Prep Time: 15 mins | Cook Time: 1 hr 45 mins | Total Time: 2 hrs | Servings: 12 people, each rib yields about 3 servings 4 ribs or 12 servings
My go-to for date nights – perfectly baked garlic-crusted Prime Rib. My trusty, fool-proof recipe for a melt-in-your-mouth and juiciest roast. Have a blast with this impressive Prime Rib served with your favourite wine!
Ingredients
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Roast:
7 pounds beef prime rib (bone-in) boned and tied
3 1/2 teaspoons sea salt divided
1/2 tablespoon black pepper freshly ground
1 teaspoon fresh rosemary leaves, minced from 1 sprig or 1/2 teaspoon dried rosemary
1/2 teaspoon fresh thyme leaves, minced from 1-2 sprigs, or 1/4 teaspoon dried thyme
6 garlic cloves finely chopped
3 tablespoons olive oil
How to make Prime Rib
Prime Rib:
Step 1: Season both sides of the meat with 2 tsp salt. Using plastic wrap, loosely tent the meat and allow it to rest for about 3 hours at room temperature to give the meat a chance to come to room temperature. When ready to cook, ready the oven. Place the oven rack to the lower third position, then preheat the oven to 500 degrees F.
Step 2: Combine the half tbsp of each salt and black pepper in a small bowl with a tsp minced rosemary, half tsp minced thyme leaves, chopped garlic, and 3 tbsp olive oil to make the Prime Rib rub.
Step 3: With a paper towel, lightly pat dry the roast. Rub the garlic rub on the entire roast, then place it bone-side-down into a roasting pan, then into the thickest part of the meat, put a meat thermometer. Place in the preheated oven and bake for about 15 minutes.
Step 4: Adjust the oven temperature to 325 degrees F and continue to bake accordingly:
For rare, bake for 10 to 12 minutes per pound (internal temp: 120 degrees F)
Per pound for medium-rare – bake for about 13 to 14 minutes (130 degrees F)
Medium – for 14 to 15 minutes per pound (140 degrees F or 150 degrees F for medium-well)
Step 5: When done, remove the roast from the oven and onto a cutting board. Loosely tent the roast with foil and allow it to rest for at least 30 minutes before slicing. Once ready, remove the string and rack of the ribs and slice to your liking.
Note:
Even after removing the meat from the oven, the internal temperature will continue to rise to 5 to 10 degrees so make sure not to over-bake the roast.
Nutrition Facts:
Amount Per Serving: Calories 822 | Calories from Fat 657 | Fat 73g 112% | Saturated Fat 29g 181% | Cholesterol 160mg 53% | Sodium 796mg 35% | Potassium 593mg 17% | Protein 36g 72% | Vitamin C 0.5mg 1% | Calcium 24mg 2% | Iron 3.9mg 22%

Ingredients
- Roast:
- 7 pounds beef prime rib (bone-in) boned and tied
- 3 1/2 teaspoons sea salt divided
- 1/2 tablespoon black pepper freshly ground
- 1 teaspoon fresh rosemary leaves, minced from 1 sprig or 1/2 teaspoon dried rosemary
- 1/2 teaspoon fresh thyme leaves, minced from 1-2 sprigs, or 1/4 teaspoon dried thyme
- 6 garlic cloves finely chopped
- 3 tablespoons olive oil
Instructions
Step 1: Season both sides of the meat with 2 tsp salt. Using plastic wrap, loosely tent the meat and allow it to rest for about 3 hours at room temperature to give the meat a chance to come to room temperature. When ready to cook, ready the oven. Place the oven rack to the lower third position, then preheat the oven to 500 degrees F.
Step 2: Combine the half tbsp of each salt and black pepper in a small bowl with a tsp minced rosemary, half tsp minced thyme leaves, chopped garlic, and 3 tbsp olive oil to make the Prime Rib rub.
Step 3: With a paper towel, lightly pat dry the roast. Rub the garlic rub on the entire roast, then place it bone-side-down into a roasting pan, then into the thickest part of the meat, put a meat thermometer. Place in the preheated oven and bake for about 15 minutes.
Step 4: Adjust the oven temperature to 325 degrees F and continue to bake accordingly:
For rare, bake for 10 to 12 minutes per pound (internal temp: 120 degrees F)
Per pound for medium-rare - bake for about 13 to 14 minutes (130 degrees F)
Medium - for 14 to 15 minutes per pound (140 degrees F or 150 degrees F for medium-well)
Step 5: When done, remove the roast from the oven and onto a cutting board. Loosely tent the roast with foil and allow it to rest for at least 30 minutes before slicing. Once ready, remove the string and rack of the ribs and slice to your liking.
Notes
Even after removing the meat from the oven, the internal temperature will continue to rise to 5 to 10 degrees so make sure not to over-bake the roast.