Print

Perfect Garlic Herb Prime Rib Roast

garlic herb prime rib roast - featured image
Print Recipe

A foolproof prime rib roast with a garlic herb crust that creates a gorgeous, golden-brown exterior and a tender, juicy center. Perfect for holidays and special occasions.

Ingredients

  • Prime Rib Roast (bone-in, 4-5 pounds)
  • Fresh Garlic (6-8 cloves, minced)
  • Fresh Rosemary (2 tablespoons, finely chopped)
  • Fresh Thyme (1 tablespoon, leaves stripped)
  • Kosher Salt (2 tablespoons)
  • Freshly Ground Black Pepper (1 tablespoon)
  • Olive Oil (3 tablespoons)
  • Unsalted Butter (4 tablespoons, softened)
  • Dijon Mustard (1 tablespoon)
  • Beef Broth (1 cup, for the pan)
  • Red Wine (optional, ½ cup)

Instructions

  1. Remove the prime rib from the refrigerator about 1 hour before cooking. Let it sit at room temperature on a plate. Pat it dry with paper towels.
  2. In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, kosher salt, black pepper, olive oil, softened butter, and Dijon mustard. Mash together with a fork until it forms a thick paste.
  3. Place the roast on a cutting board with the fat cap facing up. Rub the garlic herb paste all over the meat, including the sides and between the bones. Cover loosely with plastic wrap and let sit at room temperature while the oven preheats.
  4. Preheat your oven to 450°F (232°C). Place the oven rack in the lower third position.
  5. Place the seasoned roast bone-side down on the rack in your roasting pan. Pour the beef broth (and wine, if using) into the bottom of the pan. Roast at 450°F for 15-20 minutes.
  6. Without opening the oven, reduce the temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness: Rare 120-125°F, Medium-Rare 130-135°F, Medium 140-145°F, Medium-Well 150-155°F.
  7. Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes.
  8. While the roast rests, pour the pan drippings through a fine-mesh strainer into a small saucepan. Skim off excess fat. Place over medium heat and add extra beef broth if needed. Bring to a simmer, scraping up browned bits. Season with salt and pepper.
  9. Using a sharp chef’s knife, slice the roast against the grain into ½-inch thick slices. Arrange on a warm platter and spoon a little au jus over the top. Serve remaining au jus on the side.

Notes

Don’t skip the resting time. Use a probe thermometer for best results. Let the meat come to room temperature before cooking. Pat the meat dry before applying the herb paste. Season generously.

Nutrition

Keywords: prime rib, garlic herb prime rib, roast beef, holiday roast, Christmas dinner, prime rib recipe

Find it online: https://emmastirs.com/perfect-garlic-herb-prime-rib-roast-recipe-you-must-try/