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This easy prime rib recipe is cooked in the oven with a secret trick that gives you the most tender meat ever!
Easy + Delicious!
Prime Rib is one of those recipes that our family HAS to have for holidays like Christmas and Easter. In fact, we’ve been known to make it for Thanksgiving too, because we love it that much.
Although prime rib tends to be a little more on the expensive side, we are more willing to pay for it for special occasions like holidays and birthdays because it’s just that good. This particular dinner recipe itself is not only delicious but it’s very easy to make as well which is the main reason why we love it.
Prime Rib can be intimidating, but with this recipe (and our tips and tricks), you will not only feel like a meat pro making it, but will be wowing friends and family any time it’s served. We love to include our favorite Mashed Potatoes and Dinner Rolls to round out the meal and make it extra delicious for those extra special occasions.
WHY WE LOVE IT:
- Easy. With just a 5 minute prep time, it’s a cinch to make!
- Flavorful. It is generously seasoned with herbs for a delicious crust.
- Extra juicy. Our secret for the juiciest prime rib is taking the meat out early and letting it rest.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 2 hours 30 minutes
REST TIME: 1 hour
- 1 (10-pound) prime rib roast – Plan ½ -¾ pound per person. Look for meat with good marbling. Purchase a boneless prime rib roast cut of beef (eye of the rib roast or ribeye roast) or a bone-in prime rib roast. Consider having the butcher tie the rib bones to create a rack for the meat to stand on when cooking.
- 10 cloves garlic, minced – How to Mince Garlic, or use about 5 teaspoons of already minced garlic
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons dried thyme (or 5-6 teaspoons minced fresh thyme) – or add fresh rosemary, oregano, or paprika
- optional – Serve with horseradish sauce, gravy, or au jus with the meat juices.
How to Cook Prime Rib
- PREP. Place the 10-pound roast in a large roasting pan with the fatty side up.
- In a small bowl, mix 10 cloves minced garlic, 2 tablespoons olive oil, 2 teaspoons salt, 2 teaspoons black pepper, and 2 teaspoons dried thyme. Spread the mixture over the fatty layer of the roast.
- Allow the roast to rest on the counter for about an hour until it comes to room temperature.
- When ready to roast the prime rib, preheat your oven to 450–500°F.
- COOK. Cook prime rib for 15–20 minutes to sear, then reduce the oven temperature to 325°F.
- Continue to roast until the internal temperature reaches 5–10 degrees less than your desired internal temperature, depending on the desired doneness (see Cook Times below).
- REST. Loosely tent aluminum foil over the roast and allow it to rest for 10 minutes, (the internal temperature will continue to rise that final 5-10 degrees), then remove the foil, carve into slices, and serve. The internal temperature will continue to rise while resting, leaving you with a perfectly cooked prime rib roast.
Prime Rib Cook Times
The easiest and most precise way to cook prime rib is to use a meat thermometer, but a timer can be pretty accurate. Medium-rare prime rib is the most popular cook.
- For a quick reference total time for a medium cook at 325°F:
- 2 ribs (4 to 5 pounds): 55-70 minutes
- 3 ribs (7 to 8.5 pounds): 1½-1¾ hours
- 4 ribs (9 to 10.5 pounds): 1¾-2¼ hours
- 5 ribs (11 to 15 pounds): 2¼-3 hours
- 6 ribs (15 to 16 pounds): 3-3¼ hours
- 7 ribs (16 to 18.5 pounds): 3¼-4 hours
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Easy Prime Rib Recipe
Equipment
Ingredients
- 1 (10-pound) prime rib roast
- 10 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons dried thyme
Instructions
- Place the roast in a large roasting pan with the fatty side up.
- In a small bowl, mix the minced garlic, olive oil, salt, pepper, and thyme. Spread the mixture over the fatty layer of the roast.
- Allow the roast to rest on the counter for 1–2 hours until it comes to room temperature.
- When ready to roast the prime rib, preheat your oven to 450–500°F.
- Cook prime rib for 15–20 minutes to sear, then reduce the oven temperature to 325°F. Continue to roast until the internal temperature reaches 5–10 degrees less than your desired internal temperature, depending on the desired doneness (see Recipe Tips).
- Loosely tent aluminum foil over the roast and allow it to rest for 10 minutes before carving and serving. The internal temperature will continue to rise while resting, leaving you with a perfectly cooked prime rib roast.
Video
Notes
- Rare: internal temp of 120-125°F or 10-12 mins per pound for rare prime rib. The center is bright red then fades to pink.
- Medium: internal temp of 140-145°F or 13-14 mins per pound for medium cook. The center has a band of pink and fades to brown towards the outer portion. This cook is the perfect choice when serving a crowd as it will please the majority of dinner guests.
- Medium Well: internal temp of 150°F or 14-15 mins per pound. The center may have a light pink band but is primarily brown throughout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Refrigerate. Store in an airtight container in the fridge for 3-5 days before cooking. Rub on the herb mixture a day or two in advance giving it ample time to infuse the crust with flavor.
Freeze. Wrap the roast in plastic wrap and again with foil. Label and freeze for about 6 months. Thaw in the fridge.
Thaw in the refrigerator at 4-7 hours per pound. Speed up the process by placing the roast in an airtight bag and then into a bowl of cool water. Change the water every 30 minutes. A 3-4 pound roast will take about 2-3 hours using this method.
Place leftovers in an airtight container and include any excess drippings to help keep it flavorful and moist. Store in the fridge for up to 5 days.
Wrap the roast in plastic wrap and again with foil. Label and freeze for about 6 months. Thaw in the fridge.
Wow, I have never made prime rib because I thought it would be really difficult. You made this look really easy and now I’m going to make this!! Thank you.
I really like to cook on the grill. This is my hobby. Therefore, I want to make your recipe in the oven as a barbecue. And the smell will be thought. Super
I like grilling too! I hope you try this & like it!
My husband prefers prime rib over turkey Or ham so its a special holiday treat at our house. This recipe was definitly a hit. Thanks for posting.
Prime rib is A special cut of meat in our home. This is a great recipe to try. Tender and very flaVorful.
Such a savory and robust recipe! This will be perfect for our Christmas dinner this year!
prime rib is my favorite cut of beef but this seasoning on this one was really something special! Excellent recipe!
Need to try your recipe! Looks super easy to follow and absolutely delicious!
My hubby couldn’t get enough of this prime rib!! He loved the sauce over it! It came out tender & juicy!
mmmm…this looks incredibly delicious!!
Garlic Butter Herb Prime Rib is melt in my mouth tender and juicy prime rib that is cooked to medium rare perfection and marbled with fat.
Thank you for sharing that 🙂
This recipe sounds super easy and delicious. Can’t wait to try it for Christmas. I love all your recipes. I haven’t had a failure yet .
Thank You for sharing !