Garlic Prime Rib

Perfect prime rib, seasoned with a delicious garlic marinade and cooked in the oven. A secret trick will give you the most tender and juicy meat you’ve ever made!

At most of our big dinners, especially holiday dinners, we usually have a meaty main dish—whether it’s a turkey, a ham, or even a roast chicken. This prime rib is another option that makes a great main dish for “fancy” holiday dinners. 😉

Prime Rib sliced and served in a serving platter

Is Prime Rib a roast?

Prime Rib, also known as Standing Rib Roast, is cut from the primal rib section of the animal. A prime rib roast consists of anywhere between 2 and 7 ribs. When the meat from this section is cut into smaller single servings it is considered to be a rib-eye steak.

When purchasing a prime rib roast, plan on one pound per person, or two people per rib bone. Look for well marbled meat as the fat will ensure a juicy flavorful roast. Also, consider having the butcher tie the rib bones to create a rack for the meat to stand on when cooking. 

You can also buy boneless prime rib roast which is also referred to as an Eye of the Rib Roast (or sometimes Ribeye Roast). Keep in mind this will change the cook time in most recipes and the lack of bones may affect the overall depth of flavor.

Prime rib seasoning and marinade in a small bowl

How to Cook Prime Rib

The way this delicious cut of meat is cooked can make or break the dish. Since this cut is usually reserved for special occasions, you want to make it worth your time and money.

REST: The first step happens before you even put it in the oven! You are going to want to allow the roast to rest on the counter for 1-2 hours, depending on the size. You can also add the seasoning at this point. This will allow time for the seasoning to draw moisture out of the meat which gives it a better sear in the oven.

OVEN SEAR: Many recipes will already have the directions listed on how to oven sear the prime rib. Basically you want to cook the roast at a very high temperature, about 450-500°F for 15-20 minutes before turning down the heat and allowing it to finish cooking.

Oven searing gives a nice beautiful brown color and outer texture. Be aware the roast may produce some smoke so go ahead and turn the vent on and open a window or two. Once the roast has been seared, reduce the oven temperature to 325°F.

3 ways to cook the roast:

The easiest way and most precise way is to use a meat thermometer, but you can also set a timer and be pretty accurate. There are 3 main ways to cook your roast.

  • Rare: internal temp of 120-125°F or 10-12 min per pound for rare prime rib. The center is bright red then fades to pink
  • Medium: internal temp of 140-145°F or 13-14 min per pound for medium. The center has a band of pink and fades to brown towards the outer portion. This cook is the perfect choice when serving a crowd as it will please the majority of dinner guests.
  • Medium Well: internal temp of 150°F or 14-15 min per pound. The center may have a light pink band, but is mostly brown throughout. 

IMPORTANT TIP: Remove the roast 5-10° under the desired cook temperature. Loosely tent aluminum foil over the roast and allow the roast to rest for 10 minutes. The roast will continue to cook and the internal temp will rise leaving you with a perfectly cooked Prime Rib Roast.

For a quick calculation reference the following times are for a nice medium cook:

  • 2 ribs (4 to 5 pounds) –  55 to 70 minutes  
  • 3 ribs (7 to 8.5 pounds) – 1-½ to 1-¾ hours
  • 4 ribs (9 to 10.5 pounds) – 1-¾ to 2-¼ hours
  • 5 ribs (11 to 15 pounds) – 2-¼ to 3 hours
  • 6 ribs (15 to 16 pounds) – 3 to 3-¼ hours
  • 7 ribs (16 to `8.5 pounds) – 3-¼ to 4 hours

Seasoned prime rib on a roasting pan

Best Seasonings + Sauces for prime rib

Prime Rib is a cut of meat that doesn’t need to be marinated. Adding herb seasoning to the outside is all you really need. Some common herbs include: 

  • rosemary 
  • thyme 
  • oregano 
  • lemon zest
  • garlic
  • light brown sugar
  • sweet or smoked paprika
  • butter

If you’re one who likes to add sauces and dips to your prime rib, a very popular choice would be horseradish sauce. You can also make a nice gravy or au jus.

Perfectly cooked Prime Rib on a roasting pan

How to store + freeze prime rib

You can either store the roast raw or cooked in the fridge to be eaten soon or freezer to be enjoyed later.

  • Raw Roast Refrigerated: You can keep the roast in an airtight container in the fridge for 3-5 days before cooking it. You can even rub the seasoning on the roast a day or two in advance giving it ample time to infuse the crust with flavor. 
  • Raw Roast Freezer: Wrap the roast in plastic wrap and again with foil. Label and freeze for about 6 months. Thaw in the fridge.
  • Leftover in the Fridge: Place the leftover prime rib in an airtight container. Include any leftover drippings. Store in the fridge for up to 5 days
  • Leftovers in the Freezer:   Wrap the roast in plastic wrap and again with foil. Label and freeze for about 6 months. Thaw in the fridge. 

