Garlic-Crusted Prime Rib Recipe - Natasha's Kitchen

Ingredients

• 7 pounds Prime Rib (bone‑in beef rib roast) (Ask butcher to remove ribs and leave bones attached for tying; keep bones on for roasting rack)
• 2 teaspoons Kosher Salt (Initial seasoning before rest)
• 6 large Garlic Cloves (Mince with a knife, not a press)
• 1 teaspoon Fresh Rosemary Leaves (From one sprig; can substitute 0.5 tsp dried rosemary)
• 0.5 teaspoon Fresh Thyme Leaves (From two sprigs; can substitute 0.25 tsp dried thyme)
• 0.5 tablespoon Sea Salt (Part of the garlic‑herb rub)
• 0.5 tablespoon Black Pepper (Freshly ground preferred)
• 3 tablespoons Light Olive Oil (Use oil with high smoke point; avocado oil works too)
• 1 piece Kitchen String (cotton) (Approximately 2 ft; for tying ribs)
• 1 roll Plastic Wrap (Cover roast loosely during 3‑hour rest)

Instructions

1. Tie the Ribs

   If not already done, cut the bones away from the roast and use kitchen string to loop tightly around the meat, securing the ribs with 2‑3 loops and a final knot.

   Time: PT5M

2. Initial Salt Seasoning

   Generously sprinkle 2 teaspoons of kosher salt over the entire surface of the roast.

   Time: PT2M

3. Room‑Temperature Rest

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

   Time: PT3H

4. Prepare Garlic‑Herb Rub

   Mince six large garlic cloves, 1 tsp fresh rosemary leaves, and 0.5 tsp fresh thyme leaves. Transfer to a small bowl, add 0.5 tbsp sea salt, 0.5 tbsp black pepper, and 3 tbsp light olive oil; mix until a paste forms.

   Time: PT5M

5. Pat Dry

   Lightly pat the roast dry with paper towels to help the rub adhere.

   Time: PT1M

6. Apply Rub

   Rub the garlic‑herb mixture all over the top and sides of the roast, ensuring an even coating.

   Time: PT2M

7. Preheat Oven

   Preheat the oven to 500°F (260°C).

   Time: PT15M

   Temperature: 500°F

8. Initial High‑Heat Sear

   Place the roast bone‑side down in the roasting pan, insert the oven‑safe thermometer into the thickest part, and roast at 500°F for 15 minutes.

   Time: PT15M

   Temperature: 500°F

9. Finish Roasting at Lower Heat

   Without opening the door, reduce the oven temperature to 325°F (163°C) and continue roasting for about 15 minutes per pound (≈ 105 minutes for a 7‑lb roast) for medium doneness.

   Time: PT1H45M

   Temperature: 325°F

10. Rest the Roast

    Remove the roast from the oven, take out the thermometer, loosely tent with foil, and let rest for at least 30 minutes before carving.

    Time: PT30M

11. Carve and Serve

    Remove the kitchen string, slice the roast against the grain, and serve with your favorite sides.

    Time: PT10M

Nutrition Facts

Calories

800

Protein

60 g

Carbohydrates

2 g

Fat

55 g

Fiber

0 g