I’ll share why my garlic and herb rub makes Preparing Prime Rib Roast into a show stopping centerpiece that always gets rave reviews.

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I can’t help it I get excited about a roast that actually behaves, the kind that makes people stop talking and stare. My Juicy Prime Rib Recipe lives loud in my head, with lots of garlic and fresh rosemary playing lead roles, and that salty crust everyone brags about.

I obsess over Prime Rib Roast Oven Cook Time and even type things like Aujus Sauce Recipe Prime Rib Easy into the search bar at 2 a.m. Preparing Prime Rib Roast feels part ritual part gamble, and yes I debate whether to Cook Prime Rib Roast At 500 Deg, it’s messy, dramatic and totally worth it.

Why I Like this Recipe

– I love how it stays juicy even when I mess up the timing, feels like I’m serving restaurant meat.
– I like the crust and the deep browned bits everyone fights over, they’re basically the best part.
– It makes a holiday or dinner with friends feel special and I always get compliments.
– Leftovers are awesome for sandwiches or reheating the next day so its not wasted.

Ingredients

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Prime rib: Rich in protein and saturated fat, deeply beefy flavor, very satisfying and indulgent.
Butter or olive oil: Adds moisture and browning, supplies fats for juiciness and better mouthfeel.
Garlic: Gives savory punch and aroma, small health perks like antioxidants, not sweet.
Rosemary and thyme: Herbs add piney, fresh notes, low calories, subtle earthy aroma.
Kosher salt: Pulls flavor forward, helps form crisp crust, regulates seasoning.
Coarsely ground black pepper: Gives bite and heat, complements beef without sweetness.
Dijon mustard (optional): Adds tang and helps crust stick, gives a mild sharpness.
Beef broth, red wine, shallot, Worcestershire (au jus): Makes savory pan juices, adds umami, acidity and depth for serving.
Parsley (optional): Bright herb finish, adds color and slight freshness, low cal.

Ingredient Quantities

4 to 6 lb bone in prime rib roast, well trimmed

1/2 cup unsalted butter, softened (or 3 tablespoons olive oil if you prefer)

8 garlic cloves, minced (about 3 tablespoons)

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme leaves, chopped

1 tablespoon fresh parsley, chopped (optional)

2 to 3 tablespoons kosher salt

2 tablespoons coarsely ground black pepper

2 tablespoons Dijon mustard (optional, helps the crust)

2 tablespoons olive oil (if not using butter)

1 to 2 cups beef broth (for pan juices or au jus)

1/2 cup dry red wine (optional, for au jus)

1 small shallot, minced (for au jus)

1 tablespoon Worcestershire sauce (for au jus)

How to Make this

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1. Trim excess fat if needed, pat the 4 to 6 lb bone in prime rib dry, then rub all over with 2 to 3 tablespoons kosher salt and refrigerate uncovered for 12 to 24 hours for a simple dry brine, or at least salt it well an hour before cooking; bring to room temp about 2 hours before roasting.

2. Preheat oven to 450 F and position a rack in a roasting pan, or use the bones as a rack; line the pan with foil for easier cleanup.

3. Make the garlic herb rub: mash together 1/2 cup softened unsalted butter (or 3 tablespoons olive oil if you prefer), 8 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped parsley if using, 2 tablespoons coarsely ground black pepper, and 2 tablespoons Dijon mustard if you want extra crust; if you used oil instead of butter add the extra 2 tablespoons olive oil into the mix so it spreads easier.

4. Pat the roast dry again, then smear the herb garlic mixture all over the roast, pressing it into the fat cap and sides; tie the roast with kitchen twine if the roast is uneven so it cooks uniformly.

5. Roast at 450 F for 15 to 20 minutes to develop a brown crust, then lower oven to 325 F and continue roasting until an instant read thermometer in the thickest part away from the bone reads about 120 to 125 F for medium rare final temp of 130 to 135 F after resting; for a 4 to 6 lb roast this usually takes roughly 60 to 90 minutes after the sear, but trust the thermometer not the clock.

6. Remove the roast when it is 5 to 10 degrees below your target, tent loosely with foil and let rest 20 to 30 minutes so juices redistribute and carryover cooking finishes the job.

7. Make the au jus while it rests: pour pan drippings into a skillet, skim most of the fat, add 1 small minced shallot, 1/2 cup dry red wine if using, 1 to 2 cups beef broth, and 1 tablespoon Worcestershire sauce, simmer to reduce and concentrate flavors for 5 to 10 minutes, taste and season with salt and pepper, strain if you want a smooth sauce.

