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Prime Rib Roast Recipe with Herb Garlic Crust
Juicy, garlic-herb prime rib with a golden crust and rich pan gravy—easy enough for home cooks, impressive enough for holidays, and perfect with mashed potatoes or roasted vegetables.
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Servings: 10
Calories: 812kcal
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Ingredients
- 5 pounds beef prime rib bone‑in or boneless, (Bone-in: plan on 7–8 pounds)
- 2 tablespoons sea salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons fresh rosemary chopped
- 1 tablespoons fresh thyme chopped
- 8 cloves garlic minced
- 4 tablespoons salted butter softened
Horseradish Sauce, for serving
- 1 cup sour cream
- 6 tablespoons prepared horseradish drained
- 4 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons fresh chives finely chopped
Instructions
Bring the Prime Rib to Room Temperature
- Remove the roast from the fridge about an hour before cooking so it comes up to room temp.5 pounds beef prime rib
- Loosely cover it while it rests—salad spinner optional, but save your steak muscles.
Prepare Herb‑Garlic Rub
- Mix sea salt, black pepper, chopped rosemary, thyme, garlic and softened butter into a paste.2 tablespoons sea salt, 2 teaspoons freshly ground black pepper, 2 tablespoons fresh rosemary, 1 tablespoons fresh thyme, 8 cloves garlic, 4 tablespoons salted butter
- Pat meat dry with paper towels.
- Rub mixture all over the roast, coating every surface evenly.
Position Roast and Preheat Oven
- Adjust oven rack to center position.
- Preheat oven to 500°F while you finish seasoning.
- Place bone‑in roast with bones down in a roasting pan; place boneless on a rack in the pan.
High‑Heat Sear
- Roast at 500°F for 15 minutes to set a beautiful crust.
Slow Roast to Desired Doneness
- Lower oven to 325°F.
- Continue roasting about 10–12 minutes per pound for rare, 13–14 for medium‑rare, or 14–15 for medium‑well.
- Use an instant‑read thermometer in the thickest part (avoid bones).
- Pull roast 5–10°F below your target internal temp, since it will continue to rise during resting .
Rest Before Carving
- Remove roast and tent with foil.
- Allow to rest for 30 minutes.
- This seals in the juices, making every slice tender and juicy .
Carve and Make Pan Gravy
- If bone‑in, cut string and remove bones before slicing the roast. Carve across the grain into thick slices.
- For gravy: pour pan drippings into a saucepan, deglaze with a splash of beef broth or water, simmer and reduce slightly.
- Skim any excess fat, adjust seasoning, and spoon warm jus over sliced roast.
Make the Horseradish Sauce
- In a small mixing bowl, stir all ingredients together until smooth and well combined.1 cup sour cream, 6 tablespoons prepared horseradish, 4 tablespoons mayonnaise, 2 teaspoons fresh lemon juice, 1 tablespoon Worcestershire sauce, ½ teaspoon sea salt, ¼ teaspoon freshly cracked black pepper, 2 tablespoons fresh chives
- Serve immediately, or cover and refrigerate to let the flavors meld.
Notes
Substitutions:
• If you want a thicker gravy instead of au jus, mix a slurry of 2 tablespoons cornstarch with 1 cup of water. Slowly whisk this mixture into the boiling drippings until the desired consistency is reached. Thicken with more slurry or thin with more beef broth or water.
• Use boneless prime rib if preferred—just roast on a rack so air circulates underneath.
•Dried rosemary and thyme work too (use about ½ teaspoon thyme, 1 teaspoon rosemary).
•Garlic powder can substitute fresh garlic (about 1 tsp), though fresh gives a brighter crust.
Horseradish Sauce Notes
If you like a stronger bite, add more prepared horseradish a tablespoon at a time until it’s just right for you. Reduce horseradish for a milder version. This sauce keeps well refrigerated for up to two weeks.
Serving Suggestions & Pairings:
•Stunning with creamy garlic roasted mashed potatoes, duck fat roasted potatoes, or roasted root vegetables.
•A wedge salad or garlic butter green beans offer fresh contrast.
•Don’t forget warm dinner rolls or buttery garlic bread for soaking up juices.
Storage & Freezing:
•Store leftovers in an airtight container in the fridge for up to 3 days.
•Freeze sliced roast and gravy in freezer‑safe containers for up to 3 months.
•Reheat gently in a low oven or simmer slices in gravy on the stovetop until warmed through.
Nutrition
Serving: 1 serving with horseradish sauce | Calories: 812kcal | Carbohydrates: 4g | Protein: 32g | Fat: 74g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 1752mg | Potassium: 594mg | Fiber: 1g | Sugar: 2g | Vitamin A: 362IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 4mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.