Description
A gourmet centerpiece for any special occasion, this Garlic Herb Prime Rib Roast features a succulent, tender interior enveloped by a flavorful herb-crusted exterior. Juicy, impressive, and surprisingly easy to prepare, it elevates any gathering.
Ingredients
Scale
- 1 prime rib roast (3–4 ribs, bone-in or boneless)
- 4–6 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2–3 tbsp olive oil or softened butter
- Salt and freshly ground black pepper to taste
Instructions
- Combine garlic, rosemary, thyme, olive oil (or butter), salt, and pepper. Rub all over the roast. Wrap and refrigerate uncovered for up to 24 hours for deeper flavor and a crispier crust.
- Remove roast from fridge 2 hours before cooking to bring to room temperature.
- Preheat oven to 135°C (275°F). Place roast bone-side down or fat-side up on a rack in a roasting pan. Insert oven-safe thermometer if available. Roast until internal temperature reaches 48°C (118°F) for medium-rare, about 2–2½ hours.
- Remove from oven and tent loosely with foil. Rest for 30 minutes. Increase oven temperature to 260°C (500°F).
- Return roast to oven for 10–12 minutes until a deep golden crust forms and internal temperature reaches 52–55°C (125–130°F) for medium-rare. Rest for 20 minutes before slicing.
- Slice and serve with desired sides and sauces.
Notes
- Rub and refrigerate the roast the night before for enhanced flavor.
- Use a meat thermometer for accurate doneness.
- Resting before and after searing helps retain juices.
- Reverse searing creates a perfect crust without overcooking the center.
- Pair with horseradish sauce, au jus, or creamy mustard sauce.
Nutrition
- Serving Size: 1/8 of roast
- Calories: 480
- Sugar: 0g
- Sodium: 220mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg