Description

There’s something special about a perfectly roasted prime rib — juicy, tender, and beautifully seasoned with garlic and herbs. This Juicy & Flavorful Garlic Herb Crusted Prime Rib is a show-stopping dish made simple. Perfect for holidays, Sunday dinners, or any special gathering, this roast delivers incredible flavor and an elegant presentation without complicated steps. The combination of garlic, rosemary, thyme, and olive oil forms a golden crust that seals in the juices, creating a tender and flavorful centerpiece worthy of any celebration.

Ingredients

Scale

1 (5–6 pound) bone-in prime rib roast
2 tablespoons olive oil
6 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh parsley, finely chopped
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
½ teaspoon smoked paprika

For Roasting

1 cup low-sodium beef broth
1 large onion, sliced
2 carrots, roughly chopped
2 celery stalks, roughly chopped

For Optional Pan Sauce

2 tablespoons butter
1 tablespoon flour
1 cup drippings or beef broth
½ teaspoon garlic powder
Salt and pepper, to taste

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Instructions

Remove the prime rib from the refrigerator and let it sit at room temperature for about 2 hours before cooking. This helps it cook evenly.
Preheat your oven to 450°F (232°C). Place the sliced onion, carrots, and celery in the bottom of a roasting pan, then pour in the beef broth.
In a small bowl, mix together olive oil, garlic, rosemary, thyme, parsley, salt, pepper, onion powder, and smoked paprika until a paste forms.
Pat the prime rib dry with paper towels, then rub the garlic herb paste evenly over the entire roast, pressing gently so it adheres well.
Place the roast on top of the vegetables in the pan, fat side up. Roast for 20 minutes at 450°F to create a golden-brown crust.
Reduce oven temperature to 325°F (163°C) and continue roasting for 15–20 minutes per pound, or until the internal temperature reaches 125°F (52°C) for medium-rare.
Remove the roast from the oven, transfer it to a cutting board, and tent it loosely with foil. Let it rest for 20–30 minutes before slicing.
To make the optional pan sauce, strain the pan drippings and discard the vegetables. In a saucepan, melt butter over medium heat, whisk in flour, then slowly add the drippings or broth. Cook until thickened and season with garlic powder, salt, and pepper.
Slice the prime rib against the grain into thick, juicy slices and serve with the pan sauce or your favorite sides.

Notes

Use a meat thermometer to ensure perfect doneness: 125°F for medium-rare, 135°F for medium.
Pat the roast dry before seasoning to help the crust form better.
Always let the roast rest before carving so the juices redistribute evenly.
Fresh herbs provide the best flavor, but dried herbs can be used in a pinch.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently in a 275°F oven until just warm.

Prep Time: 20 minutes
Cook Time: 2–2½ hours