This is the BEST Garlic Herb Prime Rib Recipe! Seasoned with fresh garlic and herbs and roasted to perfection!
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!
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 extra virgin olive 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
- 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, extra virgin olive 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!
- 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
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