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Garlic Herb Prime Rib - Image 3

Garlic Herb Prime Rib

A succulent prime rib roast, seasoned with a flavorful garlic and herb rub, perfect for special occasions or holiday dinners.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 5-6 lb bone-in prime rib roast at room temperature
  • 6 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 2 tbsp fresh thyme finely chopped
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp black pepper freshly ground

Equipment

  • Roasting pan with rack
  • Meat thermometer
  • Small bowl for mixing rub
  • Aluminum foil

Method
 

  1. Preheat your oven to 450°F (230°C). While the oven heats, prepare the garlic herb rub by mixing the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper in a small bowl until well combined.
  2. Place the prime rib roast, fat side up, on a roasting rack in a roasting pan. Using your hands, generously rub the garlic herb mixture all over the roast, ensuring it's evenly coated. Trust me, this step is crucial for flavor infusion.
  3. Insert a meat thermometer into the thickest part of the roast, avoiding the bone. Place the roast in the preheated oven and cook at 450°F (230°C) for 15 minutes to sear the outside.
  4. After 15 minutes, reduce the oven temperature to 325°F (165°C) without opening the door. Continue roasting until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This should take about 15-20 minutes per pound.
  5. Once the roast reaches the desired temperature, remove it from the oven and tent loosely with foil. Let it rest for at least 20 minutes to allow the juices to redistribute. Slice and serve, admiring the perfect pink center and flavorful crust.

Notes

Chef's Tips:
• For a more intense garlic flavor, add an extra clove or two to the rub
• Avoid overcooking; use a meat thermometer to ensure perfect doneness
• Serve with a red wine reduction sauce for an elegant touch
Food Safety:
• Ensure the roast reaches a safe internal temperature of at least 145°F (63°C) before serving
• Store leftovers in the refrigerator within two hours of cooking