Garlic-Crusted Prime Rib Roast
A rich, tender prime rib roast with a bold garlic-herb crust, perfect for special occasions.
Ingredients
Main Ingredients
- 1 lb boneless prime rib roast (about 6 lb)
Seasoning Mixture
- 10 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons black pepper
- 2 teaspoons dried thyme
- 1 teaspoon salt
Optional Ingredients
- Fresh rosemary for garnish
- Butter for basting
- Horseradish or au jus for serving
Instructions
Preparation
- In a small bowl, combine the minced garlic, olive oil, black pepper, dried thyme, and salt. Pat the prime rib dry with paper towels, then spread the garlic mixture evenly over the entire roast, pressing it gently into the meat.
- For best flavor, cover and refrigerate the seasoned roast overnight.
- When ready to cook, remove the roast from the refrigerator and let it sit at room temperature for about 1 hour.
Preheating
- Preheat the oven to 500°F (260°C). Place the roast fat-side up on a rack set inside a roasting pan.
Roasting
- Roast the prime rib at 500°F for 20 minutes to develop a flavorful crust.
- Then reduce the oven temperature to 325°F (165°C) and continue roasting for 1 to 1½ hours, or until an instant-read thermometer registers 130°F for medium-rare.
Resting / Finishing
- Remove the roast from the oven and let it rest for 15 minutes before carving.
Notes
Always use a meat thermometer for accurate doneness. Letting the roast rest is essential for juicy slices. For bone-in roasts (9-10 lb), add about 20 minutes to the total cooking time. Slice against the grain for the most tender texture.