Introduction
Prime rib, also known as a standing rib roast, is one of the most luxurious and flavorful cuts of beef. Perfect for special occasions like Christmas, Thanksgiving, or any festive dinner, this dish always leaves guests impressed.
This recipe elevates the classic prime rib with a garlic herb crust made from fresh rosemary, thyme, garlic, butter, and olive oil. The crust locks in juices, adds an aromatic layer of flavor, and ensures a golden, savory exterior with a tender, melt-in-your-mouth interior.
Why I Love This Recipe
I love this recipe because it transforms a beautiful cut of beef into something extraordinary with just a handful of fresh herbs, garlic, and butter. The flavor balance is heavenly: the herby crust gives crunch and depth, while the juicy roast inside stays tender and rich.
It’s also a recipe that makes the table feel special. When you carve into that beautifully roasted prime rib, it feels like a celebration. The aroma fills the kitchen, making it impossible not to sneak a taste.
Why It’s a Must-Try Dish
- Impressive centerpiece for holidays and gatherings.
- Easy prep with minimal seasoning—herbs, garlic, butter, salt, and pepper do the magic.
- Juicy & tender results every time with the right roasting method.
- Restaurant-quality meal at home, saving you money without losing luxury.
Preparation & Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 2 hours 30 minutes – 3 hours (depending on roast size and desired doneness)
- Resting Time: 20–30 minutes
- Total Time: ~3 hours 30 minutes
Servings & Nutrition
- Servings: 8–10 servings
- Calories per Serving: ~520 kcal
Cuisine & Course
- Cuisine: American / Western
- Course: Main Course / Holiday Roast
Ingredients
For the Prime Rib:
- 1 (5–6 lb) bone-in prime rib roast
- 4 cloves garlic, minced
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- ¼ cup unsalted butter, softened
- 2 tablespoons olive oil
Optional Pan Sauce:
- 1 cup beef stock
- ½ cup red wine (optional)
- 1 tablespoon all-purpose flour (for thickening)
Simple Cooking Directions
- Season prime rib with garlic herb butter mixture.
- Roast at high heat to sear, then lower heat for slow roasting.
- Rest before carving for juicy slices.
- Serve with optional pan sauce or horseradish cream.
Step-by-Step Recipe Preparation
1. Prepare the Roast
- Take the prime rib out of the fridge at least 1 hour before cooking (to bring it to room temperature).
- Pat dry with paper towels.
2. Make the Herb Butter
- In a bowl, mix garlic, rosemary, thyme, butter, olive oil, salt, and pepper until well combined.
3. Season the Roast
- Rub the herb butter mixture all over the roast, including the sides and bone area.
4. Sear in the Oven
- Preheat oven to 450°F (230°C).
- Place roast on a roasting rack in a roasting pan.
- Roast for 15 minutes at high heat to sear and create a crust.
5. Slow Roast
- Reduce oven temperature to 325°F (160°C).
- Continue roasting for 15–20 minutes per pound, until the internal temperature reaches:
- 120°F (49°C) for rare
- 130°F (54°C) for medium-rare (recommended)
- 140°F (60°C) for medium
6. Rest the Meat
- Remove roast from oven, tent loosely with foil, and let rest for 20–30 minutes.
- This allows juices to redistribute and ensures tenderness.
7. Carve & Serve
- Carve into thick slices and serve with pan drippings or a sauce of choice.
How to Serve
- Serve slices of prime rib with creamy horseradish sauce, au jus, or the optional red wine pan sauce.
- Perfect side dishes: roasted vegetables, mashed potatoes, Yorkshire pudding, or dinner rolls.
Additional Recipe Tips
- Always use a meat thermometer for accuracy.
- Letting the meat rest is crucial for juiciness.
- Use high-quality fresh herbs for maximum flavor.
- Don’t skip the initial high-heat sear—it builds a flavorful crust.
Variations
- Garlic Mustard Crust: Add Dijon mustard to the herb butter mix.
- Spicy Prime Rib: Add crushed red pepper or smoked paprika.
- Herb Crust Blend: Swap rosemary and thyme with oregano, sage, or parsley.
- Boneless Roast: Cook the same way but reduce time slightly.
Freezing & Storage
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing (Cooked): Freeze slices tightly wrapped for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Freezing (Uncooked): Wrap raw seasoned roast in plastic wrap + foil, freeze up to 6 months. Thaw in fridge before cooking.
Special Equipment Needed
- Roasting pan with rack
- Meat thermometer (essential)
- Sharp carving knife
- Aluminum foil
Conclusion
The Prime Rib Roast with Garlic Herb Crust is more than just a meal—it’s an experience. Juicy, tender, and beautifully seasoned, it makes any gathering feel like a grand celebration. With its impressive presentation, savory aroma, and melt-in-your-mouth flavor, this dish is guaranteed to be the centerpiece of your holiday table.
Whether you’re hosting a festive feast or simply want to treat your loved ones, this prime rib recipe will deliver a restaurant-quality roast right at home.
Prime Rib Roast with Garlic Herb Crust
Description
Prime rib, also known as a standing rib roast, is one of the most luxurious and flavorful cuts of beef. Perfect for special occasions like Christmas, Thanksgiving, or any festive dinner, this dish always leaves guests impressed.
Ingredients
For the Prime Rib:
Optional Pan Sauce:
Instructions
-
1. Prepare the Roast : Take the prime rib out of the fridge at least 1 hour before cooking (to bring it to room temperature). Pat dry with paper towels.
-
2. Make the Herb Butter : In a bowl, mix garlic, rosemary, thyme, butter, olive oil, salt, and pepper until well combined.
-
3. Season the Roast : Rub the herb butter mixture all over the roast, including the sides and bone area.
-
4. Sear in the Oven : Preheat oven to 450°F (230°C). Place roast on a roasting rack in a roasting pan. Roast for 15 minutes at high heat to sear and create a crust.
-
5. Slow Roast : Reduce oven temperature to 325°F (160°C). Continue roasting for 15–20 minutes per pound, until the internal temperature reaches: 120°F (49°C) for rare 130°F (54°C) for medium-rare (recommended) 140°F (60°C) for medium
-
6. Rest the Meat : Remove roast from oven, tent loosely with foil, and let rest for 20–30 minutes. This allows juices to redistribute and ensures tenderness.
-
7. Carve & Serve : Carve into thick slices and serve with pan drippings or a sauce of choice.
