Ingredients:

  • 1 (6-7 lb / 2.7-3.2 kg) prime rib roast, bone-in, preferably USDA Choice or Prime grade
  • 3 tbsp (45 ml) olive oil or softened unsalted butter
  • 4 cloves garlic, minced
  • 2 tbsp (30 ml) fresh rosemary, finely chopped
  • 2 tbsp (30 ml) fresh thyme, finely chopped
  • 2 tbsp (30 ml) kosher salt
  • 1 tbsp (15 ml) freshly ground black pepper
  • 1 cup (240 ml) beef stock or au jus for serving (optional)
  • Horseradish sauce or mustard (optional)

Instructions:

  1. Pat the roast dry with paper towels.
  2. Mix olive oil or butter with garlic, rosemary, thyme, salt, and pepper to create the herb rub.
  3. Rub the mixture all over the roast evenly.
  4. Optional: Wrap tightly in plastic wrap and refrigerate for several hours or overnight to intensify flavor.
  5. Remove the roast from the fridge about 1 hour before cooking to let it come to room temperature.
  6. Preheat oven to 450°F (230°C). Place the roast, bone-side down, fat side up, on the rack in the roasting pan.
  7. Roast at 450°F (230°C) for 15 minutes to develop a crust.
  8. Reduce oven to 325°F (163°C). Continue roasting until internal temperature reaches desired doneness: Rare 120-125°F, Medium-rare 130-135°F (recommended), Medium 140-145°F.
  9. Remove from oven, tent loosely with foil, and rest for at least 20-30 minutes to allow juices to redistribute.
  10. Slice against the grain about ½ inch thick. Serve with au jus or horseradish sauce.