The Best Rosemary Garlic Prime Rib You’ll Ever Make

This post was created in partnership with  Ninja Kitchen. I received complimentary products and compensation to facilitate my review, but all opinions within are my own.

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Why This Rosemary Garlic Prime Rib Recipe Works

There’s something about a perfectly roasted prime rib that just screams “special occasion,” right? Whether it’s Christmas dinner, New Year’s Eve, or you’re just feeling fancy on a random Tuesday (no judgment!), this rosemary garlic prime rib is the move.

I used to think prime rib was this intimidating, chef-only territory. But here’s the truth: it’s actually one of the easiest impressive dishes you can make. The rosemary and garlic crust does all the heavy lifting flavor-wise, and the oven does the rest. You just need a good meat thermometer and a little patience.

This recipe creates that perfect pink center, crispy herb crust, and those incredible drippings you’ll want to pour over everything. Let’s do this!

What Makes This the Best Rosemary Garlic Prime Rib

The herb crust is EVERYTHING. Fresh rosemary, tons of garlic, butter, and a little Dijon mustard create this incredible crust that gets golden and crispy while keeping the meat juicy underneath. It’s the kind of flavor that makes people think you went to culinary school.

It’s actually low-maintenance. Unlike turkey or other holiday roasts that need constant basting, prime rib basically cooks itself. You prep it, stick it in the oven, and wait. That’s it. You can actually enjoy your guests instead of babysitting dinner.

The reverse sear method is foolproof. We’re cooking this low and slow first, then cranking up the heat at the end. This gives you that perfect edge-to-edge pink interior with a gorgeous crust. No gray, overcooked edges here!

Those drippings though. You’ll have the most incredible au jus or gravy base from the pan drippings. Don’t sleep on this—it’s liquid gold.

Understanding Prime Rib: What to Buy

Let me break down what you’re actually looking for when you buy prime rib, because the butcher counter can be confusing.

What is Prime Rib? Prime rib comes from the rib section of the cow (ribs 6-12). It’s also called a “standing rib roast.” The meat is well-marbled, which means it’s naturally tender and flavorful—perfect for roasting.

Bone-In vs. Boneless: I always go bone-in. The bones add flavor and help the meat cook more evenly. Plus, it just looks more impressive! But boneless works too if that’s what you can find.

How Much to Buy: Plan on 1 pound per person (bone-in) or ¾ pound per person (boneless). For 6 people, you want about a 6-7 pound roast (3-4 ribs).

What Grade to Get: If you can afford it, USDA Prime is incredible. But Choice grade works beautifully too and is more budget-friendly. Either way, make sure it’s well-marbled.

Talk to Your Butcher: Ask them to:

• Leave a good fat cap on top
• French the bones (clean them) for presentation
• Tie the roast if it’s not already tied

The Magic of the Rosemary Garlic Herb Crust

Okay, let’s talk about why this rosemary and garlic combination is SO good on prime rib.

Fresh rosemary is non-negotiable. Dried rosemary doesn’t have the same punch. Fresh rosemary releases these incredible oils when it roasts that perfume the whole roast. It’s earthy, piney, and just screams “fancy dinner.”

Garlic gets sweet and mellow. Raw garlic is sharp, but when it roasts with the meat, it becomes sweet and almost nutty. We’re using a lot—like 8-10 cloves—because it mellows so much.

Butter is the glue. Softened butter mixed with the herbs creates a paste that sticks to the meat and bastes it as it cooks. It also helps create that gorgeous golden crust.

Dijon adds depth. Just a tablespoon of Dijon mustard adds this subtle tang that cuts through the richness of the beef. Trust me on this one.

How to Apply the Crust: You want to really press this herb mixture into every surface of the roast—top, sides, everything. Get your hands dirty! The more coverage, the more flavor.

Cooking with the Ninja ® Cooking System with IQ:

• The Ninja ® Cooking System is four appliances in one. It acts like a stovetop, an oven, a steamer, and a stove for sauteing.
• There are more than 80 pre-programmed recipes built into the slow cooker. So, you don’t have to think or worry too much about your meal being over or undercooked. Ninja® Cooking System with Auto-iQ™ will take care of it for you!
• Unlike most slow cookers that create heat from side to side, the Ninja® Cooking System with Auto-iQ™ using Triple Fusion Heat by bringing heat from the bottom, side, and steam to make the perfect dish.

The Reverse Sear Method: Your Secret Weapon

I bet some of you are like, “Nicole, this is all good, but I don’t have the Ninja® Kitchen Auto IQ System. How can I make your recipe without it?” I am glad you asked, and I have you covered. This is how restaurants get that perfect pink edge-to-edge doneness. Here’s how it works:

Step 1: Low and Slow (250°F) Start your prime rib in a low oven. This gently brings the internal temperature up without overcooking the exterior. It takes longer, but the results are SO worth it.

