Classic Prime Rib Roast

5 from 1 vote

Impressive, succulent, and downright mouthwatering, this Classic Prime Rib Roast recipe is a show-stopping meal fit for the holidays! It’s dressed in herb garlic butter to take the flavors over the top before it’s roasted to a perfect medium.

Course: Dinner

Cuisine: American

Keyword: Boneless Prime Rib Recipe, Classic Prime Rib Roast

Servings: people

Author: Silvia Dunnirvine

Ingredients

5 lb prime rib roast tied
3 tbsp olive oil
2 tbsp butter melted
1 small head of garlic minced or pressed
1 tbsp rosemary chopped
salt and pepper to taste

Instructions

Remove roast from fridge about 30minutes to 1 hour before cooking. If the roast isn't tied, use kitchen twine to secure that the meat is folded evenly and tied in 3 places, on both ends and in the middle.
Season rib roast with mixture of oil, melted butter, garlic, salt, pepper and rosemary. Be sure to season meat on all sides.
Allow the roast to rest on your kitchen counter for about 30 minutes to an hour to reach room temperature.
Place meat on a roasting pan with a rack. Alternatively you can use your instant pot rack over a cast iron skillet (that's what I did!).
Cook the prime rib at 500F degrees for 15 minutes then turn down the heat to 325F degrees and cook for about 15 minutes per pound. My roast was about 5lb so in addition to the 15 minutes at 500F, I cooked for 1 hour and 15 minutes for medium to medium-well. (see notes for temperature)

Notes

Don't skip the searing at 500F degrees for 15 minutes. This step is an alternative to stove top searing which is important to create a crispy brown exterior while maintaining the tenderness and moisture of the meat. Searing also adds another layer of flavor and improves the texture of the meat.
Use a meat thermometer or probe - aim for 120F for rare meat, 140F for medium and 160F for well done, or anywhere in between!
Allow meat to rest - for 10-15 minutes to improve moisture and texture. Slicing a roast hot out of the oven will cause all the juices to be released. As you allow the meat for proper resting, it will retain the moisture and better flavor.

Nutrition