This small prime rib roast recipe delivers tender, juicy beef with a savory garlic-herb crust. Perfect for small gatherings or family dinners.

Scale

4–5 lb bone-in prime rib roast

4 garlic cloves, minced

2 tbsp fresh rosemary, finely chopped

1 tbsp fresh thyme, finely chopped (optional)

½ tbsp coarse salt

1 tsp black pepper

4 tbsp olive oil

3 cups beef broth

3 cups water

½ cup red wine (optional)

1. Take the prime rib out of the fridge and let it come to room temperature (2-3 hours).

2. Preheat oven to 450°F. Combine garlic, herbs, salt, pepper, and olive oil into a paste.

3. Rub paste all over the roast, especially into the fat cap. Place roast on a rack in a roasting pan.

4. Add beef broth, water, and optional wine to the bottom of the pan.

5. Roast for 15 minutes at 450°F, then reduce to 325°F. Continue roasting until thermometer reads 120–125°F for medium-rare.

6. Remove roast and tent with foil for 30 minutes.

7. Degrease pan drippings, then simmer with a splash of wine for 10 minutes to make au jus. Serve with roast.

For boneless roasts, reduce cooking time slightly.

Always let the roast rest before slicing for maximum juiciness.

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