Prime Rib Roast Recipe With Garlic and Herb Crust

Today we’re preparing a garlic herb prime rib roast, because for me. For me, the perfect prime rib features a moist and juicy interior, with a savory crust, rich with plenty of garlic, plenty of herbs, and just a hint of heat. And today’s roast checks all of those boxes.

This garlic herb prime rib roast is the kind of recipe you serve as the main course for a special occasion or holiday meal or fancy dinner party, and pairs perfectly with all the usual sides. Think creamy mashed potatoes, stuffing, garlic bread, or roasted vegetables. Best of all, this is what I would consider to be an easy prime rib recipe, as the cooking methods employed are deliciously simple – just mix the garlic and herbs, rub that over the meat, and set it to cook in the oven.

If this sounds like the perfect prime rib for you, then read on. Below, I’ll provide you with a complete ingredient checklist, a printable recipe card, tips for success in preparing this prime rib, and the temperature ranges for best results for every preferred level of doneness.

Now, without further introduction, let’s get to it.

Why Choose a Prime Rib Roast Over Other Prime Cuts of Meat?

But why use a prime rib for this recipe? Why not some other prime cut of meat? Several reasons, all which we’ll discuss below.

The short answer is this: A prime rib roast, also called a bone-in rib roast, is a cut of beef that’s known for its tenderness, robust meaty flavor, and the impressive presentation that its bone allows for. Consequently, that bone is also what allows for thick, satisfying slices, which are perfect for special occasions.

If you want a slightly longer winded answer, read on.

1. Flavor and Moisture: Not all cuts of meat are equal in terms of flavor and moisture, and in that regard prime rib is near the top of the pack. In that regard, one of the key reasons to choose a prime rib roast is due to a lot of fat being marbled throughout the meat, particularly on the top side of the roast and in the bone areas. This copious amount of fat reduces during the roasting process, and then seeps into the meat, infusing it with fatty flavor and natural moisture. Basically, you’re cooking the beef in its own juices. And then there’s the matter of the bones. The rib bones, or natural rack, also works to contribute to the meat’s flavor by acting as a shield during cooking that locks in juices (and yes, I’m oversimplifying this for the sake of my word count), and locking in juices means enhancing the meat’s overall taste and texture.
2. Thick Slices: When it comes to prime rib, what I think of isn’t actually the roast itself, but the giant slice of rich, fatty meat in my plate. It’s the rib bones, or natural rack of the bone-in roast, that allows for these characteristic thick slices of beef. These slices not only make for a satisfying meal, but also make for a great presentation, showcasing the texture and flavor of this beautiful piece of meat, making it perfect for special occasions.
3. A Standout Among Prime Options: As stated above, not all cuts are cut equally – and prime rib is a standout option among the prime cuts. For example, while beef tenderloin is a popular prime cut, and would work well with this recipe, it lacks the bold beefy flavor of a bone-in rib roast because it contains less fat – and fat is flavor. In other words – it’s about balance. Prime rib offers a great balance between meaty muscle and fatty flavor, a balance that a leaner cut of beef simply cannot match.
4. Versatile and Elegant: Visually, the prime rib is simply a beautiful piece of meat. However, a prime rib roast doesn’t come cheap. On the contrary, it’s a fairly expensive cut of meat, but one that I genuinely feel is worth the investment, not only because of its great taste and texture, but also for its visual appeal. The roast’s natural rack helps to create its visual allure, while the flavor and texture make it a dish that requires very little embellishment to shine.

Tips for Success – Getting the Most out of your Roast

While this recipe calls for a bone-in prime rib, all of the tips I’m about to give also apply to preparing a boneless rib roast as well.

More than that, these tips can also be applied to things like a rack of lamb, a pork shoulder, or even a standing rib roast. Basically, any roast you might be serving for a nice dinner party or Christmas dinner.

