Herb and Garlic Prime Rib Roast

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This prime rib roast has a crisp herb-garlic exterior and a juicy center. The source’s fixed two-hour cooking time is unreliable for a 4 to 5 kg roast, so use a probe thermometer and allow time for the roast to rest. Start hot to brown the surface, then reduce the oven temperature. Carve across the grain after resting and serve the pan juices alongside. Take roast from refrigerator 45 to 60 minutes before cooking; pat dry and heat oven to 220°C (425°F). Mix garlic, rosemary, olive oil, mustard, honey, lemon juice, salt and pepper; rub over the roast. Set roast bone-side down in a roasting pan and cook 20 minutes to brown.

Recipe card

Herb and Garlic Prime Rib Roast

A large rib roast gets a rosemary, garlic and mustard crust before slow roasting.

Prep 20 minCook 150 minTotal 190 minYield 8 to 10 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Large pot, knife, cutting board and measuring tools

Ingredients

4 kg bone-in rib roast, about 4 to 5 ribs 2 tsp salt 1 tsp black pepper 4 whole garlic cloves, crushed 2 tbsp chopped rosemary or 2 teaspoons dried 60 ml olive oil 2 tbsp Dijon mustard 1 tbsp honey 1 whole lemon, juiced

Instructions

1. Temper

   Take roast from refrigerator 45 to 60 minutes before cooking; pat dry and heat oven to 220°C (425°F).

2. Season

   Mix garlic, rosemary, olive oil, mustard, honey, lemon juice, salt and pepper; rub over the roast.

3. Roast hot

   Set roast bone-side down in a roasting pan and cook 20 minutes to brown.

4. Finish

   Reduce oven to 160°C (325°F); roast until the thickest center reaches 63°C (145°F), checking early because timing varies with shape and oven.

5. Rest

   Tent loosely with foil and rest at least 20 minutes before carving between bones into slices.

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How to tell when it is ready

Tent loosely with foil and rest at least 20 minutes before carving between bones into slices.

Tips

• Take roast from refrigerator 45 to 60 minutes before cooking.
• Mix garlic, rosemary, olive oil, mustard, honey, lemon juice, salt and pepper.
• Set roast bone-side down in a roasting pan and cook 20 minutes to brown.
• Reduce oven to 160°C (325°F).

Troubleshooting

• If browning too quickly, tent loosely with foil.
• If center temperature rises quickly, reduce oven sooner and check often.

Substitutions

• Use dried rosemary if fresh is unavailable.
• Use Dijon mustard or omit honey for less sweetness.

Variations

• Add thyme with rosemary.
• Serve with pan juices thickened into gravy.

Serving suggestions

• Serve with roasted potatoes.
• Add Yorkshire puddings or dinner rolls.
• Offer horseradish sauce.
• Pair with green vegetables.

Make ahead

Prepare the measured ingredients in advance. Refrigerate carved leftovers within 2 hours for up to 4 days; reheat gently with a little broth.

Storage

Refrigerate carved leftovers within 2 hours for up to 4 days; reheat gently with a little broth.

Food safety

Use a thermometer in the thickest part without touching bone; rest at least 3 minutes after reaching 63°C (145°F).

Frequently asked questions

How do I know herb and garlic prime rib roast is ready?

Tent loosely with foil and rest at least 20 minutes before carving between bones into slices.

How should I store herb and garlic prime rib roast?

Refrigerate carved leftovers within 2 hours for up to 4 days; reheat gently with a little broth.

Serve with roasted potatoes. Refrigerate carved leftovers within 2 hours for up to 4 days; reheat gently with a little broth.