Prime Rib

This no-fail recipe delivers melt-in-your-mouth, juicy prime rib laced with a garlic-and-herb infused crust

Course Main Course

Cuisine American

Diet Gluten Free

Keyword prime rib

Prep Time 15

Cook Time 1

Resting Time 1 30

Total Time 2 45

Servings

Calories 911kcal

Remove the prime rib from the refrigerator, season lightly with salt, cover loosely with plastic and let stand at room temperature for at least 1 hour, and up to 2 hours.
Preheat the oven to 500 degrees. Adjust your oven rack so the prime rib will cook in the center of the oven.
In a small bowl, combine the olive oil, garlic, parsley, thyme, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Pat the prime rib dry with paper towels. Spoon the olive oil mixture all over the roast, coating all sides. Place the roast, bone-side down in a cast iron pan or 9x13-inch baking dish. If using a boneless prime rib, place the roast on an oven-safe, wire rack in the pan (fat side up).
Roast for 15 minutes. Reduce the oven temperature to 325 degrees and bake until you reach your desired level of doneness (see below). Use a meat thermometer to ensure you don’t overcook the meat.

· Rare: 115 to 120 degrees, about 10 to 11 minutes per pound

· Medium rare: 125 to 130 degrees, about 13 to 14 minutes per pound

· Medium: 135 to 140 degrees, about 14 to 15 minutes per pound

· Medium well: 145 to 150 degrees, about 15 to 16 minutes per pound

Remember: The meat will continue to cook when it rests, so remove it from the oven 5 to 10 degrees before you reach your optimal temperature.

Remove the roast from the oven, tent with foil, and let rest for at least 30 minutes before carving.
Slice your prime rib against the grain into about 1/2-inch thick slices.