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This Italian Garlic Prime Rib Roast marinates for 3 days before being cooked to perfection. Step by step instructions with pictures included.

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Prime rib is a cut of meat that carries a sense of occasion. It’s not quite something you would make for a weeknight dinner, but a centerpiece meant to be celebrated.

This recipe for an Italian garlic prime rib roast has been the heart of our Christmas Day dinner for at least a decade. The rich, marbled roast infused with fresh garlic, high quality olive oil, and signature herbs brings a warmth and elegance to the table.

Go to a Butcher

It’s worth sourcing the highest quality prime rib you can find. This Italian garlic prime rib roast is a dish that deserves the best. Do yourself a favor and have it pre-ordered at a butcher. Prices may be a bit higher compared to the local grocer but the quality can’t be beat.

When cooked correctly, prime rib is a masterpiece of contrasts: a crisp, golden crust seasoned to perfection and an interior that’s tender, juicy, and packed with flavor. The fat marbling provides natural tenderness and a buttery richness that few other cuts of beef can match.

Seasoned With Care

In Italy, high-quality cuts of meat are treated with great respect, and the method of preparation highlights natural flavors. This Italian garlic prime rib recipe follows that same idea.

Instead of heavy sauces or overwhelming seasonings, the meat marinates for three days in a simple mixture of high quality olive oil, freshly minced garlic, fragrant herbs, salt, and cracked black pepper. Marinating allows the flavors to penetrate deeply into the meat while still letting the natural richness shine.

Perfect for Any Special Occassion

While my family serves this roast almost exclusively at Christmas, it’s a great option for any holiday or celebration that calls for something extraordinary. Whether it’s Easter, Thanksgiving, a milestone birthday, engagement or graduation, an Italian Garlic Prime Rib Roast will stop the show.

How to Make an Italian Prime Rib Roast (Step by Step Instructions)

Ingredients:

  • 9 to 12 pound bone in prime rib roast
  • 1/4 cup extra virgin olive oil
  • 12 garlic cloves, peeled and minced
  • 1 tablespoon sea salt
  • 1 tablespoon dried thyme
  • 1 teaspoon freshly ground black pepper

My Kitchen Tools:

Instructions:

Write down the weight of the roast and keep it in a safe place for a few days. You’ll need it in a few days when it’s time to bake.

Mix the extra virgin olive oil, fresh garlic, salt, thyme, and pepper in a small bowl until a loose paste forms.

Place the roast into a large casserole dish or foil pan that will be able to fit in the refrigerator for 3 days. Depending on the size and layout of your refrigerator, you may have to adjust the shelves to allow for space.

Dry the roast well with paper towels.

Rub the seasoning blend liberally across every surface of the prime rib roast. Take care to form a thick layer and don’t forget the sides.

Wrap the entire tray and roast tightly with plastic wrap and put it in the refrigerator for at least three days but can be done up to 5 days in advance.

On the day of the feast, remove the roast from the refrigerator in the morning around 8am and let the temperature rise for a few hours, until the chill is removed from the meat. Depending on the size, this can take 3-4 hours.

Preheat the oven to 500F. Take the weight of the roast from several days prior and multiply that number by 5.

For example: If the roast weighs 12.5 pounds, you would calculate 12.5 x 5 = 62.5. The resulting number is the number of minutes you will roast your specific prime rib for at 500 degrees. In the example given for my 12.5lb roast, I would set the oven timer to 63 minutes and let it roast at 500 degrees for that amount of time.

When the timer goes off, shut the oven off and set the timer again for 120 minutes. Do not open the oven door as you need the heat to be retained. No peeking!

After the 2 hours has passed, remove the prime rib roast from the oven and allow it to sit undisturbed until you are ready for slicing. This is also a perfect time for everyone to admire your work of art.

How to Slice a Bone In Prime Rib Roast


Transfer the prime rib with the bones facing upwards to a sturdy cutting board that has a groove to catch any juices.

