Classic Garlic Herb Prime Rib Roast for Special Occasions Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can rub the garlic and herb paste onto the beef and let it marinate in the refrigerator for up to four hours before roasting. This allows the seasoning to penetrate the meat more deeply. Always remember to remove the roast from the refrigerator 30 minutes before it goes into the oven to ensure it cooks at a consistent rate.

When carving the roast, use a sharp carving knife and slice against the grain for the most tender bite. If you have leftovers, they can be used to make excellent sandwiches or added to a beef stew the following day. Always keep the bones, as they can be used to make a rich, flavorful beef stock that serves as an excellent base for future soups and sauces.

Variations

• Peppercorn Crusted Roast: Add two tablespoons of crushed black peppercorns to the herb paste. The coarse pepper provides a spicy, bold contrast that enhances the richness of the beef during the roasting process.
• Garlic Butter Basting: During the last 30 minutes of roasting, spoon two tablespoons of melted garlic butter over the roast every 10 minutes. This creates an extra layer of moisture and a golden, buttery exterior.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Wrap the cooled roast tightly in plastic wrap and heavy-duty foil, then freeze for up to 2 months.

Reheat

Gently reheat slices in a pan with a splash of broth over low heat until warmed through.

Allow any leftover roast to cool completely at room temperature for no more than two hours. Once cooled, place the beef in an airtight container to maintain its moisture.

Store the container in the coldest part of the refrigerator, where it will remain fresh for up to three days. Label the container with the date so you can keep track of its freshness easily.

You can prepare the garlic herb paste up to 24 hours in advance and store it in the refrigerator in a sealed jar. The sides, including the mashed potatoes and roasted vegetables, can also be made ahead of time and kept in the refrigerator.

Simply reheat the sides on the stovetop or in the oven while the prime rib is resting to ensure everything is hot when served.

Serving ideas

Serve the prime rib roast on a large, warmed platter to maintain its temperature. Arrange the slices neatly, overlapping them slightly to showcase the beautiful pink center.

Surround the meat with the prepared mashed potatoes, roasted baby carrots, and green beans. This plating style creates an inviting and elegant presentation that is perfect for any celebratory dinner or special family gathering.

Consider serving the roast with a small side of natural juices or a light horseradish cream if desired. The simplicity of the side dishes allows the prime rib to remain the star of the plate.

Ensure that the serving plates are warm to keep the food at an ideal temperature throughout the meal. A simple garnish of fresh herbs can add a professional touch to the final presentation.

Frequently asked questions

Recipe card

Classic Garlic Herb Prime Rib Roast for Special Occasions

Prep 15 minCook 2 h 30 minRest 20 minTotal 3 h 5 minServes 8

Ingredients

• 5 lb bone-in prime rib roast
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary and thyme, chopped
• 4 cups potatoes, mashed (made ahead)
• 1 lb baby carrots, roasted (made ahead)
• 1 lb green beans, roasted (made ahead)

Instructions

1. In a small mixing bowl, combine the minced garlic, chopped rosemary, and chopped thyme. Stir these ingredients together until a fragrant paste forms. Ensure the mixture is well-incorporated to create an even crust for the beef.
2. Pat the bone-in prime rib roast dry with paper towels to ensure the seasoning adheres properly. Rub the prepared garlic and herb paste generously over the entire surface of the beef. Place the seasoned roast into a roasting pan, ensuring the fat cap is facing upward for better basting.
3. Preheat the oven to 325°F (165°C). Place the roasting pan in the center of the oven. Roast the beef until the internal temperature reaches 145°F (63°C) for medium-rare. Let the meat rest at least 3 minutes before carving.
4. Remove the roast from the oven and transfer it to a cutting board. Let the meat rest for at least 20 minutes before carving to allow the juices to redistribute. Once rested, carve the roast into thick slices and serve immediately alongside the warm mashed potatoes, roasted carrots, and green beans.

Contains: milk

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

15 g

Fat

45 g

Fiber

2 g

Sugar

1 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.