Prime Rib Roast

Perfect with my Classic Cheesecake

Perfect with my Amy’s Classic Cheesecake.


  • Servings: 8-10
  • Difficulty: Intermediate
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Here is a recipe that I like to make for my family when the weather gets chilly. I hope you enjoy as much as we do.


  • 1 5lb bone in Prime Rib roast
  • 4 Tbsp butter softened
  • ¼ cup Olive Oil
  • 6 cloves garlic, minced or 2 Tbsp prepared minced garlic
  • 6 sprigs of fresh Thyme, leaves taken off of stems, finely chopped
  • 2 sprigs of fresh Rosemary, herb taken off of stems, finely chopped
  • 2 sprigs of fresh oregano, finely chopped
  • 2 ½ Tbsp Salt
  • 2 tsp crushed pepper


  1. Preheat oven to 500 degrees
  2.  Sit roast out at room temperature for about 15 minutes, Pat roast dry
  3.  Mix butter and olive oil in bowl Mix all other seasonings and add to butter and olive oil
  4. Rub the seasoning mixture all over roast Place roast in a roasting pan, fat side up, use the ribs of roast as your rack
  5. Roast rib-eye for 15 minutes at 500 degrees
  6. Lower oven temperature to 325 degrees. Continue to roast for about 1 hour or til meat thermometer reaches 120-125 for medium rare to medium.
  7. Remove roast from oven and cover with foil and let roast rest for about 20 minutes, this will allow the roast to continue to cook and the juices to mingle throughout the meat before slicing.


  1. Pour the roast drippings in a saucepan and cook over medium heat
  2. In a small dish add 2 Tbsp flour and ¼ cup of beef broth, Whisk together to create a paste
  3. Add flour mixture to pan drippings and whisk in and continue on low heat
  4.  Add 1½ cups of beef broth slowly to the saucepan while whisking and heat until gravy thickens.
  5. Pour over meat and / or mashed potatoes