Garlic Crusted Prime Rib

If you're looking for a showstopping centerpiece for your next holiday meal, look no further than this garlic-crusted prime rib recipe. This succulent cut of beef is seasoned with a flavorful rub made from fresh herbs, garlic, and olive oil, which creates a crispy crust on the outside while keeping the inside juicy and tender. The prime rib is then slow-roasted to perfection, resulting in a mouthwatering and irresistible dish that will have your guests raving. Whether you're serving it for Christmas, New Year's, or any special occasion, this recipe is sure to be a hit at your table. So, get ready to savor the delicious taste of this classic recipe that will make your taste buds dance with joy.

A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.

It is most often roasted "standing" on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving.

Prime rib, also known as standing rib roast, is a classic holiday staple that is sure to impress your guests. This recipe for garlic crusted prime rib is a delicious and easy way to prepare this cut of meat. The prime rib is first seasoned with a mixture of sea salt, black pepper, fresh rosemary and thyme, and chopped garlic, which creates a flavorful crust on the outside of the roast.

The first step in making this recipe is to let the prime rib come to room temperature for three hours. This ensures that the roast will cook more uniformly. Next, preheat your oven to 500 degrees F and place a rack in the lower third of the oven.

To make the prime rib rub, mix together 1/2 Tbsp of salt, 1/2 Tbsp of black pepper, 1 tsp of minced rosemary, 1/2 tsp of minced thyme leaves, 6 cloves of finely chopped garlic, and 3 Tbsp of olive oil in a small bowl. Once mixed, lightly pat the roast dry with a paper towel and then rub the mixture all over the top and sides of the roast. Sprinkle the meat all over with 2 tsp of salt. Place the roast bone-side-down in a roasting pan and insert a meat thermometer into the thickest part of the meat.

Bake the roast at 500 degrees F for 20 minutes. Then, reduce the heat to 325 degrees F and continue baking for 10-12 minutes per pound for rare, 13-14 minutes per pound for medium-rare, and 14-15 minutes per pound for medium. Roast the meat until the thermometer registers 120 degrees F for rare, 130 degrees F for medium-rare, 140 degrees F for medium, and 150 degrees F for medium-well.

Once the roast is finished cooking, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 30 minutes before carving. Remove the string and rack of ribs, then slice the roast to your desired thickness.

Serve this delicious garlic crusted prime rib with your favorite sides and enjoy a delicious holiday meal with your family and friends. Bon appétit!

FAQs About Prime Rib

1. What is prime rib?
Prime rib is a beef roast cut from the rib section, known for its rich marbling, tenderness, and flavor.

2. What’s the difference between prime rib and ribeye?
Prime rib is a larger roast, often served bone-in, while ribeye is a smaller steak cut from the same section.

3. Should I choose bone-in or boneless prime rib?
Bone-in is more flavorful and tender due to the bone insulating the meat. However, boneless is easier to carve.

4. What grade of meat is best for prime rib?
Prime-grade is the best for flavor and tenderness, but choice-grade is a more affordable and widely available option.

5. How much prime rib should I buy per person?
Plan for 1 pound of bone-in prime rib or ¾ pound of boneless prime rib per person.

6. Do I need to let the prime rib come to room temperature before cooking?
Yes, letting it rest at room temperature for 2–3 hours ensures even cooking.

7. How do I make a crispy crust on my prime rib?
Pat the roast dry, season generously, and start roasting at a high temperature (500°F) to create a crust.

8. What’s the best internal temperature for prime rib?
For medium-rare, aim for 120°F when removing it from the oven. It will rise to 130°F as it rests.

9. Do I need a meat thermometer?
Absolutely. A meat thermometer is essential for achieving the perfect doneness.

10. How long should I rest the prime rib after cooking?
Let it rest for 30 minutes to allow the juices to redistribute and the temperature to stabilize.

11. Can I prepare the rub in advance?
Yes, you can mix the garlic-herb rub up to 24 hours ahead and refrigerate it until ready to use.

12. Should I cover the prime rib while it cooks?
No, cook it uncovered to ensure a beautifully browned crust.

13. What’s the best way to serve prime rib?
Serve with au jus, horseradish sauce, or a creamy mustard sauce to complement its flavors.

14. Can I cook prime rib in advance?
It’s best cooked fresh, but you can partially cook it, refrigerate, and finish roasting before serving.

15. How do I reheat leftover prime rib?
Reheat gently in a low oven (250°F) to avoid overcooking. Cover loosely with foil to retain moisture.

Watch the video recipe

Garlic-Crusted Prime Rib Recipe

The ultimate showstopper for your holiday table! This juicy, tender prime rib features a crispy garlic-herb crust that’s sure to impress your guests.

Servings: 8
Calories per Serving: 650
Protein: 48g | Fat: 52g | Carbohydrates: 2g

Ingredients

1 (7-pound) prime rib roast (boneless, tied with bones by the butcher)
6 cloves garlic, minced
1 stem fresh rosemary, minced
3 branches fresh thyme, minced
3 tablespoons olive oil
½ tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper, to taste

Instructions

Prepare the Prime Rib:
- Pat the roast completely dry using paper towels to ensure a crispy crust.
- Generously season the roast with kosher salt and let it sit at room temperature for 3 hours.
Make the Garlic-Herb Rub:
- In a small bowl, combine minced garlic, rosemary, thyme, olive oil, kosher salt, and black pepper. Mix until it forms a paste.
Apply the Rub:
- Once the roast has come to room temperature, coat it generously with the garlic-herb rub, covering the top and sides evenly.
Preheat and Start Roasting:
- Preheat your oven to 500°F (260°C). Place the seasoned roast on a rack inside a roasting pan.
- Roast at 500°F for 20 minutes to develop a crispy crust.
Adjust the Temperature and Continue Cooking:
- Reduce the oven temperature to 325°F (165°C) and roast for 11–12 minutes per pound, or until the internal temperature reaches 120°F (49°C) for medium-rare.
Rest the Roast:
- Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 30 minutes. The temperature will rise about 10°F, resulting in a perfect medium-rare.
Carve and Serve:
- Remove the strings and separate the bones from the roast. Slice the prime rib into thick portions for serving.
- Serve with au jus or horseradish sauce for an extra burst of flavor.

Cooking Tips

For accuracy, always use a meat thermometer. A perfect medium-rare roast is achieved at 130°F (54°C) after resting.
Drying the roast thoroughly is key to achieving a crispy, crackling crust.
Letting the roast sit at room temperature ensures even cooking.

Nutritional Information (Per Serving)

Calories: 650
Protein: 48g
Fat: 52g
Saturated Fat: 22g
Cholesterol: 145mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 400mg

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