Prime Rib Roast Recipe with Garlic and Herbs
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6 to
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Calories
1424 kcal
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Course
Main Course, Dinner
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Cuisine
American
Prime Rib Roast Recipe with Garlic and Herbs
Description
This roast is prepared by making small incisions in the prime rib and inserting whole garlic cloves, which roast inside the meat to impart garlic flavor more deeply. An herb blend of fresh rosemary, thyme, garlic powder, olive oil, sea salt, and ground black pepper is rubbed thoroughly over the meat surface. Optionally, additional salt and pepper seasoning are applied before the herb rub.
The roast may be seasoned ahead of time and refrigerated uncovered to allow the flavors to penetrate and the surface to dry for better browning. Before roasting, it is brought to room temperature for even cooking. Roasting is done bone-side down in a pan at high heat to develop a crust and then cooked further to desired doneness. The result is a juicy prime rib with herb and garlic aroma and a well-seasoned crust.
Serving this roast highlights the classic flavors of garlic and fresh herbs alongside premium beef. Cooking times will vary based on roast size; approximate times are given for a 6-pound piece. Resting after roasting helps retain juices and ensures tenderness.
Adjust salt levels based on personal preference and the saltiness of finishing seasonings. Using fresh herbs and whole garlic cloves provides a more nuanced flavor compared to powders alone.
Ingredients
- 6 - 10 pounds standing rib roast bone-in prime rib
- 6 garlic cloves, whole
- 3 tablespoons olive oil
- 1 tablespoon rosemary fresh, finely chopped
- 1 teaspoon thyme fresh, finely chopped
- 1 tablespoon garlic powder
- 2 teaspoons sea salt or Kosher salt, plus more as needed
- 1 teaspoon black pepper ground
- salt to taste, optional
- black pepper to taste, optional
Instructions
- With a sharp knife, cut 6 small slits all over the prime rib. Insert the garlic cloves into the slits.
- In a small bowl, mix the olive oil, fresh rosemary, fresh thyme, garlic powder, 2 teaspoons salt, and 1 teaspoon of ground black pepper.
- I like to sprinkle the roast lightly with salt and ground black pepper before rubbing the herb/oil mixture. This is optional, however since we are cooking a large piece of meat I think a little extra seasoning is always a must. If you are sensitive to salt, you can skip this step.
- Rub the herb/oil mixture all over the roast. At this point, if you are seasoning your roast hours ahead or overnight, refrigerate the roast uncovered until ready to bake.
- If refrigerated, take the rib roast from the refrigerator at least 30 minutes before cooking. This will bring the meat to room temperature so it cooks more evenly.
- Preheat the oven to 450 degrees Fahrenheit.
- Place the rib roast bone-side down in a roasting pan and place it in the pre-heated oven. Bake for 30 minutes.
- Lower the oven temperature to 325 and cook until the internal temperature of the meat is 120 degrees Fahrenheit. Make sure the thermometer is exactly in the center of the roast.
- Remove the rib roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 15 minutes.Remove the bones and slice.
Notes
- Cooking times are approximate and based on a 6-pound roast; adjust depending on the roast size.
- Allow the roast to rest after cooking to let juices redistribute, enhancing tenderness.
- Seasoning ahead or marinating overnight in the refrigerator, uncovered, is recommended to deepen flavor and improve the crust.
- Bring the roast to room temperature at least 30 minutes before cooking for even heat distribution.
- Nutrition facts vary depending on the roast's weight and do not account for optional seasoning adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to
Amount Per Serving
Calories 1424 kcal
% Daily Value*
| Calories | 1424kcal | 71% |
| Carbohydrates | 2g | 1% |
| Protein | 62g | 124% |
| Fat | 127g | 195% |
| Saturated Fat | 51g | 255% |
| Cholesterol | 274mg | 91% |
| Sodium | 978mg | 41% |
| Potassium | 1030mg | 22% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 6.7mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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