As seen in our latest Instagram reel
A beautifully crusted prime rib with a juicy, tender center and rich garlic-herb flavor in every bite — this Garlic Herb Crusted Beef Prime Rib Roast is the showstopper your holiday table needs. This is the celebration-worthy roast from @homecookingbymadison that had everyone commenting PRIME for the recipe. A thick garlic, fresh-herb, and mustard crust turns deeply golden and savory in the oven while the center stays perfectly pink and melt-in-your-mouth tender.
Why you’ll love them
- Restaurant-level centerpiece with surprisingly simple prep — the oven does the work.
- The garlic-herb-Dijon crust builds a savory, golden exterior that seals in the juices.
- Serious protein: roughly 40g per serving.
- A slow rest + reverse sear gives you edge-to-edge pink with zero gray ring.
Ingredients
- 1 standing rib roast (6–7 lb), bone-in, at room temperature
- 6 cloves garlic, minced
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp kosher salt
- 2 tsp black pepper
- 1 tsp smoked paprika (optional)
Instructions
- Bring to room temp: Set the roast out 1–2 hours before cooking so it roasts evenly. Pat very dry with paper towels.
- Make the crust: Mix the garlic, Dijon, olive oil, rosemary, thyme, salt, pepper, and paprika into a thick paste. Rub it generously over the entire roast, including the ends.
- Slow roast: Preheat to 250°F (120°C). Place the roast bone-side down on a rack in a roasting pan. Roast until the internal temperature hits 120°F for medium-rare — roughly 3–3½ hours for a 6-lb roast.
- Rest: Tent loosely with foil and rest 30–40 minutes. The temperature will climb to about 130°F.
- Sear: Crank the oven to 500°F (260°C) and return the roast for 8–10 minutes until the crust is deeply browned and crisp.
- Carve: Slice between the bones, then cut the eye into thick slices. Serve immediately with the pan drippings or au jus.
Tips
- A leave-in probe thermometer is non-negotiable for prime rib — cook to temperature, never to time.
- Salt the roast the night before and refrigerate uncovered for an even drier, better-crusting exterior.
- Always slice against the grain; thick ¾-inch slices keep the center juicy on the plate.
Nutrition
Estimated per serving (recipe makes 8 servings): ~560 calories, ~40g protein, ~43g fat, ~2g carbs. Values are estimates computed from USDA reference data, not lab-tested.
Medium-rare or medium — where do you land? Follow @homecookingbymadison on Instagram for the reel and more easy recipes.
