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!

Watch the video recipe

Garlic Crusted Prime Rib

Ingredients

For the Roast:

7 lb beef prime rib (bone-in) boned and tied

3 1/2 tsp sea salt divided

1/2 Tbsp black pepper freshly ground

1 tsp fresh rosemary leaves, minced from 1 sprig or 1/2 tsp dried rosemary

1/2 tsp fresh thyme leaves, minced from 1-2 sprigs, or 1/4 tsp dried thyme

6 garlic cloves finely chopped

3 Tbsp olive oil

Instructions

How to Make Prime Rib:

Let it rest at room temperature for 3 hours to come to room temperature (it will bake more uniformly). Then preheat Oven to 500˚F with a rack in the lower third of the oven.

Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.

Lightly pat the roast dry with a paper towel then rub all over top and sprinkle meat all over with 2 tsp salt, and sides with garlic rub. Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 20 minutes.

Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, 13-14 min per pound for medium-rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium-rare, 140 for Medium, and 150 for medium-well.* This 7 lb roast baked at 500˚F for 20 minutes then at 325˚F for 1 hr 30 minutes for medium-rare.

Transfer to a cutting board, tent loosely with foil, and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.

Recipe Notes

*Meat internal temp will continue to rise 5-10 degrees even after it's out of the oven so don't over-bake

Prime Rib Cooking Time:

Bake in a fully preheated oven at 500˚F for 15 minutes. Reduce heat to 325˚F and continue baking:

10-12 min per pound for rare

13-14 min per pound for medium-rare

14-15 min per pound for medium

16-17 min per pound for medium-well

Roast until the thermometer registers:

115-120˚F for rare,

125-130˚F for medium-rare

135-140 for medium doneness

145-150 for medium-well

Tips on Cutting The Bones and Tying them back on: Here's how to do it: Using a long, sharp slicing knife or chef's knife, cut the meat from the rib bones in one piece, following the contour of the bones. It's easiest if you stand the roast up so you are slicing downward. Once the bones are fully detached, lay the meat down on its cut side. Count the ribs on your roast. If it has 10. This means you will need nine pieces of string (one less than the number of ribs), each long enough to wrap securely around the roast and easily tie. Set the roast, fat side up, on the cutting board. Using a short piece of twine, hold one end with each hand and slide it under the roast about 2 inches from one end. Then pull the twine snug, knot the ends securely, and trim the excess. Repeat with the remaining short pieces of twine at 2-inch intervals along the length of the roast. Tie a long piece of twine to the center of the twine loop at one end of the roast. Then weave the loose end under and around the center of each loop along the length of the roast. Turn the roast over and repeat. Turn the roast fat side up, and knot the loose end to the original loop. Trim the excess twine.

Enjoy! Buen Provecho!

FAQs

Q: What is Prime Rib?

A: Prime rib, also known as standing rib roast, is a cut of beef from the upper back of the cow. It is known for its rich flavor and tenderness.

Q: How long should I let the Prime Rib come to room temperature before cooking?

A: It is recommended to let the prime rib come to room temperature for about 3 hours before cooking, to ensure that it cooks more uniformly.

Q: What temperature should the Prime Rib be cooked to?

A: The temperature for the prime rib should be 120 degrees F for rare, 130 degrees F for medium-rare, 140 degrees F for medium, and 150 degrees F for medium-well.

Q: How long should I rest the Prime Rib before carving?

A: It is recommended to let the prime rib rest for at least 30 minutes before carving to ensure that the juices are distributed evenly throughout the meat.

Q: Can I use dried herbs instead of fresh herbs in the recipe?

A: Yes, you can use dried herbs instead of fresh herbs in the recipe. Use 1/2 tsp of dried rosemary and 1/4 tsp of dried thyme.

Q: Can I use a different cut of beef instead of Prime Rib?

A: While prime rib is the traditional cut of beef used for this recipe, you can use a different cut of beef such as a ribeye roast or sirloin roast. Keep in mind that the cooking time and temperature may vary depending on the cut of beef you use.