Garlic-crusted prime rib 🥩🧄—rich, juicy, and packed with flavor. This is a foolproof, restaurant-style method that gives you a perfect garlic crust and tender interior.
Garlic Crusted Prime Rib
Ingredients
- 1 prime rib roast (4–6 lb, bone-in or boneless)
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1½ tbsp coarse black pepper
- 6–8 cloves garlic, finely minced
- 2 tbsp fresh rosemary, chopped (or thyme)
- 2 tbsp butter, softened
Prep (Important!)
- Remove roast from fridge 1–2 hours before cooking so it cooks evenly.
- Pat dry with paper towels.
Make the Garlic Crust
Mix olive oil, garlic, rosemary, butter, salt, and pepper into a thick paste.
Rub generously over the entire roast, pressing it in well.
Cooking Method (Reverse Sear – Best Results)
1️⃣ Low & Slow Roast
- Preheat oven to 250°F (120°C)
- Place roast on a rack in a roasting pan
- Roast until internal temp reaches:
- 120°F rare
- 125°F medium-rare
- 130°F medium
⏱️ About 25–30 minutes per pound
2️⃣ Rest
- Remove roast and tent loosely with foil
- Rest 20–30 minutes (very important)
3️⃣ High-Heat Sear
- Increase oven to 500°F (260°C)
- Return roast to oven for 8–10 minutes until crust is deep golden and sizzling
Slice & Serve
- Slice against the grain
- Serve with au jus, horseradish sauce, or garlic butter
Pro Tips
- Use a meat thermometer—don’t guess
- Bone-in = more flavor, boneless = easier carving
- Save pan drippings for the best au jus ever
- Garlic won’t burn with this method because it’s added before the low roast
If you want, I can also give you:
- a classic high-heat method
- a butter-only garlic crust
- or a holiday prime rib timing chart
Just say the word 👌
