This prime rib roast with garlic and rosemary is a show-stopping centerpiece, perfectly seasoned and tender with a flavorful, crispy crust. The rich aroma of garlic and fresh herbs infuses every bite, making it an ideal dish for holiday dinners or special occasions. Simple to prepare, yet truly impressive.
Ingredients
- 1 (4-6 lb) prime rib roast, bone-in
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup beef broth (for roasting pan)
- 1/2 cup red wine (optional, for extra flavor)
Instructions
- Preheat oven to 450°F (232°C). Pat the prime rib roast dry with paper towels and place it on a rack in a roasting pan.
- In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, Dijon mustard, thyme, salt, and pepper to form a paste.
- Rub the garlic-rosemary paste all over the surface of the roast, pressing it into the meat.
- Pour beef broth (and wine, if using) into the bottom of the roasting pan.
- Roast the prime rib at 450°F for 15 minutes to sear the outside, then reduce the heat to 325°F (163°C) and roast for about 1.5 to 2 hours, or until the internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium.
- Let the roast rest, covered loosely with foil, for 15-20 minutes before slicing to allow the juices to redistribute.
