I love how this prime rib turns out perfectly every time without needing any fancy techniques. The garlic rub adds an amazing depth of flavor, and I don’t even need a roasting rack because the bones do the job. The method is tried and true, with clear temperature guidelines that take the guesswork out of cooking. The result? A beautiful roast with a flavorful crust and tender, melt-in-my-mouth center.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by trimming the roast—cutting the ribs off along the bone but keeping them intact. Then I tie the ribs back onto the roast using kitchen string in 1-inch intervals.
I sprinkle the meat all over with 2 teaspoons of salt, loosely cover it, and let it rest at room temperature for 3 hours. This helps it bake more evenly.
About 30 minutes before roasting, I preheat the oven to 500°F with the rack in the lower third.
For the rub, I mix together the remaining salt, pepper, rosemary, thyme, chopped garlic, and olive oil in a small bowl.
I pat the roast dry and rub the garlic mixture all over the top and sides. Then I place it bone-side down in a roasting pan and insert a meat thermometer into the thickest part.
I roast it at 500°F for 15 minutes, then reduce the temperature to 325°F and continue baking.
Depending on the doneness I want, I follow these guidelines:
Rare: 10–12 minutes per pound (120°F internal temp)
Medium Rare: 13–14 minutes per pound (130°F)
Medium: 14–15 minutes per pound (140°F)
When the roast hits the desired temp, I transfer it to a cutting board, loosely tent it with foil, and let it rest for 30 minutes before slicing. This step is key—resting helps lock in the juices.
After resting, I remove the string and rib bones and carve the roast to my preferred thickness.
Servings and timing
This 7-pound prime rib serves about 12 people, estimating 2 to 3 servings per rib. It takes about 15 minutes to prep, and depending on the level of doneness, the total cook time is around 1 hour 45 minutes to 2 hours. Resting adds another 30 minutes, so I always plan for about 2.5 hours total from start to finish.
Variations
When I want to switch things up, I add a hint of Dijon mustard to the garlic rub for a tangy kick. Sometimes I include a bit of smoked paprika for a subtle smoky flavor. If I’m serving guests who love spice, I mix in a pinch of cayenne pepper. For a more herb-forward version, I add chopped sage or oregano to the rub.
Storage/Reheating
Leftover prime rib keeps well in the fridge for up to 4 days. I store slices in an airtight container and reheat them gently in the oven at 275°F, covered with foil, until just warmed through. To keep the meat juicy, I add a splash of beef broth or cover the meat with its juices. I avoid microwaving unless I’m short on time, as it can dry the meat out.
FAQs
What cut of beef should I use for prime rib?
I use bone-in prime rib roast, also known as standing rib roast. The bones add flavor and help the meat cook more evenly.
Can I prepare the roast ahead of time?
Yes, I often season the roast the night before and let it sit uncovered in the fridge. This dry brine technique enhances the flavor and helps develop a better crust when roasting.
Should I use a meat thermometer?
Absolutely. I always use a meat thermometer to ensure precise doneness. It’s the best way to avoid overcooking such an expensive cut.
How do I get a nice crust on the roast?
Roasting at high heat for the first 15 minutes creates a beautiful crust. I also make sure to pat the roast dry before applying the rub to help it brown evenly.
What sauces go well with prime rib?
I like to serve it with a simple horseradish cream sauce or au jus. Both complement the richness of the beef without overpowering it.
Conclusion
This Prime Rib recipe is one of those classics I come back to again and again. It’s reliable, flavorful, and always makes a stunning centerpiece. Whether I’m hosting a holiday feast or celebrating a special occasion, I know this roast will impress everyone at the table with its tender texture and rich, savory flavor.
This garlic-crusted prime rib roast is juicy, flavorful, and melt-in-your-mouth tender. A holiday-worthy recipe made easy with step-by-step instructions.
