Prime rib is the perfect cut of beef for the holiday roast beef! It is tender and full of flavor making it a favorite for holidays. This is an easy prime rib recipe that will turn out perfectly tender every time!
Remove roast from the refrigerator and place it on the counter in the roasting pan.
Mix together the olive oil, garlic, rosemary, salt and pepper in a small dish. Allow it to sit in a bowl until just before roast is going into oven.
Allow roast to sit out on counter in the pan for at least 1 hour. Preheat oven to 425° (convection or conventional) for a half hour to be sure it is up to temperature before placing roast in oven.
Just before going in the oven, stir your oil mix again and rub all over the roast. If you are using a thermometer with a probe, insert the probe now into the thickest part of the roast.
Place roast in the center of the oven uncovered for 10 minutes if using convection (fan) and 15 minutes if using conventional (no fan.)Drop the temperature to 325° for convection and 350° for conventional. Bake roast for about 10 - 15 minutes per pound.
Check temperature after the 10 minutes per pound mark. Insert the thermometer in the center without touching any bones. Remove the roast about 5° before it reaches temperature, it will continue to rise once removed from oven.Rare 120°-125° Medium 140°-145°Well done 155° and up*USDA recommends cooking roast beef to a temperature of at least 140°-145° Fahrenheit.
After removing from oven, cover loosely with foil and allow it to sit for about 20-30 minutes before cutting against the grain and serving.
Notes
These nutrition facts are estimated and will depend on many factors. This size of a roast is based on what we were told by the butcher - about 1 pound per person. We get a bigger roast since we eat a lot here on holidays, but I wouldn't go any smaller then 1 pound per person. Don't forget some of that weight is bones. If using a bigger roast then about 7 pounds, add a little more of the seasoning ingredients. We prefer to use a meat thermometer with a probe to monitor temperature as it is cooking, but this is not required. Temperature can be checked with a regular meat/food thermometer.