Beef Prime Rib Roast with Garlic & Rosemary
Active time 20 minutes
Ready in 1 day (includes marinating)
Serves 8-10 people, depending on size of roast
Recipe from Epicurious
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
12 garlic cloves
1/4 cup chopped rosemary
2 Tbsp kosher salt
1 (4-rib) Pine View Farms standing beef rib roast (bone-in prime rib; 9 to 10 lb)
- Pulse garlic, rosemary, salt, and 1 tsp pepper in a food processor until smooth, then rub all over roast. Transfer to a rack set in a 13- by 9-inch roasting pan and marinate, chilled, at least 8 hours.
- Let roast stand at room temperature 1 hour.
- Preheat oven to 450°F with rack in middle. Roast meat, fat side up, 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).
- Do Ahead: Beef can be marinated 1 day ahead.
Cooks' Note To make a roasted garlic garnish that’s as beautiful as it is delicious, halve a few heads crosswise and roast, cut sides down, on a well-oiled sheet of nonstick foil at 350–400°F until caramelized and tender.