A comprehensive guide to preparing a succulent prime rib with a delectable garlic herb crust. This recipe is perfect for holiday meals and provides step-by-step instructions to achieve restaurant-quality results.
Ingredients
Scale:
4-6 pounds of USDA Prime rib
8 cloves fresh garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
Freshly ground black pepper to taste
Kosher salt to taste
Optional: Dijon mustard
Optional: 1 cup red wine
Instructions
Start by seasoning your prime rib 1-2 days in advance. To make the garlic herb marinade, mix minced garlic, rosemary, thyme, parsley, olive oil, salt, and pepper in a bowl. Coat the prime rib thoroughly and refrigerate.
For the reverse sear method, cook the prime rib at 225°F for 3-4 hours until it reaches an internal temperature of 125°F for medium-rare. Then, increase the oven temperature to 500°F for a brief sear.
For traditional slow roasting, roast at 325°F, allowing about 17-20 minutes per pound. Baste occasionally with its own juices to keep it moist.
Use a meat thermometer to ensure the prime rib reaches 130°F for medium-rare.
Allow the prime rib to rest for 20-30 minutes before slicing to maintain juiciness.
