Slow-roasted standing rib roast with garlic herb crust
Christmas Prime Rib Roast
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Servings
8
1 standing rib roast
Difficulty
Advanced
Cost
Premium
$$$
Christmas Prime Rib Roast
Slow-roasted standing rib roast with garlic herb crust
★4.6(21)
A majestic standing rib roast with a peppery garlic-herb crust, roasted to a perfect medium-rare. The crown jewel of any Christmas dinner table.
15m
Prep Time
240m
Cook Time
255m
Total Time
8
Servings
Hard
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
This prime rib uses a reverse sear method—low and slow roasting followed by a high-heat blast—to achieve edge-to-edge pink meat with a deeply browned crust. It is the most impressive and forgiving way to cook this expensive cut.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 bone-in prime rib roast (7-8 lbs, 3 ribs)
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 3 tbsp olive oil
- Kosher salt and coarsely ground black pepper
Instructions
- 1
Season the roast generously with salt and pepper on all sides. Refrigerate uncovered overnight or for at least 4 hours.
- 2
Mix garlic, rosemary, thyme, and olive oil into a paste. Rub all over the roast. Let stand at room temperature for 1 hour.
- 3
Place ribs-down in a roasting pan. Roast at 250°F until a meat thermometer reads 120°F for medium-rare, about 3.5-4 hours.
- 4
Remove from oven and rest for 30 minutes. Increase oven temperature to 500°F.
- 5
Return the roast to the hot oven for 8-10 minutes to form a deep brown crust. Carve along the bones and slice to desired thickness.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Fresh herbsDried herbs (1 tbsp each)
Use half the amount since dried herbs are more potent
Bone-in prime ribBoneless ribeye roast
Easier to carve but less flavorful; reduce cook time by 30 minutes
Tips & Storage
Pro Tips
Buy the roast 2 days ahead and dry-brine it uncovered in the fridge for the best crust and seasoning.
Use a leave-in probe thermometer to monitor temperature without opening the oven door.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate sliced meat in an airtight container for up to 4 days.
Reheating
Reheat gently at 250°F in a covered pan with au jus to prevent drying out.
Nutrition Facts
Per serving (120mg) · 8 servings
Calories580
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein48g
Carbohydrates38g
Fat1g
Fiber580mg
Sugar0g
Sodium0g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How much per person?
- Plan for about 1 pound of bone-in roast per person, or 3/4 pound boneless.
- What temperature for medium?
- Pull at 130°F for medium; carryover will bring it to about 135°F during rest.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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