This is the BEST Garlic Herb Prime Rib Recipe! Seasoned with fresh garlic and herbs and roasted to perfection!
Serve up this gorgeous beef with a side of Parmesan Roasted Green Beans and a hearty Baked Potato for a complete meal fit for a king.
There’s no need to be intimidated by the process of cooking a gorgeous Prime Rib Roast. It’s actually quite simple and only requires minimal hands-on time, but you do need to pay close attention to the timing of it. With this recipe you’ll have nothing to worry about!
Trust me!
Garlic Herb Prime Rib Recipe
What is a Prime Rib Roast?
Also referred to as a “Standing Rib Roast,” this hunk of beef is basically a really thick cut ribeye steak that’s still attached to the ribs.
- You’ll want to ask your butcher to cut the ribs off the roast (if they aren’t already) and have them tied back on (this is usually a free service).
- The ribs act like a little stand for the roast to keep it elevated while cooking.
- There are two types of Prime Rib – Choice and Prime. Choice will be a little less marbled with fat, than Prime, but is also more affordable. Both cuts work great for this recipe.
How To Cook Beef Prime Rib Roast
Step ONE – Salt The Beef
Rubbing down the rib roast with KOSHER SALT will help to tenderize the steak even more by helping to draw out the moisture.
- Sprinkle coarse Kosher Salt all over the prime rib. Set rib roast on a rack in a roasting pan.
- Let the prime rib sit out on the counter, loosely covered with plastic wrap or foil for at least 3 hours, or until it comes close to room temperature.
Having it come to room temperature will help it cook more evenly and efficiently.
Step TWO – Remove Excess Moisture
Once your Standing Rib Roast has sat for a few hours with salt on it, it’ll start to release moisture.
Use paper towels to wipe down the roast and remove an excess moisture.
Wipe out the bottom of the roasting pan if any liquid has collected there.
Step THREE – Make a Garlic Herb Rub
Use freshly minced garlic, or even pre-minced garlic (from the jar), but DO NOT use pressed garlic. Pressed garlic will easily burn.
Combine garlic, freshly chopped herbs, pepper, a little more salt and avocado oil in a small dish.
Rub the mixture all over the room temperature prime rib roast and set it back in the roasting pan.
Make sure no garlic has fallen to the bottom of the roasting pan, as these might burn quickly.
PRO TIP – Add 2 cups of beef broth to the bottom of the roasting pan to help create some amazing drippings that can be used for making a gravy after the prime rib has cooked.
Step FOUR – Roast at a HIGH Temperature
Since this is a large, and fairly expensive cut of beef, let’s not leave it to chance if it’ll get cooked to perfection, shall we? USE A PROBE THERMOMETER! I have had my probe thermometer for years and years and I still stand by it as a great investment to make for perfectly cooked meat.
Place your oven rack to the bottom 1/3 of the oven.
Preheat your oven to 500 degrees F, or as high as your oven will go, up to 500 degrees F.
Insert your probe thermometer into the thickest part of the rib roast, making sure it doesn’t touch the bone.
Roast for 15 minutes.
Step FIVE – Reduce Temperature and Finish Cooking
Now that you have given our Prime Rib a good sear in the hot oven, reduce the temperature of the oven and finish cooking it nice and slow, so it’ll remain nice and tender!
Reduce heat to 325 degrees F. for the remainder of cooking time.
Once ideal temperature is reached (see below for cooking temperature guide), remove the roast from the oven and loosely cover with foil.
Let rest for 30 minutes before slicing into.
Temperature Guide for Prime Rib Roast –
In my opinion, a Prime Rib is best when served “Medium.” Meaning the inside has a nice deep pink color, it’s tender, juicy and has great flavor.
*PRO TIP: Remember to always err on the side of less cooked when it comes to prime rib. You can always heat it up more, but once it’s over-cooked, you’re stuck with it.
RARE – pull out at 115°F > final rested temp = 120-129°F
MEDIUM RARE – pull out at 125°F > final rested temp = 130-134°F
MEDIUM – pull out at 130°F > final rested temp = 135-144°F
MEDIUM WELL – pull out at 140°F > final rested temp = 145-154°F
WELL – pull out at 150°F > final rested temp = 155-164°F
How Long To Cook Prime Rib?
Since every cut of prime rib is different in size and depending on how cold it is when it goes into the oven, cooking times can vary greatly. However, I know how important it is to be able to plan when dinner will be ready, so you can follow this chart as a rough guide on how long to cook your Prime Rib.
Remember, for accurate and BEST results, to use a digital probe thermometer!
RARE – approximately 11-12 minutes per pound
MEDIUM RARE – approximately 13-14 minutes per pound
MEDIUM – approximately 15-16 minutes per pound
MEIUM WELL – approximately 17-18 minutes per pound
WELL – approximately 19+ minutes per pound
How Much Prime Rib Per Person?
When deciding how much Prime Rib to purchase for your dinner, plan on serving 1 to 2 people per pound or 2 to 3 people per rib. After much testing (and eating), I’ve found this to be the magical number.
There you have it! Simple and easy Prime Rib with a delicious Garlic and Herb crust that’ll melt in your mouth.
What To Serve With Prime Rib Roast
- Creamy Horseradish Sauce – the perfect condiment!
