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Perfect Garlic Herb Prime Rib Roast: Easy Holiday Recipe

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This foolproof prime rib recipe features a fragrant garlic herb crust and a tender, juicy interior. With a simple high-heat sear followed by a low-and-slow roast, it delivers perfect medium-rare results every time, making it an impressive yet stress-free centerpiece for any holiday table.

Ingredients

Scale
  • 8 cloves garlic, minced (about 2 tablespoons)
  • 3 tablespoons fresh rosemary, finely chopped
  • 3 tablespoons fresh thyme leaves, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt (use less if using table salt)
  • 2 teaspoons freshly ground black pepper
  • 1 (5-7 pound) bone-in prime rib roast, trimmed (ask your butcher to cut the bones off and tie them back on for easier carving)
  • 1 tablespoon olive oil (for the pan)
  • 1 cup beef broth (for the pan, optional, for au jus)

Instructions

  1. Prep the Roast (1 hour before cooking): Take the prime rib out of the refrigerator 1 hour before you plan to cook it. Pat the roast dry with paper towels.
  2. Make the Herb Paste (10 minutes): In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, and pepper. Stir until it forms a thick paste.
  3. Season the Roast (5 minutes): Place the roast on a cutting board. Using your hands, rub the herb paste all over the entire surface of the meat, including the ends and the fat cap. If the bones are tied on, get the paste between the meat and the bones, too.
  4. Preheat the Oven (20 minutes): Preheat your oven to 450°F (232°C). Place your roasting pan in the oven to heat up for 10 minutes.
  5. Sear the Roast (20 minutes): Carefully remove the hot roasting pan from the oven. Drizzle the 1 tablespoon of olive oil into the pan. Place the roast, fat-side up, directly on the rack in the pan. Return the pan to the oven and roast at 450°F for 20 minutes.
  6. Lower the Heat and Roast (Variable time): Without opening the oven door, reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness. For medium-rare (130-135°F), a 6-pound roast typically takes about 1 hour and 45 minutes total (including the sear time). Start checking the temperature at the 1-hour 30-minute mark.
  7. Rest the Roast (30 minutes): Once the roast reaches your target temperature, remove it from the oven. Transfer it to a cutting board. Loosely tent it with aluminum foil. Let it rest for at least 30 minutes.
  8. Make the Au Jus (While the roast rests): While the roast rests, place the roasting pan on the stovetop over medium-high heat. Add the 1 cup of beef broth (or water) to the pan. Using a wooden spoon, scrape up all the browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, until slightly reduced. Strain the jus through a fine-mesh sieve into a serving bowl. Season with a pinch of salt and pepper if needed.
  9. Carve and Serve (5 minutes): Remove the kitchen twine and the bones. Slice the roast against the grain into 1/2-inch to 3/4-inch thick slices. Serve immediately with the warm au jus on the side.

Notes

Let the roast come to room temperature for 1 hour before cooking. Use fresh herbs for the best flavor. Rest the roast for at least 30 minutes after cooking. For a boneless roast, start checking temperature 10-15 minutes earlier. The herb paste can be made up to 24 hours in advance.

Nutrition

Keywords: prime rib, garlic herb prime rib, holiday roast, Christmas dinner, New Year's Eve, beef roast, easy prime rib, foolproof prime rib

Find it online: https://sunnysavory.com/perfect-garlic-herb-prime-rib-roast-easy-holiday-recipe/