Holiday
Prime Rib Roast
A festive main from Savor the Holidays — 6-8 servings.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Prime Rib Roast is part of Cyman Huang’s Savor the Holidays collection, written for generous seasonal tables and memorable gatherings.
Watch it come together
Ingredients
- 1 (5-pound) prime rib roast
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- Salt and black pepper
Method
- 1
Preheat your oven to 450°F (230°C).
- 2
Place the prime rib roast on a cutting board and brush it all over with olive oil.
- 3
In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
- 4
Rub the herb mixture all over the Prime Rib Roast, making sure to cover all sides.
- 5
Place the Prime Rib Roast on a rack in a roasting pan, fat side up.
- 6
Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
- 7
Transfer the roasting pan to the preheated oven and roast for 15 minutes to sear the meat.
- 8
After 15 minutes, reduce the oven temperature to 325°F (165°C) and continue cooking for about 20 minutes per pound for medium-rare doneness. Adjust the cooking time according to your desired level of doneness.
- 9
Monitor the internal temperature of the roast with the meat thermometer. For medium-rare, the internal temperature should reach 135°F (57°C).
- 10
Once the Prime Rib Roast reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil.
- 11
Let the Prime Rib Roast rest for about 15 minutes before carving. This allows the juices to redistribute and the roast to become more tender.
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