The Perfect Foolproof Garlic Herb Prime Rib Roast

This Perfect Garlic Herb Prime Rib Roast is the perfect holiday dinner idea! An easy prime rib recipe that is slow roasted to lock in all the juices. This roast is topped with a garlic herb butter, then reverse seared to ensure a nice crust. It’s a fool proof prime rib recipe that is sure to wow!

Looking for more show stopper beef recipes? Try out my Herb Crusted Beef Tenderloin or my 15 Minute Pan Seared Filet Mignon.

*This post is a collaboration with Beef Loving Texans on behalf of the Beef Checkoff. I received compensation, but all opinions are 100% my own.*

The Perfect Prime Rib Roast

Growing up, every year for Christmas, my mom would make a beautiful perfectly browned Prime Rib Roast. She would serve it with au jus (a thin gravy made from the beef drippings) and a creamy horseradish sauce. O.M.Geee!!!

Well guys…

Say hello to the Pièce de Résistance of your holiday table! Are you ready for it? This Garlic Herb Prime Rib Roast is definitely going to be the show stopper for your guests. As soon as you put the serving dish on your table I guarantee mouths will drop, I guarantee it! No need to be intimidated, I’m going to walk you through it step-by-step and cover all your bases! It’d be like I’m there with you in the kitchen.

Everything from: How to pick the roast? How to prep the roast? How to actually roast the perfect juicy prime rib roast? It’s a foolproof way to end up with a perfectly cook prime rib every time! And.. just in case you need more beef inspiration be sure to check out Beef Loving Texans, they have LOADS of easy to follow recipes that are perfect for the holidays!

First things first. What cut of meat do you buy? At the grocery store this beautiful piece of meat may not be called “Prime Rib.” Most likely it will be called Beef Bone-in Rib Roast or a Standing Rib Roast. This cut of meat is cut from the back of the upper rib section, and it usually has a total of seven ribs. “Prime” signifies the grade of meat. When buying, you have the option of a bone-in roast or a bone-out rib roast, which has the bones sliced off.

How to Pick a Good Prime Rib Roast

1. Bone-in: I highly suggest buying a bone-in rib roast, normally this cut of meat will be between 2 to 6 pound and contain 2 to 3 bones . The bone is where you will get a majority of your flavor, so you definitely want the roast bone-in for maximum flavor. Trust me! (if you want it to look pretty ask the butcher to do a french cut on it)
2. The Small End: Ask your butcher for the small end of the roast. This side is closer to the loin and generally is more tender, meaning it’s also more desired.
3. Marbling & Fat Cap: When selecting a rib roast you want to find a roast that has a good amount of marbling on the inside and a large fat cap on top. The marbling and fat will give you a flavorful tender piece of meat in the end. DO not trim anything off unless it is hanging off.

How Much Prime Rib Per Person?

If you are making prime rib as part of a large buffet (meaning there are other proteins to choose from) plan on 1/2 pound of meat per person. However, if the prime rib roast is the main course plan on 3/4 -1 pound per person.

Ingredients You’ll Need for this Garlic Herb Prime Rib Roast:

I always buy my Prime Rib bone-in from the butcher. They know the most about the meat, so ask them which one they suggest! Our butcher will actually partially cut the bones off of the roast and then reattach them with cooking twin. Buy it that way!

• Prime Rib: buy it bone-in and tied with cooking twin
• Olive Oil: for drizzle
• Rosemary: freshly chopped
• Oregano: freshly chopped
• Thyme: freshly chopped
• Salt: I highly recommend truffle salt to add an extra punch of flavor, otherwise course sea salt will do
• Pepper: freshly cracked pepper
• Garlic: freshly minced garlic cloves
• Butter: unsalted butter that is softened

Helpful Buying Tip:

When ordering prime rib from the butcher, ask if he can keep the cooking twin (or strings) attached to the meat to hold it together. This will ensure that you have even cooking throughout, which is key to making the perfect roast!

How to Cook the Best Prime Rib Roast

There are two methods to cooking this formidable piece of meat! A Slow Roast/Reverse Sear method or cooking at a high temperature first then reducing the heat. The first option takes longer but leads to a more evenly cooked roast, which is the method I use. The second option is a lot faster.

