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–+ servings
A perfectly cooked Small Prime Rib Roast, sliced to reveal a tender pink interior, seasoned with herbs and rosemary.

Small Prime Rib Roast

A flavorful prime rib roast recipe that serves 4-6 people.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bone prime rib roast about 3 pounds
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

Equipment

  • Roasting pan
  • Meat thermometer

Method
 

  1. Preheat your oven to 450°F (230°C).
  2. Pat the prime rib roast dry with paper towels. In a small bowl, mix together the olive oil, kosher salt, black pepper, garlic powder, rosemary, and thyme. Rub this mixture all over the roast.
  3. Place the roast in a roasting pan, fat side up. Insert a meat thermometer into the thickest part of the roast, avoiding bone.
  4. Roast for 15 minutes at 450°F (230°C). Then, reduce the oven temperature to 325°F (160°C) and continue roasting for about 15-20 minutes per pound, or until the thermometer reads 120-125°F (49-52°C) for rare, or 130-135°F (54-57°C) for medium-rare.
  5. Remove the roast from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender roast.
  6. Carve the roast into slices and serve immediately.

Notes

For a more pronounced crust, you can sear the roast on all sides in a hot skillet before applying the herb mixture and roasting.

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