Prime Rib Recipe

A mouthwatering, garlic-and-herb–crusted roast beef that turns your holiday gathering into a festive feast.

This prime rib recipe pulls out all the stops—fresh garlic, fragrant rosemary and thyme, a kiss of coarse salt and black pepper—then slow-roasts in the oven to juicy perfection. It’s your go-to centerpiece for Christmas dinner, holiday brunch or any special occasion when you want to impress family and friends.

Prime rib—also called standing rib roast—is the gold standard of beef roasts. With its rich marbling and deep flavor, it practically sings “celebrate!†Whether it’s Christmas Eve or a cozy winter weekend, this roast stands out. I first tried this garlic-herb method after realizing my usual salt-and-pepper routine lacked pizzazz. A quick dip in data from the USDA shows over 8 million pounds of prime rib hit American tables each December—so you’re in good company. The fresh herbs and olive oil rub cut back on heavy sauces, letting quality beef shine. Plus, bringing your roast to room temperature before cooking actually leads to even doneness—science you can taste!

Why You’ll Love This Recipe

Why You’ll Love This Recipe

• Deep, savory beef flavor enhanced by garlic and fresh herbs
• Simple pantry staples—olive oil, salt, pepper—no exotic ingredients
• Fits easily in a standard home oven; no special equipment needed
• Perfect medium-rare every time with a simple thermometer check
• Make-ahead herb rub saves time on busy holiday mornings
• Crowd-pleaser: serves 8–10 comfortably, so leftovers for sandwiches
• Aromatic kitchen: your home will smell like Christmas
• Lean enough to satisfy health-conscious eaters (trim the fat if you like!)

Ingredients

Ingredients

• 1 (4–6-pound) prime rib roast (bone-in; USDA Choice or Prime grade)—for best results, look for 2″–2.5″ fat cap
• 6 large garlic cloves, minced (about 3 tablespoons)
• 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
• 2 tablespoons fresh thyme leaves, chopped (or 2 teaspoons dried)
• 2 tablespoons kosher salt (or use sea salt flakes for a crisper crust)
• 2 teaspoons freshly ground black pepper
• 2 tablespoons Dijon mustard (optional, for extra depth)
• 2 tablespoons extra-virgin olive oil (or melted butter for richness)
• ½ teaspoon onion powder (optional)

Ingredient Tips:
– Choose grass-fed or corn-fed prime rib based on your budget—you’ll taste a subtle difference.
– Let beef sit at room temperature for 1 hour before cooking to ensure even roasting.
– If you can, tie (truss) the roast with butcher’s twine to keep it evenly shaped.

Directions

Directions

1. Preheat your oven to 450°F (230°C). Place a rack in the middle.
2. Pat the roast dry with paper towels—moisture equals less crust.
3. In a small bowl, whisk together garlic, rosemary, thyme, salt, pepper, mustard and olive oil until it forms a paste.
4. Rub the paste all over the beef, massaging into every crevice. Don’t skip the ends!
5. Transfer roast to a rimmed baking sheet or roasting pan, fat-cap side up—no need for a rack, the fat renders down.
6. Roast at 450°F for 15 minutes to jump-start that crust. Then reduce heat to 325°F (165°C) and continue cooking.
– Tip: Insert an instant-read thermometer into the thickest part; pull at 120°F for rare, 125°F for medium-rare (it will rise ~5°F while resting).
7. Expect about 15–17 minutes per pound at 325°F—so a 5-pound roast takes roughly 1 hour 15 minutes total.
8. Once thermometer hits target, remove roast from oven and tent loosely with foil. Let rest 20–25 minutes—this redistributes juices.
9. Slice between the ribs (if bone-in) or carve into thick slices against the grain.
10. Serve with au jus, horseradish cream or your favorite holiday sides—garlic mashed potatoes, roasted root vegetables or buttery dinner rolls.

Servings & Timing

Servings & Timing

Makes: 8–10 generous servings
Prep Time: 15 minutes active, plus 1 hour resting at room temp
Cook Time: 1 hour 10 minutes–1 hour 30 minutes (depending on weight)
Rest Time: 20–25 minutes
Total Time: about 3 hours (including resting and warm-up)

Variations

Variations

• Coffee-Crust Kick: Add 1 tablespoon finely ground coffee to the herb rub for earthy notes.
• Spicy Horseradish Rub: Mix 1 tablespoon prepared horseradish into the paste for heat.
• Citrus Zing: Grate 1 lemon or orange into the herb mixture for bright, tangy lift.
• Keto-Friendly: Swap Dijon for avocado oil and skip any starchy sides.
• Gluten-Free: Double-check mustard label and use certified gluten-free mustard.
• Pan Sauce Twist: After roasting, deglaze pan with red wine and beef stock for a quick jus.

Storage & Reheating

Storage & Reheating

• Refrigerator: Store sliced roast in an airtight container up to 4 days.
• Freezer: Wrap tightly in foil and plastic—up to 3 months.
• Reheating: Gently warm slices in a 300°F oven on a wire rack over a baking sheet, about 10–12 minutes, or in a covered skillet with a splash of beef stock.
• Make-Ahead Tip: Prep the herb-garlic paste up to 24 hours ahead—keep covered in the fridge.

Notes

Notes

• Always let the roast rest before carving—no exceptions. I once skipped this and ended up with jus all over my cutting board!
• For uniform roasting, trim excess silver skin but leave a ¼″ fat cap for flavor.
• If your oven runs hot, place an oven thermometer on the rack to monitor actual temp.
• Experiment with smoked sea salt for a subtle campfire aroma.

FAQs

FAQs

Q: Can I use a boneless prime rib?
A: Absolutely—adjust roast time slightly (reduce by ~10 minutes per pound) and watch the thermometer.

Q: What if I don’t have fresh herbs?
A: Dried herbs work at one-third theé‡: 2 teaspoons dried rosemary = 2 tablespoons fresh.

Q: How do I know when it’s done?
A: An instant-read probe is your best friend—check at the thickest part, away from bone or fat.

Q: Can I cook this in a slow cooker?
A: Slow cookers won’t give you the crunchy crust—stick to the oven for maximum flavor.

Q: What’s the difference between Choice and Prime grade?
A: Prime has more marbling and a richer taste; Choice is perfectly tender and more budget-friendly.

Q: Any tips for leftovers?
A: Thinly slice and layer on crusty bread with horseradish mayo for epic roast beef sandwiches.

Q: Can I season the beef the night before?
A: Yes—refrigerate uncovered to dry-age the surface a bit for an even crispier crust.

Q: How do I make a gluten-free au jus?
A: Use cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water) to thicken instead of flour.

Conclusion

Conclusion

This prime rib recipe brings tender, savory beef and aromatic garlic-herb notes to the center of your holiday table. It’s easy enough for a home cook yet special enough for Christmas dinner—plus, those leftovers? Legendary. Give it a try, let me know how it turns out, and explore more holiday roast recipes like my herb-roasted turkey or glazed ham for a full festive spread!