Garlic Crusted Prime Beef Rib Roast Recipe – Natasha’s Kitchen

Garlic Crusted Prime Beef Rib Roast Recipe – Natasha’s Kitchen


Hi everyone, its Natasha of Natashaskitchen.com and on this episode we are making a juicy, garlic crusted prime rib. You’ll be
surprised how easy it is to make a good prime rib. We’ll start with a seven pound
bone-in beef prime rib and I like to cut the bones away and tie them back with
the kitchen string. And you can ask your butcher to do this for you. This makes
the prime rib way easier to serve and the meat stays super juicy. If you are
cutting the ribs away from the roast, you will need a long kitchen string. Make the
first tight loop around the roast and tie a knot, then create another two or
three loops to tightly hold the ribs onto the roast and secure the end with
another not. Now generously season the meat all over with two teaspoons of salt. Now cover it loosely with plastic wrap
and let it rest on the counter for about three hours to come to room temperature.
The roast will bake much more evenly if it’s at room temperature to start. When
the roast is nearly at room temperature, you can start on the garlic and herb
crust. Mince six large garlic cloves and transfer them to a small bowl and
because this roasts at a high temperature, it is important to mince the
garlic with the knife and not use a garlic press. For this recipe mince one
teaspoon of fresh rosemary leaves from one sprig, or if you don’t have fresh, you
can use half a teaspoon of dried rosemary. Strip the leaves from two
sprigs of thyme to get half a teaspoon of minced thyme or you can use a quarter
teaspoon of dried thyme. Transfer the herbs to the bowl with the garlic, then
add half a tablespoon of sea salt, half a tablespoon of black pepper and three
tablespoons of light olive oil, or any oil that has a high smoke point. And you
just have to take a whiff of this rub to know that it’s gonna be good.
Our roast is now about at room temperature. Lightly pat it dry with a
paper towel. Now rub the seasoning mix all over, focusing on the top and sides. Transfer the prime rib to a roasting pan
with the bone side down. The bones create a rack for the roast.
Now pre-heat your oven to 500˚F and place an oven-safe
thermometer in the thickest portion of the meat, then bake it 500˚F for 15 minutes. Now, without opening the oven door, reduce the heat
down to 325˚F and continue baking for 14 to 15 minutes per
pound for medium doneness. Mine took another hour and a half. My house smells
so good right now, smells like Christmas! All right and once
that comes out of the oven, you want to take out the thermometer and do not
slice into it right away. You want to let this rest for at least 30 minutes so
tent it with foil loosely. Alright and just leave it alone for a good half-hour
and because it’s on the ribs, you could just tent it right over the pan. If it
doesn’t have the ribs on your roast, transfer it to a cutting board, then tent
it so you won’t overcook it. All right and while that’s resting, I’m gonna make
some mashed potatoes. All right, mashed potatoes are done and it is time
to carve up this prime rib because everybody’s getting hungry. Okay… mmm… hmm…
I cannot wait to cut into this and you can use a carving set or just the fork and a
knife, whatever you have on hand. Okay, here we go. All right and cutting the ribs off ahead
of time like that makes it super easy to serve. Yum-yum and you also want to take
the string off too when you’re serving for a crowd coz I’ve never been able to
make the string taste good… I don’t know… Okay, there we go. YUM! I cannot wait and I don’t know where my
steak knife is right now so this is gonna do. And these mashed
potatoes, these are the ones that we make every major holiday. They are so creamy
and fabulous. I’ll leave a link below. Okay, here it is the moment I’ve been waiting
for. It’s just melt-in-your-mouth delicious. I love that garlic crust. it
adds so much flavor to the prime rib. Wow! This is fabulous.
I gotta have another bite. Prime rib is actually super easy to make. Don’t be
intimidated by. If you’ve never made it before, the key is to get a good
thermometer because you just can’t go wrong unless you over bake it. That’s
usually where people mess up, but prime rib is super easy. I hope you’re excited
to make this and if you like this video, give us a great big thumbs up below. Make
sure to subscribe to our Channel and we’ll see you next time. Okay, before you
go, if you’re looking for more special occasion recipes, check out some of our
all-time favorites right over here and down there. And click below to subscribe
and when you do, make sure to click that little Bell icon so you’ll get a
notification every time we post a new recipe. Thanks for watching.

100 thoughts on “Garlic Crusted Prime Beef Rib Roast Recipe – Natasha’s Kitchen

  1. This looks delicious! Think we're going to be making this for Christmas dinner this year👍☺️ Thanks for sharing! Merry Christmas to you and your family 🎄☃️

  2. Dang girl !!!!!
    You can cook 👍 that prime rib looks so freaking awesome and those potatoes YOWSA ……. meat and taters 👍👍👍

  3. ok, I had a small group watching this over my shoulder at work. I think you just gained a few more fans. Looks incredible…doing this for sure.

