Garlic Herb Prime Rib (Printable)

Tender prime rib crusted with garlic-herb paste delivers a flavorful, elegant main dish for memorable meals.

# What You'll Need:

→ Prime Rib

01 - 5 lb bone-in prime rib roast, trimmed
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper

→ Herb Garlic Paste

04 - 6 cloves garlic, minced
05 - 3 tbsp fresh rosemary, finely chopped
06 - 2 tbsp fresh thyme leaves, chopped
07 - 2 tbsp olive oil
08 - 1 tbsp Dijon mustard

# Directions:

01 - Remove the prime rib from the refrigerator at least 1 hour before cooking to reach room temperature.
02 - Set oven temperature to 450°F.
03 - Combine minced garlic, chopped rosemary, chopped thyme, olive oil, and Dijon mustard in a small bowl; mix to form a paste.
04 - Pat prime rib dry with paper towels, then season all sides generously with kosher salt and freshly ground black pepper.
05 - Rub the herb garlic paste evenly over the entire surface of the roast.
06 - Place the roast bone-side down on a roasting pan rack.
07 - Roast in the preheated oven at 450°F for 20 minutes to develop a crust.
08 - Lower oven temperature to 325°F and roast for an additional 1 hour 40 minutes, or until internal temperature reaches 125°F for medium-rare.
09 - Remove roast from oven, tent loosely with foil, and let rest for at least 20 minutes before slicing.

# Expert Advice:

01 -
  • A show-stopping centerpiece that looks and tastes far more impressive than the effort required
  • The garlic-herb crust seals in all those juices, leaving you with impossibly tender, flavorful meat
  • Feels restaurant-quality but surprisingly forgiving once you understand the temperature
02 -
  • A meat thermometer is non-negotiable here. Cooking this expensive cut by time alone is gambling with your money and your dinner.
  • The resting period isn't optional, it's where the magic actually happens. Skip it and you'll have a drier roast.
  • Leftover prime rib makes the best sandwiches, sliced thin with a smear of horseradish cream.
03 -
  • If you make this for medium instead of medium-rare, roast to 135°F instead of 125°F. Those extra 10 degrees make a difference but keep it still pink in the center.
  • The bone is there for a reason, it shields one side of the meat from direct heat and adds incredible flavor to your au jus if you simmer it with some broth after carving.

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