Using a sharp carving knife, slice against the grain as close to the bone as possible to separate the meat from the ribs.

Once the meat is separated from the bones, turn the roast and slice across the grain to create thin, tender slices.

What to Serve With Prime Rib

Pair prime rib with Bob Evans copy cat mashed potatoes, maple mashed sweet potatoes, roasted vegetables, glazed carrots, family style salad, and Meiomi Pinot Noir.

You’ll have an unforgettable meal fit for a king.

Recipe Notes

If you have a touch of kitchen OCD like I do, it can provide peace of mind to have an in-oven meat thermometer going to keep a second eye on the progression of the roast.

I use one (this is the newer version) that has an app which links to my phone and alerts me when the desired temperature is getting close.

If I notice the roast is getting close to 135 degrees and the 2 hours are not finished, I will pull it out of the oven at that time to ensure an even medium-rare finish.

More Family Holiday Recipes

Pasta Fagioli

Classic Baked Stuffed Mushrooms

Italian Stromboli (with homemade dough)

Rustic Spinach Ricotta Pie

Save It for Later!

Italian Garlic Prime Rib Roast

Italian Garlic Prime Rib Roast

Prep Time: 15 minutes
Cook Time: 3 hours
Marinating Time: 3 days
Total Time: 3 days 3 hours 15 minutes

This Italian Garlic Prime Rib Roast marinates for 3 days before being cooked to perfection. Step by step instructions for a fool proof process.

Ingredients

  • 9 to 12 pound bone in prime rib roast
  • 1/4 cup extra virgin olive oil
  • 12 garlic cloves, peeled and minced
  • 1 tablespoon sea salt
  • 1 tablespoon dried thyme
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Write down the weight of the roast and keep it in a safe place for a few days. You'll need it when it's time to bake.
  2. Mix the extra virgin olive oil, fresh garlic, salt, thyme, and pepper in a small bowl until a loose paste forms.
  3. Place the roast into a large casserole dish or foil pan that will be able to fit in the refrigerator for 3 days. Depending on the size and layout of your refrigerator, you may have to adjust the shelves to allow for space.
  4. Dry the roast well with paper towels.
  5. Rub the seasoning blend liberally across every surface of the prime rib roast. Take care to form a thick layer and don't forget the sides.
  6. Wrap the entire tray and roast tightly with plastic wrap and put it in the refrigerator for at least three days but can be done up to 5 days in advance.
  7. On the day of the feast, remove the roast from the refrigerator in the morning around 8am and let the temperature rise for a few hours, until the chill is removed from the meat. Depending on the size, this can take 3-4 hours.
  8. Preheat the oven to 500F. Take the weight of the roast from several days prior and multiply that number by 5. (For example: if the roast weighs 12.5 pounds, you would calculate 12.5 x 5 = 62.5). The resulting number is the number of minutes you will roast your specific prime rib for at 500 degrees. In the example given for my 12.5lb roast, I would set the oven timer to 63 minutes and let it roast at 500 degrees for that amount of time.
  9. When the timer goes off, shut the oven off and set the timer again for 120 minutes. Do not open the oven door as you need the heat to be retained. No peeking!
  10. After the 2 hours has passed, remove the prime rib roast from the oven and allow it to sit undisturbed until you are ready for slicing. This is also a perfect time for everyone to admire your work of art.
  11. Slice and arrange on an attractive serving platter. Serve slightly warm, a little above room temperature but not hot.

Notes

If you have a touch of kitchen OCD like I do, it can provide peace of mind to have an in-oven meat thermometer going to keep a second eye on the progression of the roast. I use one that has an app which links to my phone and alerts me when the desired temperature is getting close. If I notice the roast is getting close to 135 degrees and the 2 hours are not finished, I will pull it out of the oven at that time to ensure an even medium-rare finish.

Did you make this recipe?

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