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Garlic Herb Prime Rib Roast

Garlic Herb Prime Rib Roast
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This Garlic Herb Prime Rib Roast is a show-stopping centerpiece featuring tender, juicy beef infused with a fragrant blend of garlic, fresh rosemary, and thyme. Slow roasting locks in natural juices, delivering a rich, savory flavor perfect for holidays, special celebrations, or elegant dinners. Simple yet elegant, this recipe promises a perfectly browned crust and melt-in-your-mouth texture with customizable seasoning options to suit your taste.

Ingredients

Scale

Meat

  • 1 prime rib roast (about 4–6 pounds), well-marbled

Herb Garlic Rub

  • 4–6 cloves fresh garlic, finely minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 3 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. Prepare the Herb Garlic Rub: Finely mince the garlic and chop the fresh rosemary and thyme. In a small bowl, combine the garlic, herbs, olive oil, salt, pepper, and optional Dijon mustard to create a fragrant paste for coating the prime rib.
  2. Season the Roast: Pat the prime rib dry with paper towels to ensure a good crust forms. Rub the garlic herb mixture evenly all over the roast, pressing gently so it adheres well.
  3. Let It Rest: For optimal flavor penetration, let the seasoned roast sit at room temperature for 1 hour. Alternatively, cover and refrigerate overnight, then bring it back to room temperature before roasting.
  4. Preheat and Roast: Preheat the oven to 450°F (230°C). Place the roast fat side up on a rack in a roasting pan. Roast for 20 minutes at high heat to develop a crust, then reduce the oven temperature to 325°F (165°C). Continue roasting approximately 15 minutes per pound for medium rare, or until the internal temperature reaches 130°F (54°C).
  5. Rest and Carve: Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for at least 20 minutes to allow juices to redistribute. Carve carefully against the grain into thick, juicy slices before serving.

Notes

  • Quality Matters: Choose a prime rib roast with good marbling for maximum juiciness and flavor.
  • Room Temperature Start: Bringing the meat to room temperature before roasting ensures even cooking.
  • Use a Meat Thermometer: Aim for an internal temperature of 130°F (54°C) for medium rare to avoid overcooking.
  • Rest Before Slicing: Resting the roast after cooking helps retain moisture in every slice.
  • High Heat Blast: Starting with a high oven temperature forms a perfect crust that locks in flavor.

Nutrition

Keywords: prime rib roast, garlic herb roast, holiday beef roast, tender roast beef, festive dinner main course

Find it online: https://marybaking.com/garlic-herb-prime-rib-roast/