Step 2: Rest Once it hits about 115-120°F internally (for medium-rare), you pull it out and let it rest for 20-30 minutes. This is when you finish making sides, set the table, pour wine—whatever you need to do.

Step 3: High Heat Blast (500°F) Right before serving, you crank the oven to 500°F and roast for 8-10 minutes. This creates that incredible crispy, caramelized crust while the inside stays perfectly pink.

Why This Works: The low temperature cooks evenly throughout. The high heat at the end is just for crust—it doesn’t overcook the interior because you’re not cooking it for long. It’s literally the best of both worlds.

Temperature Guide: Don’t Overcook Your Prime Rib!

This is where a meat thermometer becomes your best friend. Don’t guess—temp it!

Remove from oven at:

• Rare: 115-120°F
• Medium-Rare: 120-125°F (my recommendation!)
• Medium: 130-135°F
• Medium-Well: 140-145°F

After resting + searing, it will be:

• Rare: 125°F
• Medium-Rare: 130-135°F
• Medium: 140°F
• Medium-Well: 150°F

Pro tip: The meat will continue cooking as it rests (carryover cooking), and the final sear adds another 5-10 degrees. So pull it out earlier than you think!

Where to Temp: Insert your thermometer into the thickest part of the roast, away from the bone. Take it in a few spots to be sure.

Make-Ahead & Timing Strategy

One of the best things about prime rib? You can prep ahead and time it perfectly for dinner.

The Night Before:

• Apply your rosemary garlic crust
• Wrap loosely in plastic wrap
• Refrigerate overnight

This does two things: (1) lets the flavors penetrate the meat, and (2) dries out the surface slightly, which helps with crust formation.

Day-Of Timeline (for 6pm dinner):

• 1:00 PM – Remove roast from fridge, let sit at room temp for 1 hour
• 2:00 PM – Preheat oven to 250°F
• 2:15 PM – Roast goes in the oven
• 4:30-5:00 PM – Check temp, should be around 120°F
• 5:00-5:30 PM – Rest period, finish sides, set table
• 5:30 PM – Crank oven to 500°F
• 5:40 PM – Final sear (8-10 min)
• 5:50 PM – Rest 10 minutes, then carve
• 6:00 PM – Serve!

Flexibility: Prime rib is forgiving! If dinner gets delayed, just keep it resting (tented with foil). You can do the final sear whenever you’re ready.

How to Carve Prime Rib Like a Pro

Let’s be honest—after all this work, you want to serve it beautifully, right?

What You Need:

• Sharp carving knife (key!)
• Cutting board with a well (to catch juices)
• Serving platter

The Process:

1. Remove the bones: If your roast is tied, cut the strings. Then slice along the bones to separate them from the meat. Set bones aside.
2. Slice against the grain: Look at the direction of the meat fibers and slice perpendicular to them. This makes each bite more tender.
3. Thickness matters: Cut slices about ½ to ¾ inch thick. Too thin and they’ll dry out, too thick and they’re hard to eat.
4. The bones are a treat: Cut between each rib bone and serve them on the side. These are SO good—like fancy beef ribs!
5. Save those juices: Any juices on the cutting board go right into your au jus or gravy.

Presentation Tip: Arrange slices slightly overlapping on a warm platter. Drizzle with a little au jus and garnish with fresh rosemary sprigs. Gorgeous!

What to Serve with Rosemary Garlic Prime Rib

You’ve got this incredible main dish—now let’s talk sides!

Classic Pairings:

• Creamy mashed potatoes or garlic mashed potatoes
• Roasted vegetables (Brussels sprouts, carrots, asparagus)
• Yorkshire pudding (traditional British side for beef)
• Creamed spinach or green beans
• Au jus or horseradish cream sauce

My Favorites: Honestly, I keep it simple. Buttery mashed potatoes to soak up that au jus, some roasted Brussels sprouts with bacon, and a simple arugula salad with lemon vinaigrette to cut the richness. That’s it!

Don’t Forget:

• Fresh cracked black pepper
• Horseradish sauce (the spicy kick is perfect with beef)
• Flaky sea salt for finishing

How to cook Prime Rib without Auto IQ Cooker

I bet some of you are like, “Nicole, this is all good, but I don’t have the Ninja® Kitchen Auto IQ System. How can I make your recipe without it?” I am glad you asked and I have you covered.

Commonly Asked Questions

Sides for Prime Rib Roast

Here are some side dishes that would go perfectly with your roast, making for a five-star restaurant experience!

• Horseradish Cream
• White Cheddar Chive Scalloped Potatoes
• Candied Sweet Potatoes
• Sauteed Green Beans with Garlic
• 30-Minute Honey Rolls
• Creamed Spinach
• Sauteed Brussel Sprouts with Bacon and Dried Cranberries

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