a delicious marinade composed of olive oil, garlic, and thyme for prime rib. This recipe was entrusted to me, but I can’t keep it to myself!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 50 mins |
| Servings: | 15 |
| Yield: | 1 10-pound roast |
Ingredients
- 1 (10 pound) prime rib roast
- 10 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme
Instructions
- Gather all ingredients for marinade.
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- Mix garlic, olive oil, salt, pepper, and thyme together in a small bowl.
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- Place roast in a roasting pan with the fatty side up. Spread mixture over the top of roast; let roast sit out until it is at room temperature, no longer than 1 hour.
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- Preheat the oven to 500 degrees F (260 degrees C).
- Bake roast in the preheated oven for 30 minutes; reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
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- Allow roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
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Reviews
I always make this recipe for Easter,Thanksgiving and Christmas. I follow the reviews that JennLoren did on December 29, 2006. The review is not here anymore that’s why I want to share it. There are two ways you can roast it: at a low temperature for a long time or at a high temperature for a short time. Your roast will shrink less if you cook it low and slow, but you won’t get the same flavorful, well browned, exterior that a high roasting temperature gives you. It’s possible to combine the two methods by starting the roast at a high temperature to sear the outside of it, then turning down the oven after 30 to 45 minutes to finish the roasting. If roasting at 325 degrees F, the meat will take about 17 to 20 minutes per pound. If you start the roast at 450 degrees for the first 30 minutes and then reduce the temperature to 325 degrees F allow about 13 to 15 minutes per pound. The meat was tender and delicious. Thank you.
People are so thick! Use a meat thermometer to watch your temps! This is a basic recipe not meant to mask the natural flavor of an expensive cut of meat. Just remember it will continue to cook another 5-7 degrees while it’s resting.
Not enough salt and cooking temp and time was way off. Cooked this way twice and both times the meat was raw and required further cooking.
This has been my go to recipe for a long long time. Bring your roast up to as close to room temp as possible. (A 2 bone roast will easily take longer than 1 hour, probably 3 hours to warm up to room temp). Use fresh garlic, more is better. Use kosher salt and lots of it. Use fresh cracked black pepper. Rest at 125-128 to reach a final internal temp of 135. If someone thinks that is too rare for them, get them to finish it to their liking on the grill. We make our own sourcream and horseradish sauce. Serve with Sky High Yorkshire.
Absolutely mouth watering!!
Very tasty, however; 135 was too rare and we opted for 145/150 to give a medium rare flavor.
I agree it’s a basic recipe, but you don’t need to get fancy with prime rib. This was my personal recipe as well. It’s a good one. Just don’t overcook your roast.
Such a simple yet perfect recipe for succulent Prime Rib. I’ll have to remember this the next time I can afford a 10 lb. Prime Rib… What year is this? lol
No changes to food but brought to room temp adding another 40 min.. This is a GREAT recipe, been using for 10-12 years.
We tried to adjust recipe to a 6lb prime rib (500 degrees at 18 minutes, then 325 for 36 minutes) and it was pretty rare. We took it out of the oven at 127 degrees and let it rest. Flavor was excellent, but next time we’ll leave it in a bit longer.
Amazing !
Love it. This is the only way I cook my prime rib
Absolutely THE BEST recipe for prime rib roast, hands down. Simple and easy to prepare and cook. For my family and friends, it has become a much anticipated holiday/special dinner tradition. Enjoy!
Absolutely love this recipe. I have made this maybe a dozen times… I always use a thermometer because the size of the rib has varied drastically. I would make it more often if I could afford to… I have reduced the salt because of a request by my better half.
The garlic on this burned and tasted terrible. Would never make it again, ruined a costly piece of prime rib.
Mine took longer to cook, I kept it out for almost an hour before baking, but it took an additional 75 minutes in the oven. Other than that this was an easy recipe. Love garlic so that was awesome. To those whose roast was raw, I’d say that’s what the meat thermometer is for!
I had a 12 pound roast. After 95 minutes of cooking (first 20 minutes at 500, the other 75 minutes at 325), the internal temperature of the roast was 95 degrees…. Oven temperature was accurate. How is anyone getting this to medium rare after 95 minutes?
We used this recipe on Christmas day, The rib turned out perfect. No alterations to recipe.
Wonderful recipe comes out perfect every time 10 lb 12 people perfect serving size. I have my local butcher leave rib on uncut, I cut them off once roast is done before slicing. Hint I do put a small amount (1tablespoon)of raw horseradish mix in with my crust seasoning!
Modified the recipe for 3.5 lb roast had to increase the amount of olive oil so I could spread on the roast.
This is amazing, I didnt change a thing. Was my first attempt of prime rib and decided to debut on Christmas and it came out perfect. The marinade is super versatile and I use it for tritip roast and brisket too, I just adjust the oven temperature and cooking times for the cut of meat I use. I don’t have a picture of the prime rib since it was at Christmas but I make the tritip roast every so often and posted a picture of it. it comes juicy, flavorful, and melt in your mouth tender every single time! I usually marinate the tritip over night. thanks for sharing this gem