Easy Prime Rib Recipe for the Holidays

Square image of sliced prime rib roast resting on a serving platter for the holidays.

Easy Prime Rib Recipe for the Holidays

This easy garlic and herb-crusted Prime Rib recipe is simple to make with a boneless or bone-in prime rib roast. Utterly juicy and delicious, it's perfect for a holiday feast, Christmas dinner, or any celebratory event.

Prep Time5

Cook Time1 10

Resting Time20

Total Time1 35

Servings: servings

Calories: 590kcal

Author: Stephanie Wilson

Ingredients

4-5 pound Prime Rib bone-in or boneless
¼ cup olive oil
¼ cup ground black pepper
3 tablespoons fine sea salt
2 tablespoons minced garlic
3 tablespoons fresh thyme chopped
3 tablespoons fresh rosemary chopped

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Instructions

Remove the roast from the refrigerator, place on a roasting pan, and let it sit at room temperature for 30 minutes. Preheat the oven to 425℉ and brush the roast with olive oil.
In a small bowl, combine the salt, pepper, garlic, thyme, and rosemary. Rub the seasoning evenly over the meat. Roast in the preheated oven for 20 minutes.
Without opening the oven door, reduce the temperature to 350℉ and continue roasting until an instant-read thermometer inserted near the center of the roast reads your desired doneness.
Remove the roast from the oven and let rest for 20 minutes before carving.
Transfer one side down to a cutting board to carve after the roast has rested. Insert a sharp knife and slice cross grain into ½-inch thick slices.

Notes

Choosing Your Roast: Both bone-in and boneless prime rib work beautifully. Bone-in offers deeper flavor, while boneless is easier to carve. For bone-in roasts, ask the butcher to remove the bones and tie them back on—they add flavor and make serving easier.
How Much Prime Rib to Buy: Plan on ½–¾ pound per person for boneless, or 1 rib for every 2 people for bone-in. A full 7-rib roast serves 14–16 people.
Making Ahead: For deeper flavor, season the roast up to 24 hours ahead and refrigerate uncovered. Bring to room temperature before roasting.
Doneness: For perfect doneness, an instant-read thermometer is essential. Remember, the roast will rise 5–10 degrees while resting. Here is an internal temperature guide: Use an instant-read thermometer for the most accurate results.
- Rare: 120–125°F (about 10–12 minutes per pound)
- Medium-rare: 130–135°F (13–14 minutes per pound)
- Medium: 135–140°F (14–15 minutes per pound)
- Medium-well: 145°F (15–16 minutes per pound)
Roasting Tips: Place the roast fat-side up so the fat bastes the meat as it cooks. Use a roasting rack for even heat circulation.
Carving Tips: Let the roast rest at least 20–30 minutes before slicing. This helps the juices redistribute and prevents dryness. If your roast has tied-on bones, cut the twine and lift them off before slicing. Slice the roast against the grain for the most tender pieces.
Storing & Reheating: Store leftovers tightly wrapped in the refrigerator for 3–4 days. Reheat gently at 250°F or slice and warm in au jus to keep the meat tender.

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