Roasted Garlic Prime Rib Recipe

Cooking this Roasted Prime Rib Recipe isn't difficult (even if you've never cooked prime rib before!)  I will walk you through this step by step. 

roasted garlic prime rib

Must do! go buy you a meat thermometer, though! We used one where the read out was outside of the oven while the thermometer remained in the roast while cooking - it made it so easy.

Ingredients for Prime Rib Roast Recipe:

  • One rib (ribeye) roast, 4 to 7 lbs. (bones cut away from the roast and tied back to the meat with kitchen string. Picture below. You can ask your butcher to prepare the roast this way.)
  • 10 cloves fresh garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons course ground salt
  • 2 teaspoons fresh ground black pepper
  • 2 teaspoons dried thyme

Directions:

Remove prime rib roast from the refrigerator, loosely wrapped, 3 hours before cooking. Prime rib roasts should always be brought to room temperature first, before they go in the oven.

If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.

Preheat your oven to 500 degrees or the hottest temperature your oven will go to.

In a bowl combine minced garlic, olive oil, salt, black pepper, and thyme. Spread this mixture all over the roast. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch a bone. (Some meat thermometers require that you poke a hole first with a skewer, and then insert the thermometer.) Place the roast, fat side up, rib side down in a roasting pan in the oven.

After 15 minutes on 500°F, reduce the heat to 325°F.

To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. This is not a meat to "wing it". Err on the rare side.

Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium rare. Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. BEST - use a thermometer with an alarm, and it will beep signaling you to removed the prime rib when it reaches the temperature you desire!

For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.

Once the prime rib has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.

Serve with horseradish sauce and Au Jus (recipe follows.)

Horseradish Sauce: We like it fairly spicy, approximately 2 parts hot horseradish sauce to one part real mayonnaise. Some people also add sour cream, experiment and see what you like.

Au Jus for Prime Rib Roast Recipe:

  • 1 cup beef drippings, from baked roast, don't drain fat
  • 15 ounces beef broth, canned or can use bouillon to make broth
  • 1/4 cup warm water
  • 1 tablespoon cornstarch
  • 1/2 teaspoon Mrs. Dash onion and herb seasoning
  • 1/2 teaspoon seasoning salt

In a small bowl, combine the water and cornstarch and whisk with

a fork until the blend is completely dissolved. Set aside.

In a large skillet, over medium heat, pour in the drippings,

broth, Mrs. Dash, and seasoned salt and bring to a boil. When it

boils, whisk in the cornstarch and water mix and continue

whisking until it thickens slightly and then remove from heat.

NOTE: Sometimes beef drippings can be really salty so add

the seasoned salt ONLY after tasting the sauce.

Our new favorite meal is this wonderful roasted garlic prime rib recipe, served with fresh artichokes, dipped in this same horseradish sauce or melted butter, and fresh baked asparagus in butter and garlic sauce.

Try with a California red wine like Cabernet Sauvignon or Merlot. Cheers!


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