Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C). Remove the prime rib from the refrigerator about 1 hour before cooking to bring it closer 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.
- Rub the herb and spice paste all over the prime rib roast, ensuring it is evenly coated.
- Place the prime rib, fat side up, in a roasting pan. If using a bone-in roast, position it so the bones are at the bottom of the pan.
- Roast at 450°F (230°C) for 15 minutes. This initial high heat helps to sear the outside of the roast.
- Reduce the oven temperature to 325°F (160°C). Continue roasting for approximately 13-15 minutes per pound for medium-rare (120-125°F or 49-52°C internal temperature), or longer for your desired doneness. Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone.
- While the roast is cooking, prepare the butter baste. In a small bowl, mix the softened unsalted butter with the optional Dijon mustard until well combined.
- During the last 30 minutes of cooking, brush the butter mixture over the top of the prime rib every 10 minutes. This adds richness and helps create a flavorful crust.
- Once the roast reaches your desired internal temperature, remove it from the oven. Tent it loosely with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- To carve, use a sharp knife. For a bone-in roast, slice between the bones. For a boneless roast, slice across the grain into your desired thickness.
Notes
For a more intense garlic flavor, you can insert slivers of garlic into the roast before applying the herb paste. If you prefer a different crust, consider using a mix of breadcrumbs and herbs for basting.