Juicy, tender prime rib roast recipe seasoned with garlic, rosemary, and thyme – the ultimate centerpiece for your holiday dinner.

Bone-in prime rib roast

Onion (1/3 medium per pound)

Kosher salt (1 tsp per lb)

Black pepper (1/2 tsp per lb)

Minced garlic (1 tsp per lb)

Fresh rosemary (1 tsp per lb)

Fresh thyme (1 tsp per lb)

Olive oil (1/2 tsp per lb)

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1. Rinse and pat the roast dry.

2. Place on roasting rack over onions.

3. Rub evenly with garlic, herbs, and oil mixture.

4. Cover and marinate overnight.

5. Preheat oven to 450°F.

6. Roast for 30 minutes; add ½ cup water.

7. Turn roast and continue at 350°F for 90–120 minutes.

8. Baste every 30 minutes until 125°F internal.

9. Rest 20 minutes, strain juices, and serve.

If roast is 6 lbs or less, reduce initial high heat to 40 minutes and continue at 325°F.

Plan about 1 pound per person.

Leftovers make excellent sandwiches or soups.