Herb-Roasted Prime Rib

Last updated: August 30, 2026

Garlic, rosemary, thyme, parsley, and paprika form the crust on this 5-to-6-pound rib roast. Roast dimensions and ovens vary, so the thermometer reading and required rest—not minutes per pound alone—determine doneness.

Yield, timing, and equipment

Yield: about 8 servings.
Serving definition: 6 to 8 ounces (170 to 225 g) cooked beef per person after bones and large exterior fat are excluded.
Prep time: 20 minutes.
Estimated roast time: about 2 to 2½ hours, but temperature controls doneness.
Rest time: at least 20 minutes; the official safety minimum is 3 minutes.
Total time: about 3 hours 10 minutes.
Equipment: roasting pan with rack, small bowl, chef’s knife, cutting board, paper towels, oven-safe probe or instant-read thermometer, foil, and carving knife.

Ingredients

1 bone-in or boneless prime rib roast, 5 to 6 pounds (2.3 to 2.7 kg)
3 tablespoons olive oil
6 garlic cloves, finely minced
2 tablespoons finely chopped fresh rosemary
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh parsley
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika

Season, roast, rest, and carve

Heat the oven to 450°F (232°C). Set a rack in the roasting pan. Keep raw beef and its juices away from ready-to-eat foods, clean utensils, and the carving board.
Pat the roast dry with paper towels; discard them immediately. Mix olive oil, garlic, rosemary, thyme, parsley, salt, pepper, onion powder, and paprika into a paste. Rub it over every exposed surface.
Set the roast fat-side up on the rack. Insert an oven-safe thermometer into the thickest center without touching bone, fat, or the pan. Wash hands and sanitize tools and surfaces that contacted raw beef.
Roast at 450°F for 20 minutes. Reduce the oven to 325°F (163°C) without opening it longer than necessary. Continue roasting until the center reaches at least 145°F (63°C). Begin checking well before the estimated finish; a 5-to-6-pound roast commonly needs roughly 1¾ to 2¼ additional hours, but only the thermometer is decisive.
Transfer the roast to a clean carving board, tent loosely with foil, and rest for at least 20 minutes. This exceeds the required minimum 3-minute rest for beef roasts. Do not carve before the rest is complete.
If bone-in, remove the rib bones with a clean knife. Slice the roast across the grain and divide by cooked weight or into eight comparable portions.

Allergen and cross-contact notice

The listed roast and single-ingredient herbs do not intentionally add a major food allergen, but spice blends, prepared garlic, and other packaged products may contain allergens or shared-equipment statements. Read labels. Keep raw-beef tools separate and cleaned. No substitution or home-kitchen practice can guarantee absence of cross-contact.

Substitutions and size changes

Use dried rosemary and thyme at one-third the fresh-herb quantity; the crust texture changes.
A boneless roast works, but its shape and time differ. Use the same 145°F (63°C) minimum and 3-minute minimum rest.
Do not substitute ground beef or a mechanically tenderized product into this method; their safety instructions differ.
If using a roast outside the 5-to-6-pound range, keep the oven temperatures but plan by thermometer rather than scaling time mechanically.

Cooling, refrigeration, freezing, thawing, and reheating

Slice or portion leftovers and refrigerate within 2 hours in shallow containers. Use within 3 to 4 days. Freeze tightly wrapped portions for up to 2 months for best quality and thaw in the refrigerator. Reheat leftovers to 165°F (74°C). Discard beef left out more than 2 hours, or more than 1 hour above 90°F (32°C).