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The Perfect Garlic Herb Prime Rib Roast for Holiday Feasts

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This foolproof garlic herb prime rib roast uses the reverse sear technique for perfectly even doneness and a crispy, flavorful crust. It’s the ideal holiday centerpiece that serves 8-10 people and delivers restaurant-quality results at home.

Ingredients

Scale
  • 6 cloves garlic, minced
  • 3 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon Dijon mustard
  • One 4–5 pound bone-in prime rib roast
  • 1 cup beef broth, low-sodium
  • 1/2 cup dry red wine (optional)

Instructions

  1. Take the roast out of the refrigerator 2 hours before cooking to bring it to room temperature.
  2. Preheat your oven to 250°F (120°C).
  3. Make the herb paste: In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, kosher salt, black pepper, and Dijon mustard. Mix until it forms a thick paste.
  4. Season the roast: Pat the prime rib dry with paper towels. Rub the herb paste all over the roast, covering every surface including the sides and fat cap.
  5. Place the roast on a rack in a roasting pan, bone-side down with the fat cap facing up. Insert a meat thermometer into the thickest part, avoiding bone.
  6. Roast at 250°F (120°C) for approximately 25-30 minutes per pound, until internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium.
  7. Remove the roast from the oven and tent it loosely with foil. Let it rest for 20-30 minutes.
  8. Increase oven temperature to 500°F (260°C).
  9. Remove the foil from the roast and place it back in the oven. Roast for 8-12 minutes until the crust is deep golden brown and crispy.
  10. Remove from the oven and let rest for another 5-10 minutes before slicing.
  11. Slice the roast against the grain into 1/2-inch to 3/4-inch thick slices. Serve immediately with au jus.

Notes

Don’t skip the room temperature step—it ensures even cooking. Use a reliable meat thermometer for best results. The reverse sear method gives a perfectly pink interior with a crispy crust. Double resting (after low roasting and after searing) keeps juices in the meat. Season generously with salt.

Nutrition

Keywords: prime rib, garlic herb prime rib, holiday roast, reverse sear prime rib, Christmas dinner, beef roast

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