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Garlic & Herb Prime Rib

Garlic & Herb Prime Rib is one of the most delicious dinners you can make for special occasions and holiday gatherings. It also happens to be one of the easiest meals to prepare. Made with a fresh garlic, rosemary and black pepper crust that adds incredible flavor. 

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We are including grilling instructions and a simple oven roasting method, we have tried it both ways and it’s always incredible. Add some creamy mashed potatoes, bacon green beans and yeast rolls to complete your meal. 

Ingredients for Garlic & Herb Prime Rib:

Prime Rib Roast on a cutting board, bowl of salt, pepper, fresh garlic, olive oil, pepper grinder

  • Prime Rib Roast
  • Olive Oil
  • Fresh Rosemary
  • Fresh Garlic
  • Granulated Garlic
  • Kosher Salt
  • Coarse Black Pepper

How to Grill Garlic & Herb Prime Rib:

Prime rib roast seasoned with garlic and rosemary rub on a cutting board ready to grill or roast

  • Set prime rib roast out on the counter about 2 hours before cooking. 
  • Place on a baking sheet or cutting board and drizzle with olive oil, rubbing all over the roast.
  • Sprinkle with granulated garlic, salt and pepper. 
  • Top with minced garlic and chopped rosemary, pressing herbs and seasonings into the meat. 

Prime rib with garlic and herbs on a grill

  • Prepare a hot grill fire to 500° with hickory wood for smoke flavor. 
  • Place roast over indirect fire and close the grill lid. Cook at 450° – 500° for 15- 20 minutes. 
  • Lower heat to about 250° – 300° and continue to cook about 20- 25 minutes per pound.

Smoked prime rib on a grill

  • Use a meat thermometer and cook to desired doneness, 120- 125° for medium rare. 

Garlic and Herb Prime Rib Roast - grilled on a cutting board

  • Remove from grill to a cutting board and tent with foil. Rest for 20 minutes before slicing. 

Conventional Oven Directions:

  • place roast on a roasting rack in a roasting pan and cook following the same method as the grill. 
  • Lower temperature of grill or oven to 250° and continue to cook about 20-25 minutes per pound or until internal temperature reaches 120- 125° for medium rare. 

INTERNAL TEMPERATURE FOR PRIME RIB ROAST:

  • Rare: 120 -125°
  • Medium Rare 130 – 135°
  • Well Done 140 – 145°

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How to Store and Reheat: 

Prime Rib will stay the freshest if sliced as needed. Wrap tightly in several layers of plastic wrap and refrigerate up to 4 days. Add an additional layer of foil or vacuum seal before freezing up to 3 months. 

To reheat, slice prime rib and place in a skillet with a bit of beef broth or water, just a tablespoon or two. Cook over medium heat, turning to warm from both sides, about 4- 5 minutes. Alternately, add a bit of butter or olive oil to a skillet and quickly sear each side over medium heat. 

Sliced prime rib roast with rosemary garnish and small bowl of horseradish sauce

The Secrets to Cooking the Perfect Prime Rib:

A digital meat thermometer is essential for cooking to your desired doneness. It’s an inexpensive gadget that everyone should have. 

There are 2 different methods you can use to cook a prime rib. With our version, starting with a really hot fire (or oven temperature) sears the outside of the roast and seals in a lot of the juice and flavor. Then the heat is lowered significantly to cook the roast through and the outside forms a delicious crust. 

The other method is to slow cook the roast at a low temperature and then for the last 20 -30 minutes of cooking, crank up the heat to sear the outside. Folks swear by both methods but we prefer the first.

The other key factor in serving a juicy and delicious prime rib is allow it to rest after cooking. This will allow the juices to settle into the meat, where as if you slice it immediately, you are going to lose those juices. It’s so hard to wait but I promise it is worth it. 

Overhead view of sliced prime rib roast with horseradish sauce, fresh rosemary, platter of green beans in background

Prime Rib is an expensive cut of meat but don’t be intimidated by cooking one. It’s seriously simple if you just follow these steps and it’s one of the most tender and flavorful cuts that you’ll ever taste.

Holiday Worthy Main Dishes

Slice of prime rib on a plate with green beans, horseradish sauce, plaid napkin

 For an extra special dinner, a Garlic and Herb Prime Rib is sure to be a hit with the entire crowd. This is our tried and true method for a perfectly cooked prime rib roast dinner. 

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Yield: 15 servings

Garlic & Herb Prime Rib

Garlic and Herb Prime Rib

 For an extra special dinner, a Garlic and Herb Prime Rib is sure to be a hit with the entire crowd. This is our tried and true method for a perfectly cooked prime rib roast dinner. 

Prep Time 10 minutes
Cook Time 3 hours
Additional Time 20 minutes
Total Time 3 hours 30 minutes

Ingredients

  • 7 -10 pound prime rib
  • 3 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon granulated garlic
  • 2 fresh garlic cloves, minced
  • 1/4 cup fresh rosemary, minced
  • Horseradish Sauce for Serving

Instructions

  1. Set prime rib out 2 hours to come to room temperature before cooking.
  2. Drizzle with olive oil, rubbing over all sides.
  3. Sprinkle with kosher salt, pepper and granulated garlic.
  4. Add minced garlic to the top of the roast and sprinkle rosemary over the entire roast.
  5. Prepare grill fire to 500° with hickory for the best smoke flavor.
  6. Place prime rib over indirect heat and close the lid. Cook for 15- 20 minutes.
  7. Lower fire to about 250- 300° and continue to cook for about 20- 25 minutes per pound until internal temperature reaches 125- 130° for a medium rare roast. As the roast rests, it will come up in temperature about 7 - 10°.
  8. Remove from grill to a cutting board. Tent with foil and allow to rest 20 minutes before slicing.


Conventional Oven Method:

Preheat oven to 500°. Cook roast for 15 - 20 minutes. Lower oven to 250- 300° and continue to cook about 20 minutes per pound until internal temperature reaches 125- 130° using a digital thermometer.

Notes

INTERNAL TEMPERATURE FOR PRIME RIB ROAST:

  • Rare: 120 -125°
  • Medium Rare 130 – 135°
  • Well Done 140 – 145°


To keep leftovers fresh, slice as needed. Wrap in several layers of plastic wrap and store in the refrigerator up to 4 days. Add a layer of foil or vacuum seal to freeze up to 3 months.

To reheat sear in a skillet on both sides or add about a tablespoon of broth or water and cook over medium heat, flipping half way through.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 1094Total Fat: 88gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 260mgSodium: 1164mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 69g

Nutritional calculations are estimated and may not be accurate.

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One Comment

  1. Please stop writing that a roast will come to room temperature in 2 hours it will only go up a few degrees
    Put a probe thermometer in and check it yourself
    Thank you

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