Crusty Garlic Spiced Prime Rib
Indulge in the rich, savory elegance of Crusty Garlic Spiced Prime Rib, the ultimate centerpiece for your next special occasion. This stunning roast is coated in a fragrant paste of minced garlic, fresh rosemary, thyme, and smoked paprika, creating a delectable crust that locks in mouthwatering juices. The prime rib is roasted to perfection, beginning with a high-heat sear that develops a flavorful golden crust, followed by a gentle cook to achieve tender, medium-rare perfection. With optional hints of cayenne for a subtle kick and a luscious pan sauce made from beef broth or red wine, this recipe delivers restaurant-quality flavor in every bite. Perfectly balanced and irresistibly juicy, this garlic-spiced prime rib is destined to impress your dinner guests. Whether served alongside classic roasted vegetables or creamy mashed potatoes, this dish guarantees culinary excellence.
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Recipe Information
Ingredients
- 5 pounds prime rib roast
- 6 cloves garlic cloves, minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper (optional)
- 1 cup beef broth or red wine (optional, for deglazing)
Instructions
Remove the prime rib roast from the refrigerator and let it sit at room temperature for 1 hour to ensure even cooking.
Preheat your oven to 450°F (232°C).
In a small bowl, combine the minced garlic, olive oil, rosemary, thyme, smoked paprika, kosher salt, black pepper, onion powder, and cayenne pepper (if using) to form a thick paste.
Pat the prime rib roast dry with paper towels. Rub the garlic spice paste generously over the entire surface of the roast, ensuring an even coating.
Place the roast on a rack in a roasting pan, fat side up. This allows the fat to render down as it cooks, keeping the meat juicy and flavorful.
Roast the prime rib in the preheated oven at 450°F (232°C) for 20 minutes to develop a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue cooking for approximately 1.5 hours (or about 15 minutes per pound) for medium-rare, or until the internal temperature reaches 120°F (49°C).
Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute and the roast to reach its final temperature (about 130°F/54°C for medium-rare).
While the roast rests, deglaze the roasting pan with beef broth or red wine, scraping up the browned bits to make a flavorful pan sauce. Simmer until slightly reduced.
Slice the prime rib into thick slices and serve with the pan sauce or your favorite sides.
Nutrition Facts
Calories |
1178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 557 mg | 24% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
