Step-by-step instructions to get the juiciest, most tender Prime Rib with a buttery garlic and fresh herb crust. Each bite will melt in your mouth with its tenderness and savory flavor. This prime rib recipe is a showstopper and the star of any holiday meal
Course Main Course
Cuisine American
Keyword Garlic Herb Prime Rib, How to Cook Prime Rib
Prep Time 15 minutesminutes
Cook Time 1 hourhour45 minutesminutes
Rest Time 2 hourshours30 minutesminutes
Total Time 2 hourshours
Servings 12servings
Calories 827kcal
Author Michelle
Ingredients
7 to 8poundbone-in prime rib(boned and tied, if desired)
Sprinkle meat all over with 2 tsp salt, cover loosely with plastic wrap and let it rest at room temperature for 2-3 hours to come to room temperature (it will bake more uniformly).
Preheat Oven to 500˚F with rack in the lower third of the oven.
In a medium mixing bowl, add remaining salt, pepper, rosemary, thyme, garlic, and softened butter. Stir to combine.
Lightly pat the roast dry with a paper towel then rub all over top and sides with garlic rub.
Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat.
Bake at 500˚F for 15 minutes.
Reduce the heat to 325°F and continue roasting for until the internal temperature of the roast reaches 120°F. (Plan on 15 minutes per pound, but actual cooking time depends on a variety of factors. Always use a meat thermometer to ensure accurate results.)
Remove the roast from the oven when it reaches an internal temperature of 120°F. Allow the roast to rest in the roasting pan for 20 minutes. As it sits the internal temperature will rise to 130°F (medium rare).
Slice against the grain into slices for serving. Serve with prepared horseradish or creamy horseradish sauce.
Video
Notes
Letting the roast sit at room temperature for 2-3 hours to help it cook more uniformly.
Fresh Herbs: If you want, you can use dried herbs in place of the fresh. Use ½ teaspoon dried rosemary and ¼ teaspoon dried thyme.