Garlic Herb Prime Rib Roast

What Makes This Prime Rib Roast Perfect for the Holidays

There is nothing like a perfectly cooked prime rib roast for the holidays! Here’s why you’re going to LOVE this recipe.

• Prime rib roast for anyone. Whether you’ve cooked prime rib before or it’s your first time, I have all of the information you need to make sure it’s a success! This recipe won’t let you down.
• Juicy and succulent. Well-cooked prime rib is tender and juicy, ready to impress all your holiday guests. 
• So much flavor. The prime rib itself is super flavorful, but the herbed garlic butter is what really makes this recipe over-the-top delicious!

What You’ll Need

When you start with a high-quality prime rib roast, you don’t need all that much to make it a standout! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Prime rib – If you are making prime rib as part of a large buffet (meaning there are other proteins to choose from) plan on 1/2 pound of meat per person. However, if the prime rib roast is the main course, plan on 3/4 -1 pound per person. Read on for more tips for buying prime rib!
• Garlic and onion – You’ll use the onion and some of the garlic at the bottom of the pan to infuse the prime rib with flavor; the rest of the garlic goes in the garlic herb paste and butter.
• Salt and pepper – I love using truffle salt, but coarse sea salt also works. And then use freshly cracked black pepper for a pop of warmth.
• Herbs – Rosemary, oregano, and thyme for earthy, herbaceous flavor.
• Olive oil – For making a paste to rub over the roast.
• Butter – Let this soften so it’s easy to mix with the herbs and garlic.

How to Pick a Good Prime Rib Roast

At the grocery store this beautiful piece of meat may not be called “Prime Rib.” Most likely it will be labeled as Beef Bone-In Rib Roast or a Standing Rib Roast. 

This cut of meat comes from the back of the upper rib section, and it usually has a total of seven ribs. When buying, you have the option of a bone-in roast or a bone-out rib roast, which has the bones sliced off.

• Bone-in: I highly suggest buying a bone-in rib roast; normally this cut of meat will be between 2 to 6 pound and contain 2 to 3 bones. The bone is where you will get a majority of your flavor, so you definitely want the roast bone-in. If you want it to look pretty, ask the butcher to do a French cut on it.
• The small end: Ask your butcher for the small end of the roast. This side is closer to the loin and generally more tender.
• Marbling and fat cap: You want to find a roast that has a good amount of marbling on the inside and a large fat cap on top. The marbling and fat will give you a flavorful, tender piece of meat in the end. Do not trim anything unless it is hanging off.

I always buy my prime rib bone-in from the butcher. They know the most about the meat, so ask them which one they suggest! Our butcher will actually partially cut the bones off of the roast and then reattach them with cooking twine. Buy it that way!

How to Cook Prime Rib Roast

Let’s get started! Here’s what you’ll need to do.

• Prepare. Remove the prime rib from the fridge and let it sit at room temperature for 30 minutes. Add the onion and a head of garlic to a roasting pan, along with the whole sprigs of thyme and rosemary. Pat the prime rib dry and start preheating the oven to 225ºF.
• Make the seasoning. Mix the garlic clove, salt, pepper, and herbs in a small bowl. Stir a tablespoon of this into the softened butter, then add olive oil to the rest to make a paste.
• Season the prime rib roast. Rub the herbed paste over the prime rib, then set the roast bone side down on a rack in the prepared pan.

• Cook. Roast uncovered for 3 to 4 hours, or until the center of the prime rib reaches 120ºF. Tent with foil and let the roast sit for 20 minutes. Increase the oven temperature to 500ºF.
• Roast again. Remove the foil and rub the roast with garlic herb butter. Return the pan to the oven and roast for 15 to 20 minutes, or until the exterior is browned.
• Finish. Let the prime rib roast rest for 20 minutes before slicing and serving with au jus or horseradish sauce.

Tips for Perfect Prime Rib

There are a few key things to do that will ensure your prime rib is tender, juicy and flavorful.

• Use coarse sea salt. Coarse sea salt will give you a nice crust on the exterior of the meat; in addition, table salt can have a slightly metallic flavor that coarse sea salt doesn’t.
• Buy bone-in. There is so much flavor in the bone, it’s a natural “rack” to cook the meat on, and it keeps the meat tender and juicy.
• Invest in a good meat thermometer. It will ensure you have a perfectly cooked piece of meat every time. Cooking to temperature and not to time is key when cooking any meat! Keep in mind the temperature will continue to rise 5°F to 15°F more after removing from oven.
• LET IT REST! After you take the prime rib roast out of the oven, let it rest in a foil tent for 15 to 20 minutes. This allows the meat to “relax”, which helps tenderize the meat and allows the juices to redistribute throughout, giving you a juicy, tender piece of prime rib!

What to Serve with Prime Rib Roast

• Light Cheesy Scalloped Potatoes – You can go wrong with scalloped potatoes and this lightened up dish will do the trick!
• Bacon Cauliflower Au Gratin – A low carb cauliflower dish tossed with a white cheddar sauce, fresh thyme and topped with bacon.
• Honey Soy Roasted Brussels Sprouts – Crispy roasted Brussels sprouts tossed with a honey soy glaze, this dish is like candy!
• Healthy Green Bean Casserole – A lightened up version of a classic made with fresh green beans, mushrooms and homemade fried shallots!
• Spinach Salad with Apples –  A simple 5-minute salad with fresh apples, candied pecans, pomegranate and gorgonzola cheese, then drizzled with a champagne vinaigrette.
• Cranberry Apple Brussels Sprout Salad – Filled with shaved Brussels sprouts, cranberries, sliced apples and roasted butternut squash this salad is a must make!

How to Store and Reheat Leftovers

• Refrigerator: Transfer leftover prime rib roast to an airtight container or wrap it in foil. Refrigerate for up to 4 days.
• Freezer: Wrap the meat tightly and freeze it for up to 2 months. Thaw in the fridge before reheating.
• To reheat: For the best reheating option, set the sliced roast in a pan, add a splash or two of beef broth, cover with foil, and reheat at 250ºF until the meat is warm. Otherwise, warm in the microwave in 20-second intervals until heated through.

More Holiday Main Dishes

• Maple Smoked Turkey Recipe
• Pomegranate Maple Glazed Baked Ham Recipe
• Herb Crusted Beef Tenderloin
• Dry Brine Turkey