With that said, here are some tips to help you achieve a delicious and perfectly cooked roast:

1. Select a Quality Roast:
   • Naturally, a delicious prime rib recipe starts with a top quality prime rib. I’ve talked about how to select top quality meat quite a bit here on Living the Gourmet, but the most important tip in this area that I can provide is to find a reputable butcher or a supplier that you can trust. Beyond that, look for well-marbled meat with a good fat cap, which enhances flavor and tenderness.
2. Let it Rest:
   • Do not try to roast cold meat. Instead, remove the roast from the refrigerator and let it sit at room temperature for about 1-2 hours before you start roasting. This promotes even cooking.
3. Season Generously:
   • The garlic herb crust is meant to be just that – a crust. That means it needs to be generously distributed over the entirety of the roast’s exterior. So, you want to season the roast generously, and for today’s recipe that means a nice, savory combination of herbs and garlic.
4. Use a Meat Thermometer:
   • I say this every time I talk about roasts, and here it is again. I wholeheartedly suggest investing in a good meat thermometer or instant-read thermometer. Simply insert it into the thickest part of the roast without touching the bone, and you get an accurate read on the meat’s temperature, no more guessing.
5. Preheat the Oven:
   • We start high and end low. That means preheating your oven to a high temperature, around 450-500°F (230-260°C). The reason we do this is to achieve a high heat sear on the exterior of the meat to lock in the juices.
6. Brief High Heat:
   • The high-heat sear should only take about 15-30 minutes to create the exterior sear, and achieve a nice crust. Basically, the opposite of the reverse sear method.
7. Lower Temperature:
   • Once the high-heat sear is done, you want to reduce the oven temperature to around 325-350°F (160-180°C), and then continue roasting the prime rib until you’ve achieved your preferred level of doneness. See below for the temperature ranges for each level of doneness.
8. Use a Roasting Pan:
   • This is a big one. Using a roasting pan with a rack allows for even air circulation, which in turn helps the roast cook evenly. Even cooking means even doneness, which in turn results in a moist and tender roast. That said, cooking the roast in a pan or cast iron works just fine. As proof, you can see from the pictures that I’ve prepared mine in a large cast iron pan.
9. Baste or Use a Drip Pan:
   • Basting the roast with its juices, or using a drip pan with aromatics like garlic, fresh herbs, and onions, will work to not only enhance the flavor of the beef but to help keep it moist throughout roasting.
10. Rest the Roast:
    • Super important. Once the roast is done cooking, I cannot emphasize enough just how important it is to allow the roast to rest for at least 15-20 minutes. We do this because resting allows the juices to redistribute throughout the meat. If you skip this, it risks the beef juices leaking out of the meat upon slicing. Not good.
11. Calculate the Cooking Time:
    • A general guideline for cooking time is about 17-20 minutes per pound, but use a meat thermometer to gauge doneness accurately. The internal temperature should be 5-10°F (3-5°C) lower than your desired final temperature. More on temperatures below.
12. Carve Carefully:
    • Use a sharp knife. When carving the roast, follow the bone's contours to achieve even slices. A sharp carving knife is essential. Using a dull knife (or a knife that isn’t evenly sharp all along the blade) risks injury.
13. Au Jus or Gravy:
    • Use the pan drippings to create a delicious prime rib au jus sauce or gravy.

Ingredient Checklist – Everything You’ll Need

For the Prime Rib Roast

• 3-4 lb. Prime Rib
  • Notes: I do wholeheartedly suggest using a bone-in rib roast for this recipe, as it does make a difference for both flavor and moisture. The rib bones act as a natural rack, helping the meat cook evenly.
  • Tips: If using a boneless cut, adjust cooking time slightly as it may cook faster.
  • Substitutions: Boneless rib roast works, as does a rack of lamb, or a beef tenderloin. That said, I do recommend using a classic bone-in prime rib roast.
• Salt
  • Notes: Helps bring out the natural flavors of the meat.
  • Tips: I recommend using a large grain salt, such as sea salt or kosher salt. That said, plain table salt will get the job done.
• Freshly Cracked Black Pepper
  • Notes: A little black pepper goes a long way in balancing out the natural richness of the roast.
  • Tip: I do recommend using fresh ground pepper for the best aromatics.
  • Bonus Points: Crushing the pepper in a mortar and pestle will give you the absolute best results, so bonus points for that.

