Easy Garlic Prime Rib Recipe
Okay, here we go! Let’s get real about Prime Rib! I swear, this Easy Garlic Prime Rib Recipe is gonna change your life. It’s not just for fancy holidays, okay? We’re talking melt-in-your-mouth, garlicky, juicy perfection. And the best part? It’s actually easy. Like, surprisingly-easy-for-something-this-impressive easy. You gotta try it, seriously.
My husband, Mark, he’s usually a meat-and-potatoes kinda guy, right? But this? This is his weakness. Last Christmas, I made this prime rib, and he literally ate half of it himself. The kids were fighting over the crispy bits, and even my mother-in-law, who’s a tough critic, was raving. Now, it’s a staple. I swear, if I don’t make it at least once a month, Mark starts giving me the sad puppy-dog eyes. It’s that good.
Why You’ll Love This Easy Garlic Prime Rib Recipe
- It’s freaking delicious, duh.
- You’ll feel like a total rockstar chef without actually being one.
- Impress your friends, your family, heck, even your enemies.
- Leftovers (if there are any) make the BEST sandwiches EVER.
- It’s way easier than you think. Seriously, don’t be intimidated!
How to Make It
Okay, so listen up! First, you gotta get your prime rib roast. Don’t be shy, ask the butcher for help if you’re not sure what you’re doing. Then, we’re gonna make this garlic herb butter that’s basically magic. Soften some butter, chop up a whole lotta garlic (don’t skimp!), and throw in some rosemary and thyme. I usually just eyeball it, honestly. Mix it all together, and then slather that stuff all over the roast. Get in every nook and cranny!
Next, pop it in the oven. Now, here’s the thing: I always forget exactly what temperature and for how long, so I usually just Google it. But basically, you want to roast it low and slow until it’s the internal temperature you like. I like mine medium-rare, so I pull it out around 125-130°F. Let it rest! This is important. Don’t even think about cutting into it until it’s rested for at least 20 minutes. That’s it! Seriously, that’s it. Slice it up and prepare for deliciousness.
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Ingredient Notes
- Prime Rib Roast: Get a good one! Don’t go cheap here. Ask your butcher for advice. Once I accidentally bought one that was all bone… disaster!
- Butter: Real butter, unsalted. Don’t even think about using margarine. We’re going big or going home.
- Garlic: Fresh. Always fresh. None of that jarred stuff. Trust me.
- Rosemary & Thyme: Fresh is best, but dried works in a pinch. I’ve totally used dried when I forgot to buy fresh, and it was still good, just not quite as amazing.
Recipe Steps:
- Preheat your oven to the specified temperature based on your desired doneness.
- Prepare the garlic herb butter by combining softened butter, chopped garlic, rosemary, and thyme.
- Rub the garlic herb butter all over the prime rib roast, ensuring it covers every surface.
- Place the roast in the oven and cook until it reaches your desired internal temperature.
- Remove the roast from the oven and let it rest for at least 20 minutes before slicing.
- Slice the prime rib roast and serve immediately.
What to Serve It With
Okay, so you gotta have mashed potatoes, right? I like to make mine super creamy with lots of butter and cream cheese. Roasted vegetables are also a good call. Asparagus, Brussels sprouts, carrots… whatever you’re feeling. And don’t forget the gravy! You can use the pan drippings to make a simple gravy, or just buy some from the store. No judgment here.
Tips & Mistakes
- Don’t overcook it! Use a meat thermometer! Seriously, it’s the only way to be sure. I’ve ruined many a roast by not paying attention.
- Let it rest! I know it’s tempting to cut into it right away, but trust me, it’s worth the wait.
- Don’t be afraid to experiment with the herbs. I’ve added sage, oregano, even a little bit of chili powder before.
- If you accidentally burn the garlic butter a bit on the outside, don’t panic! Just scrape it off before you slice it. No one will know.
Storage Tips
Okay, so if you actually have leftovers (which is rare in my house), just wrap them up tightly in plastic wrap or put them in an airtight container and stick them in the fridge. They’ll be good for a few days. And honestly? Cold prime rib is amazing. I’ve totally eaten it straight from the fridge for breakfast. Don’t judge me.
Variations and Substitutions
- No rosemary? Use more thyme! Or even some Italian seasoning.
- Out of butter? I’ve used olive oil in a pinch, but it’s not quite the same.
- Don’t like garlic? (Who are you?) Okay, fine, use shallots instead.
- I’ve even skipped the herbs altogether and just used salt, pepper, and garlic powder. It’s not as fancy, but it still works!
Frequently Asked Questions
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Easy Garlic Prime Rib Recipe
Ingredients
Main Ingredients
- 5 pounds prime rib roast bone-in
- 5 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper freshly ground
- 2 teaspoons rosemary chopped
- 2 teaspoons thyme chopped
Instructions
Preparation Steps
- Preheat your oven to 450°F (232°C).
- In a small bowl, combine minced garlic, olive oil, salt, black pepper, rosemary, and thyme.
- Rub the garlic mixture over the entire surface of the prime rib.
- Place the prime rib in a roasting pan bone-side down.
- Roast in the preheated oven for 15 minutes, then reduce the oven temperature to 325°F (163°C) and continue roasting until the desired doneness is reached, approximately 1.5 to 2 hours for medium-rare.
- Remove from oven and let the prime rib rest for at least 15 minutes before carving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
