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Garlic Crusted 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.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 8 servings
Calories: 390
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Pat the roast completely dry using paper towels to ensure a crispy crust.
  3. Generously season the roast with kosher salt and let it sit at room temperature for 3 hours.
  4. 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.
  5. In a small bowl, combine minced garlic, rosemary, thyme, olive oil, kosher salt, and black pepper. Mix until it forms a paste.
  6. 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.
  7. Once the roast has come to room temperature, coat it generously with the garlic-herb rub, covering the top and sides evenly.
  8. 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.
  9. Preheat your oven to 500°F (260°C). Place the seasoned roast on a rack inside a roasting pan.
  10. Roast at 500°F for 20 minutes to develop a crispy crust.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. Remove the strings and separate the bones from the roast. Slice the prime rib into thick portions for serving.
  17. Serve with au jus or horseradish sauce for an extra burst of flavor.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.