Garlic-Crusted Prime Rib Recipe - Natasha's Kitchen

prime rib roast

🥗Healthier: grass-fed beef

💰Cheaper: chuck roast

Grass-fed beef is leaner and more nutritious; chuck roast is more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier; canola oil is often cheaper.

Cut the bones away from the prime rib and tie them back with kitchen string.

Season the meat all over with 2 teaspoons of salt.

Cover the roast loosely with plastic wrap and let it rest on the counter for about 3 hours to come to room temperature.

Mince 6 large garlic cloves and transfer to a bowl.

Mince 1 teaspoon of fresh rosemary leaves and add to the bowl.

Strip leaves from 2 sprigs of thyme to get 1/2 teaspoon of minced thyme and add to the bowl.

Add 1/2 tablespoon of sea salt, 1/2 tablespoon of black pepper, and 3 tablespoons of light olive oil to the bowl and mix.

Pat the roast dry with a paper towel and rub the seasoning mix all over the roast.

Transfer the prime rib to a roasting pan with the bone side down.

Preheat the oven to 500°F.

Place an oven-safe thermometer in the thickest portion of the meat and bake at 500°F for 15 minutes.

Without opening the oven door, reduce the heat to 325°F and continue baking for 14 to 15 minutes per pound for medium doneness.

Once done, remove the thermometer and let the roast rest for at least 30 minutes, tented with foil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary