Garlic Herb Prime Rib Roast is the perfect Christmas lunch or dinner, full of flavour and ready in under one hour!
Buttery Garlic Herb Prime Rib Roast ready in under one hour? Yes. I know, it’s possible I’ve broken a few traditional rib roast cardinal rules cooking it in under one hour. However, this is how we have always cooked our roast, and it’s well worth it, with hardly any effort whatsoever.
*ORIGINALLY PUBLISHED DECEMBER 23, 2016*
As long as the end result is a juicy piece of meat, tender and falling apart in your mouth, that’s all that really matters. Right?
Your family, friends or guests in general are going to fall in love with this beautiful piece of meat! Especially when a buttery, garlicky herb mixture cooks onto and into this meat, which creates a crispy golden crust on the outside, while the inside stays tender and juicy.
Garlic Herb Prime Rib Roast
- Prime rib may be an expensive cut, but it is well worth the price when feeding your guests around a dinner table. It’s a naturally tender and juicy cut of meat that melts in your mouth! You won’t be disappointed with.
- Why do we place the roast in a cast iron skillet or roasting pan bone-side down? The bones create a natural roasting rack for the meat.
- Pour the garlic herb butter mixture over the meat, rubbing it into the flesh to coat it well and evenly. You CAN use any herb you like, although the ones listed in this recipe have been tried over and over with us and we LOVE this combo! When I first posted this recipe, I used Italian dried herbs, but there is NOTHING like fresh herbs to season and flavour your meat. I suggest using fresh herbs where possible for this recipe.
The only thing this beautiful piece of meat requires is to be roasted uncovered first for that char-grilled coated flavour, and then continue roasting, covered until your roast is cooked to your liking. As you can see, the only way we love ours is medium rare. However, you CAN continue roasting to get it to your own liking and preference.
What To Serve With Prime Rib Roast
For an easy Christmas lunch or dinner, serve this Garlic Herb Prime Rib Roast with these delicious sides!
- Garlic Parmesan Scalloped Potatoes
- Mac and Cheese
- Creamy Mashed Potatoes Recipe
- Balsamic Chickpea Avocado Feta Salad
- Roasted Broccoli & Green Beans
The BEST Prime Rib you could serve to your family! Easy to carve with PERFECT results every.single.time!
Garlic Herb Prime Rib Roast
Garlic Herb Prime Rib Roast is the perfect Christmas dinner, full of flavour and ready in under one hour!
- 6 pounds | 3 kg standing rib roast ((4 bone rib roast))
- 4 tablespoons melted butter, ((or olive oil))
- 6-8 large cloves garlic, minced or finely chopped ((or 2 tablespoons minced garlic))
- 1 tablespoon fresh oregano, (finely chopped (or 2 teaspoons dried))
- 1 tablespoon fresh parsley, (finely chopped (or 2 teaspoons dried))
- 2 teaspoons fresh Thyme, (finely chopped (or 1 teaspoon dried))
- 2 teaspoons fresh rosemary (finely chopped (or 1 teaspoon dried))
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
- Preheat your oven to 450˚F | 230°C for at least 30 minutes while the prime rib comes to room temperature.
Mix together the butter, garlic, herbs, 1 tablespoon of salt and the pepper together in a small bowl until combined.
- Place the roast in a cast iron skillet or roasting pan bone-side down. The bones create a natural roasting rack for the meat. Pour the garlic herb butter mixture over the meat, rubbing it into the flesh to coat it well and evenly.
Season with a little extra salt and pepper for added flavour.
- Cook the roast for 30 minutes, then reduce the oven temperature to 375°F | 190°C. Cover with foil and continue to cook the roast to your preference of doneness (until your meat thermometer reads 110°F | 43°C). For the pictured roast, we cooked it for 45 minutes, covered.
- Once cooked to your liking, allow to rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F | 55°C for a perfect medium-rare prime rib.
*If seasoning your roast the night before, refrigerate the roast uncovered overnight, then allow it come to room temperature for two hours before you put it in the oven.