A delicious baked Garlic and Herb Prime Rib, perfect for holiday gatherings and celebratory dinners. For this recipe, I reverse sear the prime rib, after coating it in a delicious garlic and herb butter. It’s the perfect holiday main course!
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
- 1 A Holiday Dinner Everyone will Rave About!
- 2 The Perfect Reverse Sear – Made Easy in a Sharp European Convection Oven
- 3 How to Cook Prime Rib
- 4 Cooking Temperatures for Prime Rib
- 5 How to Reheat Prime Rib
- 6 Tips & Tricks for the Best Garlic and Herb Crusted Prime Rib
- 7 Other Holiday Main Course Recipes
- 8 Garlic Herb Prime Rib
A Holiday Dinner Everyone will Rave About!
If you’re running on turkey burnout by December, you’re not alone! I can definitely wait until next November before I cook another turkey!
This year, we are making a splash by serving this Garlic and Herb Prime Rib. It’s actually super simple to prepare (I promise — easier then a baked turkey!)
Prime rib’s are deceptively easy to cook. A rare to medium-rare prime rib usually keeps the crowd happy, so it doesn’t actually need to cook that long. It actually spends a lot of time just resting. Now this is where the magic happens.
To dress it up and make it extra special for the holidays, I coated this prime rib in a garlic herb butter. TONS of garlic. TONS of herbs — enough to leave behind a crunchy golden crust of flavor as the butter melts away.
So mix up a compound butter, slather your beef roast, and get it baking!
For this Garlic Butter Prime Rib recipe, you’ll need:
- A 3-4 pound Prime Rib roast
- Pastured (grass fed) butter (this is a nutrient dense option, so feel free to use it generously!)
- Herbs (rosemary, thyme and sage are amazing)
- Dijon Mustard
- Kosher Salt
- Black Pepper
The Perfect Reverse Sear – Made Easy in a Sharp European Convection Oven
There are several popular methods for baking a prime rib. The first involves baking the roast at a really high temperature, then turning off the oven and allowing the roast to stay in the oven for a couple of hours while it comes up to temperature. This allows the roast to rest and come to temperature at the same time.
The method I prefer is the reverse sear. This is where the roast is first slowly cooked at 200º F for about an hour (until the internal temp is 125º – 130º), then seared at a high temperature. Once the garlic butter is browned and the roast has a nice crust, it’s removed from the oven, wrapped tightly in foil, and left to rest for about an hour, until dinner is ready to serve.
I made this prime rib in my Sharp European Convection Oven. It’s the perfect tool for baking roasts, because the internal temperature probe makes it fool proof! Set the oven to bake to a certain temperature, and the oven alarm will notify you when it’s ready. This saves you from having to open the oven and check the temperature with a thermometer.
Hop on over to Sharp’s website to see if their luxury appliances are a good fit for your dream kitchen!
How to Cook Prime Rib
Step 1: Add softened butter to a bowl, and use a fork to mash it until it’s soft. Add the garlic, herbs, salt, pepper, and dijon mustard, and mix until it’s an even mixture.
Step 2: Coat the prime rib roast in the butter, being sure to coat the underside of the roast as well as the top and the sides.
Step 3: Place the roast in a 200º F oven for 1-2 hours, until the internal temperature reaches about 15 degrees less than your target temperature. For a medium rare roast, cook until your roast is at 115º F, which took 1 hour and 15 minutes in the Sharp European Convection Oven, but will take longer in a standard electric or gas range.
REMOVE THE ROAST FROM THE OVEN, and change the temperature to 500º F. Do not leave the roast in the oven while it reaches this temperature or it will burn the garlic. Once the oven reaches temperature, add the roast back into the oven for 10-15 minutes, watching the roast and removing it once the crust is golden but not burned.
Step 4: Tightly wrap the roasting pan in foil, and allow the roast to rest for 30 minutes up to an hour prior to slicing and serving.
Cooking Temperatures for Prime Rib
RARE: 120º F (which means bake it to 115º F, and then allow it to come up to 120º F while resting).
MEDIUM RARE: 130º F (which means bake it to 125º F, and then allow it to come up to 130º F while resting).
MEDIUM: 140º F (which means bake it to 130º F, and then allow it to come up to 140º F while resting).
MEDIUM WELL: 150º F (which means bake it to 140º F, and then allow it to come up to 150º F while resting).
I don’t recommend ever baking your prime rib past medium well. I find medium rare is well received by mostly everyone!
How to Reheat Prime Rib
Add slices of prime rib to a roasting pan, along with about 1/2 inch of water or broth. Cover the pan tightly with foil, and reheat in a 250º F oven for about 15 minutes, or until the meat is hot on the outside without becoming thoroughly cooked.
Leftover prime rib is also great chopped and used in soups and stews, or in place of lamb or ground beef in Shepherd’s Pie.
Tips & Tricks for the Best Garlic and Herb Crusted Prime Rib
Plan Ahead: It’s best to start baking with a room temperature roast, so pull the roast out of the refrigerator 1-2 hours prior to prepping the garlic butter. If your roast is frozen, allow it to defrost in the refrigerator for 3-4 days prior to your dinner.
Soften Butter: Remember to pull your butter out of the fridge the night before so it’s soft and ready to go when you start cooking.
Cook the Roast to a Low Temperature: Prime rib roasts have the best flavor when cooked to rare or medium rare temperatures. If you have guests that prefer a more well-cooked meat, add slices to a baking dish and return to the oven until they are more thoroughly cooked, without overcooking the whole roast.
Other Holiday Main Course Recipes
Garlic Herb Prime Rib
- 3 pound prime rib roast
- 1/2 cup pastured butter grass-fed, softened
- 1/4 cup minced garlic
- 1/4 cup minced rosemary
- 2 tablespoons thyme fresh
- 2 tablespoons kosher salt
- 1 tablespoon dijon mustard
- black pepper to taste (or 1 tablespoon)
- Allow prime rib roast to come to room temperature prior to baking (1-2 hours before ready to cook).
- Preheat oven to 200º F.
- In a small bowl, add softened butter, garlic, herbs, dijon, salt and pepper, and mix until well incorporated and soft.
- Add the prime rib to a roasting pan with a rack, and coat the roast with the garlic herb butter. Make sure to coat the bottom of the roast as well as the sides and top.
- Add the roast to the oven, and cook until the internal temperature reaches 15º F below your target temperature. For a medium rare roast, this is 115º F. This will take between 1-2 hours. If your roast is coming to temperature too quickly, lower the oven temperature to 175º F.
- Remove the roast from the oven, and increase the temperature of the oven to 500º F.
- Add the roast back into the 500º oven, and allow to brown, which will take between 10-15 minutes. After 10 minutes, check the roast often to ensure the garlic doesn't burn. At this point, the roast should be about 10º F lower then your target temperature, which is 120º F for a medium rare roast.
- Wrap the roasting pan tightly in foil, and allow the roast to rest for 30 minutes to an hour.
- Cut the roast in 3/4-1 inch slices, and serve with a horseradish sauce or beef gravy.
- See notes for reheating cold prime rib.