Garlic-Herb Prime Rib Roast: A Holiday Table Favorite
Updated: 2 days ago
A standing rib roast turns a holiday gathering into a special occasion. This simple garlic-herb preparation lets rich Wagyu + Angus beef take center stage.
Ingredients
• 1 bone-in prime rib roast, approximately 4–6 lb
• 2 tbsp kosher salt (adjust to roast size)
• 2 tsp freshly cracked black pepper
• 4 tbsp softened unsalted butter
• 5 garlic cloves, minced
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped thyme
Instructions
1. Pat the roast dry. Salt all over and refrigerate uncovered on a rack for 12–24 hours if time permits.
2. Remove the roast from the refrigerator about 45 minutes before cooking. Heat oven to 450°F. Mix pepper, butter, garlic and herbs; spread over the roast.
3. Set roast bone-side down on a rack in a roasting pan. Roast at 450°F for 15 minutes, then lower to 325°F.
4. Continue cooking until the center reaches about 145°F followed by a rest of at least 3 minutes, as recommended by USDA; timing varies with roast size, so use a thermometer. USDA guidance for whole beef roasts is 145°F with a 3-minute rest.
5. Rest loosely tented for 20–30 minutes. Slice against the grain and serve with the pan juices.
Ranch Kitchen Tip
For a smaller or larger roast, rely on the thermometer rather than minutes per pound.
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