Holiday Garlic-Crusted Prime Rib (Easy, Foolproof Method)

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.

Courses: Main Dish

Ingredients

Prime Rib

6-pound bone-in prime rib
4 - 6 oz. rum
2 tbsp black pepper
1 ½ tsp coarse salt
1 tsp granulated garlic
2 tbsp Cool Running All-Purpose Seasoning or Lawry’s Salt-Free All-Purpose Seasoning
2 tbsp Traeger Prime Rib Rub
2 tbsp Worcestershire sauce
1 tbsp jerk seasoning paste (not dry rub)
3 syringes of rum (for injecting)

Garlic Crust

12 cloves garlic
¼ cup olive oil
1 tsp kosher salt
1 ½ tsp Dijon mustard
1 tsp fresh thyme (or ⅓ tsp to ½ tsp dried)

Instructions

1
24–48 hours ahead: Inject the prime rib with rum (3 full syringes).
2
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.
3
Remove from the refrigerator 2 hours before cooking. This will help ensure the prime rib cooks evenly.
4
Preheat the oven to 500°F.
5
Make the garlic crust paste: Mix garlic, olive oil, kosher salt, Dijon mustard, and thyme.
6
Pat the prime rib dry. Rub the garlic paste over all sides.
7
Place the roast on a rack in a roasting pan. Roast at 500°F for 30 minutes.
8
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:
- 120°F for rare
- 130°F for medium-rare
- 140°F for medium
9

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.