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This Prime Rib Roast is a tender and juicy cut of beef marbled with fat. It is incredibly flavorful, delicious, and good — flavored with simple ingredients. |

Prime Rib Roast

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5 from 1 review

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 3 hours 15 minutes
  • Yield: 6-8 servings
  • Diet: Gluten Free


This Prime Rib Roast is a tender and juicy cut of beef marbled with fat. It is incredibly flavorful, delicious, and so good. It is smothered with a few simple ingredients including garlic and herbs that pack on the flavor and served with a homemade chimichurri sauce. This feast is perfect for Chrismas dinner, special occasions, or date night.


  • 5 pound standing rib roast (bone-in prime rib)
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons avocado oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Worcestershire sauce (optional)

For the chimichurri sauce (optional):

  • 1/4 cup olive oil
  • 1/4 cup fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)


  1. Use a paper towel to pat the standing rib roast completely dry. Rub salt, pepper, oil, garlic, Italian seasoning, and Worcestershire sauce evenly over the roast. Optionally, use kitchen twine to tie between each rib to help cook more evenly.
  2. Set aside for at least 30 minutes or refrigerate overnight. When ready to cook, it’s ideal to bring the marinated roast to room temperature to achieve even cooking and juicier meat. 
  3. Preheat the oven to 250 F.
  4. Place the prime rib on a roasting rack in a roasting pan.Transfer the pan into the oven and bake until a meat thermometer inserted into the thickest part of the meat (away from the bone) reads 118 F, about 30 minutes per pound of meat. This will result in medium rare meat (most popular for feeding a crowd). For medium, take it out once the reading is 125F.
  5. Remove the roast from the oven and cover with aluminum foil to keep it moist.
  6. Let the roast rest at room temperature for 15-20 minutes. Resting after cooking helps the juices to redistribute into the meat as the internal temperature for the roast continues to rise about 10 degrees. The target temperature after rest should be 127F for medium rare or 135F for medium.
  7. While resting the roast, preheat the oven to 500F.
  8. Remove the aluminum foil and sear the roast in the oven for 10 minutes until dark brown on the outside.

Make the chimichurri sauce:

  1. To make the chimichurri sauce, combine all the sauce ingredients including olive oil, parsley, garlic, lemon juice, salt, and pepper. Mix well until evenly combined.
  2. Slice the roast and serve with chimichurri sauce.


How to store: Once the rib roast has completely cooled, transfer it to an airtight container and refrigerate for up to four days.

How to reheat: Place the prime rib roast in a roasting pan along with any leftover juiced or 1/4 cup of beef broth or stock. Reheat in a 300F preheated oven for 20 to 30 minutes, depending on the size of the roast.

How to freeze: Place leftover prime rib in a freezer bag and freeze for up to three months. I recommend cutting it up first and portioning it out for easy thawing and reheating. When ready to serve, allow it to defrost in the refrigerator overnight before reheating and serving.

  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Category: Beef
  • Method: Roast
  • Cuisine: American