Roasting a prime rib can feel intimidating, mostly because it’s a splurge and no one wants to mess it up. But it’s much easier than it looks. The most important parts of the process include:
- an initial high roast temperature. It browns the outside of the meat and helps create a delicious flavor;
- then a slow roast to maintain juiciness; and
- a 20–30 minute rest outside the oven to make sure the roast stays moist.
Keep these key points in mind, and prime rib will be a great holiday main dish, even for beginners. It’s a great option when you want something special besides turkey. This is especially true with Thanksgiving and Christmas coming up soon.
Holiday Garlic-Crusted Prime Rib (Easy, Foolproof Method)
Ingredients
Prime Rib
Garlic Crust
Instructions
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24–48 hours ahead: Inject the prime rib with rum (3 full syringes).
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Mix black pepper, coarse salt, granulated garlic, all-purpose seasoning. Then add Traeger Prime Rib Rub, Worcestershire sauce, and jerk seasoning paste. Rub the mixture all over the prime rib. Cover and refrigerate for 24–48 hours.
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Remove from the refrigerator 2 hours before cooking. This will help ensure the prime rib cooks evenly.
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Preheat the oven to 500°F.
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Make the garlic crust paste: Mix garlic, olive oil, kosher salt, Dijon mustard, and thyme.
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Pat the prime rib dry. Rub the garlic paste over all sides.
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Place the roast on a rack in a roasting pan. Roast at 500°F for 30 minutes.
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Reduce heat to 325°F. Roast for approximately 15 minutes per pound (about 90 minutes for a 6-pound roast). Cook to your preferred temperature:
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120°F for rare
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130°F for medium-rare
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140°F for medium
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Allow meat to rest 20 to 30 minutes before slicing to keep it juicy.
Note
Quick Tips
- Injecting with rum is optional, but it adds great flavor and helps keep the meat moist. The alcohol cooks off well before serving.
- If you want to skip injecting entirely, that’s fine - the seasoning rub and garlic crust ensure the meat will still be delicious.
- Don’t see the size of the prime rib you prefer? Ask your butcher to cut one to your preferred size.
- A homemade prime rib rub is simple to make; a recipe will be posted on the blog soon.
- Serve with my Easy Creamy Mushroom Sauce or my Homemade Horseradish Sauce and take it to the next level. You could use store-bought horseradish sauce, but it’s so easy and so much more flavorful; why would you?
Note
Prime rib is a great holiday main dish when you want something impressive. Best of all, it doesn’t need hovering over the stove. Simple steps, big flavor, and a centerpiece that makes the whole meal feel special.
Prime rib is a luxury for most of us since it’s a bit expensive. Most of us associate it with high-end steakhouses, and that alone can make it feel intimidating. But it’s a great holiday main dish when you want something impressive that doesn’t need hovering over the stove. Follow the steps for the high-heat start, the slower roast, and the rest period. The whole process can actually turn into a confidence booster. It’s festive and straightforward, a welcome break if you’re not in the mood to repeat turkey for both Thanksgiving and Christmas.
