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

Melt-in-your-mouth Prime Rib Recipe. You’ll be a convert after using our recipe and cooking method. This is one of the most popular Prime Rib recipes online.

UPDATED: New photos were added in Nov 2018. The recipe hasn’t changed from the original.

Prime Rib Recipe

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 and our Individual Beef Wellington with Red Wine Sauce are two of our favorite special occasion recipes year after year.

Turkey? Been there. (Even though our Instant Pot Turkey is amazing)

Ham? Done that.

If you’re new to cooking prime rib roast than you’ll 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, FoodieandWine.com is here! We’ve tried countless cooking methods and Prime Rib recipes over the years and this prime rib recipe is the clear winner. You’ll get the nice char on the outside with melt in your mouth meat on the inside. In case you were wondering, yes a standing rib roast is one and the same.

In addition to testing various prime rib rub recipes and cooking methods, we also quickly learned one slab of meat is not like the other. We’ve personally tested 4 popular brands/companies over the past year and the clear winners were brands using actual prime cuts (stay away from anything labeled “choice”). Yes – even though the name is “Prime Rib” you still find “Choice” offerings, as is the case at Costco. Getting a Certified Angus Beef cut with the perfect amount of marbleization is paramount to the final product.

Prime Rib Recipe

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

This prime rib roast recipe used an easy method to “char” and then “cook” the prime rib roast. The very high temp in the beginning starts the cooking process, heats the oven to a high enough temperature to slow cook the roast AND provides a nice char on the outside of the roast. Look at this thing of beauty:

Prime Rib Recipe

Our favorite prime rib recipe combines a delicious prime rib rub with best cooking practices to help you nail your prime rib roast.

PRIME RIB RECIPE COOKING TIPS:

Take the meat out of the refrigerator at least 4 hours before cooking. This allows the meat to evenly cook inside and out.

Calculate the initial cooking time by allowing 5 minutes per pound of meat. For example, a 5 pound roast will need 25 minutes of initial cooking time while a 9 pound roast would need to initially cook for 45.

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.

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.

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.

While not mandatory, we like to bone and tie our Prime Rib 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.

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, turn the oven back on to 500. 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!

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

 

DRINK PAIRING RECOMMENDATIONS

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

Beer – Brown Ale, Porter, Stout, Amber Ale

No-fail, Melt in Your Mouth Prime Rib Recipe filled with all your favorite spices- garlic, rosemary, onion and more. Make your Christmas Meal a memorable one.Easy Prime Rib Roast Recipe! 1,000s of 5-Star Reviews. Easy for beginners to master! This Prime Rib Recipe is loaded with garlic, herbs and flavor. Finish it off with Au Jus for an unforgettable meal. #primeribrecipes #roastrecipes #christmasrecipes #easterrecipesEasy Prime Rib Roast Recipe! 1,000s of 5-Star Reviews. Easy for beginners to master! This Prime Rib Recipe is loaded with garlic, herbs and flavor. Finish it off with Au Jus for an unforgettable meal. #primeribrecipes #roastrecipes #christmasrecipes #easterrecipesEasy Garlic and Herb Prime Rib Recipe! 1,000's of 5-Star Reviews. Easy for beginners to master! This Prime Rib Recipe is loaded with garlic, herbs and flavor. Finish it off with Au Jus for an unforgettable meal. #primeribrecipes #roastrecipes #christmasrecipes #easterrecipes #thanksgivingrecipes #primerib

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3.7 from 1470 votes

Melt In Your Mouth Prime Rib Roast

Melt-in-your-mouth Prime Rib Recipe with 1,000's of 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
Servings: 1 Roast
Author: Darcey Olson

Ingredients

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

Instructions

  • Remove the prime rib from the refrigerator 4 hours before cooking.
  • minutes before cooking, bone and tie the meat (Optional)
  • 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.
    Image of uncooked Prime Rib with string
  • 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).
    Melt-in-Your-Mouth Garlic Herb Prime Rib Recipe Raw Thermometer
  • 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.
    Cooked Prime Rib Recipe on cutting board
  • 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.
    Sliced cooked Melt-in-Your-Mouth Garlic Herb Prime Rib
  • 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.

Notes

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.
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200 Comments

  • Just tried this with a Costco ribeye roast (choice grade – 4.5 lbs) and turned out wonderful! Was melt in your mouth tender! This is going to be my go-to recipe for “prime” rib from now on!

  • Hi there! I have picky eaters in my home. I would love to try this method. How could I do so but the difference for me would be to get to MEDIUM. How long and at what temperature? Thank you!!

