The perfect prime rib roast recipe for year-round family dinners, tender and juicy with a golden herb crust.

Scale

Bone-in prime rib roast

Kosher salt (1 teaspoon per pound)

Freshly ground black pepper (1/2 teaspoon per pound)

Minced garlic (1 teaspoon per pound)

Fresh rosemary (1 teaspoon per pound)

Fresh thyme (1 teaspoon per pound)

Olive oil (1/2 teaspoon per pound)

1/3 medium onion, thickly sliced per pound

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1. Rinse the prime rib roast and pat dry with paper towels.

2. Mix salt, pepper, garlic, rosemary, thyme, and olive oil to create a marinade.

3. Rub the mixture evenly over the roast and marinate overnight in the refrigerator.

4. Preheat oven to 450°F (230°C). Place roast on a rack over sliced onions in a roasting pan.

5. Roast for 30 minutes, add 1/2 cup water, rotate roast, and cook another 30 minutes until browned.

6. Lower oven to 350°F (175°C) and roast for 90–120 minutes, basting every 30 minutes until internal temperature reaches 125°F for medium rare.

7. Remove roast from oven, cover loosely with foil, and rest for 20 minutes before slicing.

8. Strain pan juices, skim fat, and serve warm au jus alongside sliced roast.

Allow the roast to rest before slicing for juiciness.

Use a meat thermometer for perfect doneness.

For smaller roasts, reduce the initial high-heat cooking time to 40 minutes.

Marinate overnight for maximum flavor.