Kitchen notes · a little help before you start
Prime Rib Roast Recipe (With Garlic Butter)
A garlic-covered rib roast gives dinner a sense of occasion all on its own. The browned top and rich slices are plenty to look forward to, especially with the warm butter carrying the herbs over the beef. Allow time for its final rest before everyone gathers for carving.
- Prep
- 10 min
- Cook
- 75 min
- Total
- 105 min
- Original yield
- Serves 20
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Tie the roast
Check whether the roast is already tied. Secure it with kitchen twine if needed to keep it from spreading as it cooks.
2. Give the seasoning time
Set the roast fatty side up, season with salt and pepper, then leave the stated hour before beginning to roast.
3. Watch the garlic color
The first roasting stage should leave the garlic dark golden, not burnt. Tent the top with foil before lowering the oven temperature.
Get to know the ingredients
Standing rib roast
The recipe uses a standing rib roast with three to four bones. Put it on the roasting rack with the fatty side up.
Melted butter
Melt the unsalted butter before stirring in Italian seasoning and garlic. Brush the mixture evenly over the seasoned roast.
Minced garlic
Mince the garlic before mixing it into the butter. Spread it across the top so you can watch its browning during roasting.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 20. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
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Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Let it finish resting
Rest the roast for twenty minutes before carving. Its internal temperature continues rising during this stage after it leaves the oven.
A little more help as you go
Start with a dry surface
Pat the roast dry with paper towels before placing it on the rack and adding the salt and pepper.
Lower the oven after tenting
The hot first stage browns the garlic. After adding the foil tent, reduce the oven to 350°F for the remaining roasting.
A few questions you might have
Are the listed thermometer targets final temperatures?
They are oven-removal temperatures. The directions say the internal temperature rises another ten degrees during the rest that follows.
What oven-removal temperature is listed for medium rare?
The recipe gives 115°F for medium rare before the twenty-minute rest. It expects the temperature to rise after roasting.
Do I cover the roast at the start?
Start uncovered for the high-temperature browning stage. Tent the top with foil once the garlic is dark golden brown.
Can the butcher tie the roast?
Yes. The directions note that the butcher can usually tie it. Check before starting and tie it yourself if needed.
Which way does the fat face?
Place the roast fatty side up on a roasting rack, then season it before its hour at room temperature.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.