Garlic crusted prime rib dominates dinner party menus this season. Home cooks search for fail proof methods to achieve that perfect medium rare pink center. A large expensive roast creates anxiety for many beginners in the kitchen. We eliminate the guesswork with exact temperatures and precise timing. You will learn how to create a thick savory garlic herb crust that seals in savory juices. This guide provides step by step instructions to master the ultimate standing rib roast. Your dinner guests will ask for your secret technique. Check out our related guide on perfectly mashed potatoes to complete your meal.
Key Takeaways
- Buy one pound of bone in prime rib per person for generous portions.
- Bring the meat to room temperature for two hours before roasting.
- Use a meat thermometer to pull the roast out at 125 degrees Fahrenheit for medium rare.
- Let the cooked prime rib rest for 30 minutes to lock in the juices.
- Mix cornstarch into your garlic herb butter to create a thick dark crust.
Ingredients
The perfect holiday dinner requires high quality fresh ingredients. You will need a six pound bone in prime rib roast for this recipe. Ask your butcher to cut the bones away and tie them back onto the meat. You will need one half cup of softened unsalted butter to create the rich paste. Gather six fresh garlic cloves and one tablespoon of coarse kosher salt. Pick fresh herbs from your garden. You need one tablespoon of finely chopped fresh thyme and one tablespoon of fresh rosemary. Add one tablespoon of freshly cracked black pepper for a mild heat. You will mix two tablespoons of cornstarch into the butter. This secret ingredient binds the herb paste to the meat surface. The bright green herbs contrast beautifully against the rich yellow butter. Pro Tip Buy your fresh herbs two days before cooking to guarantee maximum flavor and aroma. Save this idea to your Pinterest.
The Roast:
5 to 7 lb Standing Rib Roast (3 to 4 bones), preferably Choice or Prime grade
2 tablespoons Kosher salt (for dry brining)
The Garlic Crust Paste:
10 cloves garlic, finely minced or pressed
½ cup unsalted butter, softened
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon black pepper, coarsely cracked
1 tablespoon Dijon mustard (helps the crust adhere)
Instructions
Cooking a standing beef roast requires precise temperature control. Take the meat out of the refrigerator two hours before cooking. Mix the softened butter with the minced garlic and chopped herbs and salt and pepper and cornstarch. Pat the meat completely dry with paper towels. Rub the thick garlic butter paste all over the roast. Place the meat on a wire rack inside a heavy roasting pan. Bake the meat at 500 degrees Fahrenheit for 15 minutes. This high heat sears the exterior and creates the dark savory crust. Lower the oven heat to 325 degrees Fahrenheit. Cook the meat until your digital thermometer reaches 125 degrees Fahrenheit for a medium rare center. Remove the roast from the oven. Cover the meat loosely with aluminum foil. Let the meat rest for 30 minutes before carving. Pro Tip Never open the oven door during the initial high heat searing phase. Save this idea to your Pinterest.
Prime Versus Choice Beef Grades
| Feature | USDA Prime | USDA Choice |
|---|---|---|
| Marbling | Abundant white fat streaks | Moderate fat streaks |
| Tenderness | Extremely tender | Very tender |
| Price | Highest cost per pound | Budget friendly cost |
| Availability | Specialty butchers | Most grocery stores |
Popular Asked Questions
How long does it take to cook a prime rib per pound?
Cooking a prime rib at 325 degrees Fahrenheit takes about 15 minutes per pound for medium rare. A bone in roast will take slightly longer than a boneless cut. You should always rely on a meat thermometer rather than a ticking clock to know exactly when the beef is fully cooked.
What temperature should I pull prime rib out of the oven for medium rare?
You need to pull the prime rib out of the hot oven when the thermometer reads exactly 125 degrees Fahrenheit. The meat holds heat and will keep cooking on the counter. The internal heat will climb to a perfect 130 degrees or 135 degrees as it rests under the foil tent.
How do you get a good crust on a prime rib?
A great crust starts with very dry meat and a hot oven. Pat the raw beef completely dry with paper towels. Mix cornstarch into your garlic herb butter paste. Bake the meat at 500 degrees Fahrenheit for 15 minutes to sear the outside before lowering the temperature to finish cooking.
Do you cook prime rib covered or uncovered?
You must cook your prime rib completely uncovered in the oven. Covering the meat with a lid or tight foil traps wet steam inside the pan. Steam prevents the butter from browning and turns the meat gray. You only use a loose foil tent after the meat comes out of the oven to rest.
Conclusion
Garlic crusted prime rib transforms a standard dinner into an unforgettable culinary event. You now possess the exact steps to create a flawless medium rare center and a crunchy savory crust. The secret cornstarch technique and the high heat initial sear will change the way you roast beef forever. Your confidence will grow as you slice into that perfect pink center. What side dishes are you planning to serve with your spectacular standing rib roast this holiday season? Drop a comment below and let us know your favorite pairings. Follow us on Pinterest for more easy holiday dinner inspiration.
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