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Perfect Garlic Rosemary Prime Rib Recipe Easy for a Show-Stopping Meal

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A flavorful and easy prime rib roast infused with garlic and rosemary, perfect for special occasions and family gatherings. This recipe delivers a tender, juicy roast with a fragrant herb crust.

Ingredients

Scale
  • 4–5 pounds bone-in prime rib roast
  • 6–8 cloves garlic, minced
  • 3–4 sprigs fresh rosemary, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons Dijon mustard (optional)
  • 2 teaspoons fresh thyme, chopped (optional)
  • 1 cup beef broth (240 ml), for resting and optional gravy base

Instructions

  1. Remove the prime rib from the fridge about 1 hour before cooking to bring it to room temperature.
  2. Preheat oven to 450°F (232°C).
  3. In a mixing bowl, combine minced garlic, chopped rosemary, thyme (if using), olive oil, salt, pepper, and Dijon mustard to form a thick paste.
  4. Trim any overly thick fat caps from the roast, leaving about 1/4 inch (0.6 cm) for flavor.
  5. Rub the herb and garlic mixture all over the prime rib, pressing gently to adhere.
  6. Place the roast fat-side up on a roasting rack in a roasting pan.
  7. Roast at 450°F (232°C) for 15 minutes to sear and create a crust.
  8. Reduce oven temperature to 325°F (163°C) and continue roasting. Insert a meat thermometer into the thickest part away from the bone.
  9. Cook until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, about 1.5 to 2 hours depending on size.
  10. Remove roast from oven, tent loosely with aluminum foil, and let rest for 20-30 minutes to allow juices to redistribute.
  11. Optional: Pour beef broth into the roasting pan, scrape up browned bits, and simmer on stovetop for 5 minutes to make a quick gravy.
  12. Slice the roast against the grain into thick, juicy slices and serve immediately.

Notes

Bring the prime rib to room temperature before cooking for even roasting. Use a reliable meat thermometer to avoid overcooking. Rest the roast for 20-30 minutes before slicing to retain juices. If crust browns too fast, tent with foil halfway through cooking. Fresh herbs are preferred for best flavor. Leftovers can be refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Keywords: prime rib, garlic rosemary prime rib, holiday roast, easy prime rib recipe, garlic roast beef, rosemary roast, special occasion dinner

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