Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Notes
Pro Tips:
Choose garlic heads that feel heavy for their size with tight, papery skin — loose or lightweight bulbs have less moisture content, which means your crust will burn before it caramelizes properly during the long roasting process. After years of making this, I've learned to score the fat cap in a crosshatch pattern before applying the garlic crust because it creates channels for the garlic oils to penetrate deeper into the meat while preventing the crust from sliding off. Mix your crushed garlic with just enough kosher salt to create a paste consistency — the salt draws out garlic's natural oils and creates better adhesion to the meat than dry seasonings ever could. Let your crusted prime rib sit uncovered in the fridge for 2-4 hours before roasting because this dries the surface slightly, ensuring better browning while keeping the garlic paste firmly attached throughout cooking.
Choose garlic heads that feel heavy for their size with tight, papery skin — loose or lightweight bulbs have less moisture content, which means your crust will burn before it caramelizes properly during the long roasting process. After years of making this, I've learned to score the fat cap in a crosshatch pattern before applying the garlic crust because it creates channels for the garlic oils to penetrate deeper into the meat while preventing the crust from sliding off. Mix your crushed garlic with just enough kosher salt to create a paste consistency — the salt draws out garlic's natural oils and creates better adhesion to the meat than dry seasonings ever could. Let your crusted prime rib sit uncovered in the fridge for 2-4 hours before roasting because this dries the surface slightly, ensuring better browning while keeping the garlic paste firmly attached throughout cooking.