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Prime Rib Roast with Herb Garlic Rub Recipe

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4.3 from 49 reviews

  • Author: Ezabella
  • Total Time: 5 hours 30 minutes
  • Yield: 12 servings

Description

This classic Prime Rib recipe features a juicy, perfectly roasted bone-in prime rib seasoned with a fragrant garlic and herb rub. The recipe guides you through resting the meat to room temperature, applying a savory rub, and roasting at high heat followed by a lower temperature to ensure a crisp crust and tender, medium-rare center. Ideal for special occasions and holiday dinners, this recipe yields a flavorful and impressive main course.

Ingredients

Prime Rib

  • 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 Prime Rib: Cut the ribs away from the roast carefully along the ribs, keeping the ribs intact. Then replace the ribs back onto the roast and use kitchen string to tie them tightly onto the roast at 1-inch intervals. This keeps the meat in place and ensures even cooking.
  2. Season and Rest: Sprinkle the prime rib evenly with 2 teaspoons of sea salt. Cover loosely with plastic wrap and let it rest at room temperature for 3 hours. This step helps the meat bake uniformly.
  3. Preheat Oven: Preheat your oven to 500˚F, placing the rack in the lower third of the oven to accommodate the roast and ensure proper heat circulation.
  4. Make the Rub: In a small bowl, combine 1/2 tablespoon sea salt, 1/2 tablespoon freshly ground black pepper, 1 teaspoon minced rosemary, 1/2 teaspoon minced thyme, the finely chopped garlic cloves, and 3 tablespoons extra light olive oil. Stir until well mixed.
  5. Apply the Rub: Pat the roast dry with paper towels. Rub the garlic and herb mixture all over the top and sides of the roast. Place the roast bone-side down into a roasting pan; the rib bones will act as a natural rack. Insert a meat thermometer into the thickest part of the meat for monitoring doneness.
  6. Initial High-Heat Roast: Roast the meat at 500˚F for 15 minutes. This high heat sears the outside, forming a flavorful crust.
  7. Continue Roasting at Lower Temperature: Reduce oven temperature to 325˚F. Continue roasting according to desired doneness: 10-12 minutes per pound for rare, 13-14 minutes per pound for medium rare, and 14-15 minutes per pound for medium. Roast until the thermometer reads 120˚F for rare, 130˚F for medium rare, or 140˚F for medium.
  8. Rest and Serve: Transfer the roast to a cutting board and loosely tent with foil. Let it rest for 30 minutes to allow juices to redistribute. Remove the kitchen string and ribs, then slice the meat to your preferred thickness and serve.

Notes

  • Letting the roast come to room temperature before cooking ensures even roasting.
  • Using the rib bones as a natural rack helps heat circulate under the meat and adds flavor.
  • Resting the meat after cooking is crucial to keep it juicy and tender.
  • Adjust the roasting times based on your oven’s characteristics and the weight of the meat.
  • Use a reliable instant-read meat thermometer to monitor doneness accurately.
  • Prep Time: 3 hours 15 minutes
  • Cook Time: 2 hours 15 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://kitchenloving.com/prime-rib-roast-with-herb-garlic-rub-recipe/