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500° Shock: My Foolproof Prime Rib Recipe

prime rib recipe
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This is Amaya’s foolproof recipe for a stunning Herb-Crusted Prime Rib Roast. We use a high-heat sear followed by a slow roast to guarantee a juicy, tender center, usually medium-rare. The garlic and herb rub makes this roast perfect for any special occasion.

Ingredients

Scale
  • 1 (5-7 pound) bone-in Prime Rib Roast
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 cup beef broth (for Au Jus)
  • 1 tablespoon butter (for Au Jus)

Instructions

  1. Remove the prime rib from the refrigerator 2 hours before cooking. Pat the roast completely dry with paper towels.
  2. In a small bowl, mix the salt, pepper, thyme, rosemary, and minced garlic to create the herb rub.
  3. Rub the entire surface of the roast evenly with the olive oil.
  4. Generously coat the roast with the prepared herb rub, pressing it firmly onto the surface.
  5. Preheat your oven to 500 degrees Fahrenheit (the initial blast for the sear).
  6. Place the roast, fat side up, in a roasting pan with a rack. Do not cover it.
  7. Roast at 500 degrees Fahrenheit for 15 minutes for every pound of meat. (For a 6-pound roast, this is 90 minutes total at this high heat, following the 500 Rule concept).
  8. After the initial high-heat blast, reduce the oven temperature to 325 degrees Fahrenheit without opening the door. Continue cooking until the internal temperature reaches 125 degrees Fahrenheit for medium-rare. Use a meat thermometer inserted into the thickest part, avoiding bone.
  9. Remove the roast from the oven. Tent loosely with foil and let it rest for 20 to 30 minutes. The internal temperature will rise to about 130-135 degrees Fahrenheit during resting.
  10. While the roast rests, prepare the Au Jus: Pour the pan drippings into a saucepan. Skim off excess fat. Add beef broth and bring to a simmer. Whisk in the butter until melted.
  11. Slice the prime rib against the grain and serve immediately with the warm Au Jus on the side.

Notes

  • Resting the meat is crucial; this allows the juices to redistribute, keeping your roast moist.
  • For the most accurate cooking, always use a reliable meat thermometer.
  • If you prefer your roast more done, aim for 135 degrees Fahrenheit before resting for medium.

Nutrition

Find it online: https://whiskdaily.com/prime-rib-recipe-herb-crusted-garlic-butter/