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Garlic-Crusted Prime Rib Roast with Herb Rub and Juicy Tender Results Recipe

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3.9 from 30 reviews

  • Author: Ezabella
  • Total Time: 2 hours
  • Yield: 12 servings (estimated 2-3 servings per rib)

Description

This garlic-crusted Prime Rib Recipe delivers a juicy, melt-in-your-mouth tender standing rib roast with a flavorful herb and garlic rub. Learn how to properly trim, tie, season, and cook a bone-in prime rib roast to perfection, along with tips for resting and carving. Perfect for special occasions and holiday dinners, served optionally with horseradish sauce.

Ingredients

For the Roast:

  • 7 lb beef prime rib (bone-in)
  • 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 extra light olive oil

Instructions

  1. Prepare the ribs: Cut the ribs away from the roast along the bones, keeping the ribs together. Reattach by placing the ribs back onto the roast and tie tightly with kitchen string at 1-inch intervals to secure.
  2. Season and rest: Sprinkle the entire roast evenly with 2 teaspoons of sea salt. Cover loosely with plastic wrap and allow it to rest at room temperature for 3 hours to ensure even cooking.
  3. Preheat the oven: Set your oven to 500°F (260°C) and position the oven rack in the lower third of the oven.
  4. Make the garlic herb rub: In a small bowl, combine 1/2 Tbsp salt, 1/2 Tbsp black pepper, minced rosemary, minced thyme leaves, finely chopped garlic, and 3 Tbsp extra light olive oil. Stir until well mixed.
  5. Apply the rub: Pat the roast dry with paper towels, then rub the garlic herb mixture thoroughly over the top and sides of the roast.
  6. Roasting setup: Place the roast bone-side down in a roasting pan; the ribs will act as a natural rack. Insert a meat thermometer into the thickest part of the meat to monitor internal temperature.
  7. Initial high-heat roast: Bake the roast at 500°F for 15 minutes to develop a flavorful crust.
  8. Lower heat and continue roasting: Reduce the oven temperature to 325°F (163°C). Roast the meat depending on your desired doneness: for rare, roast 10-12 minutes per pound; medium rare, 13-14 minutes per pound; medium, 14-15 minutes per pound. Remove from oven when the internal temperature reaches 120°F for rare, 130°F for medium rare, or 140°F for medium.
  9. Rest the roast: Transfer the roast to a cutting board. Tent it loosely with foil and rest for 30 minutes. This allows juices to redistribute and ensures a tender slice.
  10. Carve and serve: Remove the kitchen string and rack of ribs before slicing the roast to your desired thickness. Serve alone or with horseradish sauce if desired.

Notes

  • Allowing the roast to come to room temperature before cooking ensures even baking throughout the meat.
  • Using the rib bones as a natural roasting rack elevates the meat and improves air circulation for an even cook.
  • Resting the roast for 30 minutes after baking is essential to retain juiciness and tenderness.
  • Adjust seasoning in the rub to taste, and fresh herbs are recommended for more vibrant flavor.
  • Use a reliable meat thermometer to avoid overcooking; the roast continues to cook slightly while resting.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://kitchenloving.com/garlic-crusted-prime-rib-roast-with-herb-rub-and-juicy-tender-results-recipe/