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Perfect Garlic Herb Prime Rib Roast Recipe for an Easy Sunday Dinner

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This foolproof prime rib roast delivers a perfectly pink, tender interior with a deeply flavorful garlic herb crust. It’s a restaurant-quality meal made simple for a special Sunday dinner.

Ingredients

  • Prime Rib Roast (4-6 pounds)
  • Unsalted Butter (1/2 cup, softened)
  • Garlic (6-8 cloves, minced)
  • Fresh Rosemary (2 tablespoons, finely chopped)
  • Fresh Thyme (1 tablespoon, leaves removed from stems)
  • Coarse Kosher Salt (2 tablespoons)
  • Freshly Ground Black Pepper (1 tablespoon)
  • Olive Oil (2 tablespoons)

Instructions

  1. Prep the Roast (Do This the Night Before for Best Results!): Remove the prime rib from its packaging and pat it completely dry with paper towels. Place it on a wire rack set over a baking sheet. Season generously all over with 1 tablespoon of the kosher salt. This is the dry-brine step. Leave it uncovered in the refrigerator for at least 8 hours, or up to 24 hours.
  2. Make the Garlic Herb Butter: About 2 hours before you plan to cook, remove the roast from the refrigerator and let it sit on the counter to come to room temperature. While it’s resting, make the paste. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme leaves, remaining 1 tablespoon of kosher salt, and the black pepper. Mix until everything is evenly distributed.
  3. Season the Roast: Once the roast has been at room temperature for about an hour, rub the entire surface with the 2 tablespoons of olive oil. Then, take your garlic herb butter and spread it all over the roast, covering every nook and cranny.
  4. Preheat and Sear: Position a rack in the middle of your oven and preheat it to 450°F (230°C). Place the seasoned roast, fat-side up, on the rack in your roasting pan. Roast at this high temperature for 20 minutes.
  5. Lower the Heat and Roast: Without opening the oven door, reduce the oven temperature to 325°F (160°C). Continue to roast until the internal temperature reaches your desired level of doneness. For medium-rare, cook until the thermometer reads 120-125°F (49-52°C) when inserted into the thickest part of the meat, away from the bone. This will take roughly 15-20 minutes per pound.
  6. Rest the Roast (This is Crucial!): Once the roast hits your target temperature, remove it from the oven. Transfer it to a cutting board and tent it loosely with a large piece of aluminum foil. Let it rest for at least 20-30 minutes.
  7. Carve and Serve: After the rest, remove the foil. If your roast is bone-in, use a sharp knife to cut the bones away from the meat in one large piece. Then, slice the roast against the grain into ½-inch to 1-inch thick slices. Arrange the slices on a warm platter and spoon any accumulated juices from the cutting board over the top.

Notes

Dry-brine the roast overnight for the best crust. Trust your meat thermometer over cooking time. Let the roast rest for at least 20-30 minutes before carving. For a dairy-free version, substitute butter with vegan butter or olive oil.

Nutrition

Keywords: prime rib, garlic herb prime rib, Sunday dinner, roast beef, holiday roast, beef roast, prime rib recipe

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