Ingredients
Scale
- 1 (5 to 6-pound) prime rib roast, bone-in or boneless
- 4 tablespoons olive oil, plus extra for rubbing
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- Optional: 1 teaspoon crushed red pepper flakes for a subtle kick
- Substitution note: If fresh herbs aren’t available, use 1 tablespoon each of dried rosemary, thyme, and parsley—but fresh is always best for that vibrant flavor I cherish from my grandmother’s garden.
Instructions
- Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature. This step ensures even cooking, a tip I learned while watching my Nonna Rosa patiently prepare her Sunday roasts.
- Preheat your oven to 450°F (230°C). Place a rack inside a large roasting pan.
- In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, parsley, Dijon mustard, kosher salt, black pepper, and crushed red pepper flakes (if using). Mix well until it forms a fragrant paste.
- Pat the prime rib dry with paper towels. Rub a thin layer of olive oil over the entire surface of the roast to help the herb mixture adhere.
- Generously coat the roast with the herb paste, pressing it into the meat to form a crust. Be sure to cover all sides, especially the top and ends.
- Place the roast bone-side down (or fat side down if boneless) on the rack in the roasting pan.
- Roast in the preheated oven at 450°F for 20 minutes to sear the outside and lock in juices.
- Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness: 120°F for rare, 130°F for medium-rare, or 140°F for medium. This usually takes about 15 minutes per pound, but I always recommend using a meat thermometer for accuracy.
- Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 20 minutes. Resting is crucial—it allows the juices to redistribute, making each slice tender and juicy, a lesson I took to heart from my mother Elena’s cooking philosophy.
- Carve the prime rib into thick, juicy slices and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
