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Perfect Prime Rib Roast with Rosemary Garlic Crust

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A foolproof method for a perfectly cooked prime rib roast with a fragrant rosemary garlic crust. This recipe ensures a butter-soft, juicy interior and a beautifully browned exterior, making it the star of any special occasion.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper, freshly cracked
  • 1/4 cup fresh rosemary leaves
  • 8 cloves garlic
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 large onion, quartered (optional)
  • 2 carrots, roughly chopped (optional)
  • 2 celery stalks, roughly chopped (optional)
  • 1 cup beef broth (optional)

Instructions

  1. Remove the prime rib roast from the refrigerator and unwrap it. Pat it completely dry with paper towels.
  2. Using a sharp knife, trim the fat cap to about 1/4 inch thick.
  3. Tie the roast between the bones with kitchen twine.
  4. Place the roast on a wire rack set over a baking sheet. Let it sit at room temperature for at least 2 hours.
  5. While the roast is coming to room temperature, combine the fresh rosemary leaves, garlic cloves, olive oil, and Dijon mustard in a food processor. Pulse until the mixture forms a coarse paste. Set aside at room temperature.
  6. About 30 minutes before cooking, preheat the oven to 450°F (230°C).
  7. Generously season the entire roast with the kosher salt and black pepper.
  8. Spread the rosemary garlic paste all over the roast, rubbing it in with your hands.
  9. Place the seasoned roast on the rack in your roasting pan. If using, scatter the aromatic vegetables in the bottom of the pan around the roast.
  10. Roast for 20 minutes at 450°F (230°C).
  11. Reduce the oven temperature to 325°F (160°C) without opening the oven door.
  12. Continue roasting until the internal temperature reaches your desired doneness: Rare: 120-125°F (pull at 115-120°F), Medium-Rare: 130-135°F (pull at 125-130°F), Medium: 140-145°F (pull at 135-140°F), Medium-Well: 150-155°F (pull at 145-150°F). Total cooking time is about 15-20 minutes per pound after the initial sear.
  13. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let rest for at least 20-30 minutes.
  14. While the roast rests, make a quick pan sauce: place the roasting pan over two burners on medium heat, add the beef broth, and scrape up the browned bits. Simmer until slightly reduced, then strain.
  15. After resting, remove the kitchen twine. Slice the meat between the bones to separate the roast from the bone rack.
  16. Slice the prime rib against the grain into 1/2-inch to 3/4-inch thick slices. Serve immediately with the pan jus.

Notes

Let the roast sit at room temperature for at least 2 hours before cooking for even cooking. For best results, dry-brine the roast by salting it and leaving it uncovered in the fridge for 24-48 hours. Use a probe thermometer to monitor the temperature without opening the oven. The resting period is essential for juicy meat.

Nutrition

Keywords: prime rib, roast beef, Christmas dinner, holiday roast, rosemary garlic crust, bone-in prime rib, special occasion

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