How do I know when my Garlic Herb Prime Rib is done?

To ensure your prime rib is cooked to perfection, use a meat thermometer. For a medium-rare roast, the internal temperature should reach 125°F. If you prefer it cooked to medium, aim for an internal temperature of 135°F. Always let the roast rest for 10-15 minutes after cooking to allow the juices to redistribute.

Can I use a boneless prime rib for this recipe?

Yes, you can use a boneless prime rib, but keep in mind that the cooking time will be shorter. A boneless cut generally cooks faster than a bone-in roast, so be sure to monitor the internal temperature closely to avoid overcooking.

Can I make the garlic herb butter ahead of time?

Absolutely! You can prepare the garlic herb butter a day or two in advance. Simply store it in an airtight container in the fridge until you’re ready to use it. This not only saves time on cooking day but also allows the flavors to meld together even more.

Garlic Herb Prime Rib Recipe: Perfect Every Time

Description

Garlic Herb Prime Rib is a show-stopping main course that combines tender beef with a rich garlic herb butter. It’s the perfect centerpiece for any special occasion or holiday gathering. The savory, flavorful crust forms on the outside, while the roast remains juicy and perfectly pink on the inside.

Ingredients

Scale

5 pound Standing Rib Roast (Prime Rib)
1 stick (8 tablespoons) butter, very soft
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons chopped garlic
2 tablespoons salt
1/2 teaspoon pepper

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Instructions

Allow the roast to come to room temperature for 1-2 hours.
Preheat the oven to 500°F.
Place the prime rib roast in a roasting pan fitted with a wire rack and pat it dry with a paper towel.
Season the roast with salt and pepper, making sure it’s evenly covered.
In a small bowl, combine butter, rosemary, thyme, and garlic to create the garlic herb butter.
Rub the garlic herb butter generously over the top of the roast, covering it completely.
Roast the prime rib at 500°F for 15 minutes, then reduce the heat to 325°F and roast for another 2 hours or until the internal temperature reaches 125°F for medium-rare.
Let the roast rest for 10-15 minutes before slicing and serving.

Notes

Ensure the roast is properly defrosted if frozen before cooking.
A meat thermometer is essential for checking doneness.
Resting the meat is crucial for retaining the juices and ensuring tenderness.
If using a boneless prime rib, reduce the cooking time as it will cook faster.

Nutrition

Serving Size: 1 serving
Calories: 584
Sugar: 0g
Sodium: 650mg
Fat: 46g
Saturated Fat: 19g
Unsaturated Fat: 23g
Trans Fat: 1g
Carbohydrates: 0g
Fiber: 0g
Protein: 42g
Cholesterol: 140mg