Prime Rib Roast Beef with Fresh Garlic and Rosemary
Elevate your holiday feast or special occasion dinner with this showstopping Prime Rib Roast Beef with Fresh Garlic and Rosemary. This succulent, bone-in prime rib is perfectly seasoned with a blend of minced garlic, fragrant rosemary, and a hint of thyme, creating a luxurious, herb-infused crust. Butter and olive oil merge to lock in tenderness, while kosher salt and freshly ground black pepper enhance the natural flavors of the beef. Roasted to your preferred level of doneness, this centerpiece dish is both juicy and flavorful, with a golden-brown exterior that will have everyone reaching for seconds. Simple yet sophisticated, this recipe offers an impressive gourmet touch while keeping prep time to just 20 minutes. Serve it alongside classic sides like roasted vegetables or creamy mashed potatoes for an unforgettable meal your guests will rave about!
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Recipe Information
Ingredients
- 5 pounds prime rib roast (bone-in)
- 8 cloves garlic cloves, minced
- 3 tablespoons fresh rosemary, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1.5 tablespoons black pepper, freshly ground
- 2 tablespoons butter, unsalted and softened
- 1 tablespoon fresh thyme, optional
Instructions
Remove the prime rib roast from the refrigerator and allow it to sit at room temperature for 1–2 hours. This ensures even cooking.
Preheat the oven to 450°F (232°C).
In a small bowl, combine minced garlic, chopped rosemary, olive oil, kosher salt, black pepper, and softened butter. Mix until a paste forms.
Place the prime rib roast on a roasting rack set inside a roasting pan, bone-side down.
With clean hands or a spatula, rub the garlic and rosemary paste evenly over the entire surface of the roast, ensuring the flavors are well distributed.
If using, sprinkle chopped fresh thyme over the roast for an additional layer of flavor.
Place the roasting pan in the preheated oven and cook at 450°F (232°C) for 20 minutes to create a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired level of doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. Use a meat thermometer inserted into the thickest part of the roast to check.
Remove the roast from the oven and loosely tent it with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute.
Slice the roast against the grain into thick slices and serve immediately. Pair with your favorite sides, such as roasted vegetables or mashed potatoes, for a complete meal.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 125% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.0 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 949 mg | 20% | |
*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.
