Print

Foolproof Garlic Herb Crusted Standing Rib Roast (Prime Rib)

A juicy standing rib roast, perfectly cooked medium-rare, sliced on a wooden cutting board with an herb crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cook an impressive, tender, and juicy standing rib roast with a flavorful garlic herb crust using a low-and-slow method followed by a high-heat sear. This recipe guarantees a perfect centerpiece for your holiday dinner.

Ingredients

Scale
  • 1 Standing Rib Roast (Prime Rib), 3-5 lbs, 2-3 ribs
  • 3 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil

Instructions

  1. Remove the roast from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature.
  2. Preheat your oven to 250°F (120°C).
  3. In a small bowl, combine the softened butter, minced garlic, salt, pepper, thyme, and rosemary to create the herb butter paste.
  4. Pat the entire surface of the roast dry with paper towels. Rub the roast evenly with olive oil, then generously coat all sides with the garlic herb butter mixture.
  5. Place the roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
  6. Roast at 250°F (120°C) until the internal temperature reaches 115°F (46°C) for medium-rare. This will take approximately 15-20 minutes per pound.
  7. Remove the roast from the oven. Increase the oven temperature to 450°F (230°C).
  8. Return the roast to the hot oven and sear for 10 to 15 minutes until the exterior crust is deep brown and crisp.
  9. Remove the roast from the oven. Tent it loosely with foil and let it rest for at least 20 minutes before slicing. The internal temperature will rise during resting to your desired doneness (aim for 125°F to 130°F for medium-rare).
  10. Slice between the bones to serve.

Notes

  • For bone-in roasts, ask your butcher to ‘french’ the bones (trim excess fat) and tie them back on for easier carving after cooking.
  • If you prefer a traditional high-heat roast, skip the low-temperature step and roast at 350°F (175°C) until the desired internal temperature is reached.
  • Use fresh herbs if available for the best flavor in the crust.

Nutrition

Find it online: https://miameal.com/standing-rib-roast-garlic-herb-recipe/