Juicy Prime Rib Recipe

I recently perfected my approach to Preparing Prime Rib Roast using a blend of extra virgin olive oil, minced garlic, fresh rosemary and thyme, kosher salt and coarsely ground black pepper. The result is a beautifully juicy, tender roast that always impresses me and has become a favorite centerpiece on my table.

I’ve always been fascinated by recipes that truly impress, and this Juicy Prime Rib Recipe is one of my favorites. I crafted it to be simple yet absolutely show-stopping.

In my kitchen, I work with a prime rib roast that’s about 5-6 lbs, preferably bone-in for extra flavor. I rub it with a blend of extra virgin olive oil, minced garlic, fresh rosemary and thyme so that every bite is packed with flavor.

I start with a generous coating of kosher salt and a bit of coarsely ground black pepper for that just-right seasoning. Step by step, I’ll show you how to transform a simple prime rib into a roast that cooks perfectly at high heat, promising tender meat with a beautifully crispy exterior.

Believe me, whenever I serve this recipe, it’s a hit during Christmas dinners or any special feast. Stick around and you’ll see how easy it is to create a prime rib roast that truly dazzles!

Why I Like this Recipe

1. I really love how the garlic and herb rub completely transforms the meat into a juicy, flavorful masterpiece every time I cook it.
2. I enjoy the process of patting the roast dry and getting that beautiful crust when it sears at the high temperature—it makes me feel like I’m really cooking something special.
3. I appreciate that the recipe is easy to follow, yet makes a show-stopper dish that gets rave reviews from everyone, especially during big family dinners.
4. I like that after the roast rests, carving it against the grain brings out an amazing tenderness that I just can’t get enough of.

Ingredients

• Prime rib roast: Packed with protein and fat, it gives a satisfyingly juicy flavor.
• Extra virgin olive oil: A healthy fat that boosts heart health and deepens savory notes.
• Garlic: Offers antioxidants and bold flavor, a must for robust seasoning.
• Fresh rosemary: Adds aromatic earthiness with a hint of natural sweetness and antioxidants.
• Fresh thyme: Contributes subtle savory notes while aiding digestion and adding vitamins.
• Kosher salt: Enhances flavor without overpowering, a critical seasoning dose.
• Coarsely ground black pepper: Adds mild heat, bold flavor and balanced spice to the meat.
• Combined, these ingredients create a perfectly balanced roast bursting with flavor.

Ingredient Quantities

• 1 prime rib roast (about 5-6 lbs, bone-in preferably)
• 2 tablespoons extra virgin olive oil
• 6 garlic cloves, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons kosher salt
• 1 tablespoon coarsely ground black pepper

How to Make this

1. Start by preheating your oven to 450°F.

2. Pat your prime rib roast dry with paper towels, which helps the rub stick better.

3. In a small bowl, mix together 2 tablespoons of extra virgin olive oil, 6 minced garlic cloves, 2 tablespoons each of fresh rosemary and fresh thyme, 2 tablespoons kosher salt, and 1 tablespoon coarsely ground black pepper.

4. Rub the mixture all over the roast really well, making sure you get it into all the nooks and crannies.

5. Place the roast in a heavy roasting pan with the bone side down.

6. Roast for 15 minutes at 450°F so the outside gets a nice sear.

7. After that, lower the oven temperature to 325°F and roast for about 15 minutes per pound if you want it medium-rare. Adjust the time if you prefer it more done.

8. Check the internal temperature with a meat thermometer; it should read around 130°F to 135°F for medium-rare.

9. Remove the roast from the oven and let it rest for at least 20 minutes, tented loosely with foil to keep it warm.

10. Finally, carve the prime rib against the grain and serve immediately. Enjoy your delicious and juicy prime rib!

Equipment Needed

1. Oven – used to preheat and roast the prime rib evenly
2. Paper towels – needed to pat the roast dry so the rub sticks better
3. Small bowl – for mixing together the olive oil, garlic, herbs, salt and pepper
4. Roasting pan – a heavy pan works best for the searing step and final roast
5. Meat thermometer – important for checking that cooked temperature is right
6. Carving knife – necessary for slicing the roast against the grain
7. Aluminum foil – to tent the meat during its resting period

FAQ

Juicy Prime Rib Recipe Substitutions and Variations

• If you dont have extra virgin olive oil, you can try using avocado oil which works pretty well in this recipe.
• If you cant find fresh garlic cloves, garlic paste or even garlic powder can be used instead (just use about 1/3 the amount if using powder).
• Fresh rosemary is best but if you dont have it, dried rosemary works fine – just reduce the quantity to about 1 tablespoon.
• For fresh thyme, dried thyme is a good substitute too; use less dried since its more concentrated.
• If kosher salt isnt available, regular table salt can work but try to use a little less because it can be saltier.

Pro Tips

1. Let your roast sit out for a bit after you season it and before you put it in the oven. This lets the flavors really seep into the meat and helps it cook more evenly, even though it might seem tempting to rush it.

2. Investing in a good meat thermometer is so worth it. Every oven cooks differently so check the temperature a few minutes early to make sure your roast doesn’t overcook and turn out dry which is one of the worst parts.

3. When your roast finally comes out, dont skip the resting part. Even though you might be super hungry, letting it rest under foil for about 20 minutes means the juices will settle, making each slice way more flavorful.

4. If you have time, let the seasoned roast chill in the fridge for a few hours or overnight. This extra step really boosts the flavor and helps the rub stick to the meat better which is a game changer.