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Best Garlic Herb Prime Rib Roast (Reverse Sear)

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This foolproof reverse sear method ensures a perfectly rosy, tender prime rib with a flavorful, crisp garlic herb crust. It’s the stress-free showstopper for your holiday dinner or special occasion.

Ingredients

Scale
  • 1 (7-8 pound) bone-in prime rib roast
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 6 cloves garlic, minced
  • 1/4 cup fresh rosemary, finely chopped
  • 1/4 cup fresh thyme leaves, chopped
  • 2 tablespoons fresh parsley, chopped
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 2 cups beef broth (low-sodium)
  • 1/4 cup dry red wine (like Cabernet Sauvignon)
  • 2 tablespoons butter (for au jus)
  • Salt and pepper to taste (for au jus)

Instructions

  1. Pat the prime rib roast completely dry with paper towels. Place on a wire rack set inside a baking sheet. Generously season all over with kosher salt and black pepper. Let sit uncovered in the refrigerator for at least 8 hours, or overnight (dry brine). If short on time, let sit at room temperature for 2 hours before cooking.
  2. In a small bowl, combine minced garlic, chopped rosemary, thyme, parsley, softened butter, and olive oil. Mash together with a fork until it forms a cohesive paste.
  3. About 30 minutes before cooking, preheat oven to 250°F (120°C).
  4. Remove roast from refrigerator. Using your hands, rub the garlic herb paste all over the roast, coating every surface including ends and bones.
  5. Place roast on a rack in a roasting pan, fat-side up. Insert probe of digital thermometer into the thickest part of the meat, not touching bone. Roast for 3 to 4 hours, until internal temperature reaches 125°F (52°C) for medium-rare. Check temperature after 2.5 hours and then every 30 minutes.
  6. Once roast hits 125°F, remove from oven. Tent loosely with aluminum foil and let rest for at least 30 minutes, up to 1 hour. Internal temperature will rise another 5-10 degrees.
  7. While roast rests, place a large cast-iron skillet over high heat until screaming hot. Carefully place rested roast into hot skillet. Sear for 1-2 minutes per side, using tongs to hold it, until a deep golden-brown crust forms. Sear ends and fatty side as needed.
  8. For au jus (optional): Pour off excess fat from roasting pan. Place pan over medium-high heat. Pour in red wine and scrape up browned bits. Let wine reduce by half, about 2 minutes. Add beef broth and bring to a simmer. Cook for 5 minutes, then whisk in 2 tablespoons butter. Season with salt and pepper to taste. Strain if desired.
  9. Transfer seared roast to a clean cutting board. Slice against the grain into thick slices. Arrange on a platter, spoon some au jus over the top, and serve remaining on the side.

Notes

Don’t skip the dry brine—it seasons the meat and helps create a better crust. Use a reliable digital thermometer for best results. Let the roast rest before searing to allow juices to redistribute. Get the pan screaming hot for a perfect sear.

Nutrition

Keywords: prime rib, reverse sear, garlic herb, roast beef, holiday dinner, Christmas dinner, New Year's Eve, beef roast

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