If you’re craving a roast that’s bursting with flavor and impeccably tender, then you have to try this Juicy Prime Rib with Rosemary and Garlic Rub Recipe. This prime rib cooks to a glorious medium rare, dripping with juices and infused with the fragrant, earthy aroma of fresh rosemary and the punch of freshly minced garlic. It’s the kind of dish that turns any meal into a special occasion, whether it’s a holiday feast or a memorable Sunday dinner. The combination of simple, quality ingredients and a straightforward approach guarantees a perfectly juicy, flavorful prime rib every time.

Ingredients You’ll Need

A large piece of roast beef is shown on a wooden board with three slices cut off and placed in front. The beef has a browned, seasoned crust on the outside, while the inside is pink and juicy. There are layers of red meat and white fat marbled inside the slices. A sprig of fresh green rosemary is placed on the beef, adding color contrast. A knife with a black handle and silver blade lies in front on the board. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Juicy Prime Rib with Rosemary and Garlic Rub Recipe lies in its simplicity—just a handful of ingredients, but each one plays a crucial role in delivering that rich, savory experience. From the kosher salt that enhances flavor to the fresh rosemary and garlic that create an aromatic rub, these essentials elevate the prime rib beyond ordinary roast beef.

Prime rib (3-12 lb): Choose a well-marbled cut for tender, juicy results.
Kosher salt: Essential for drawing out moisture and seasoning the meat deeply.
Ground black pepper: Adds a subtle heat and earthiness to balance the flavors.
Olive oil or melted butter (2 tablespoons): Acts as the base for the rub, helping herbs stick and adding richness.
Fresh rosemary (1 tablespoon, chopped): Delivers a fragrant, piney aroma that complements beef beautifully.
Garlic (3 cloves, minced): Freshly minced garlic packs an aromatic punch, more vibrant than pressed.

How to Make Juicy Prime Rib with Rosemary and Garlic Rub Recipe

Step 1: Prepare Your Prime Rib

Start by patting your prime rib dry with paper towels—this is key for forming a crust while roasting. Generously season the entire roast with kosher salt and ground black pepper. Letting the meat sit at room temperature for 30 to 60 minutes before cooking helps it cook more evenly.

Step 2: Make the Rosemary and Garlic Rub

In a small bowl, combine olive oil or melted butter, chopped fresh rosemary, and minced garlic. Mixing these ingredients allows their flavors to meld, creating a vibrant, fragrant rub that will infuse deep into the meat’s crust.

Step 3: Apply the Rub Generously

Rub the rosemary and garlic mixture all over the prime rib, ensuring every inch is covered. This not only flavors the meat but also helps lock in the natural juices, resulting in an irresistibly juicy prime rib.

Step 4: Roast to Perfection

Place your prime rib on a rack in a roasting pan to promote even heat circulation. Roast in a preheated oven at 450°F for 20 minutes to develop a flavorful crust. Then lower the heat to 325°F and continue roasting until the internal temperature reaches 125°F for medium rare. This slow roasting method ensures tenderness and juiciness.

Step 5: Rest Before Slicing

Once the roast reaches the target temperature, remove it from the oven and tent with foil. Let it rest for at least 20 minutes. This resting period allows juices to redistribute throughout the meat, ensuring every slice is perfectly juicy and flavorful.

How to Serve Juicy Prime Rib with Rosemary and Garlic Rub Recipe

A large raw piece of meat with ribs is placed on a wooden cutting board. The meat shows layers of red muscle with white fat marbled throughout. The ribs create a series of pale white curved lines along the top, with the rest of the meat attached beneath showing a rough texture. The background is white tiles and the surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like freshly chopped rosemary or a sprinkle of flaky sea salt can enhance the roast’s rustic appeal without overpowering its robust flavors. A drizzle of au jus or horseradish cream sauce also pairs wonderfully, lending a delightful tang and complexity.

Side Dishes

Classic sides such as creamy mashed potatoes, roasted root vegetables, or a crisp green salad complement this Juicy Prime Rib with Rosemary and Garlic Rub Recipe perfectly. These sides balance the richness of the meat while keeping the meal comforting and satisfying.

Creative Ways to Present

For an elegant presentation, carve the prime rib into thick, generous slices and fan them on a warmed platter. Arrange sprigs of rosemary around the edge for a beautiful, fragrant touch. You can even serve individual portions with a small ramekin of horseradish or mustard for guests to customize their plates.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover prime rib tightly in aluminum foil or place it in an airtight container before refrigerating. Stored properly, it stays juicy and flavorful for up to four days—perfect for sandwiches or a quick dinner.

Freezing

If you have more than you can eat within a few days, freezing is a great option. Slice the leftover roast and wrap portions tightly in plastic wrap and then in foil or freezer bags. Label and freeze for up to three months to preserve quality.

Reheating

Reheat slices gently in a low oven around 250°F, covered loosely with foil to prevent drying out. Alternatively, warm leftovers in a skillet with a splash of beef broth to keep them moist and tender, bringing back that freshly roasted flavor.

FAQs

What is the best temperature for cooking prime rib?

The ideal internal temperature for medium rare prime rib is about 125°F before resting. The roast will continue to cook slightly while resting, reaching 130-135°F, which is perfect for that juicy, tender texture prized in this dish.

Can I use dried rosemary instead of fresh?

While fresh rosemary offers a brighter and more aromatic flavor for the rub, dried rosemary can be substituted in a pinch. Use about one-third of the amount since dried herbs are more concentrated, but fresh is always the best choice for this recipe.

Why should garlic be minced and not pressed?

Minced garlic retains a chunkier texture and releases a more aromatic and less bitter flavor during roasting compared to garlic that’s pressed. This adds wonderful bursts of garlic flavor throughout the crust without overpowering the beef.

Is it necessary to rest the prime rib after roasting?

Absolutely. Resting the meat allows the juices, which are driven to the center during cooking, to redistribute evenly. Skipping this step often leads to a drier roast as the juices escape when sliced immediately.

Can I prepare the rosemary and garlic rub in advance?

Yes! You can mix the rub up to 24 hours ahead and refrigerate it. Just bring it back to room temperature before applying it to ensure the olive oil or butter isn’t too stiff to spread evenly over the prime rib.

Final Thoughts

There’s truly nothing like the satisfaction of serving a perfectly cooked, juicy prime rib straight from the oven, especially one as aromatic and richly seasoned as this Juicy Prime Rib with Rosemary and Garlic Rub Recipe. It’s a timeless classic made simple, with ingredients that enhance the natural beauty of the meat without fuss. I wholeheartedly encourage you to try this recipe—it’s an unforgettable centerpiece that brings friends and family together around the table with smiles and full hearts.