    • Hi Arlene – I haven’t cooked that many roasts before, as I have a small family, so can’t speak from experience. Since this recipe requires little time with the oven on, I do wonder if there would be enough heat to cook 3 roasts. It may be wise to find a recipe that utilizes continued heat to cook.

  • I have( 2) 6 pound prime rib roast with the bone tied back on. I am not sure how to calculate with 2 roast in the over. I have a viking range, I am not sure if that matters… it seems to run accurate to hot.
    do I just say 12 pounds of meat x 5 mins per pound,then shut off for 2 hours even though it is 6 pound and 6 pound roast? I have a lot of family coming and they are looking forward to it and I just don’t want to make a mistake.

    (Another site said 15mins per pound and then shut off oven for 2 hours).

    • Hi Sharon – I haven’t cooked multiple roats at a time so I’m wondering if there is enougth residual heat to cook two seperate roasts vs one. I’d take a look at recipes that keep the oven on for the majority of time vs this one that only requires 30 minutes. Just my best guess, however.

  • 2/6/2018 Absolutely the best beef recipe I’ve ever eaten! Make a 4.50 lb. boneless for 7 guests and they all raved about it! Made it with roasted sweet & golden potatoes with onion, green beans tossed in olive oil and topped with feta cheese and a salad. Recipe instructions were right on. Served with horseradish sauce and au jus but no one touched the au jus. I will never use any other recipe. This was outstanding!

    • I don’t make comments. But for this recipe I felt it was a must. I read all the comments posted below before starting. I also never cooked prime rib. But wanted to give it a go. Told my husband about cooking method and how to use the digital thermometer. He couldn’t believe that you would turn off the oven and allow it to cook. And although we have had our thermometer for several months we never used it in the oven. I must say everything worked out perfectly. My husband never had prime rib before . He was amazingly pleased. By the way it was our anniversary and I didn’t want to make a mess of things. Thanks for sharing such a delicious and foolproof recipe.

  • I made thos for Christmas and i have to say, I was a very skeptical with shutting the oven off. I followed directions and was nervous, did not open the oven and hoped for the best. It was the best! Thank you! I will never made a prime rib any other way ever again! It melted in everyones mouth and was a huge it! Thank you again!

  • Followed this recipe to the letter and it’s absolute perfection!! My go-to for holiday dinners from now on – thanks for sharing this!

  • Thank you for sharing this recipe! This was my first time making Christmas dinner and i am not a fan of turkey or ham. My local bashas supermarket had prime rib roast on sale. I bought a 8lb rr and found ypur recipe online , i bought a digital thermometer from Amazon everything came out perfect thank you

  • Hello, I have a question. We have a new oven and I’ve read that the oven will cool down faster than an older oven. So, how do I check the oven temp? Will the digital thermometer read through the glass or do you crack the oven door to get a temp? Do you scan the roast for an external reading? If I get a oven thermometer, what should it read? UGH please help. I really don’t want to mess this up. Thank you for your help

    • Hi! First off I love your name (I’m a Darcey) and as long as you’re monitoring the internal temp you won’t mess it up! I have a digital thermometer that stays outside the oven to make it easy. If you have one that’s in the oven, try and place it near the front window so you can read the temp without opening the door. If you don’t have one you can read outside, you’ll definitely need to crack the door open to quickly read. This will cool off the oven however, so crank the oven back up to 500 quickly and turn it back off once there. This will help maintain the temp since you’re oven is new and probably cools off quickly anyway. Just keep your eye on the thermometer however you’re able to and you’ll be good to go!

    • Hi Shirley – I haven’t done 4 roasts at a time, but my initial thought would be to try a different cooking method. One that keeps the oven on a low temp for longer periods of time. Four roasts is a ton of meat so I’m not sure if enough heat/energy would be provided with the “oven off” method.

  • Looks amazing, I want to make it on Friday for my first attempt. Question: to make the Au Jus, do I just use the drippings or add beef broth or……So excited to try this, Thank You.

    • I have made this before and it turned out great. I had a 17 pound roast. Here are the directions I followed. I used a broken digital thermometer and cooked the roast for 1 hour at 500 degrees. I turned the oven off for 1 hour and checked the temp. The roast was reading wrong (160 degrees) So I checked with an instant read thermometer. I turned the oven on to 300 degrees for 1 hour, then checked the temp and baked until internal temp was 135 degrees (about another 25/30 minutes). Turned the oven off and left it in the oven 20 minutes and let it rest. Perfect. complicated? I could have cooked it at 500 for 1:25 minutes like I was supposed to and it probably would have done just fine and step down to 300 degrees for a while. But still turned out great. I used the drippings for my potatoes.

      Thank you so much for this recipe! My second time using it but a large roast this time.

