Garlic Herb Prime Rib

Indulge in the ultimate holiday feast with this expertly seasoned garlic herb prime rib that boasts a perfectly crusted exterior and a rosy, tender center. It is a show-stopping dish that elevates any special occasion with its rich, savory depth.

Photo is illustrative and may not depict the finished recipe. Follow the written ingredients and method.

By the Home Cooking Recipes Editorial Team · How we develop and review recipes

Illustrative food photo for Garlic Herb Prime Rib
  • Prep time: 20 minutes
  • Cook time: 2 hours 30 minutes
  • Total time: 5 hours 20 minutes
  • Servings: 8
  • Difficulty: Medium
  • Cuisine: International

Ingredients

  • 1 bone-in prime rib roast, 6 to 8 pounds
  • 6 cloves minced garlic
  • 3 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1/4 cup olive oil
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon cracked black pepper
  • 1 tablespoon Dijon mustard

Instructions

  1. Remove the roast from the refrigerator 2 hours before cooking to bring it to room temperature.
  2. Preheat the oven to 450 degrees F.
  3. In a small bowl, combine the garlic, rosemary, thyme, olive oil, salt, pepper, and Dijon mustard to create a paste.
  4. Rub the paste generously all over the entire surface of the prime rib.
  5. Place the roast in a shallow roasting pan, bone-side down.
  6. Sear in the oven at 450 degrees F for 20 minutes, then reduce the heat to 325 degrees F.
  7. For this 6- to 8-pound roast, continue roasting for about 2 to 2 1/2 hours, checking early; remove it when an instant-read thermometer registers 125 degrees F for medium-rare.
  8. Remove from the oven, tent with foil, and let rest for at least 30 to 45 minutes before slicing.

Tips

  • Do not skip the resting period, as it allows the juices to redistribute for maximum tenderness.
  • Ask your butcher to 'french' the bones for a cleaner presentation.
  • Use a heavy-duty roasting pan that allows for good air circulation.

Frequently Asked Questions

How much meat should I calculate per person?

Plan for approximately 1 pound of bone-in roast per person.

What is the best way to serve this?

Serve with a side of horseradish cream sauce and roasted root vegetables.

Can I use a boneless roast?

Yes, but reduce the cooking time slightly and keep a close eye on the thermometer.