8. Carve against the grain into thick slices, serve with the au jus on the side, and enjoy the juicy prime rib that always gets rave reviews.

Equipment Needed

1. Roasting pan with rack plus aluminum foil for lining
2. Instant read meat thermometer
3. Heavy skillet (for reducing the pan drippings into au jus)
4. Chef’s knife and sturdy cutting board
5. Small mixing bowl and rubber spatula or spoon (for the garlic herb rub)
6. Kitchen twine (to tie the roast so it cooks evenly)
7. Tongs and a carving fork
8. Carving knife and serving platter

FAQ

How do I know when the prime rib is done? Answer: Use a quick read meat thermometer. Target internal temps after resting are about 120 to 125°F for rare, 130 to 135°F for medium rare, and 140 to 145°F for medium. Pull the roast from the oven when it's about 5 to 10°F below your target since it will keep cooking while resting.

How long should I let the roast rest before carving? Answer: Rest it 20 to 30 minutes, tented loosely with foil. Resting lets the juices redistribute so the slices stay juicy, and it also finishes the carryover cooking.

What's the easiest way to get a great crust? Answer: Rub the roast all over with the butter or oil, minced garlic, chopped rosemary, thyme, kosher salt and coarse black pepper, and a smear of Dijon if you like. Salt early and generously, press the rub into the meat, and start the roast at a high oven temp for the first 20 minutes to help the crust form, then lower the temp to finish cooking.

How do I make the au jus from the pan drippings? Answer: After the roast rests, pour off excess fat, then deglaze the roasting pan with the red wine and scrape up browned bits. Add beef broth, minced shallot and Worcestershire sauce, simmer a few minutes to reduce, then strain and taste for salt. If you want less fat, skim or chill and remove the fat first.

Should I cook bone in or remove the bones first? Answer: Cook it bone in if you can, the bones add flavor and help the roast cook more evenly. You can remove the bones after roasting when you carve by slicing along them, or ask your butcher to french them a bit before cooking.

What's the best way to reheat leftovers without drying them out? Answer: Reheat gently in a low oven at about 250°F wrapped in foil until warmed through, or slice and warm briefly in a skillet with a little beef broth or au jus. Microwaving will work fast but can make the meat lose texture so be careful.

Juicy Prime Rib Recipe Substitutions and Variations

Unsalted butter
- Ghee, use 1 to 1, same rich fat and it browns well
- Extra virgin olive oil, use 1 to 1, good if you want less dairy
- Vegan butter, use 1 to 1, dairy free option, check salt level
Garlic (fresh)
- Jarred minced garlic, use 1/2 teaspoon per fresh clove, handy and quick
- Garlic powder, use 1/8 teaspoon per clove, good for even distribution
- Roasted garlic, mash 1 medium head to replace 6 to 8 cloves, sweeter and mellow
Fresh rosemary
- Dried rosemary, use 1 teaspoon dried for 1 tablespoon fresh, crush it first
- Sage leaves, use similar amount fresh, pairs great with beef
- Oregano or marjoram, use equal fresh amounts, slightly different but tasty
Dry red wine (for au jus)
- Extra beef broth plus 1 tablespoon balsamic vinegar, use 1/2 cup broth plus vinegar for 1/2 cup wine
- Red wine vinegar diluted, use 1 tablespoon vinegar plus 1/2 cup water or broth to replace 1/2 cup wine
- Non alcoholic red grape juice plus 1 teaspoon balsamic, use 1/2 cup juice, cut sweetness with acid

Pro Tips

1) Salt early and leave it uncovered in the fridge if you can. It does more than just season, it firms the meat and helps make a better crust. Don’t worry about a little white residue on the surface, it rinses off or gets rubbed in when you put the herb mix on.

2) Use a leave in probe thermometer or check with an instant read in the thickest spot away from the bone. Pull the roast several degrees below your target temp because it will keep cooking while it rests, trust the thermometer not the clock, clocks lie and roasts vary.

3) To boost the crust, get the surface really dry and use a bit of mustard or chilled herb butter pressed into the fat cap. You can also brown the outside briefly in a screaming hot pan before the oven if you want extra sear, but don’t overdo it or you’ll cook more than you planned.

4) Rest long and slice carefully. Tent loosely so steam can escape, let juices reabsorb for at least 20 minutes, then carve against the grain into thick slices. Save the pan juices, skim the fat, deglaze with wine or broth and finish the au jus while the meat rests for the best flavor.