Garlic-Herb Crusted Prime Rib

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 315 min · Beef · dairy-free, keto, low-carb, high-protein

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Ingredients

• 2 lb standing rib roast, bone-in (4 bones)
• 3 garlic cloves
• 3/4 tbsp fresh rosemary, chopped
• 1/2 tbsp fresh thyme leaves
• 1/2 tbsp Dijon mustard
• 3/4 tbsp olive oil
• 1/4 tbsp coarsely cracked black pepper
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika

Method (tap to check — screen stays awake)

1. Pat the roast very dry and salt it generously on all sides (about 1 tbsp kosher salt). Let it sit at room temperature 1 hour — a cold-centered roast cooks unevenly. (If you're planning ahead, salt it the night before and refrigerate uncovered, then still give it the hour on the counter.)
2. Heat the oven to 250F. Grate the garlic and stir it with the rosemary, thyme, Dijon, olive oil, cracked pepper, onion powder, and smoked paprika into a thick paste. Smear it over every surface of the roast.
3. Set the roast bone-side down in a roasting pan and slow-roast until a probe in the center reads your pull temp: 115-120F for rare, 120-125F for medium-rare, 130F for medium. For an 8-lb roast at 250F, figure roughly 3 to 3 1/2 hours — trust the thermometer, not the clock.
4. Pull the roast, tent loosely with foil, and rest 30 minutes. Crank the oven to 500F while it rests.
5. Return the rested roast to the screaming-hot oven for 8-10 minutes, just until the herb crust is deeply browned and crackling. After the sear, the final internal temps land at about 125-130F rare, 130-135F medium-rare, 140F medium.
6. Carve immediately — the reverse sear means no second rest. Run your knife along the bones to free them, then slice the roast 1/2 to 3/4 inch thick. Slice the meat between the bones for the rib-lovers.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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