- Fluffy Mashed Potatoes
- Parmesan Roasted Brussels Sprouts
- Corn Pudding Casserole
- Sweet and Spicy Green Beans
How To Reheat Prime Rib
Preheat oven to 250 degrees F. Place slices of previously cooked, cold prime rib in a baking dish with a 1/4 cup to 1/2 cup of beef stock or broth.
Cover tightly with foil and bake for 10 to 15 minutes, until heated through to your liking.
Helpful Products To Make This Recipe:
Garlic Herb Prime Rib Recipe
Ingredients
- 7.5 lb. Prime Rib Roast, ribs cut off and tied back on.
- 2 tbsp salt, divided
- 1/2 tbsp black pepper
- 2 tbsp avocado oil
- 1 1/2 tbsp rosemary & thyme, fresh, minced
- 6 tsp garlic, minced, do not used pressed
Instructions
- At least three hours prior to cooking, remove Prime Rib Roast from fridge and place on a rack inside a roasting pan. Use 1 1/2 tbsp Kosher Salt and rub all over the roast. Let sit at room temperature, loosely covered with plastic wrap or foil for 3 hours, to allow to come to room temperature.
- After 3 hours, use paper towels to remove any excess moisture from the roast and wipe up any juices that have fallen to the bottom of the pan.
- Combine the remaining salt, pepper, avocado oil, rosemary and thyme and garlic in a small dish and rub all over the room temperature roast. Insert a digital probe thermometer into the thickest part of your roast.
- Place oven rack in the bottom 1/3 of your oven and preheat to 500 degrees F. Roast for 15 minutes, then reduce heat to 325 degrees F. until the internal temperature reaches your desired doneness. (see chart in notes)
- Remove roast from the oven and loosely cover with foil and let rest for 30 minutes before slicing. Enjoy!
Notes
- RARE - pull out at 115°F > final rested temp = 120-129°F
- MEDIUM RARE - pull out at 125°F > final rested temp = 130-134°F
- MEDIUM - pull out at 130°F > final rested temp = 135-144°F
- MEDIUM WELL - pull out at 140°F > final rested temp = 145-154°F
- WELL - pull out at 150°F > final rested temp = 155-164°F
Nutrition
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We are having Prime Rib for Christmas. We need to know how to prepare it. Could please send your recipe to me? Thank you so much!!! Happy Holidays!!!
Will be making for Christmas!! Can you tell me the approximate timeframe it would take AFTER the 500 cooking to get to medium-well? I am trying to time everything to serve. Ty!!
It all depends on how large your prime rib is. If you follow my method for cooking, you’re looking at anywhere between 11 minutes to 18 minutes per pound, depending on how you prefer it cooked. Check out the section in the blog post labeled, “How Long To Cook Prime Rib” Hope that helps!
My mom asked me to make prime rib for her Mother’s Day dinner. I have never made prime rib before I said to her, but I will give it a try.. I tried your recipe it was a Plate of DELICIOUSNESS. My family love it. I got lots of compliments an one family member said this was the best Prime Rib she have ever tasted better than Lowery‘s Steakhouse. WOW! What a Complement. Thank you for sharing your recipe this is a keeper for me. I have a request to do it all over again
That’s so wonderful to hear! I’m so glad you enjoyed it!
Have never cooked a prime rib and this was sooo easy to follow and cook! Perfect texture, amazing great flavor!! My farmer husband is still raving about it!
Yay!! So glad you enjoyed it Ellen!
Would this method work with any roast? I have a nice rump roast that we like cooked medium rare.
Hi, Shawn. Would you ever consider making a video on this recipe, for the ones that need more guidance. ♀️ I love your recipes.
That’s a great idea, any excuse to make another Prime Rib is alright with me! Hehe
What if the roast doesn’t have the ribs? Will that make a difference on the cook time/temps?
I would still definitely cook it on a rack in your roasting pan to keep it elevated. It’ll cook faster, so keep an eye on the internal temperature. Otherwise, everything else should cook the same.
Made this for our Christmas Day dinner. It was delicious!!! One of the best prime rib roasts I’ve ever made & my family agreed. I cooked it with the bone in and all was good.
I’m so glad you enjoyed it Suzanne! Thank you for your comment!
I am 71 & love prime rib but makes me sick that I could really destroy this guy. I am going to try it soon.
Hope you enjoy it Laura!
I bought my roast before I found this recipe. Will it work out if the rib bones are still attached?
Hey Janice! Yes! All you need to do is use a sharp knife to cut alongside the bones to remove them. Then you’ll tie them back on and roast. This makes it a lot easier to cut and serve. Hope you enjoy!
I’m definitely going to give your method a try! I’ve been extremely apprehensive of cooking prime rib since I destroyed a very expensive roast a few years back!
You’ll do great Rod! Enjoy!
You have done a great job here my comment is when do we eat/ this how a beautiful roast should look,
Thanks Ernest! I hope you give it a try!
I like your method but am curious if you own the pan you recommend. When I clicked the link to Amazon, it said the pan can only be use up to temperatures of 450 degrees.
I do have that one (or one very similar – I just purchased it at Costco). I know it says it’s oven safe to 450 degrees F, but it performed just great at the 500 degrees for 15 minutes. 🙂 Here is a link to one that states it’s safe up to 500 degrees F just in case (https://amzn.to/33aSln3)