• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Garlic & Herb Prime Rib Roast

Garlic & Herb Prime Rib Roast

December 27, 2009 · WCC Administr@tr · 10 Comments

dsc_1308-2778431
This is my brother’s original recipe and the result is an amazing, flavorful roast. If you love garlic, you’ll love the flavor and aroma while this bakes up in your oven. Thanks goes to my brother John for preparing his specialty prime rib roast for the holidays!

Garlic & Herb Prime Rib Roast
10 lb prime rib roast (bone in) – at room temperature
2 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
2 tablespoons fresh oregano, minced
2 tablespoons fresh minced garlic
2 tablespoons kosher salt
2 tablespoons fresh ground pepper
2 tablespoons olive oil

Preheat the oven to 500 degrees.

While the oven is preheating, prep your prime rib roast by trimming any extra fat off of it.

Combine the minced herbs, garlic, salt and pepper in a bowl. Rub this mixture all over the rib roast. Drizzle the herb rubbed roast with the olive oil and place on a v-rack set in a roasting pan.

Bake the roast uncovered in the preheated oven for 20 minutes.

After 20 minutes, decrease the heat to 375 and continue cooking the roast uncovered for 2 1/2 hours (if you have a 10 lb roast). Bake about 15-18 minutes per pound.

Remove roast from oven and allow it to rest at room temperature for 20-30 minutes before carving.

Uncategorized

Previous Post: « Merry Christmas to All!
Next Post: “Masaganang Bagong Taon” or Happy New Year! »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Elizabeth says

    January 5, 2010 at 6:32 pm

    I can imagine how great that smells. Thanks for sharing!

    Reply
  2. Anonymous says

    January 26, 2010 at 6:24 am

    What a great resource!

    Reply
  3. Anonymous says

    December 3, 2012 at 1:45 am

    I am going to try this it sounds scrumptiously delicious!!
    I hope mine turns out as good as yours.

    Reply
  4. Anonymous says

    December 10, 2012 at 1:00 am

    Looks so delish! I'll try to make it by Christmas day for my family. THANKS for sharing!

    Reply
  5. Anonymous says

    December 26, 2012 at 7:14 pm

    I made this yesterday, it was wonderful! I loved the combination of favors from the herbs…my guests loved the smell while it was cooking! Thanks for a great recipe!

    Reply
  6. loves.to.cook says

    March 27, 2013 at 4:29 pm

    To what temp does this roast to?

    Reply
  7. What's Cookin Chicago says

    March 27, 2013 at 4:30 pm

    loves.to.cook – The temp is reflected above within the recipe: Preheat the oven to 500 degrees and bake the roast uncovered in the preheated oven for 20 minutes.

    After 20 minutes, decrease the heat to 375 and continue cooking the roast uncovered for 2 1/2 hours (if you have a 10 lb roast). Bake about 15-18 minutes per pound.

    Reply
  8. Howard says

    September 19, 2013 at 4:44 pm

    Okay, I'm in. When are we cooking | eating this work of art?

    Reply
  9. Anonymous says

    November 13, 2013 at 6:47 pm

    Suggestion: I do not trim the fat. It insulates the meat, and gives it FLAVOR! I pierce the fat lining with a knife (all over) before I season the roast. Also, when ordering it from the butcher, I ask them to "Cut and Cradle" the roast. This means they cut the bone from the roast and tie it back on. It makes it so much easier to cut it when it's done!

    Reply
  10. Hugh says

    April 20, 2019 at 3:04 pm

    Thanks for this great suggestion, I never knew!! It was as good and certainly as easy to carve as you've mentioned.

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago