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Garlic & Herb Prime Rib Roast


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.

9 comments

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

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  2. What a great resource!

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

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

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  5. 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!

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  6. 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.

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

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  8. 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!

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