Melt-in-Your-Mouth Garlic Herb Prime Rib Recipe

Melt-in-Your-Mouth Garlic Herb Prime Rib Recipe

This garlic crusted Prime Rib Recipe was one of the first prime rib roast recipe posted online (way back in 2013!!), and has 100’s of 5-star reviews (scroll to the bottom to read them). It’s one of the most popular standing rib roast recipes for good reason- the buttery soft interior melts in your mouth while the garlic crusted exterior provides a flavorful contrast. Readers come back year after year to make this Christmas dinner favorite!

Pair this Prime Rib Roast Recipe with our Prime Rib Rub and Prime Rib Au Jus and you’ve got a knock out holiday meal.

Cooked Prime Rib Roast on cutting board

If you’re looking for an easy and tasty Prime Rib Recipe, congrats! It means you’re awesome enough to realize a Prime Rib Roast is the way to go for your holiday meal. This Prime Rib Recipe, as well as our Smoked Beef Tenderloin and Beef Wellington, recipes are three of our favorite special occasion recipes.

Other melt-in-your-mouth Prime Rib Roast Recipes: Sous Vide Prime Rib and Smoked Prime Rib.

How To Cook Prime Rib

Cooking prime rib roast is easier than it sounds. If you’re new to cooking prime rib roast than you probably have one thought running through your head in the days leading up to the holiday: “please don’t let me screw up this expensive piece of meat.” We’ve received a ton of emails lately asking “How to Cook Prime Rib”.

Have no fear, Foodie and Wine is here to help you make your first prime rib! We’ve tried countless cooking methods and Prime Rib recipes over the years and this prime rib recipe is the clear winner. In case you were wondering, yes a standing rib roast is one and the same. 

This prime rib recipe used an easy method to “char” and then “cook” the bone in prime rib roast (or boneless prime rib). The very high temp in the beginning starts the cooking process (reverse sear method), heats the oven to a high enough temperature to slow cook the roast AND provides a nice char on the outside of the roast. 

Our favorite prime rib recipe combines flavorful prime rib seasonings with the best cooking practices to help you nail your prime rib recipe. Pair it with a little Prime Rib Au Jus for a steakhouse finish. Look at this thing of beauty:

Up close shot of sliced sous vide prime rib, on a black cutting board, with a side of au jus in a white glass cup.

Prime Rib Cooking Time

Calculate your initial cooking time by allowing 5 minutes per pound of meat. For example, a 9 lb. prime rib roast would cook at 500 degrees F for 45 minutes while a 6 lb. prime rib roast would cook for 30 minutes.

After your initial cooking time is finished, turn off the oven and let the garlic crusted prime rib sit for 2 hours. It’s imperative that you DO NOT OPEN THE OVEN DOOR. This will let the heat escape. After 2 hours, the center of your prime rib roast will be 135 degrees F, which is medium rare. If you prefer a higher finished temperature, just keep the oven door closed until your desired “pull/remove from heat” temperature is reached.

New model ovens can cool down faster than older models due to the internal fan. If you find your oven is too cool after the 2 hour wait time (and the roast isn’t quite at 135 degrees F), turn the oven back on to 500 degrees F. Only keep it on until the oven gets back up to 500, then turn it off. Again – keep the OVEN DOOR closed to keep the heat in. As long as you have your digital thermometer you have nothing to fear!

Prime Rib Roast Temperature

This Prime rib recipe, and all other prime rib roasts, are measured by temperature vs. time to reach your desired doneness. Below are the “final doneness temperatures”. Your “pull/remove from the heat” temperature will be below the final temperatures, by 5-7°F. We prefer to cook prime rib medium rare, but it’s definitely a personal preference. Most folks we speak to like a rare prime rib roast.

  • Rare Prime Rib: 120-129°F
  • Medium Rare Prime Rib: 130-134°F
  • Medium Prime Rib: 135-144°F
  • Medium Well Prime Rib: 145-154°F
  • Well Done Prime Rib: 155-164°F

Small clay bowls of a variety of spices for Prime Rib Bub. Spices include black pepper, salt, thyme, rosemary, garlic, garlic powder and onion powder.

Ingredients For The Best Prime Rib

Only a few ingredients are needed to make this standing rib roast:

  • Prime Rib Roast – Bone in Prime Rib or Boneless Prime Rib  
  • Prime Rib Rub Ingredients – Kosher Salt, Dried or Fresh Herbs (Thyme and Rosemary), Onion Powder, Garlic Powder, Black Pepper
  • Misc – Extra Virgin Olive Oil and Minced Garlic (or Sliced).

