Garlic Prime Rib Recipe

Wonderful! Even though I cooked a 4.5 lb roast, I made the amount of garlic mixture called for in the recipe, which covered the fat very generously and produced a delicious crust. One reviewer mentioned their garlic was bitter. I imagine that the high initial temperature of 500 degrees scorched the garlic. I seared my roast at 460 for 12 minutes, and then since the fat seemed like it was on the verge of smoking, I turned the oven down to 400 for the last 8 minutes. I then roasted at 350 degrees rather than the 325 in the recipe, until my meat thermometer read 130 degrees. It was juicy with beautiful pink color in the center. Thanks Chen!

Good flavor for sure and everyone loved the crust. Used rub/seasoning just as described for the 10Lb although changed roasting time for a 6Lb Prime rib cut as follows: 450F-Convection for 30min and lowered for roast at 350F-Convection for 45min...It was well done about 2 inches layer on the outside and perfectly medium rare in the middle. Will change for the next time and acquire less well done area in the outer layer. I liked dipping my steak in a sauce when eating...so I used the juices from the tray, added 1/4 cup of westershire sauce bring boiling for 5 min, serve on the side with the steak.

Close. I would have pulled it at 125 F, let it rest to 130 F, then served. It was just a little over done at 130 F resting to 135 F. Also, you gotta like garlic!

To improve this recipe; when rib cage is open spread, 1 small bottle of garlic paste all over the insides before you tie it up. About 1/2 cup of material or more! Nothing infuses the garlic flavor like doing this method from Inside the roast. Very important

Will make it again. Mine was only 6 lbs. I added Rosemary with the Thyme and adjusted cooking time. It was delicious.

I used same spice mixture amount for a 4.5lb roast and mixed with softened butter in lieu of olive oil. I also seared mine in a convection oven at 425 for 30 min before dropping to 325 and continuing to internal of 120 then let rest for 20 min.

Amazing. Followed the recipe exactly, adjusting cook time to suit my 4 lb. roast, while keeping the garlic topping as written for the big roast (we love garlic!). Added a generous splash of Cabernet and beef broth to the pan, along with a couple of roasted garlic cloves from another recipe, and the jus was fantastic. We will definitely make this again!

Amazing prime rib!! This is my husbands favorite meal and he said it was the best ever!! I read the reviews and also started with the oven heat at 450 degrees for 30 minutes and then 325 degrees for 13-15 lbs per lbs and then at end took out of oven and tented the roast with aluminum foil and let it sit until the thermometer reached 135 degrees for medium rare roast.

The directions were spot on. I suggest a very good oven thermometer and a probe style stick thermometer for the meat. It pays to be sure of the temps, and to check after each hour. I used two 6.5 lb roasts with the bone in and roasted it bone side down, covered with foil.

This is amazing, I didnt change a thing. Was my first attempt of prime rib and decided to debut on Christmas and it came out perfect. The marinade is super versatile and I use it for tritip roast and brisket too, I just adjust the oven temperature and cooking times for the cut of meat I use. I don't have a picture of the prime rib since it was at Christmas but I make the tritip roast every so often and posted a picture of it. it comes juicy, flavorful, and melt in your mouth tender every single time! I usually marinate the tritip over night. thanks for sharing this gem

I didn't cook it at 500', I started at460' for 30minutes then turned it down to 350' for 2 hrs. We had an 8lb boneless roast. The only thing I would do different is take it out once it hit 130' as the internal heat kept going up.

Bro, this recipe just earned a permanent spot in my kitchen.

So easy and so delicious at the same time.

I make this every Xmas. My husband loves it . We also make hash out of the leftovers.

I didn't cook it at 500', I started at460' for 30minutes then turned it down to 350' for 2 hrs. We had an 8lb boneless roast. The only thing I would do different is take it out once it hit 130' as the internal heat kept going up.

Followed the recipe ingredients. Meat was 8lbs, not 10 but didn't adjust the marinade quantity to compensate. More was better. I made a couple of changes to process. First, I lifted up the fat cap, applied marinade between fat and meat, put the fat back in place, and tied it up with twine. I had read some people thought the garlic got bitter with that 500° initial roast. While this was my 3rd time making this and that had never happened to me but figured it was a safe adjustment. The other change was cooking it at 300° instead of 325°. This was more to align with a cooking schedule not because I thought it would be better. I cooked it to my preference (medium, med-rare) and it came out great.

This was pretty good for my first attempt at prime rib, but it was a little dry and 135 was definitely not medium rare.

This is the third year that I’ve used this recipe. So good that my mom told the whole family and wanted the recipe. I continued cooking in 15 minutes increments, for total of one hour and 45 minutes to get the meat to medium well.

Made this to the recipe - absolutely delicious👍

I used this recipe to make my first-ever prime rib roast for Christmas dinner this year. Mom always made her special rib roasts for the family, but she passed the baton this year and I did not learn her recipe. This one seemed very similar. I followed it to a tee and it turned out delicious. Dad ate it up so I know he liked it too.