A slow roasted Prime Rib recipe with step by step instructions and tips for how to slow roast a boneless or bone-in beautiful roast. This herb and garlic crusted roast is unbelievably easy to make and is sure to “WOW” your dinner guests! Cooking prime rib can seem intimidating, especially since it is so expensive and you don’t want to ruin it, but it is actually really simple! This easy recipe has simple ingredients and easy to follow instructions that will allow even the most novice cook to have success!
Prime rib sounds impressive, and it is. But in this case, impressive doesn’t need to mean complicated or difficult. The best friend you can have when roasting a nice cut of beef is a reliable meat thermometer: it’s the best insurance against overcooking it, which is a tragedy of epic proportions, trust me! This is an expensive cut of meat for good reason. The incredibly tender cut is marbled with fat in all the right places to yield the most delicious beef roast you’ll ever enjoy.
Serve this beautiful roast of beef with some of these side dishes:Print
A slow roasted Prime Rib recipe with step by step instructions and tips for how to slow roast a boneless or bone-in prime rib roast. This herb and garlic crusted prime rib is unbelievably easy to make and is sure to “WOW” your dinner guests!
- Prep Time: :10
- Cook Time: 1:45
- Total Time: 1:55
- Yield: 8–10 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- 5 pounds beef prime rib (or larger* if larger, double the spices/seasonings)
- 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 your 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. Prime rib roast will cook better and more evenly when it’s at room temperature.
- When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.
- In the meantime, 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 pan cast iron pan. Place a boneless roast on a rack inside the pan.
- Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired doneness:
Rare: cook until thermometer reaches 120 degrees F (about 10-12 min/pound)
Medium rare: Cook until thermometer reaches 130 degrees F (about 13-14 min/pound)
Medium: Cook until thermometer reaches 140 degrees F (about 14-15 min/pound)
Medium well: Cook until thermometer reaches 150 degrees F
A couple of things to keep in mind:
A meat thermometer is essential to ensure it cooks to your perfect doneness. Not all roasts or ovens are the same!
Also, the meat will continue to cook once it’s taken out of the oven (your thermometer will continue to rise 5-10 degrees) so remove it from the oven 5-10 degrees before it reaches your optimal temperature.
Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before carving.
Carve your roast by slicing against the grain at about ½ inch thickness. Serve with horseradish, if desired.
Keywords: Prime Rib