Description
This Chef John–style prime rib is unbelievably juicy, tender, and richly flavored. With a simple garlic-herb rub and foolproof roasting method, it delivers a beautifully browned crust and perfect medium-rare interior—ideal for holidays, celebrations, or special dinners.
Ingredients
1 (4–5 pound) bone-in prime rib roast
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
3–4 cloves garlic, minced
2 tablespoons olive oil or softened butter
Instructions
1. Remove the prime rib from the refrigerator 1–2 hours before cooking to bring it to room temperature.
2. Preheat the oven to 450°F (230°C).
3. In a small bowl, mix salt, pepper, garlic powder, onion powder, rosemary, thyme, garlic, and olive oil or butter to create a paste.
4. Pat the roast dry with paper towels and rub the garlic-herb mixture all over the roast.
5. Place the roast bone-side down in a roasting pan.
6. Roast at 450°F (230°C) for 15–20 minutes to form a golden crust.
7. Reduce the oven temperature to 325°F (165°C) and roast for 1 1/2 to 2 hours, or until the internal temperature reaches 120–125°F (49–52°C) for medium-rare.
8. Remove from the oven, tent loosely with foil, and rest for 20–30 minutes.
9. Slice along the bones to remove them, then carve into thick slices and serve.
Notes
Use a meat thermometer for accuracy—prime rib is all about doneness.
Add red wine or beef broth to the pan for a simple jus.
Target internal temps: 120–125°F for medium-rare, 130–135°F for medium.