Garlic Herb Prime Rib Roast

Short description
This Garlic Herb Prime Rib Roast is a show-stopping centerpiece ideal for holidays and special occasions. Infused with a savory blend of fresh garlic and herbs, the prime rib is roasted to tender perfection with a flavorful crust and juicy, pink interior.

Why You’ll Love This Recipe

• Ideal for holidays, celebrations, or elegant dinners

• Richly flavored with fresh herbs and garlic

• Tender, juicy meat with a beautifully roasted crust

• Minimal preparation with impressive results

• Pairs wonderfully with a wide variety of sides

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Prime rib roast (bone-in or boneless)

• Fresh garlic cloves, minced

• Fresh rosemary, chopped

• Fresh thyme, chopped

• Fresh parsley, chopped

• Olive oil or softened butter

• Kosher salt

• Freshly ground black pepper

• Optional: Dijon mustard, onion powder

Directions

1. Preheat your oven to 450°F (230°C).

2. In a small bowl, combine garlic, herbs, olive oil or butter, salt, and pepper into a paste.

3. Pat the roast dry with paper towels. Rub the garlic-herb mixture all over the meat.

4. Place the roast fat-side up on a rack in a roasting pan.

5. Roast at 450°F for 20 minutes to sear. Then reduce oven temperature to 325°F (163°C).

6. Continue roasting for about 13–15 minutes per pound for medium-rare, or until internal temperature reaches 130°F (54°C).

7. Remove from oven, tent with foil, and let rest for 20–30 minutes.

8. Slice and serve warm.

Servings and timing

• Servings: Serves 8 to 10

• Preparation time: 15 minutes

• Cooking time: 1 hour 45 minutes to 2 hours 30 minutes (depending on roast size)

• Resting time: 20–30 minutes

• Total time: Approximately 2 hours 30 minutes to 3 hours

Variations

• Horseradish crust: Mix horseradish and Dijon mustard into the herb paste for a spicy twist.

• Wine baste: Add red wine or beef broth to the roasting pan and baste during cooking.

• Smoked version: Use a smoker instead of the oven for a deeper flavor.

• Cracked pepper crust: Use coarsely cracked black pepper for a robust finish.

• Garlic butter rub: Substitute olive oil with garlic compound butter for richness.

Storage/reheating

• To store: Wrap leftovers in foil or place in airtight containers; refrigerate for up to 4 days.

• To freeze: Wrap tightly in foil and place in a freezer-safe bag for up to 2 months.

• To reheat: Reheat in a 300°F (150°C) oven wrapped in foil until warmed through. Avoid microwaving to prevent toughness.

FAQs

What cut of beef is a prime rib?

Prime rib is a cut from the primal rib section of the cow, typically including the ribeye muscle and some of the bone.

Can I use boneless prime rib?

Yes, boneless prime rib works well. Adjust cooking time slightly, as boneless cuts cook faster.

What herbs pair best with prime rib?

Rosemary, thyme, parsley, and garlic are ideal. Sage or oregano can also add depth.

Do I need to sear the roast before baking?

No separate searing is required—starting at high heat in the oven creates a perfect crust.

What’s the best temperature for medium-rare prime rib?

Remove from the oven at 130°F (54°C); it will rise to about 135°F (57°C) during resting.

Should I marinate the roast?

It is not necessary. The garlic-herb rub is sufficient for flavor. However, seasoning the night before can enhance taste.

How long should prime rib rest?

Allow at least 20 to 30 minutes of resting time to redistribute juices before slicing.

What sides go well with prime rib?

Excellent pairings include mashed potatoes, green beans, roasted carrots, Yorkshire pudding, and horseradish cream.

Can I cook prime rib ahead of time?

It is best served fresh. However, you can roast it slightly underdone and reheat gently before serving.

How do I make a pan sauce?

Deglaze the roasting pan with red wine or beef broth, scraping up the browned bits. Simmer with herbs and butter for a rich sauce.

Conclusion

Garlic Herb Prime Rib Roast is a classic centerpiece that delivers both elegance and deep, savory flavor. With its herbaceous crust and succulent texture, it’s sure to impress your guests and satisfy discerning palates. Whether for a festive gathering or an intimate dinner, this roast brings gourmet quality to your table.

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