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

  • This was so delicious. Very easy recipe to follow and it turned out perfect! Everyone loved it and this will be on my Christmas dinner meal menu from now on!!

  • I made this for my family on Christmas. I was so nervous about having it dine correctly, I followed the recipe and I was not disappointed.m it was the best prime rib that I have had. The crust was crunchy and very flavorful. The inside was cooked to perfection. Everyone that ate it agreed with me that it was the best. My sister wanted the recipe so she could make it for her family. I will definitely be making this recipe again and again.

  • Oh my gosh!!!! This is an amazing recipe for Christmas dinner! Melt in your mouth is spot on to say the least! I honestly was skeptical about the method of cooking but gave it a try anyway hoping I wouldn’t screw up a 100 dollar plus cut of beef and to my surprise, it was the best roast I have ever made or eaten! I did season it a bit differently but pretty close to the original recipe. I cooked it med rare and it was perfect for everyone. The outer ends were great for those who like it a little more done and the middle was perfection! I don’t often purchase an expensive cut of meat but it was completely worth it! Thanks for sharing a fantastic recipe

  • This is my third year with this recipe for Christmas. I make it for about 11 people . The first time my dad, who doesn’t give out compliments often, said it was restaurant quality. The key is to not open the oven and a digital thermometer is a MUST!

  • Thank you for this easy delicious recipe! I made that last night and it came out perfectly! You’re right, a digital thermometer is a MUST. The meat was done <2hrs for my medium rare. If I went by the hours my rib roast would have been way over cooked! Everyone loved it and I’ll definitely make it again!
    Marie

  • This will now be my go to recipe for prime rib. It turned out absolutely delicious! I cooked until internal temp was 120° and let rest for 15 min. Was perfectly rare as we like it. I did add about a can of broth, otherwise the roasting pan wound burn.

  • Converted! NYE, hub skeptical at changing our tried and true recipe. Best rub, just like our old, expensive, favorite restaurant used to make! 6# roast, came up to 135 in 1.5 hours, slight char crust outside, perfect med rare all the way through. Horseradish sauce was perfect too.

  • New Years Day 2019 – I followed your well written instructions and this turned out to be the best prime rib we’ve ever tasted. Our guests thought I was a master chef. Thanks for posting this…….

  • My sister made prime rib this Christmas and she cooked it this way. It turned out amazing!! She said this is the best way to cook prime rib.

  • Is it ok to turn a gas oven completely off for this method or should I turn down the temp to 150 or something to make sure the oven does not cool too fast?

    • Turn that baby off! Per the instructions above, just keep an eye on it. Newer models do cool off faster so follow the instructions above if you see the roast isn’t warming up at any point and you’ll be good to go!

    • Good idea! We’ve just never done it to know for sure. I bet it would absolutely work but without testing I don’t know the potato size recommendations, etc. Just make sure you do not open the oven door at any time during baking!

  • So, I’m going to make this on NY’s Day. I have a 6lb prime rib that I didn’t have boned. I’m going to bake this in the oven at 500 degrees for 30 minutes, then turn off my oven for 2 hours and let it sit in there? Really? Like many of the above comments, I’m obviously skeptical as well, but my curiosity is totally piqued.

  • so for 23lbs it is 115 minutes with an additiinal two hours of not opening the door? i have a bake or roast option on oven, which should i use? thank you for your time.

  • I’m cooking right now a 10lb pork roast in the oven. Started it at 300 degrees, slow cooking… How long should I cook it? Its tripled tapped in foil. Thank you.

    • I have two prime ribs one , 8.910 pds the other 7.125 pds, do i combine the weights for cook time or cook time for the larger one ..Never cooked prime rib before i am worried .Help

      • Sharon, do not combine the weights. I would heat my oven and put the almost 9 lb in first. That one cooks roughly 45 min. Then I would put the 7 lb roast in about 10 min later. You’ll have to decide if you want to pull the smaller one out sooner at the end. With a crowd, some may prefer one a little more cooked through than others.

    • Tammy, with a roast that big, I would cut it in half and cook it in two pans. It will be very difficult to get even cooking on a 20 pounder. At least that’s been my experience.

    • prime rib is one of those weird things that usually is the same amount of time almost for bigger and smaller however.,that big may require a bit more…the technique I would use is 375 for exactly one hour then turn off the oven and let it rest for 3 hours and do not open the oven for nothing so make sure before putting the roast in your thermometer is inserted so you can tell when its done…then after three hours turn oven back on 375 and cook til done to desired doneness…usually for around 8 lbs for me is around 35 to 40 min…so I would think maybe hour to hour and half for your roast but you could cut your roast in half to not only speed the process up but gives you more end cuts which are favored for their doneness and that they have more seasoning on them and is great for guests that like thiers more done…when you take our your roast let it rest for 20 or 30 minutes covered with foil…before slicing…I also make my au jus then when roast comes out I drain all the juice and remove the fat and add the broth to your aujus really ups the flavors…this year I am going to thicken my aujus so it will be a awesome gravy and not running down my chin ha…hope this has helped you …don’t forget to season it well…1 tbsp thyme, 1tbsprosemary,1 tbsp black pepper 1 tbls onion powder, 1 tbls farlic powdermm2 tbls kosher salt……s is for an average roast so you may want to double that rub roast with olive oil slice slits stuff with garlic. then spinkle seasoning all over roast well all sides…let come to room temp before cooking really important then you don’t have to cook as long …maybe a couple hours or so…

  • my oven has a digital thermometer that plugs into the oven wall and reads on the outside gage. It has to be put in an unheated oven, therefore I can’t preheat before putting in the roast!! Will this method work without preheating the oven? Please say yes!!!!!

    • Hi Linda! I recommend sticking the thermometer in a glass of water or a potato while the oven pre-heats to 500 as a “work around”. When you’re ready to cook the roast just transfer the thermometer to the roast as needed.

  • This will be my first time trying to cook Boneless Prime Rib I don’t have rosemary or other seasoning I like to keep it simple what can I use, how long do I let it cook I don’t eat rare so please help

  • Here we go again!
    Last year I searched all over for the simplest recipe since I had never cooked a prime rib before. We had recently bought the business that my hubby had been working for and wanted to do something nice for our 2 employees for Christmas, even though things were very tight. I pride myself on being a better tha average cook and baker…I cooked the prime rib at home and placed in a preheated crockpot for transport to the shop 30 minutes away.

    The guys LOVED it…and so did my hubby!!! I make it for Christmas for my parents and they loved it too!

    This is now my go to recipe for prime rib!!! Getting ready to start cooking in the morning for the shop Christmas lunch tomorrow. I found that if I do a 7 pound roast and double the spice recipe, with the exception of the Rosemary, I can’t lose. I do use a mortar and pestle to grind down the Rosemary and let the spices sit together overnight. Put with baked potatoes that have been rubbed with butter, lightly salted and wrapped in foil, salad, a veggie and whatever desert I’m in the mood to bake. They guys are in a food coma!

    I do have a new LG double oven and don’t have a problem with the oven cooling too fast. I can’t stress how great a digital thermometer that sits outside your oven is!

    Thanks for such a great recipe! I’m hoping to try this on our smoker this summer!

  • Hi to calculate weight and time.. do I include the weight with the bone in? Like last year I bought a 5 rib roast which weighed total of 11.5lb…. or would I remove the bones and weigh it? Thank you!

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