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  • 1 4 1/4 lb. to 4 3/4 lb. Prime Rib Roast
  • 2 tsp. grated orange zest
  • 2 cloves garlic, crushed
  • 1 tsp. salt
  • 1 tsp. coarsely ground black pepper
  • 1 tsp. dried thyme leaves, crushed
  • Source customer Submission


Combine orange zest, salt, pepper and thyme, rub evenly over surface of netted Prime Rib Roast. Insert meat thermometer into thickest portion of meat center. Place meat, fat side down, on rack in a shallow roasting pan. Do not add water to the pan, or cover. Roast in 325° F oven until the meat thermometer registers the desired internal temperature for doneness. (Approximately 18-20 minutes per pound for rare; 20-22 minutes per pound for medium.) Remove roast when meat thermometer registers 135°F for rare, 155°F for medium. Cover roast with aluminum foil tent and allow standing 15-20 minutes. Roast will continue to rise approximately 5°F in temperature to reach 140°F for rare, 160°F for medium. Remove netting and trim excess fat from roast before carving