- 1 standing rib roast (prime rib), bone-in or boneless (about 4-6 pounds)
- Salt and black pepper, to taste
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
1. Prepare the Rib Roast:
- Take the rib roast out of the refrigerator at least 1-2 hours before cooking to bring it to room temperature. Preheat the oven to 450°F (230°C).
2. Season the Roast:
- Pat the rib roast dry with paper towels. Season generously with salt and black pepper on all sides.
3. Create the Herb Paste:
- In a small bowl, mix together olive oil, minced garlic, chopped rosemary, and chopped thyme to create a herb paste.
4. Apply Herb Paste:
- Rub the herb paste all over the surface of the rib roast, ensuring an even coating.
- Place the seasoned rib roast on a roasting pan with the fat side facing up.
- Roast in the preheated oven for 15 minutes to sear the meat.
6. Reduce Temperature:
- Reduce the oven temperature to 325°F (163°C) and continue roasting. Plan for about 15-20 minutes per pound for medium-rare. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C).
- Once the desired temperature is reached, remove the roast from the oven and let it rest for at least 20-30 minutes. This allows the juices to redistribute and the roast to continue cooking slightly.
- Carve the prime rib into slices and serve.
Cooking Time: Approximately 15-20 minutes per pound.
Serving Size: This recipe serves about 4-6 people, depending on the size of the rib roast. Adjust quantities based on your preferences or the number of guests.