Garlic Herb Prime Rib

A succulent prime rib roast flavored with garlic and herbs, perfect for special occasions. This recipe ensures a perfectly cooked, tender roast every time.

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Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 6 servings

Course: Main

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 standing rib roast bone-in, about 6-8 pounds
6 cloves garlic minced
2 tbsp fresh rosemary finely chopped
2 tbsp fresh thyme finely chopped
1 tbsp kosher salt
1 tsp black pepper freshly ground
2 tbsp olive oil

Equipment

Roasting pan
Meat thermometer
Small bowl
Mixing spoon

Method

Remove the prime rib from the refrigerator and let it sit at room temperature for about 2 hours before cooking. This helps the roast cook more evenly.
Preheat your oven to 450°F (230°C). In a small bowl, mix together the minced garlic, chopped rosemary, thyme, salt, pepper, and olive oil to create a paste.
Rub the garlic herb paste all over the prime rib, ensuring it's evenly coated. Place the roast bone-side down in a roasting pan.
Roast the prime rib at 450°F (230°C) for 15 minutes to sear the outside. Then, reduce the oven temperature to 325°F (160°C) and continue roasting for about 15 minutes per pound for medium-rare, or until a meat thermometer inserted into the thickest part of the roast reads 125°F (52°C).
Remove the roast from the oven, tent loosely with foil, and let it rest for 20-30 minutes before carving. The internal temperature will rise to about 135°F (57°C) for medium-rare. Slice and serve.

Notes

Chef's Tips:

• For a more intense flavor, marinate the roast with the garlic herb paste overnight in the refrigerator

• Avoid overcooking; use a meat thermometer to ensure the perfect doneness

• Serve with a red wine jus or au jus for added flavor

Food Safety:

• Ensure the internal temperature reaches at least 145°F (63°C) for medium, or higher for well-done

• Store leftovers in the refrigerator within 2 hours of cooking