Description
A juicy, tender prime rib roast infused with aromatic herbs, perfect for holiday gatherings.
Ingredients
Scale
- 1 prime rib roast (approximately 4–6 pounds)
- Salt
- Freshly ground black pepper
- 4 cloves of garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- 1 cup beef broth
Instructions
- Preheat your oven to 450°F (232°C).
- In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper to form an herb paste.
- Rub the herb paste all over the prime rib roast and place it on a rack in a roasting pan.
- Roast the prime rib at 450°F for 20 minutes.
- Reduce the oven temperature to 325°F (163°C) and cook for about 1.5 to 2 hours, using a meat thermometer to check for doneness (aim for 135°F for medium-rare).
- Let the roast rest for at least 20 minutes before slicing.
- Slice and serve with beef broth drizzled on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 130 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 150mg