  • Blasting an expensive piece of meat at 500 degrees for a half-hour or so (based on its weight) and then turning the oven off for two hours, and not opening the door — or not having a thermometer to peak at (we couldn’t find ours) — and expecting a medium-rare reward was a big act of faith. We finally tried it this Mother’s Day, and it turned out perfectly. Amazing. I wish I could post the photo of it somehow. Now I’m a believer. Blast-and-sit. Yowzers.

  • This may be a dumb question but do you put lid on roasting pan or do you leave it off to create the crust? Got some nice holstein prime rib ready to giver

    • Antonella -This won’t work in an electric roaster as it won’t keep the oven hot for long enough. Find a recipe that keeps the heat on continuously vs this route.

      • How many degrees do you think I should put in my oven under the convection setting? Some has suggested to do 25 F less than regular baking

        • Hi Gina – since the oven is only on a short amount of time I bet that portion won’t really matter too much. It should cook it to your desired temp faster however. As I haven’t tried it I don’t even want to venture a guess as to how much time it would shave off. As long as you have a meat thermometer and can keep an eye on it you should be good to go!

          • Ok. Thank you! Wish me luck.. :) I’m cooking it for my husband’s dinner party this Saturday…crossed fingers..!! :&

  • I made this for the holidays for my family using the ingredients here and my whole entire family loved it. While we were eating, my mom and I wouldn’t stop raving about it during dinner. It was more than perfect. You can’t go wrong with this recipe. This is my new go-to recipe for prime rib for now on. By the way, I didn’t use a thermometer and I eye balled everything. Everything was still perfect.

  • My first time cooking a prime rib roast and following the directions was key but left the bone in and after cooking as recommended actually cooked it for 2 hours mol at 300 and it was medium rare! Had a layered squash zucchini onion Parmesan cheese baked casserole and traditional southern blacked peas and collard greens sides! What a hit! Thank you!

  • This was my very first time making a rib roast (in my 56 years). I am sorry i have not tried this before as it was delicious. i followed the recipe exactly. I thought the au jus was a little salty and not many people used it on the meat. I added it to the soup i just made with the leftover meat and it tastes delicious too. I turned my oven back on 2 times and it worked beautifully. My 6 lb roast was done in 2.25 hours or so…taking it to 130 degrees. a perfect medium roast.

  • This is a foolproof recipe!! I’m so happy that I used this method to cook my prime rib. The suggestion that newer ovens cool quicker is true. I had to bring my oven back up to temp twice during the two hours which was easy to do and then turning it off. It worked great. Was seared on the outside and medium rare on the inside,moist in the center,perfect!

  • You say to let it rest for 10 min. Should I cover it with tinfoil if my side dishes take 30 min to cook? I just don’t see the roast staying hot uncovered for 30 min. I’m a bit apprehensive as I’ve NEVER cooked a roast this way. I’ve always done the searing at a high temp and then cook at a lower temp for about 10 min a pound. I just don’t want to ruin a beautiful and expensive cut of meat like prime rib.

    • It will work fine, but with a roast that large make sure to bring it to room temperature before you cook it. Also- keep an eye on the thermometer. If you don’t see it continuing to rise you may have to turn your oven back on to heat it back up as a 12 lb does take quite a while to cook.

    • I’ll be honest. I’ve tried reheating Prime rib many times but the quality highly diminishes so I don’t do it anymore. I use it in a skillet hash, etc. instead of steak form.

    • I have sliced the leftover roast and cooked them on the grill the next day. Just enough to warm them. It turns out very well. Not the warmed up beef taste at all.

  • Merry Christmas Foodnwine. So I have a humungous 25 lb prime rib I’m cooking for Christmas day dinner and I am concerned that the 2 hour resting time won’t be sufficient enough to cook it through. I am willing to cut it in half, but that will still be a big chunk of meat. What are your recommendations?

    • To be honest, I think a different recipe that has a long and low cooking time to it would work best. That is a LOT of meat – I highly recommend making sure it comes to room temperature no matter what you do to ensure even cooking.

      • Perfect. I will follow the recommendation you said to another comment for a 12 lb roast and make sure it’s at room temperature. Thank you so much and have a merry christmas.

  • Hello – I’m really excited to try this recipe. Thank you for sharing. I wish I had found it in enough time to order from Certified Steak & Seafood. :) Since I couldn’t, I purchased two similar weighing pieces of meat. Do I use the total weight of both pieces to calculate the initial sear time? For reference, I have a Viking Professional dual fuel oven and have two 6 lb prime ribs.

    • Nope – calculate the 6lb weight, however it does usually take longer to cook two separate 6lb ribs than one. You may need to keep it in a big longer than you would with just 1.

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