The Best Prime Rib Roast

The Best Prime Rib Roast

Put the rub all over the roast and put rosemary and thyme sprigs on the bones as well as under the fat cap, then re- tie it back together and cook.

The Best Prime Rib Roast

  • 1 14 to 16 pound beef rib (, roast ready)
  • 12 cloves garlic ((peeled))
  • 6 sprigs of fresh thyme
  • 1 large onion (, sliced 1/4-inch thick)
  • Salt and freshly cracked black pepper


  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  1. Preheat the oven to 350 degrees F.
  2. Using a sharp knife, make a slit 3/4 of the way up the fat cap.
  3. Pull the fat cap back and season the entire roast with seasoning
  4. Place the garlic, thyme and onion slices in-between the meat and fat cap.
  5. Lay the fat cap back over the vegetables and meat.
  6. Using butchers twine, secure the fat cap to the meat by tying the two together at six different intervals (wrap the twine from the rib end to the loin end).
  7. Cover the exposed fat cap with cracked black pepper.
  8. Place the roast, rib side down, on a wire rack.
  9. Place the wire rack in the oven on the center rack.
  10. Place a drip pan on the bottom rack of the oven.
  11. This will catch all of the drippings from the roast.
  12. Roast for 1 1/2 to 2 hours for medium rare.
  13. Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing.
  14. Using knife, cut away the butchers twine.
  15. Carve the roast into individual servings.
  16. Reserve the drippings for later use
  17. Courtesy of


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