This roasted garlic and herb prime rib delivers a tender, juicy center with a deeply flavorful crust, inspired by classic steakhouse preparation. Slow-roasted after a high-heat start, it’s an impressive yet approachable centerpiece for special dinners and celebrations.
Why You’ll Love This Recipe
Rich, beefy flavor enhanced by fresh herbs and garlic
Simple preparation with restaurant-quality results
Perfectly tender texture with a beautifully browned exterior
Ideal for holidays, gatherings, or an elegant family meal
Minimal ingredients that let the prime rib shine
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 boneless prime rib roast, 5 to 6 pounds
1/4 cup olive oil
6 garlic cloves, finely minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
Optional garnish: additional fresh rosemary or thyme sprigs
Directions
Remove the prime rib from the refrigerator 1 hour before cooking to allow it to come to room temperature.
Preheat the oven to 450°F (230°C).
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and black pepper until a thick paste forms.
Pat the roast dry with paper towels, then rub the herb mixture evenly over all sides of the meat.
Place the roast fat side up on a rack set inside a roasting pan.
Roast at 450°F (230°C) for 20 minutes to develop a flavorful crust.
Reduce the oven temperature to 325°F (165°C) and continue roasting for 90 to 120 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove the roast from the oven and loosely tent with foil. Let it rest for 20 to 30 minutes before slicing to retain the juices.
Slice thickly, garnish with fresh herbs if desired, and serve warm.
Servings and timing
Servings: 8 to 10 people
Prep time: 15 minutes
Cook time: 2 to 2 1/2 hours
Resting time: 20 to 30 minutes
Total time: Approximately 2 1/2 to 3 hours
Variations
Garlic-forward version: Increase garlic to 8 cloves for a bolder flavor.
Spiced herb crust: Add 1 teaspoon paprika or ground coriander to the herb paste.
Butter-rich finish: Replace half of the olive oil with softened unsalted butter.
Herb swap: Use fresh oregano or parsley in place of thyme or rosemary.
Storage/Reheating
Store leftover prime rib in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a baking dish with a small splash of broth, cover loosely with foil, and warm in a 275°F (135°C) oven until heated through. Avoid microwaving to prevent drying out the meat.
FAQs
What internal temperature is best for medium-rare prime rib?
An internal temperature of 130°F (54°C) before resting yields a medium-rare finish.
Should I cover the roast while cooking?
No, leaving it uncovered helps develop a flavorful crust.
Can I use a bone-in prime rib?
Yes, but cooking time may increase slightly. Plan for an additional 15 to 30 minutes.
Do I need to marinate the roast overnight?
No, the herb rub provides plenty of flavor without marinating.
Why is resting the meat important?
Resting allows the juices to redistribute, keeping the meat moist when sliced.
Can this recipe be cooked to medium instead?
Yes, cook until the internal temperature reaches 140°F (60°C) for medium.
What knife is best for slicing prime rib?
A long, sharp carving knife ensures clean, even slices.
Can I prepare the herb paste in advance?
Yes, the paste can be made up to 24 hours ahead and refrigerated.
Is it necessary to use a roasting rack?
A rack promotes even airflow and prevents the roast from sitting in its juices.
What side dishes pair well with prime rib?
Roasted vegetables, mashed potatoes, or a simple green salad complement it well.
Conclusion
This roasted garlic and herb prime rib offers a timeless, elegant main course with minimal effort and maximum flavor. With its tender texture and aromatic crust, it’s a reliable showstopper that turns any gathering into a memorable meal.
A tender and juicy prime rib roast with a garlic-herb crust, inspired by steakhouse flavors. Perfectly roasted with minimal effort, it’s a stunning centerpiece for holidays or special gatherings.
Ingredients
1 boneless prime rib roast, 5 to 6 pounds
1/4 cup olive oil
6 garlic cloves, finely minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
Optional garnish: additional fresh rosemary or thyme sprigs
Instructions
Remove the prime rib from the refrigerator 1 hour before cooking to allow it to come to room temperature.
Preheat the oven to 450°F (230°C).
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and black pepper until a thick paste forms.
Pat the roast dry with paper towels, then rub the herb mixture evenly over all sides of the meat.
Place the roast fat side up on a rack set inside a roasting pan.
Roast at 450°F (230°C) for 20 minutes to develop a flavorful crust.
Reduce the oven temperature to 325°F (165°C) and continue roasting for 90 to 120 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove the roast from the oven and loosely tent with foil. Let it rest for 20 to 30 minutes before slicing to retain the juices.
Slice thickly, garnish with fresh herbs if desired, and serve warm.
Notes
Use a meat thermometer to monitor internal temperature for perfect doneness.
Letting the roast come to room temperature ensures even cooking.
Resting the meat is essential to lock in juices before slicing.