1. Pat Prime Rib dry with paper towel. Preheat oven to 225° F.
2. In a small bowl, add garlic clove, salt, black pepper, fresh rosemary, fresh thyme and fresh oregano. Using a spoon mix together.Remove 1 tablespoon of the mixture and add it to another small bowl with 1/3 cup unsalted softened butter. Mix together, then set aside.
3. To the bowl with the remaining herb mixture, add 2 tablespoons of olive oil and mix together to form a paste.
4. Rub garlic herb paste all over the the Prime Rib using your hands and place bone side down on a rack in a roasting pan.
5. Roast, uncovered, for 3-4 hours. Using an instant read thermometer, check the temperature of the roast. When the center of the roast reaches 120° F (for medium rare), remove from the oven and tent with tin foil for 20 minutes. Turn oven up to 500°F. After 20 minutes, remove tin foiltent and rub the garlic herb butter on the top and sides of the roast. Place roast back in oven, uncovered, for 15-20 minutes. You want the outside of the roast to be nicely browned.
6. Remove prime rib roast from the oven and place on a cutting board. Tent with tinfoil and let rest for 20 minutes.
7. Slice and serve with horseradish sauce or au jus.

Tips for Cooking the Perfect Prime Rib Recipe

There is nothing like a perfectly cooked Prime Rib Roast for the holidays. It’s what I grew up on and is somewhat nostalgic to me! There are a few KEY things to do that will ensure you have to a juicy tender Prime Rib at the end of all this.

• Remove your covered roast from the refrigerator and let it rest for 30 minutes prior to roasting to bring to room temperature.
• Course sea salt will give you a nice crust on the exterior.
• Buy Bone-in. I know I’ve said it a couple of times, but there is so much flavor in the bone, it’s a natural “rack” to cook the meat on and it keeps the meat tender and juicy.
• Invest in a good meat thermometer, it will ensure you have a perfectly cooked piece of meat every time. (cooking to temperature and not to time is key when making any dish, you want it done.) To determine the perfect doneness for a roast, insert an ovenproof meat thermometer into the roast prior to roasting (into the thickest part of the roast, not resting in fat or touching bone) and leave in throughout the cooking process. Or, insert an instant-read thermometer toward the end of cooking time for about 15 seconds. Keep in mind the temperature will continue to rise 5°F to 15°F after removing from oven, to reach desired doneness.
• LET IT REST! After you take the prime rib roast out of the oven, let it rest in a tinfoil tent for 15 to 20 minutes. This allows the meat to “relax”, which helps tenderize the meat. It also allows the juices to redistribute through the meat again, leading you to a juicy tender piece of prime rib!

Alright folks! That’s a wrap! If you follow all my easy tips and step-by-step instructions you’ll be the star this holiday season! On a side note, holiday meals can sometimes have the connotation of being indulgent. But they don’t have to be! This beautiful piece of meat can be paired along with some easy to make sides for a balanced meal! I listed some ideas below to “complete your plate.”

Bon Appetit friends! Be sure to tag me on the “gram” if you make this recipe for the holidays, I’d LOVE to share your cooking wins!

What to Serve with Prime Rib Roast

• Light Cheesy Scalloped Potatoes – you can go wrong with scalloped potatoes and this lightened up dish will do the trick
• Bacon Cauliflower Au Gratin – a low carb cauliflower dish tossed with a white cheddar sauce, fresh thyme and topped with bacon
• Honey Soy Roasted Brussel Sprouts – crispy roasted brussels sprouts tossed with a honey soy glaze, this dish is like candy!
• Healthy Green Bean Casserole – a lighten up version of a classic made with fresh green beans, mushrooms and homemade fried shallots!
• Spinach Salad with Apples –  a simple 5 minute salad with fresh apples, candied pecans, pomegranate and gorgonzola cheese then drizzle with a champagne vinaigrette.
• Cranberry Apple Brussel Sprout Salad – filled with shaved brussel sprouts, cranberries, sliced apples and roasted butternut squash this salad is a must  make!

For more holiday recipes and inspiration visit beeflovingtexans.com

*This post does contain affiliate links, thank you for supporting Joyful Healthy Eats.*

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