Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C). Remove the prime rib from the refrigerator about 1 hour before cooking to allow it to come to room temperature.
- In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, coarse salt, black pepper, and smoked paprika. Mix well to create a paste.
- Pat the prime rib dry with paper towels. Rub the herb and spice paste all over the roast, ensuring it is evenly coated. If using Dijon mustard, spread it over the roast before applying the paste.
- Place the prime rib, fat-side up, in a roasting pan. If your roast is bone-in, you can rest it on the bones. If it's boneless, you can place it directly in the pan.
- Sear the roast in the preheated oven for 15 minutes at 450°F (230°C). This helps to create a flavorful crust.
- Reduce the oven temperature to 325°F (160°C). Continue roasting for approximately 13-15 minutes per pound for medium-rare (125-130°F or 52-54°C internal temperature), or longer for your desired doneness. Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone, to check the temperature.
- Once the roast reaches your desired internal temperature, remove it from the oven. Place the softened butter over the top of the roast. Tent loosely with foil and let it rest for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- To carve, use a sharp knife. If bone-in, you can slice between the bones. If boneless, slice against the grain into your desired thickness.
Notes
For a more robust flavor, you can marinate the prime rib with the herb and spice mixture for a few hours or overnight in the refrigerator before roasting. Ensure the roast is at room temperature before cooking for even results.