Garlic Herb Prime Rib
This recipe uses the reverse sear method to cook a prime rib. First, the roast is coated in a flavorful garlic and herb butter, which leaves behind a crunchy, flavorful crust after the roast is baked. The perfect holiday indulgence!
Servings: 10 people
Calories: 496kcal
Ingredients
- 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)
Instructions
- 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.
Video
Notes
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.
Temperatures:
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!
Nutrition
Calories: 496kcal | Carbohydrates: 2g | Protein: 19g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1555mg | Potassium: 332mg | Fiber: 1g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg