Pepper-Crusted Prime Rib Roast
Juicy, tender, and boldly seasoned—this classic prime rib is a true show-stopper for holidays or special occasions.
Ingredients
1 prime rib roast (4–6 lbs, bone-in or boneless)
2 tbsp whole black peppercorns, coarsely crushed
2 tbsp kosher salt
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tsp onion powder (optional)
Instructions
- Prepare the Roast
Remove the prime rib from the refrigerator 1–2 hours before cooking to bring it to room temperature.
Pat dry thoroughly with paper towels. - Season
In a small bowl, mix crushed peppercorns, salt, garlic, rosemary, thyme, and onion powder.
Rub the roast all over with olive oil.
Press the pepper mixture firmly onto all sides of the roast, creating a thick crust. - Roast
Preheat oven to 450°F (230°C).
Place the roast fat-side up on a rack in a roasting pan.
Roast at 450°F for 20 minutes to develop a crust.
Reduce oven temperature to 325°F (165°C) and continue roasting:
Rare: 120–125°F internal temp
Medium-rare: 130–135°F
Medium: 140–145°F
(Approx. 15 minutes per pound, but always rely on a thermometer.) - Rest
Remove roast from oven and tent loosely with foil.
Let rest 20–30 minutes before slicing (very important for juiciness).
Optional Au Jus (Quick & Easy)
Place roasting pan over medium heat.
Add 1 cup beef broth.
Scrape up browned bits and simmer 5 minutes.
Strain and serve alongside the roast.
Serving Suggestions
Creamy horseradish sauce
Garlic mashed potatoes
Roasted vegetables
Yorkshire pudding
Pro Tips
Crushing peppercorns fresh gives the boldest flavor.
Don’t skip resting time—this keeps the meat juicy.
Slice against the grain for maximum tenderness