Preheat oven to 475 degrees fahrenheight.

There is one kitchen gadget that is highly recommended when making a prime rib roast and that is a thermometer. I prefer an instant read thermometer like this because it will read the cooked beef temperature in a jiffy! Plus, having the thermometer will help to monitor the beef and help from over cooking the roast.

Garlic Herb Paste

Place rosemary leaves, fresh thyme, garlic, onion and olive oil into a food processor and blend on high speed to make a paste.

Prepare Rib Roast

Rub the garlic herb paste over the entire rib roast and sprinkle with salt and pepper to taste. Place prepared roast in roasting pan with fat cap on top and pour beef broth into pan (avoid pouring broth onto meat).

Bake Prime Rib

To get that nice brown crusty texture first bake prime rib uncovered at 475 degrees fahrenheight for 25 minutes. Then slow cook by turning heat down to 325 degrees and continue baking for an additional 15 minutes per pound or until the roast reads a temperature of around 125-130 degrees for medium rare.

Note: I always make the prime rib medium rare and if others prefer their meat more cooked I will dip the cut meat in a separate pan of hot beef broth au jus to get desired temperatures (this is where the extra broth comes in handy).

Although I don’t recommend baking the roast any longer than noted above but, if medium rare is not your cup of tea and your preference is medium then continue to cook roast until it reaches 140 degrees.

When roast reaches desired temperature remove from oven and allow to rest on the countertop for about 30 minutes to an hour.

Save any juice drippings for making gravy.

Slice and serve

The prime rib can be served in half inch to one inch cuts but I highly recommend using a sharp knife and serve the “English Cut” which is 3 thin slices of beef. Enjoy!