Prime Rib



5 pounds of beef prime rib

2 teaspoons black pepper

2 teaspoons fresh rosemary

1 teaspoon fresh thyme

8 cloves garlic, minced

1/4 cup olive oil

Sea salt

horseradish, for serving (optional)


Season prime rib with salt then cover with plastic wrap and rest at room temperature one hour before cooking.

Preheat your oven to 500.

When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven.

In the meantime, mix 1 1/2 teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.

Pat the roast with paper towels, then spoon seasoning over it, rubbing it onto all sides.

Place bone-in roast with the bones down, inside a roasting pan cast iron pan.

Place a boneless roast on a rack inside the pan.

Bake at 500 for 15 minutes, then reduce to 325 and continue baking:

Rare: cook until the thermometer reaches 120. (about 10 to 12 pounds)

Medium rare: Cook until the thermometer reaches 130. (about 13 to 14 pounds)

Medium: Cook until the thermometer reaches 140. (about 14 to 15 pounds)

Medium well – Cook until the thermometer reaches 150.

A couple of things to keep in mind:

- A meat thermometer is needed to ensure it cooks perfectly.

- Also, the meat will continue to cook out of the oven (your thermometer will continue to rise) so remove it from the oven 5-10 degrees before it reaches your optimal temperature.

- Remove it from the oven and tent it with foil, then allow it to rest for 30 minutes before carving.

Carve your roast by slicing against the grain at about 1/2 inch thickness.

Serve with horseradish, if desired. Enjoy!

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