Description

This Juicy Garlic and Herb Prime Rib is the perfect centerpiece for any special occasion, from a cozy family dinner to a festive holiday gathering. Infused with aromatic garlic and fresh herbs, this tender, flavorful roast is enhanced by rich pan drippings that create a natural, savory sauce. The recipe combines classic techniques with simple, high-quality ingredients, ensuring every slice is juicy, melt-in-your-mouth delicious. Whether it’s your first time roasting prime rib or you’re a seasoned cook, this recipe guarantees a memorable and impressive meal.

Ingredients

Scale

1 (5–7 lb) bone-in prime rib roast
5 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 teaspoon Dijon mustard (optional)
1 cup beef broth or stock
1 tablespoon unsalted butter

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Instructions

Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature. Pat dry with paper towels.
In a small bowl, combine garlic, rosemary, thyme, parsley, salt, pepper, olive oil, and optional Dijon mustard. Rub evenly over the roast. Let rest for 30 minutes.
Preheat oven to 450°F (230°C) and place a rack in a roasting pan.
Roast the prime rib, bone-side down, at 450°F for 15–20 minutes to create a crust. Reduce oven to 325°F (160°C) and continue roasting until internal temperature reaches desired doneness (Rare: 120–125°F, Medium-Rare: 130–135°F, Medium: 140–145°F).
Remove roast from oven and tent loosely with foil. Rest for 20–30 minutes.
For pan drippings, pour off excess fat, leaving 2 tablespoons in the pan. Place pan over medium heat, add beef broth and butter, scraping browned bits. Simmer 5–7 minutes until slightly thickened. Adjust seasoning if needed.
Slice prime rib against the grain and serve immediately with pan drippings.

Notes

Adjust herbs to taste.
Pan drippings can be thickened with flour or cornstarch if desired.
Resting the roast is crucial to retain juices.
Use a meat thermometer for accurate doneness.

Prep Time: 30 minutes
Cook Time: 2–3 hours