Simple Garlic-Rubbed Prime Rib Roast
This Simple Garlic-Rubbed Prime Rib Roast uses the classic high-low oven method for a foolproof, tender, and juicy holiday centerpiece. A quick sear at high heat forms a crisp, flavorful crust, while a gentle, low-temperature roast ensures even doneness throughout. With only four basic seasonings—olive oil, salt, pepper, and garlic—this prime rib recipe highlights the natural flavor of the beef, making it the perfect stress-free showstopper for any special occasion.
Equipment
- Roasting Pan with Rack
- Meat Thermometer (Digital Recommended)
- Mixing bowl
- Sharp Carving Knife
- Aluminum Foil (for resting)
Ingredients
- 1 (5 lb) Prime Rib Roast (Ribeye or Standing Rib Roast)
- 2 Tbsp Olive Oil
- 2 Tbsp Kosher Salt
- 2 Tbsp Coarse Ground Black Pepper
- 2 tsp Granulated Garlic (or Garlic Powder)
- 1 Tbsp Fresh Rosemary or Thyme (optional, for garnish/flavor)
Instructions
- Remove the prime rib roast from the refrigerator and let it rest at room temperature for about 2 hours. This helps the meat cook evenly from edge to center.
- Preheat the oven to 500°F (260°C). Drizzle olive oil over the roast and rub it thoroughly on all sides. Combine Kosher salt, black pepper, and granulated garlic in a small bowl, then press this seasoning blend firmly into the meat to create a flavorful crust.
- Place the seasoned roast fat-side up on a rack inside a roasting pan. Roast for 15–20 minutes at 500°F to create a golden, caramelized crust.
- Reduce oven temperature to 300°F (150°C) and continue roasting for about 1 to 1½ hours, or until the internal temperature reaches 120°F–125°F for medium-rare. Always use a meat thermometer to check for doneness.
- Transfer the roast to a cutting board and tent it loosely with foil. Let it rest for 20 minutes before slicing to allow the juices to redistribute and the temperature to rise by about 5–10°F.
- Slice the roast against the grain into even portions and serve with creamy horseradish sauce or a simple Au Jus made from pan drippings.