned crust. Ideal for special occasions, this classic roast offers succulent slices with an optional horseradish accompaniment.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes (estimate based on 4.5 lbs at approx 20 minutes per pound total cook time plus initial sear)
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Prime Rib Roast
- 4-5 pounds bone-in Angus prime rib roast
Seasoning
- 3 Tablespoons olive oil
- 1 Tablespoon sea salt
- 2 teaspoons ground black pepper
- 6 cloves garlic, minced
- 1-2 teaspoons fresh rosemary (1 tsp used in seasoning)
Instructions
- Temper the meat: About one hour before cooking, remove the prime rib from the refrigerator and let it come to room temperature by sitting out for approximately one hour. This ensures even cooking.
- Preheat the oven: Set your oven to 500°F (260°C) to prepare for the initial high-heat roasting stage.
- Season the roast: In a small bowl, combine olive oil, sea salt, ground pepper, minced garlic, and fresh rosemary. Rub this mixture evenly all over the surface of the prime rib roast to create a flavorful crust.
- Bake with initial sear: Place the roast bone-side down or fat side up on a rack inside a roasting pan. Insert into the preheated oven and roast at 500°F for 15 minutes. This step sears the outside and locks in juices.
- Reduce heat and continue roasting: Lower the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your preferred doneness: about 17 minutes per pound for medium-rare (115-120°F before resting), or 20 minutes per pound for medium (125-130°F before resting). Use an instant-read thermometer to monitor the internal temperature precisely.
- Rest the roast: Remove the prime rib from the oven and tent it loosely with aluminum foil. Allow it to rest for 30 minutes. Resting lets the juices redistribute, raising the internal temperature by 5-10°F and ensuring a moist and tender roast.
- Carve and serve: Slice the roast against the grain into 1/2 inch thick slices. Serve with horseradish sauce on the side if desired for added flavor.
- Feedback: After making the recipe, leave a comment and rating to share your experience.
Notes
- When purchasing, plan on one rib per two people for proper portioning.
- Look for prime rib with consistent marbling, which contributes to tenderness and flavor.
- Request your butcher to have the roast cut from the bones and tied with butcher’s twine; this facilitates easier slicing and serving.
