The perfect family prime rib roast recipe with garlic, rosemary, and thyme—ideal for holidays or Sunday dinners.

Scale

1 bone-in prime rib roast

1/3 medium onion per pound

1 tsp kosher salt per pound

1/2 tsp black pepper per pound

1 tsp minced garlic per pound

1 tsp fresh rosemary per pound

1 tsp fresh thyme per pound

1/2 tsp olive oil per pound

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1. Rinse and dry the roast, leaving the fat layer intact.

2. Place onions on rack and position roast on top.

3. Rub roast with garlic, herbs, salt, and olive oil.

4. Cover and marinate 8 hours or overnight.

5. Remove from fridge 2 hours before cooking.

6. Roast at 450°F for 30–40 minutes until browned.

7. Add 1/2 cup water to pan; rotate roast halfway.

8. Reduce oven to 350°F and cook 90–120 minutes.

9. Rest for 20 minutes before slicing.

10. Strain pan juices and serve as au jus.

If roast is under 6 lbs, reduce initial high-heat time.

Always check internal temp for perfect doneness.

For boneless roasts, check 20 minutes earlier.