Description
An impressive herb-crusted prime rib with a garlic-butter exterior and slow-roasted interior that’s juicy, tender, and evenly cooked, finished with a rich pan sauce.
Ingredients
7–8 lb bone-in prime rib (standing rib roast, 3–4 bones)
3 tablespoons kosher salt (Diamond Crystal preferred)
2 teaspoons freshly ground black pepper
4 garlic cloves, peeled
4 sprigs fresh rosemary, leaves stripped and minced
2 tablespoons fresh thyme leaves
1 stick (4 oz) unsalted butter, softened
1 tablespoon Dijon mustard
2 yellow onions, peeled and quartered
2 heads garlic, tops cut to expose cloves
2 cups beef stock or broth
Instructions
- Finely mince rosemary and thyme and mix with kosher salt and black pepper.
- Mince garlic, sprinkle with a little salt, and mash into a paste. Mix thoroughly into the herb salt.
- Place the prime rib on a wire rack over a rimmed baking sheet and rub the herb-garlic salt all over the meat.
- Refrigerate uncovered for 12–24 hours.
- Remove the roast from the refrigerator 1 hour before cooking to bring to room temperature.
- Mix softened butter with Dijon mustard and spread evenly over the roast.
- Preheat oven to 500°F (260°C).
- Arrange onions and garlic heads in the bottom of a large oven-safe skillet or braiser. Place roast fat-side up, bones down, on top.
- Roast at 500°F for 20 minutes.
- Reduce oven temperature to 225°F (110°C) and continue roasting, basting every 30 minutes, until internal temperature reaches 115–120°F for medium-rare.
- Remove roast from oven, tent loosely with foil, and rest for 30 minutes.
- Remove garlic heads from the pan. Place skillet over medium heat, add beef stock, and simmer until reduced by half.
- Remove bones, slice the roast, and serve with onions, roasted garlic, and pan sauce.
Notes
Use a probe thermometer for best accuracy.
Overnight seasoning deeply flavors the meat.
Do not skip resting—it keeps the meat juicy.
Serve with horseradish sauce or roasted vegetables.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 2g
- Sodium: 720mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 160mg
