A prime rib roast is the showstopper that turns a holiday dinner into a celebration. With a garlic-herb butter crust and a juicy, rosy center, it is worth every penny, and it is much easier to cook than most people think.
This garlic herb prime rib roast recipe uses a simple high-heat start and a low, slow finish for edge-to-edge doneness. Prime rib is the top-searched Christmas dinner in several states, and this foolproof method for a standing rib roast shows how to nail it.
Recipe at a Glance
| Prep Time | 20 minutes (plus 1 hour tempering) |
| Cook Time | 2 hours |
| Total Time | About 3 hours 20 minutes (plus 30 minutes resting) |
| Servings | 8 servings |
| Category | Dinner / Beef |
Garlic Herb Prime Rib Roast
Ingredients
Equipment
Method
- Step 1: Bring the roast to room temperature for 1 hour and season with salt and pepper.
- Tip: Pat the roast dry first.
- Step 2: Mash the butter with the garlic and herbs and rub it all over the roast.
- Step 3: Roast at 450°F for 15 minutes.
- Step 4: Reduce the oven to 325°F and roast until the thickest part reaches 120 to 125°F.
- Tip: This takes about 1½ to 2 hours.
- Step 5: Tent with foil and rest for 30 minutes.
- Tip: The temperature will rise to 130 to 135°F.
- Step 6: Carve against the grain and serve with the pan juices.
Notes
Always rely on a thermometer, since roast size and shape affect timing.
Why You’ll Love This Garlic Herb Prime Rib Roast
- Incredibly juicy and tender with a crackly herb crust
- Simple two-temperature method for even cooking
- Garlic-herb butter that bastes the roast as it cooks
- Impressive enough for Christmas, yet easy to make
- Makes the best leftovers for sandwiches
Ingredients You’ll Need
- 1 bone-in standing rib roast (3 ribs, about 6 to 7 pounds)
- 2 tablespoons kosher salt and 1 tablespoon coarsely ground black pepper
- For the herb butter: ½ cup unsalted butter (softened), 6 cloves garlic (minced), 2 tablespoons chopped fresh rosemary, 1 tablespoon fresh thyme leaves, and 1 tablespoon chopped fresh parsley
- Optional for serving: horseradish cream and pan juices
How to Cook a Prime Rib Roast (Step by Step)
- Remove the roast from the fridge 1 hour before cooking and pat it very dry. Season all over with the salt and pepper.
- Mash the butter, garlic, rosemary, thyme, and parsley together and rub the mixture all over the roast.
- Preheat the oven to 450°F (230°C) and place the roast fat-side up, bone-side down, in a roasting pan.
- Roast for 15 minutes to brown the crust, then reduce the oven to 325°F (165°C).
- Continue roasting for about 1½ to 2 hours, until a thermometer inserted into the thickest part reaches 120 to 125°F (49 to 52°C) for medium-rare.
- Tent loosely with foil and rest for at least 30 minutes; the temperature will rise to about 130 to 135°F. Carve and serve with the pan juices.
Tips for the Best Standing Rib Roast
- Use an instant-read or probe thermometer; time alone is not reliable.
- Let the roast come close to room temperature for even cooking.
- Do not skip the 30-minute rest; it keeps the juices in the meat.
- Pull the roast about 10°F below your target since it keeps cooking as it rests.
- Carve against the grain for the most tender slices.
Variations to Try: Prime Rib Ideas
- Rub with a Dijon mustard and herb paste for a tangy crust.
- Make a red wine au jus with the pan drippings.
- Serve with creamy horseradish sauce.
- Use a boneless ribeye roast for faster, easier carving.
How to Store It
Refrigerate leftover prime rib in an airtight container for up to 4 days. Reheat slices gently in beef broth or a 250°F oven to avoid overcooking. Freeze sliced leftovers for up to 3 months.
Frequently Asked Questions
What temperature should prime rib be cooked to?
Pull it at 120 to 125°F for medium-rare, 130 to 135°F for medium; it will rise about 10°F while resting.
How long do you cook prime rib per pound?
About 15 minutes per pound at 325°F after the initial high-heat sear, but always rely on a thermometer.
Should prime rib be cooked bone-in or boneless?
Bone-in gives more flavor and moisture, while boneless is easier to carve. Both work with this method.
How much prime rib do I need per person?
Plan for about 1 pound per person for a bone-in roast, or ¾ pound for a boneless roast.