Ingredients
1 (4–6 lb) bone-in or boneless prime rib roast
2 tbsp olive oil
2 tbsp kosher salt
1 tbsp freshly ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
1 tsp dried thyme (or 1 tbsp fresh, chopped)
Optional: horseradish cream or au jus for serving
Instructions
1. Remove prime rib from fridge 2 hours before roasting to come to room temperature.
2. Preheat oven to 200°F (95°C). Pat the roast dry with paper towels.
3. Mix salt, pepper, garlic powder, onion powder, rosemary, and thyme in a bowl.
4. Rub olive oil over roast, then coat evenly with the seasoning blend.
5. Place roast on a wire rack in a roasting pan, fat-side up.
6. Roast uncovered for 3–4 hours, or until internal temperature reaches 120°F for rare or 130°F for medium-rare.
7. Remove roast and let rest 30–45 minutes (it will continue cooking).
8. Just before serving, increase oven to 500°F. Roast for 10–15 minutes to crisp the exterior.
9. Slice and serve with au jus or creamy horseradish sauce.
Notes
Use a meat thermometer to avoid overcooking.
Letting the roast rest is key for juicy slices.
Perfect for holiday meals, dinner parties, or Sunday roasts.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner, Roast Beef, Holiday
- Method: Slow Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thick slice
- Calories: 590
- Sugar: 0g
- Sodium: 520mg
- Fat: 46g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 135mg
Keywords: slow-roasted prime rib, easy prime rib recipe, tender juicy roast beef