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 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, ensuring it is evenly coated.
- Place the prime rib, fat side up, in a roasting pan. If using a bone-in roast, the bones will serve as a natural rack.
- Roast at 450°F (230°C) for 15 minutes.
- 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 adjust for your desired doneness. Use a meat thermometer to check the internal temperature.
- While the roast is cooking, prepare the butter baste by mixing the softened unsalted butter with the optional Dijon mustard in a small bowl.
- During the last 30 minutes of cooking, brush the butter mixture over the prime rib every 10 minutes.
- 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 30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- Carve the prime rib against the grain into thick slices. Serve immediately.
Notes
For a more intense garlic flavor, you can insert slivers of garlic into the prime rib before applying the herb paste. If you prefer a crispier crust, you can increase the oven temperature for the last 10-15 minutes of cooking, watching carefully to prevent burning.