Description
This Prime Rib Roast Oven recipe is the ultimate holiday showstopper—tender, juicy beef with a golden herb and garlic crust, all cooked to perfection in your oven. Surprisingly easy, and guaranteed to impress!
Ingredients
Scale
- 1 whole rib eye roast (boneless or bone-in, about 14 lbs)
- 6 tbsp olive oil, divided
- 4 tbsp tri-color peppercorns (or any peppercorns), crushed
- 3 sprigs rosemary, leaves stripped
- 3 sprigs thyme, leaves stripped
- 1/2 cup kosher salt
- 1/2 cup minced garlic
Instructions
- Let roast sit at room temperature for 30–60 minutes. Preheat oven to 500°F.
- Cut the roast in half for more even cooking, if needed. Rub all over with 2 tablespoons olive oil.
- Mix crushed peppercorns, rosemary, thyme, kosher salt, and minced garlic.
- Heat a skillet with oil over high heat and sear roast halves on all sides until golden brown.
- Pour remaining olive oil over roast and press the herb and salt mixture all over the surface.
- Roast in the oven at 500°F for 20–30 minutes. Lower temperature to 300°F and roast until a meat thermometer reads 125°F for rare/medium-rare (30–50 minutes more, depending on size).
- Remove from oven and let rest loosely covered for at least 20 minutes before slicing.
- Slice across the grain and serve with your favorite sides.
Notes
Always use a meat thermometer to ensure perfect doneness. Resting the roast before slicing is key to keeping it juicy. Leftovers make amazing sandwiches the next day!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Plat Principal
- Method: Au Four
- Cuisine: Américaine
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 0g
- Sodium: 950mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg