This Garlic Herb Crusted Prime Rib Roast is an absolute showstopper for your next special occasion. With a savory crust of fresh herbs and garlic, this roast delivers a burst of flavor in every bite. Perfectly cooked to medium-rare, it's sure to impress even the toughest critics at your table.
The star of this recipe is, of course, the prime rib roast. It's a luxurious cut of meat that's naturally tender and full of flavor. The olive oil helps the seasoning adhere to the roast and adds a touch of richness. Freshly minced garlic is a must for that punchy, aromatic flavor. We use fresh rosemary and fresh thyme to infuse the roast with earthy, herbal notes. The combination of kosher salt and black pepper enhances the meat's natural flavors. Finally, a dash of onion powder and garlic powder rounds out the seasoning mix, adding depth and savoriness.
This prime rib roast pairs beautifully with creamy mashed potatoes or a rich gratin dauphinois. For a fresh contrast, consider serving it with a crisp green salad or roasted Brussels sprouts. A hearty red wine, like a Cabernet Sauvignon or Merlot, complements the roast wonderfully.
Start by preheating your oven to 450°F (232°C). This initial high temperature helps to sear the outside of the roast, locking in all those delicious juices. While the oven is heating, grab a small bowl and mix together three tablespoons of olive oil, five cloves of minced garlic, two tablespoons each of chopped fresh rosemary and thyme, one tablespoon of kosher salt, one tablespoon of black pepper, and a teaspoon each of onion powder and garlic powder. This mixture is your flavorful crust.
Once your seasoning mix is ready, rub it generously over the entire surface of your 5-pound prime rib roast. Make sure to cover every little nook and cranny. Place the roast on a rack in a roasting pan with the fat side up. This positioning allows the fat to melt down into the meat, keeping it moist and flavorful.
Pop the roast into your preheated oven and let it cook at 450°F (232°C) for 15 minutes. After this quick sear, reduce the oven temperature to 325°F (163°C) and continue roasting. Keep an eye on the internal temperature, aiming for 135°F (57°C) for that perfect medium-rare. This usually takes around 2 to 2.5 hours, but it’s always a good idea to check a bit early to avoid overcooking.
Once the roast hits the desired temperature, remove it from the oven and let it rest for at least 20 minutes before slicing. This resting period is crucial as it allows the juices to redistribute throughout the meat, ensuring every slice is juicy and tender.
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