GARLIC HERB PRIME RIB ROAST
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A roast to remember. This is your go to standing rib roast for holidays and special occasions. It’s deeply seasoned, richly buttered and perfectly cooked. The bone is tied back on for extra flavor and presentation.
YIELD: Serves 6–8
TOTAL TIME: 3–4 hours (plus resting)
DIFFICULTY: Intermediate
CUT: De-boned 6 lb prime rib, bones tied back on
INGREDIENTS
For the Roast:
• 6 lb prime rib roast (bones removed and tied back on)
• 1½ cups unsalted butter, softened
• 1½ tbsp extra virgin olive oil
• 3–4 tbsp Dash of Dacy Salt & Pepper Blend (or similar blend)
• 2–3 tbsp Dash of Dacy Garlicky Onion Herb (or similar blend)
• 1 tbsp Dash of Dacy All of the Herb (or similar blend)
• 2 tbsp garlic (minced or paste)
• 2 tbsp fresh thyme, minced
• 1 tbsp fresh rosemary, minced
• 1 tbsp honey
Bed of Aromatics (Optional but Recommended):
• Onion wedges
• Garlic cloves
• Sprigs of thyme & rosemary
• Shallots, halved
METHOD
1. Prep the Roast
Remove the roast and butter from the fridge 3 hours before cooking. This ensures even roasting, don’t rush this step. Pat the roast completely dry with paper towels.
2. Season with Salt & Pepper
Season generously with Dash of Dacy Salt & Pepper Blend. You can do this up to 24 hours ahead and refrigerate uncovered or season when the roast comes to room temperature. The salt starts flavoring and drawing out moisture.
3. Preheat & Position
Preheat oven to 425°F. Place roast on a rack in a roasting pan, fat side up. If using aromatics, scatter them underneath the rack for extra depth.
4. Compound Butter – Session One
In a bowl, mix softened butter, olive oil, garlic, herbs, honey and Dash of Dacy seasoning blends. Slather half the compound butter all over the roast.
5. Sear in the Oven
Roast at 425°F for 20 minutes. This step builds a flavorful crust.
6. Compound Butter – Session Two
Carefully remove the roast from the oven. Slather the remaining butter over the surface. Reduce oven temp to 300–325°F.
7. Roast Low & Slow
Return roast to oven and cook for 20–25 minutes per pound, or until internal temp reaches ~131–132°F for medium (final target: 135–137°F after resting).
⟶ Baste every 30 minutes and rotate the roast for even browning.
8. Rest & Tent
Remove roast from oven. Tent loosely with foil and let rest at least 30 minutes. Carryover cooking will raise internal temp ~5°F.
CHEF’S NOTES
• Rack Position: Use a lower oven rack, this keeps the compound butter from burning.
• Resting is non-negotiable: This step locks in juiciness. Don’t skip it.
• Fond = Flavor: Use the pan drippings to make a rich gravy (see below).
RED WINE PAN GRAVY
1. Skim about 2 tbsp of fat from the drippings.
2. Heat pan over medium high until bubbling.
3. Whisk in 2 tbsp flour, then slowly add 1 cup warm stock, whisking constantly.
4. Add:
• ¼ cup red wine
• Splash of Worcestershire
• Dash of Dacy Salt & Pepper + Garlicky Onion Herb (to taste)
5. Simmer, stirring, until gravy coats the back of a spoon.
At the end of the day, a prime rib roast is simple: season it well, treat it with respect and don’t rush the rest! This is the roast that makes you feel proud of your own hands. The seasoning, the butter, the slow heat! Once you slice into it and that perfect tenderness shows up, you’ll realize, you didn’t just make a roast, you executed a moment. Let it rest, carve with confidence and let this be the holiday roast everyone request every single year because this is comfort and skill working together.