Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C). Pat the prime rib dry with paper towels.
- In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, coarse salt, black pepper, and smoked paprika. Mix well to create a paste.
- Rub the prime rib roast all over with the olive oil, then generously coat it with the herb and spice mixture. If using, spread the Dijon mustard over the roast.
- Place the seasoned roast, fat-side up, in a roasting pan. If your roast is bone-in, you can rest it on the bones.
- Roast at 450°F (230°C) for 15 minutes. Then, reduce the oven temperature to 325°F (160°C) and continue roasting for about 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the roast (not touching bone) registers your desired temperature.
- For medium-rare, aim for an internal temperature of 120-125°F (49-52°C). For medium, aim for 130-135°F (54-57°C).
- Once the roast reaches the desired temperature, remove it from the oven and transfer it to a cutting board. Tent it 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.
- While the roast is resting, mix the softened butter with any pan drippings if desired. You can serve this as a compound butter or use it to make a simple gravy.
- Carve the prime rib against the grain using a sharp knife. Serve immediately with your favorite side dishes.
Notes
For a crispier crust, you can increase the oven temperature to 500°F (260°C) for the last 10-15 minutes of cooking, watching carefully to prevent burning. If you are using a boneless roast, you may need to adjust the cooking time slightly.