Name: Garlic Herb Crusted Prime Rib Roast
Prep time: 15 min
Cook time: 25 min
Total time: 70 min
Ingredients: 2 sprigs fresh rosemary (use leaves only); 1 bunch fresh thyme (about 30 sprigs); 5 large garlic cloves; 2 Tablespoons white onion; 1/3 cup extra virgin olive oil; 4 pound bone-in rib roast (2 ribs) trussed at room temperature ((feeds 4 people)); 2 cups beef broth ((recommend to buy 32 ounces to be safe)); Lawry's Salt and pepper (to taste)

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Afraid of making a prime rib roast? Don’t be! This recipe will guide you to making the ultimate garlic herb crusted prime rib for any occasion.

So, get on the band wagon and make this delicious recipe.

Is Prime Rib Roast Expensive?

Not all prime rib roasts are expensive. A USDA prime grade which is top of the line may cost you around $17 to $21 USD per pound.

Surprisingly enough, after the holidays I was able to purchase a nice beef rib roast large end for $7.99 USD per pound. So, not all prime rib roasts are expensive.

How Many Ribs To Buy?

Well, the largest rib roast that you can buy has seven ribs which can feed anywhere from fourteen to sixteen people.

You might see roasts with four bones which will feed eight to ten people with no problem.

If purchasing a rib roast without the bone figure a half pound per person.

For a family of two we buy a one bone rib roast and that will feed us a nice dinner of thinly sliced “English Cut” prime rib plus it will give us leftovers for another dinner or two. Sometimes I’ll just serve the left overs as open faced beef sandwiches.

So, when preparing to buy a prime rib roast figure one bone per two people.

What To Serve With Prime Rib Roast

Mashed potatoes and gravy
Roasted potatoes
Collard Greens
Creamed Corn Jett’s Recipe (as served at the Famous Lawry’s Prime Rib Restaurant)
Cheesy Parmesan Creamed Spinach
Grits-n-Greens
Yorkshire Pudding

Bone-In Garlic Herb Prime Rib Roast Recipe

There is one kitchen gadget that is highly recommended when making a prime rib roast and that is a thermometer. I prefer an instant read thermometer like this because it will read the cooked beef temperature in a jiffy! Plus, having the thermometer will help to monitor the beef and help from over cooking the roast.

For this recipe I used about a four pound prime rib roast just for my husband and I. Since the roast was only four pounds I used a Dutch Oven and vegetable steamer basket. If your prime rib roast is larger and won’t fit into a Dutch oven you may want to use a reasonable priced roasting pan with a rack.

Tip: If using a roasting pan you may want to use additional beef broth because while the roast is baking the juice may evaporate. Plus you may want to have that extra broth on hand for make gravy.

Ingredients:

2 sprigs fresh rosemary (using leaves only)
1 bunch fresh thyme (about 30 sprigs)
5 large garlic cloves
2 Tablespoons white onion
1/3 cup extra virgin olive oil
4 pound bone-in rib roast (2 ribs) trussed at room temperature (the butcher can truss meat for you) This will feed 4 people.
2 cups beef broth (I usually buy a 32 ounces to be safe)
Lawry’s Salt and pepper to taste

Directions:

Preheat oven to 475 degrees fahrenheight.

Garlic Herb Paste

Place rosemary leaves, fresh thyme, garlic, onion and olive oil into a food processor and blend on high speed to make a paste.

prime rib roast garlic rib paste — Garlic Herb Paste

Prepare Rib Roast

Rub the garlic herb paste over the entire rib roast and sprinkle with salt and pepper to taste.

Place prepared roast in roasting pan with fat cap on top and pour beef broth into pan (avoid pouring broth onto meat).

Bake Prime Rib

To get that nice brown crusty texture first bake prime rib uncovered at 475 degrees fahrenheight for 25 minutes. Then slow cook by turning heat down to 325 degrees and continue baking for an additional 15 minutes per pound or until the roast reads a temperature of around 125-130 degrees for medium rare.

Note: I always make the prime rib medium rare and if others prefer their meat more cooked I will dip the cut meat in a separate pan of hot beef broth au jus to get desired temperatures (this is where the extra broth comes in handy).

Although I don’t recommend baking the roast any longer than noted above but, if medium rare is not your cup of tea and your preference is medium then continue to cook roast until it reaches 140 degrees.

When roast reaches desired temperature remove from oven and allow to rest on the countertop for about 30 minutes to an hour.

Save any juice drippings for making gravy.

Slice and serve:

The prime rib can be served in half inch to one inch cuts but I highly recommend using a sharp knife and serve the “English Cut” which is 3 thin slices of beef.

Serve and Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S EASY RECIPE FOR GARLIC HERB PRIME RIB ROAST AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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