Prime Rib Roast (Restaurant-Style)
Ingredients
1 prime rib roast (4–6 lb / 1.8–2.7 kg), bone-in or boneless
2 tbsp olive oil or softened butter
4 cloves garlic, minced
2 tsp kosher salt
1½ tsp black pepper
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
1 tsp onion powder
½ tsp smoked paprika (optional)
Optional Au Jus
Pan drippings
2 cups beef broth
1 tbsp flour or cornstarch (optional for thickening)
Instructions
- Prepare the Roast
Remove the prime rib from the refrigerator 2 hours before cooking so it comes to room temperature.
Pat dry with paper towels. - Season
Mix olive oil, garlic, salt, pepper, rosemary, thyme, onion powder, and paprika.
Rub all over the roast generously. - Roast
Preheat oven to 500°F (260°C).
Place roast fat-side up on a rack in a roasting pan.
Cooking Method
Roast at 500°F for 15 minutes.
Reduce heat to 325°F (165°C) and continue roasting:
Doneness
Internal Temp
Rare
120–125°F (49–52°C)
Medium Rare
130–135°F (54–57°C)
Medium
140–145°F (60–63°C)
Approximate cooking time: 12–15 minutes per pound after reducing the heat. - Rest
Remove roast from oven and tent loosely with foil.
Rest for 20–30 minutes before slicing.
Optional Au Jus
Pour pan drippings into a saucepan.
Add beef broth and simmer 5 minutes.
Whisk in flour or cornstarch slurry if you want a thicker sauce.