Classic Prime Rib Roast
Garlic-herb crusted standing rib roast, carved tableside — the holiday showstopper, with a foolproof reverse-sear method.
In a nutshell: This authentic american classic prime rib roast comes together in just 3 hrs 50 mins using simple whole ingredients. The chef's secret: The bones insulate the roast, season the meat as it cooks, and make a dramatic tableside. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
A garlic-herb crusted standing rib roast, slow-roasted and reverse-seared for a rosy center. The holiday showstopper main course.
Key Equipment
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- Large roasting pan with rack
- Instant-read thermometer
- Small mixing bowl
- Carving knife
Chef's Pro-Tips
- Buy bone-in: The bones insulate the roast, season the meat as it cooks, and make a dramatic tableside presentation — boneless roasts cook faster and drier.
- Do not skip the rest before the sear: Resting lets the juices settle, so the high-heat sear crisps the crust without squeezing moisture out.
- Pull it early: The roast keeps cooking as it rests and sears, so pull it 5-10 degrees below your target doneness at the low-roast stage.
Ingredients
8
servings
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1 standing rib roast, 4-bone, about 8 lbs, bone-in
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6 cloves garlic, minced
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3 tbsp fresh rosemary, finely chopped
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2 tbsp fresh thyme leaves
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2 tbsp Dijon mustard
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2 tbsp olive oil
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2 tbsp kosher salt
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1 tbsp black pepper, coarsely ground
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1 cup low-sodium beef broth, for au jus, optional
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Step-by-Step Instructions
Bring to Room Temperature
Take the roast out of the fridge 2 hours before cooking and let it come to room temperature. Pat it completely dry with paper towels.
Rub with Garlic and Herbs
In a small bowl, mix the garlic, rosemary, thyme, Dijon, olive oil, salt, and pepper into a paste. Rub it all over the roast, pressing it into the fat cap.
Roast Low and Slow
Set the roast bone-side down on a rack in a roasting pan. Roast at 250°F (120°C) for about 3 hours, until an instant-read thermometer in the center reads 120°F (49°C) for rare or 130°F (54°C) for medium-rare.
Rest, Then Sear
Tent loosely with foil and rest 30 minutes — the temperature will rise a few degrees. Meanwhile, heat the oven to 500°F (260°C). Uncover and sear the roast for 10-12 minutes until the crust is deeply browned and crackling.
Carve Tableside
Rest 10 minutes more, then carve: cut the bones away in one piece, then slice the roast across the grain into thick slices. Serve with pan juices or a quick au jus made from the beef broth and drippings.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Plan on about 1 pound of bone-in roast per person, or 3/4 pound boneless. A 4-bone, 8-pound roast generously serves 8.
Prime grade has more marbling and is the most luxurious, but a well-marbled choice roast cooked with this low-and-slow method is excellent and much more affordable.
You can roast it low and slow a day ahead, refrigerate it, and finish with the high-heat sear before serving. Let it come to room temperature first so the center warms evenly.
Prime rib is the whole rib roast, cooked and then sliced; ribeye is a single steak cut from that same roast. Same muscle, different format.
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