Ingredients
Scale
- 4–5 lbs prime rib roast
- 2 tbsp coarse kosher salt
- 1 tbsp freshly ground black pepper
- 4 garlic cloves, crushed
- 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
- 2 tbsp fresh thyme, chopped (or 1 tbsp dried)
- 2 tbsp olive oil
Instructions
- Preheat your oven to 450°F (232°C).
- Pat the prime rib dry and rub it with salt, pepper, crushed garlic, and olive oil evenly.
- Sprinkle the chopped rosemary and thyme over the roast.
- Sear the roast in a hot skillet on medium-high heat for about 3-4 minutes per side until golden brown.
- Transfer to the preheated oven and roast at 450°F for 15 minutes; then reduce temperature to 325°F (163°C) until internal temperature reaches about 130°F for medium-rare (approximately 1.5 hours).
- Let rest for at least 20 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: Approximately 90 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: Approximately 6 oz of cooked prime rib
- Calories: 410
- Sugar: 0g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg