Recipe: Garlic & Herb Prime Rib Roast

Servings: 8–10Prep Time: 20 minutes (plus 2 hours resting time)Cook Time: 2 hoursRest Time: 30 minutesTotal Time: ~4 hours 30 minutes

Ingredients

For the Prime Rib

• 1 (5–6 lb) bone-in prime rib roast (2–3 ribs)

• 2 tablespoons olive oil

• 6 garlic cloves, minced

• 2 tablespoons fresh rosemary, finely chopped

• 1 tablespoon fresh thyme leaves

• 1 tablespoon kosher salt

• 1 teaspoon freshly cracked black pepper

• ½ teaspoon Dijon mustard (optional, adds subtle tang)

Optional for Serving

• Horseradish cream sauce

• Red wine jus or au jus

• Fresh rosemary sprigs for garnish

  
  

Method

Bring roast to room temperature

• Remove the roast from the refrigerator 2–3 hours before cooking.

• Pat dry with paper towels and place it on a rack in a roasting pan.

Preheat oven and prepare seasoning

• Preheat oven to 450°F (232°C).

• In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, and Dijon mustard if using.

• Rub the mixture all over the surface of the roast, pressing it into the meat.

Roast the prime rib

• Place roast bone-side down in the pan. Roast at 450°F for 20 minutes to develop a crust.

• Reduce oven temperature to 325°F (163°C) and continue roasting for 90–120 minutes, depending on size and desired doneness: 

- 120–125°F for rare 

- 130–135°F for medium-rare 

- 140–145°F for medium

Rest the roast

• Transfer the roast to a cutting board and tent loosely with foil.

• Let rest for at least 30 minutes to allow juices to redistribute.

• While resting, prepare any sauces or sides.

Slice and serve

• Carve between the bones into thick slices.

• Serve with horseradish sauce or au jus, and garnish with fresh rosemary if desired.

Tips for Success

• Use a meat thermometer for best accuracy.

• Don't skip the resting period—it’s essential for juicy meat.

• Leftovers make excellent French dip sandwiches or breakfast hash the next day.

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