Go Back
Garlic and Herb Prime Rib Roast

Garlic and Herb Prime Rib Roast

This Garlic and Herb Prime Rib Roast recipe is your ultimate guide to creating a show-stopping, melt-in-your-mouth main course that's surprisingly achievable for any home cook. Elevate your holiday gatherings or special occasion dinners with this flavor-packed, succulent roast that’s destined to become a treasured favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Resting Time 20 minutes
Servings: 4 pound
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Prime Rib Roast 4-6 pound, bone-in or boneless, USDA Choice or Prime grade recommended
  • 8-10 cloves garlic minced
  • 4 sprigs fresh rosemary finely chopped
  • 4 sprigs fresh thyme finely chopped
  • 2 tablespoons fresh parsley finely chopped (optional, for garnish)
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter softened
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Equipment

  • Roasting Pan
  • Small Bowl
  • Meat Thermometer
  • Aluminum foil
  • Carving Knife

Method
 

  1. Remove the prime rib roast from the refrigerator at least 2-3 hours before cooking. This allows the roast to come to room temperature, which is crucial for even cooking. Pat the entire roast thoroughly dry with paper towels. This step is vital for achieving a beautiful, crisp crust.
    1 Prime Rib Roast
  2. Preheat your oven to 450°F (230°C). A high initial heat is key to searing the outside and locking in the juices before reducing the temperature.
  3. In a small bowl, combine the minced garlic, chopped fresh rosemary, chopped fresh thyme, olive oil, softened butter, kosher salt, black pepper, onion powder, and garlic powder. Mix well to form a thick paste. If using, stir in the chopped fresh parsley at this stage, though some prefer to reserve it for garnish.
    8-10 cloves garlic, 4 sprigs fresh rosemary, 4 sprigs fresh thyme, 3 tablespoons olive oil, 2 tablespoons unsalted butter, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons fresh parsley
  4. Generously rub the garlic herb mixture all over the prime rib roast, ensuring it’s covered on all sides. Gently press the rub into the meat to help it adhere. If your roast is bone-in, try to get some of the rub in between the bones as well.
    1 Prime Rib Roast
  5. Place the prepared prime rib roast, fat-side up, in a sturdy roasting pan. If using a bone-in roast, resting it on the bones can act as a natural rack, but a sturdy roasting rack is always recommended for optimal air circulation. Transfer the pan to the preheated 450°F (230°C) oven.
  6. Roast at 450°F (230°C) for 15 minutes. This initial high heat will sear the exterior, developing a delicious crust. After 15 minutes, reduce the oven temperature to 325°F (160°C) without opening the oven door more than necessary.
  7. Continue roasting at 325°F (160°C). The general guideline for cooking time is approximately 13-15 minutes per pound for rare, 16-18 minutes per pound for medium-rare, and 20-22 minutes per pound for medium. It is highly recommended to use a reliable meat thermometer to ensure perfect doneness. Insert the thermometer into the thickest part of the roast, avoiding any bone.
  8. Rare: 115-120°F (46-49°C)
    Medium-Rare: 120-125°F (49-52°C)
    Medium: 130-135°F (54-57°C)
  9. Once the roast reaches your desired internal temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest for at least 20-30 minutes. This resting period is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. Do not skip this step!
  10. After resting, carefully carve the Garlic and Herb Prime Rib Roast into thick slices using a sharp carving knife. If desired, garnish with fresh chopped parsley. Serve immediately alongside your favorite side dishes like mashed potatoes, roasted vegetables, or a classic Yorkshire pudding.
    2 tablespoons fresh parsley

Notes

Refrigerated, leftover prime rib will stay fresh for up to 3-4 days. For longer storage, you can freeze the roast. Wrap individual portions tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe bag or container. Frozen prime rib will maintain its best quality for up to 2-3 months.
To reheat, preheat your oven to 300°F (150°C). Place sliced prime rib in an oven-safe dish, add 1/4 cup beef broth or au jus per pound of meat, cover tightly with foil, and warm until desired temperature (15-20 minutes).