For the Rub

• 1 tsp. Cayenne Pepper
  • Tip: We’re not looking at searing heat here, but more of a subtle warmth. Increase or decrease based on your preference.
  • Substitution: Smoked paprika, chili powder, or even fresh diced chilis can all work.
• 1 tsp. Garlic Powder
  • Tip: Helps to enhance the meat’s savory profile, while also adding garlicy goodness. Do not substitute with garlic salt. That will make the meat unpalatably salty. Again, no garlic salt. That is ‘not’ a substitute for garlic powder in this recipe.
• 1 tsp. Jamaican Curry
  • Tip: For added warmth and savory depth. Do double check the sell by date, as this particular spice mix ‘does’ have a shelf life.
  • Substitution: Your curry of choice should work just fine.
• 1 tsp. Cumin
  • Tip: A key ingredient for this rub. Cumin an brings earthy undertone to the mix that are hard to replicate with other spices.
  • Bonus Points: Fresh ground cumin for the best aromatics.
• 1 tsp. Salt
  • Tip: As mentioned above, use kosher or sea salt for better absorption into the meat.
• 1 tsp. Coriander
  • Tip: Provides a light, citrusy note to the rub.
  • Bonus Points: Grind whole coriander seeds for maximum freshness and aromatic goodness.
• 3 Cloves of Fresh Garlic, Finely Chopped
  • Tip: Fresh garlic infuses more potent flavor compared to pre-minced varieties.
  • Substitution: Use 1 teaspoon garlic paste if fresh garlic is unavailable.
• 3 tbsp. Olive Oil
  • Tip: Helps the rub adhere to the meat and promotes even browning.
  • Substitution: Avocado oil is a great alternative for a higher smoke point.

Optional

• Natural Pan Juices (for serving)
  • Tip: Deglaze the pan with a splash of red wine or beef stock for a quick and flavorful au jus.

Temperatures: Internal Temperature for Prime Rib

In a word, ‘preference.’

Generally, beef is considered ‘done’ when it reaches an internal temperature of 145 degrees. This is generally considered right on the border between medium and medium-well done.

As such, 145 degrees f is not a universal target temperature, since a lot of us prefer our meat either more or less well done. As such, there are a range of temperatures to aim for depending on how rare or well-done you prefer your meat. This range of temperatures runs all the way from 120 degrees f (very rare) all the way up to 160 degrees f and beyond (well done). Let’s take a look at those temperatures.

And yes, there is some overlap between temperatures, as different places define these ranges differently.

1. Rare: 120-130°F (49-52°C)
   • The center will be bright red or even slightly purple, and the meat will be very juicy. The interior meat will be lukewarm to the touch. If you prefer your meat rare, this is the temperature range to aim for.
2. Medium Rare:130-135°F (54-57°C)
   • The center will be reddish pink to pink, with a warm interior that is still quite juicy. Medium rare is generally a popular choice for prime rib.
3. Medium:135-145°F (60-63°C)
   • The center will be pink, and as you move up in temperature to 145, the center will become less pink and slightly brown towards the edges. The meat will still be somewhat juicy, but markedly less so.
4. Medium Well:145-155°F (66-68°C)
   • The center will have a hint of pink, but the meat will be mostly gray, and markedly less juicy. We are entering ‘overdone’ territory. Which brings us to…
5. Well Done:155°F (71°C) and above
   • The meat will be fully brown. There will be no pinkness. There will be no juiciness. There will be no culinary happiness. The meat will be tough, and dry, and sad. Very sad. The meat will wonder why you have done this. The cow this meat once belonged to will look down on you from animal heaven with great displeasure.
   • Remember: Jerky is cheap. Prime rib is not. Well done prime rib is expensive jerky.

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And that’s our Prime Rib Roast Recipe With Garlic and Herb Crust. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Cooking!

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