Perfectly cooked prime rib roast with aromatic herbs and garlic for an unforgettable meal.

Scale

5 pounds beef prime rib

Sea salt

2 teaspoons freshly ground black pepper

2 teaspoons fresh rosemary

1 teaspoon fresh thyme

8 cloves garlic

minced

1/4 cup olive oil

horseradish

for serving (optional)

Remove prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap.
Lower/adjust your oven rack and preheat the oven to 500 degrees F.
In a bowl, mix together 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
Pat the roast with paper towels and rub the seasoning mixture over all sides of the meat.
Place the bone-in roast with the bones down in a roasting cast iron pan, or set a rack with a boneless roast inside the pan.
Bake the prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired doneness is reached, using a meat thermometer to check temperatures.
Remove from the oven approximately 5-10 degrees before reaching the optimal temperature, tent with foil, and let it rest for 30 minutes.
Carve against the grain into ½ inch slices and serve with horseradish if desired.

Use bone-in for better flavor; ensure the meat is at room temperature before cooking for even results.

Keywords: prime rib roast in oven, beef roast, holiday dinner, oven-baked prime rib