Recipe of The Week: The Best Prime Rib

Restaurant quality at home! In recognition of National Prime Rib Day, The Outer Banks Life is proud to present the best (and simplest) recipe for a tender, flavorful garlic-herb prime rib: the perfect option for a low-stress dinner that still feels like a special occasion.

Ingredients

• 1 bone-in prime rib roast (about 5–7 pounds; ask the butcher for “standing rib roast”)
• 2 tablespoons kosher salt
• 2 teaspoons black pepper
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme (or 1 tsp dried)
• 5 cloves garlic, minced
• 3 tablespoons softened butter
• 1 tablespoon olive oil

Au Jus Sauce (Optional)

• Pan drippings
• 2 cups beef broth
• Splash of Worcestershire sauce

Directions

Take the roast out of the refrigerator and let it sit at room temperature for about 2-3 hours before cooking, then pat it dry with paper towels.

In a small bowl, mix together the softened butter, olive oil, minced garlic, rosemary, thyme, salt, and pepper until well combined, then rub the mixture all over the surface of the roast, coating it evenly.

Preheat your oven to 500°F, place the seasoned roast on a rack in a roasting pan, and cook it at 500°F for 5 minutes per pound (Example: A 6-pound roast cooks for about 30 minutes), then turn the oven completely off and do not open the door for 2 hours while the residual heat slowly finishes cooking the meat.

After the resting time has passed, check the internal temperature of the roast, aiming for 130-135°F for medium-rare, then let the meat rest for at least 20 minutes before slicing so the juices can redistribute.

Optional: Once the roast has rested and been sliced, you can make an optional simple au jus by placing the roasting pan over medium heat, adding beef broth, and a splash of Worcestershire sauce to the pan drippings, and simmering for about 5 minutes while scraping up the flavorful bits from the bottom of the pan.