This prime rib roast recipe yields a tender, juicy roast with a flavorful crust, perfect for special occasions or family gatherings.

Scale

5 pounds beef prime rib

Sea salt

2 teaspoons freshly ground black pepper

2 teaspoons fresh rosemary

1 teaspoon fresh thyme

8 cloves garlic

minced

1/4 cup olive oil

horseradish

for serving (optional)

Remove prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature.
Lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.
Mix together 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place bone-in roast with the bones down inside a roasting cast iron pan.
Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired level of doneness, using a meat thermometer to check the temperature of the meat.
Remove the roast from the oven 5-10 degrees before reaching your optimal temperature and tent it with foil. Allow it to rest for 30 minutes before carving.
Carve prime rib roast by slicing against the grain into about ½ inch thick slices. Serve with horseradish, if desired.

For best flavor, use bone-in prime rib, and ask your butcher to tie the bones to the roast. Adjust the spices and seasonings if using a larger roast.

Keywords: prime rib roast recipe oven, beef prime rib, holiday roast, tender meat, juicy prime rib