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.
- Pat the prime rib dry with paper towels. Rub the herb and spice mixture all over the roast, ensuring it is evenly coated. If using, spread the softened butter over the roast.
- Place the prime rib, fat-side up, in a roasting pan. If you have a bone-in roast, place it on top of the bones. If you are using a boneless roast, you can place it directly in the pan.
- Sear the roast in the preheated oven for 15 minutes at 450°F (230°C). This helps to create a flavorful crust.
- Reduce the oven temperature to 325°F (160°C). Continue roasting for approximately 13-15 minutes per pound for medium-rare, or until a meat thermometer inserted into the thickest part of the roast (not touching bone) registers 120-125°F (49-52°C) for medium-rare.
- 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 into slices against the grain using a sharp knife. Serve immediately.
Notes
For a more intense flavor, you can optionally spread 1 tablespoon of Dijon mustard over the roast before applying the herb and spice mixture. This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.