Garlic & Herb Prime Rib Recipe: How to Cook Prime Rib for Christmas by Ann Marie Patitucci
I’ve always been intimidated by the thought of cooking prime rib. I worry that I might mess it up, which I’d rather not do with a pricier meal! However, I recently learned that a juicy prime rib beef roast is not nearly as difficult to prepare as I’d previously thought. In fact, with this baked prime rib recipe it’s quite easy!
What I especially like about this simple prime rib recipe is the herb and garlic flavor. It provides enough flavor without being overwhelming. You also have the option of cooking a boneless or bone-in prime rib. And while it might be pricier than other cuts of meat, it’s far more economical to make it yourself than to order prime rib for your family at a restaurant.
It’s essential to use a meat thermometer, as ovens vary. The prime rib will continue to cook once it’s taken out of the oven and the temperature will continue to rise 5 to 10 degrees, so remove it from the oven 5 to 10 degrees before it reaches your desired temperature.
Cuisine: American
Prep Time: 10 minutes plus 30 minutes to rest
Cook Time: 1 hour and 45 minutes
Total Time: 2 1/2 hours (approximately)
Servings: 10 to 12
Ingredients
- 1 beef prime rib (about 5 pounds)
- 1 1/2 teaspoons sea salt, plus more
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
- 8 garlic cloves, minced
- 1/4 cup olive oil
- horseradish sauce, for serving (optional)
Here’s how to make it:
- Remove prime rib from the refrigerator 1 hour before cooking. Season meat on all sides with sea salt, per taste, then cover it loosely with plastic wrap. Allow prime rib to come to room temperature, which will help it to cook better and more evenly.
- Position your oven rack to the center and preheat to 500 degrees F.
- Mix together salt, pepper, rosemary, thyme, garlic and olive oil. Pat the roast with paper towels. Rub seasoning on all sides. Put the prime rib into a roasting pan (bone-side down if using a bone-in roast).
- Bake at 500 degrees F for 15 minutes, then reduce temperature to 325 degrees F. Continue to bake until prime rib reaches your desired doneness.
- Remove prime rib from the oven and create a tent with foil. Allow meat to rest for 30 minutes before carving. Once meat has rested, pour some of the extra sauce from the pan over the roast. Carve the prime rib in slices and serve with horseradish, if desired.
Rare: 120 degrees F thermometer reading (approximately 10 to12 minutes per pound)
Medium rare: 130 degrees F thermometer reading (approximately 13 to14 minutes per pound)
Medium: 140 degrees F thermometer reading (approximately 14 to 15 minutes per pound)
Medium well: 150 degrees F thermometer reading
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