Ingredients

The following ingredients have 8 Servings
  • 5-6 lb prime rib roast ((we used a boneless prime rib roast))
  • 3 Tbsp salt ((coarse ground))
  • 2 Tbsp pepper ((coarse ground))
  • 1 Tbsp garlic powder
  • 1/2 Tbsp ground sage
  • 1/2 Tbsp dried rosemary
  • 1/2 Tbsp dried thyme
  • 1 tsp dried oregano

Instruction

  • Preheat your oven to 450°F (230°C).
  • Combine all of the herbs: salt, pepper, garlic powder, ground sage, dried rosemary, dried thyme, and dried oregano in a small bowl. Rub the prime rib roast with the seasoning blend, making sure to coat all sides evenly.
  • Place the seasoned prime rib roast in a shallow roasting pan on a rack with the fat side facing upward. Sear the roast for 15 minutes in a preheated oven at 450°F (230°C), then reduce the temperature to 325°F (160°C) and cook for an additional 45 minutes before starting to check the internal meat temperature.
  • When the internal temperature (inserted into the thickest middle portion of the roast) reaches 120°F (50°C), remove the roast from the oven and transfer to a cutting board. Then cover loosely with aluminum foil, forming a 'tent' over the roast while allowing your prime rib to rest for 20-30 minutes before serving. The internal temperature should be 130°F (55°C) when the roast has rested, before serving.