A slice of perfect prime rib on a plate with a side of potatoes

How to Reheat Prime Rib

When reheating the Prime Rib, be sure to include a few tablespoons of drippings. This will help keep the meat juicy and delicious. If didn’t save dripping/juices you can just use beef broth. 

  • Steamer: place the prime rib on a piece of foil and fold over the sides to create a pouch. Before closing it completely add a couple tablespoons of the saved juices, then close the pouch. Place the pouch in the steamer, cover with a lid and heat for only about 3-6 minutes depending on the size.
  • Oven: preheat the oven to 250°F. Place the meat in a small pan along with a few tablespoons of juices, cover the plan with foil and heat for about 8-10 minutes or until hot. Next add a little butter to a skillet and brown the outside of the roast on the stove top. 
  • Microwave: If you are in a pinch you can use the microwave. Place the meat and a few tablespoons of juice to a microwave safe bowl, cover and heat for only 1-2 minutes. 
  • Cold: You can even skip the reheating altogether. Just thinly slice the roast and prepare a delicious beef sandwich.

Prime rib recipe on a serving platter

What to serve with prime rib:

The sides are endless with this pieces of meat but here are some of our favorites that go with this:

Honestly, any veggies, salads and breads are delicious with this and you can’t go wrong pairing it with your favorite side. 😉

More Meaty Main Dishes:

Prime Rib Recipe

5 from 18 votes
Perfect prime rib, seasoned with garlic and cooked in the oven. A secret trick will give you the most tender and juicy meat you've ever made!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Resting Time 1 hour
Total Time 3 hours 35 minutes
Servings 10 people
Calories 31 kcal
Author Lil' Luna


  • 1 (10-pound) prime rib roast
  • 10 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons dried thyme


  • Place the roast in a large roasting pan with the fatty side up.
  • In a small bowl, mix the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast.
  • Allow the roast to rest on the counter for 1–2 hours, until it comes to room temperature.
  • When ready to roast the prime rib, preheat your oven to 450–500 degrees F.
  • Cook prime rib for 15–20 minutes to sear, then reduce the oven temperature to 325 degrees F. Continue to roast until the internal temperature reaches 5–10 degrees less than your desired internal temperature, depending on desired doneness (see Recipe Tips).
  • Loosely tent aluminum foil over roast and allow to rest for 10 minutes before carving and serving. The internal temperature will continue to rise while resting, leaving you with a perfectly cooked prime rib roast.



Doneness Guide: Roast prime rib according to the following guidelines, using a meat thermometer to check the internal temperature:
o For rare: Cook to 120–125 degrees F, 10–12 minutes per pound. The center will be
bright red then fade to pink.
o For medium: Cook to 140–145 degrees F, 13–14 minutes per pound. The center will have a band of pink and fade to brown toward the outer portion.
o For medium-well: Cook to 150 degrees F, 14–15 minutes per pound. The center may have a light pink band, but meat will be mostly brown throughout.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    Garlic Butter Herb Prime Rib is melt in my mouth tender and juicy prime rib that is cooked to medium rare perfection and marbled with fat.

  2. 5 stars
    prime rib is my favorite cut of beef but this seasoning on this one was really something special! Excellent recipe!

  3. 5 stars
    My husband prefers prime rib over turkey Or ham so its a special holiday treat at our house. This recipe was definitly a hit. Thanks for posting.

  4. I really like to cook on the grill. This is my hobby. Therefore, I want to make your recipe in the oven as a barbecue. And the smell will be thought. Super

  5. 5 stars
    Wow, I have never made prime rib because I thought it would be really difficult. You made this look really easy and now I’m going to make this!! Thank you.

  6. 5 stars
    Impressive dish accomplished with strait-forward instructions. I like that there were a lot of options rir making the seasoning to my family’s taste and even suggestions for sides. A winner!

  7. Wow! The prime rib recipe sounds so good. It’s my favorite by far. I will certainly try it sometime soon. Thank you, Chere!!

  8. 5 stars
    Amazing! I made this for Christmas dinner and the whole family loved it! Thank you for all the instructions from prepping to cooking. I followed the instructions step by step. I was not sure what this step exactly meant “remove the roast 5-10° under the desired cook temperature….” . I lowered the heat and cooked an additional 10 mins. and it came out perfect but curious if that was the right thing to do there?. We served it with a horseradish sauce. Thanks again!

    1. Yay! I’m so glad that you all enjoyed the prime rib!! It just means to pull the meat out when the internal temperature is 5-10 less than what you are wanting. For example, if you wanted the prime rib to be cooked “medium” (that’s about 130 degrees), then you’d pull it out when the meat thermometer reads 125 and let it rest. But I’m so glad that yours turned out just right!! The horseradish sauce addition sounds amazing. 🙂