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Best Garlic Herb Prime Rib Roast—Perfect Holiday Dinner

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This foolproof reverse-sear method delivers a perfectly pink, tender prime rib with a flavorful garlic herb crust. It’s the ultimate holiday centerpiece that impresses every time.

Ingredients

Scale
  • 1 (7-8 pound) bone-in prime rib roast (3–4 bones)
  • 2 tablespoons kosher salt (Diamond Crystal; if using Morton’s, use 1 ½ tablespoons)
  • 1 tablespoon freshly ground black pepper
  • 8–10 cloves garlic, minced (from one whole head)
  • ¼ cup fresh rosemary, finely chopped (about 4–5 sprigs)
  • ¼ cup fresh thyme leaves, chopped (about 8–10 sprigs)
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons olive oil (good quality extra virgin)
  • 2 tablespoons Dijon mustard

Instructions

  1. Prep the Roast (Day Before or 24 Hours Ahead): Pat the prime rib roast completely dry with paper towels. In a small bowl, combine the kosher salt and black pepper. Rub this mixture all over the roast. Wrap loosely in plastic wrap and place on a tray in the refrigerator for at least 12 hours, up to 24.
  2. Make the Herb Paste (Day Of): About an hour before cooking, take the roast out of the fridge and let it sit at room temperature. In a small bowl, combine minced garlic, rosemary, thyme, parsley, olive oil, and Dijon mustard. Mix until it forms a thick paste.
  3. Apply the Paste: Pat the roast dry again. Rub the garlic herb paste all over the roast, pressing it into the fat cap and sides. Let sit for another 30 minutes while preheating the oven.
  4. Low and Slow Roast: Preheat oven to 250°F (120°C). Place the roast, bone-side down, on a rack in a roasting pan. Roast for about 3 to 3 ½ hours, until internal temperature reaches 120°F (49°C) for medium-rare. Start checking after 2 ½ hours.
  5. The Sear: Once the roast hits 120°F, remove from oven and tent loosely with foil. Increase oven temperature to 500°F (260°C). Let oven come to full temperature (15-20 minutes). Remove foil and return roast to oven. Roast for 8-12 minutes, watching closely, until crust is deep golden brown.
  6. Rest and Carve: Remove roast from oven and transfer to a cutting board. Tent loosely with foil and let rest for at least 20-25 minutes. Remove bones (they should pull away easily), slice into ½-inch to ¾-inch thick slices, and serve immediately.

Notes

Don’t skip the dry brine—it deeply seasons the meat. Use a reliable thermometer for perfect doneness. Let the roast rest for at least 20-25 minutes before carving to keep juices in the meat. For a milder garlic flavor, roast the garlic cloves first. If using a boneless roast, start checking temperature about 30 minutes earlier.

Nutrition

Keywords: prime rib, garlic herb prime rib, reverse sear prime rib, holiday roast, Christmas dinner, New Year's dinner, beef roast

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