Here’s a show-stopping Garlic Crusted Prime Rib recipe — tender, juicy, and packed with herb-garlic flavor. Perfect for holidays or special dinners.
🥩 Garlic Crusted Prime Rib
Ingredients (Serves 6–8)
- 1 (4–6 lb) prime rib roast (bone-in or boneless)
- 2 tablespoons olive oil
- 6–8 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Optional: 1 teaspoon onion powder
Instructions
1️⃣ Bring to room temperature
Remove roast from refrigerator 2–3 hours before cooking. Pat dry with paper towels.
2️⃣ Make garlic herb paste
In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, and onion powder.
Rub mixture all over the roast, pressing into the meat.
3️⃣ Preheat oven
Preheat oven to 450°F (230°C).
4️⃣ Roast (High-Heat Method)
- Place roast on a rack in a roasting pan, fat side up.
- Roast at 450°F for 15 minutes to create a crust.
- Reduce oven temperature to 325°F (165°C).
- Continue roasting approximately 12–15 minutes per pound, until desired doneness:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 135–140°F
Use a meat thermometer for accuracy.
5️⃣ Rest
Remove from oven and tent loosely with foil.
Let rest 20–30 minutes before slicing.
Temperature will rise about 5–10 degrees while resting.
Optional Au Jus (Quick Pan Sauce)
- Pour off excess fat from roasting pan.
- Place pan over medium heat.
- Add 1 cup beef broth and a splash of red wine.
- Scrape up browned bits and simmer 5 minutes.
- Strain and serve alongside sliced prime rib.
Tips for Perfect Prime Rib
- Always cook by temperature, not time.
- Bone-in roasts are slightly more flavorful and cook evenly.
- Slice against the grain for maximum tenderness.
- Save leftovers for amazing sandwiches.
If you’d like, I can also give you:
- 🔥 A reverse-sear method (ultra-even doneness)
- 🧄 A horseradish cream sauce recipe
- 🥩 A garlic butter prime rib version with compound butter
Just tell me which one you’d like!
