During the holiday season, Prime Rib is a must in my household. It is a juicy, tender, and righteously fatty cut of meat. It may seem intimidating cooking Prime Rib but, to the contrary, it is quite simple. My recipe below simplifies it for a way anyone can make it, and it includes a nice herb-butter marinate that provides a full, robust flavor to the Prime Rib. Try yours today!

Prep Time: 10 Minutes

Cook Time: 3 ½ hours, 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare

Serves: 4


1 Prime Rib roast

½ stick of butter at room temperature


Freshly ground black pepper

Red chili flakes

3 large sprigs of rosemary

5 large sprigs of thyme

2 tbsps of olive oil

1 large onion

5 garlic cloves


  • Preheat oven to 375 degrees
  • Trim any extra excess fat and silverskin from your prime rib roast, if not done already
  • In a food processor, add the butter, the herbs, a sprinkle of salt, black pepper, red chili flakes, and olive oil. Blend them until you get a smooth slurry
  • Using a knife, make 1-inch-deep holes around the roast. Insert the garlic cloves in the holes
  • Coat the roast with the slurry and evenly rub it all over the roast. Sprinkle salt and pepper over the roast until a crust forms
  • Add your cut up onion on the base of your roasting pan and drizzle olive oil. Place your roast over the onions
  • Add in the oven and cook uncovered for 30 minutes so that the crust cooks. Cover in foil and cook the remainder. Make sure you baste the roast every 30 to 45 minutes
  • Roast in oven until thermometer registers 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.) Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done
  • Serve with the side of your choosing
  • Enjoy

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