  4. Наталья, мир вам! Пишу вам с Бреста с просьбой) ваши замечательные вкусняшки хотим готовить и мы,жители Бреста. Но вот вопрос в языке, вы могли бы перевод как то сделать, все таки мы ваши ученицы….. Пишем вам с любовью и приветом, надеюсь, ты нас услышишь, обнимаем

  5. What is the reasoning behind not being able to use a garlic press? I feel that my OXO press provides me nearly same little pieces as when mincing with knife. Curious what would happen if I use press?

  6. is it possible to request a different kind of video like a GRWM video… I think that would be awesome. And maybe do a Q&A video! Thanks! haha

  7. I got a much watery mouth without even finishing this video. Haha! You are truly amazing to watch. Thank you, Natasha! Gotta try this at home.

  8. This Garlic Crusted Prime Rib with mashed potato is so incredible and fancy !!!!!!!!!!!!!!!!!!!! Will you make this for this year for a fancy Christmas ?

  9. I love how joyful you are about good food! I made your lasagna last weekend and my husband kept saying all week how good it was.

  10. Natasha, this is one of the meats I make for the holiday. So happy to see you my friend and get your recipe. I use a rub too with basically with the same ingredients. Hope all is well with your family. U inspire me, best wishes❤️👍🌷

  11. Christmas Eve is strictly fish, every year something different, dried cod that has to be soaked a week ahead of time, I make a simple salad with that. Chioppino and greens we raise in our garden and freeze for frying with evo, garlic crushed hot pepper salt. Sometimes shrimp, it varies on Christmas Eve day the Italian tradition early morning, I make 5 lbs of flour eggs, milk yeast, salt and golden raisins like a very soft dough. Let. rise and then fry and add sugar when removed from oil. Christmas Day, Italian pasta with meatballs, and prime rib.

  12. Oh how my mouth is watering!!!! I really need to try and make this, and yes this scares me to try. Lol Merry Christmas to you and your family. God Bless. 🎄🎅

  13. Yum😋 yum 😋 yum 😋 Delicious u have to stop making all those Goodies because am Drooling 🤤🤤🤤 LOL 🤣🤣🤣😂😂😂 hahahaha I want that roast meat😂 u doing Such Great Job at Cooking 👏👏👏👏👏👏👏👍👍👍👍👍🤩🤩🤩😍😍😍💖🌹 Merry Merry Xmas

  14. This is an amazing recipe! L❤VED it! Part of our food on table is chicken kebabs, and biryani (a very famous rice recipe from Pakistan).. thank u for sharing this recipe Natasha 😊❤

  15. how nice it looks!!!! I think even I could do it hahaha!!! Simply irresistible to the truth and the best easy to prepare!!! God bless your dear hands Nat!!! Kisses!!!!

  16. My husband and I are both "well done" red meat eaters and we know its not always easy to get well done without being burnt. Do you have a time/temp for a more done prime rib? We just don't want any pink but pink in the middle for others is fine, best of both worlds

  17. I'll have to try your verson on Christmas. I'm not sure how well it will do in my neighbors huge commercial bbq. Have you ever bbq-ed a prime rib using these seasonings? We bbq ours all the time but I use a homemade smoked mesquite rub.
    Have you ever tried seasoning your meat then covering it with a generous amount of mustard? My BFF cooks hers like that. The mustard hardens sealing in everything so when you take it ou ut of the oven, you just crack the shell.
    The ribs are my Dad's favorite part. Lol😂 I always tell him good, it leaves more meat for everyone else. 😂🤣😂
    Thanks for the recipe Natasha 🤗
    God bless you and your family ❤ XOXO, Merry Christmas to you all 🎄⛄

  18. It was so delicious my mouth is watering right now 🤤🤤🤤🤤😋😍thxx for sharing this recipe with us natasha i love u 😍😍😍😊

  19. Love your videos. You present the essentials without all the extra bull that so many think they need to add. Your emotions and expresssions make your presentations fun to watch. Glad I stumbled on you yesterday, made your lamb chops last night and they were outstanding. I look forward to trying some of your other dishes and just watching your videos.

  20. Hi ! It looks delicious 😋 I don't understand why you put a thermometer and how do you know when it's done ? Thank you for the answer.

  21. I've done prime rib every which way but loose now, IMO baking @ 200F for 4-6 hours until it reaches 120F internal, rest for 30-60 minutes, then finish in a 450 degree oven for 10-15 minutes gives the best result I've ever seen. Use convection roast to finish if you have that setting.

  22. I've gained about 10 lbs. since I started watching your videos, but it's worth it!…. By the way, I love your energy!

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