Don't miss out - try our garlic crusted prime rib recipe today! Our prime rib is melt-in-your-mouth delicious, and perfect for any special occasion.

Our garlic crusted prime rib is the perfect dish for any special occasion. Whether you're cooking for a special dinner party or just wanting to treat yourself, our recipe is perfect for you. With delicious garlic-drenched beef, you won't be disappointed!
How to Make Savory Garlic Crusted Prime Rib
A garlic-crusted Prime Rib Recipe with a trusted method for juicy, melt-in-your-mouth tender prime rib roast.
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Garlic Crusted Prime Rib Recipe

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Prime Rib Cooking Time:

Bake in a fully preheated oven at 500˚F for 15 minutes. Reduce heat to 325˚F and continue baking:

10-12 min per pound for rare
13-14 min per pound for medium-rare
14-15 min per pound for medium
16-17 min per pound for medium-well

Roast until the thermometer registers:
115-120˚F for rare,
125-130˚F for medium-rare
135-140 for medium doneness
145-150 for medium-well


Tips on Cutting The Bones and Tying them back on: Here's how to do it: Using a long, sharp slicing knife or chef's knife, cut the meat from the rib bones in one piece, following the contour of the bones. It's easiest if you stand the roast up so you are slicing downward. Once the bones are fully detached, lay the meat down on its cut side. Count the ribs on your roast. If it has 10. This means you will need nine pieces of string (one less than the number of ribs), each long enough to wrap securely around the roast and easily tie. Set the roast, fat side up, on the cutting board. Using a short piece of twine, hold one end with each hand and slide it under the roast about 2 inches from one end. Then pull the twine snug, knot the ends securely, and trim the excess. Repeat with the remaining short pieces of twine at 2-inch intervals along the length of the roast. Tie a long piece of twine to the center of the twine loop at one end of the roast. Then weave the loose end under and around the center of each loop along the length of the roast. Turn the roast over and repeat. Turn the roast, fat side up, and knot the loose end to the original loop. Trim the excess twine.

Enjoy! Buen Provecho!





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