Absolutely! Here’s a detailed recipe for a Garlic-Crusted Prime Rib that’s rich, juicy, and packed with flavor.
Garlic-Crusted Prime Rib Recipe
Serves: 6–8
Ingredients:
- 5–6 lb (2.3–2.7 kg) prime rib roast, bone-in (also called standing rib roast)
- 6–8 garlic cloves, minced
- 3 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- Optional: 1–2 tbsp Dijon mustard for extra crust
Instructions:
- Prep the prime rib
- Remove roast from fridge 1–2 hours before cooking to reach room temperature.
- Pat dry thoroughly with paper towels.
- Make the garlic herb rub
- In a small bowl, mix minced garlic, rosemary, thyme, olive oil, salt, and pepper.
- Optional: Mix in Dijon mustard for a tangy crust.
- Apply the rub
- Rub the mixture evenly over the entire roast, including between the bones if bone-in.
- Preheat the oven
- Set oven to 450°F (230°C).
- Roast the prime rib
- Place roast fat-side up on a roasting rack in a roasting pan.
- Roast 15–20 minutes at 450°F to sear the outside.
- Reduce oven to 325°F (160°C) and continue roasting:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Rest the roast
- Remove from oven, tent loosely with foil.
- Let rest 20–30 minutes. Internal temp will rise ~5°F during resting.
- Serve
- Slice against the grain for maximum tenderness.
- Optional: Serve with au jus or horseradish cream.
✅ Tips for the perfect garlic-crusted prime rib:
- Patting the roast dry ensures a crispy, golden crust.
- Using a roasting rack allows heat to circulate evenly.
- Letting it rest is essential—skipping this step will make it less juicy.
- Bone-in roasts retain more flavor and cook more evenly than boneless.
If you want, I can also give a make-ahead version where you prep the garlic crust a day early so the flavors penetrate even deeper. This is perfect for holiday dinners.
Do you want that version?