Prime Rib Recipe Equipment

You only need a few kitchen supplies, on top of the prime rib ingredients, to successfully make a perfect prime rib:

Image of uncooked standing rib roast with string

Easy Prime Rib Recipe Tips

  • Using a digital meat thermometer is A MUST! Part of cooking a prime rib includes leaving the oven door shut for hours. Unless you’re able to position your manual thermometer so it’s still in view through a closed oven door, spend an extra few bucks and go digital. You won’t regret it.
  • Your prime rib roast will increase in temperature the longer it rests. If you plan on resting your rib for 20-25 minutes, to cook other items, only cook your roast to 115 degrees. Your roast will rise in temperature to approx. 135 degrees after a 20 minute rest period.
  • Wondering how much prime rib to cook? Check out our How Much Prime Rib To Serve Per Person guidelines. 
  • Take the meat out of the refrigerator at least 4 hours before cooking, so it comes to room temperature (or close to it). This allows the meat to evenly cook inside and out.
  • You can’t go wrong with the rub! We heavy up on garlic and thyme, but if rosemary is your thing feel free to double the amount we call for.
  • While not mandatory, we like to bone and tie our Prime Rib, if using a bone in beef roast, so it’s easier to cut after being cooked. If you’re not sure how to do this, watch this You Tube video. It’s incredibly easy to do or the butcher can do it for you.
  • You can use a bone-in prime rib or boneless prime rib. The flavor won’t be affected if you go with boneless. Totally up to you. The recipe instructions stay the same.
  • Plan out your cooking schedule so you leave ample time to cook your prime rib roast to your preferred doneness. Also, the side dishes we cook usually take 30 minutes. While our meat is resting we have the side dishes prepped and ready to pop in the oven the minute the meat is removed.
  • Beef Drippings – prime rib doesn’t put out a ton of pan drippings, so if you’re making homemade beef gravy or au jus, you’ll need to supplement with beef stock.
  • Use the leftover bones from this beef prime rib to make Instant Pot Bone Broth.

Close up imagine of a cooked standing rib roast

What To Serve With Standing Rib Roast

In addition to this Prime Rib Recipe, we’re making a few other dishes this holiday season.

  • Slow Cooker Mashed Potatoes We’re BIG mashed potato fans and this potato recipe is our favorite. Think creamy, soft and low maintenance. They pair perfectly with this prime rib recipe.
  • Air Fryer Baby Potatoes – another low maintenance side dish everyone will love.
  • Air Fryer Mushrooms – quick and easy! Two flavor options to choose from.
  • Roasted Mushrooms in Garlic Butter Sauce – Pan seared mushrooms drenched in a savory garlic butter sauce. We also have in Instant Pot version.
  • Sautéed Mushrooms – Tender mushrooms soaked in red wine, thyme, garlic and other savory herbs.
  • Spinach and Feta Phyllo Cups – Our easy “go to” appetizer on Thanksgiving and Christmas. A step up from basic spinach dip.

Use the leftovers to make a killer Prime Rib Sandwich! This is our favorite way to use up left over standing rib roast.

Close up of a prime rib sandwich on a black cutting board surrounded by au jus and beer.

How To Store Leftover Prime Rib

Leftover prime rib is easy to store and grub down on at a later date. Transfer the roast to a Ziploc bag, or other air tight container, after it’s cooled. Place in the refrigerator and store for up to 5 days.

Ideally, you only want to slice off the beef you’ll be enjoying immediately and leave the rest as one whole roast vs. individual slices. It’s easier to re-heat and keep the desired texture when stored as a whole.

Other recipes, perfect for the holiday season or special occasions: Baked Lobster Tails, Instant Pot Roast Beef, Instant Pot Turkey, Smoked Turkey or Smoked Turkey Wings.

Prime Rib Drink Pairings

Wine- Bordeaux, Riojo, Syrah, Cabernet Sauvignon, Merlot, Malbec

Beer- Brown Ale, Porter, Stout, Amber Ale


Still have questions? Feel free to leave a comment below and we’re happy to answer!


Cooked Prime Rib Recipe - with two slices of pink prime rib and roasted garlic next to it.
Print Recipe
4.37 from 972 votes

Melt In Your Mouth Prime Rib Roast

Melt-in-your-mouth Prime Rib Recipe with 1,000 5-star reviews. You'll be a convert after using our recipe and cooking method. This is one of the most popular Prime Rib recipes online.
Prep Time4 hrs
Cook Time3 hrs
Total Time7 hrs
Course: Main Course
Cuisine: American
Keyword: Holiday Recipes, Prime RIb, Prime Rib Rub
Servings: 10 People
Calories: 1129kcal
Author: Darcey Olson
Cost: $125


Prime Rib

  • 1 2-6 Bone Prime Rib Roast (Boned and Tied)
  • 3 tbsp olive oil
  • 3-4 clove garlic (Sliced or Minced)

Prime Rib Rub

  • 1 tbsp Dried Thyme
  • 1 tbsp Dried Rosemary
  • 1 tbsp Black Pepper
  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • 2 tbsp Kosher Salt


  • Remove the prime rib from the refrigerator 4 hours before cooking.
  • OPTIONAL: Minutes before cooking, bone and tie the roast.
  • Cut 1/2" slits on the top of the roast and insert minced or sliced garlic.
  • Rub the outside of the roast with high quality olive oil.
  • Combine the rosemary, thyme, kosher salt, black pepper, onion powder and garlic powder and spread evenly over the roast.
  • Let rest while the oven pre-heats to 500 degree F (260 degree C).
  • Transfer the roast to a roasting pan, bone side down.
  • Insert the thermometer into the center of the roast and place in the oven (2nd rack from the bottom).
  • Calculate your initial cooking time by allowing 5 minutes per pound of meat (a 9 lb roast would cook for 45 minutes while a 6 lb roast would cook for 30).
  • This will provide a nice crunch on the exterior. The seasoning rub will get charred but that's what creates the deeply savory crust.
  • After your calculated cooking time is up, turn the oven off but DON'T OPEN THE OVEN DOOR.
  • After 2 hours the center of your roast will be 135 degrees F, which is medium-rare.
  • If you prefer medium just keep it in the oven until it reaches 150 degrees F.
  • Remove from the oven and let rest for 10 minutes.



Resting - your roast will increase in temperature the longer it rests. If you plan on resting your rib for 20-25 minutes, to cook other items, only cook your roast to 115 degrees. Your roast will rise in temperature to approx. 135 degrees after a 20 minute rest period.


Calories: 1129kcal | Carbohydrates: 2g | Protein: 50g | Fat: 101g | Saturated Fat: 41g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 45g | Cholesterol: 219mg | Sodium: 1559mg | Potassium: 835mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 6mg
Recipe Rating

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Monday 6th of December 2021

Does this recipe work as well for boneless prime rib roast?

gary D bailey

Sunday 28th of November 2021

my standing rib roast is only 2.6 pounds...following recipe, hope it works


Thursday 25th of November 2021

Yep. Perfect. TG - the kids didn't want turkey, so I opted for prime rib. This is the 3rd time I've used this recipe. First time was a little over done, second time perfect... This morning, I got up at 5 am, pulled out the prime rib from the fridge and left it out for 5 hours to get it close to room temp before cooking. It was an 11.4 pounder. My new thermometer is also limited at 482 so I followed the directions but with the cook temp at 475F, and set the timer for 65 minutes (an extra 10 minutes to account for the lower cook temp). I also set the thermometer temp to alarm at 115 degrees. **I didn't open the oven door**. At 60 minutes, I turned the oven off (I think the temp was about 70 something degrees at that point) and about an hour and a half later it hit 115F, the alarm bleeped and I pulled it out of the oven, set it on the counter and covered it with foil so it wouldn't cool too fast. I kept an eye on the temp and a little while later when it hit 125F, so I pulled the foil off and the temp climbed to a perfect 133 and stopped. When I cut into it, - it was perfectly pink and medium rare. While it was resting I made the Au Jus. I cheated and used a packet my favorite Au Jus mix with some of the drippings after pouring off most of the excess oil. The Au Jus packet called for 3 cups of water but I only used one cup. I like my Au Jus a little thicker so I added a heaping teaspoon of corn starch to one more cup of hot water and the gravy came out a rich dark brown... super tasty.

Thank you so much... this was awesome once again :)

M Siam

Sunday 21st of November 2021

Does the weight for calculating cooking time include the bone?

Kirtika Saha

Monday 11th of October 2021

Damn! It's looks so delicious and yummy recipe. Very good blog post. Really thank you!

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