Rosemary Garlic Herb Rib Roast

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It doesn’t have to be a special occasion to serve a standing rib roast but doing so will make any night feel more special. This Rosemary Garlic Herb Rib Roast is not only delicious but sure to impress.

Pin Rosemary Garlic Herb Rib Roast to make later.

A slice of rosemary garlic herb rib roast on a blue plate.

What is a rib roast?

Rib roasts are the cream of the crop when it comes to beef roasts. It is a tender, flavorful, and expensive cut of meat taken from the rib section.

Even though it is expensive, sometimes supermarkets will have it on sale around the holidays. Because it’s so expensive, you don’t want to cook it to well done. I don’t suggest rare either because it’s not a safe temperature.

This prime rib roast should be cooked between medium rare and medium for the best flavor.

What ingredients do I need for a flavorful prime rib recipe?

A rib roast is very conducive to various flavors and rubs. 

  • Standing Rib Roast – 4 – 6 pound size feeds four people.
  • Unsalted Butter – you’re going to add salt so stick with unsalted here.
  • Garlic – just a few cloves are needed.
  • Rosemary – you’ll need a few sprigs.

How to cook Rosemary Garlic Herb Rib Roast on a Rotisserie

More than 25 years ago we bought a Showtime Rotisserie. “Set it and Forget It” was their marketing slogan. I remember when we first got it we watched the whole chicken we were cooking baste itself and we were thrilled with the result. Moist and juicy.

No more buying store-bought rotisserie chicken. I can make my own and I have made many through the years. We are on our third rotisserie we use it so much. 

If you don’t have a rotisserie, you can certainly make this in a conventional oven and those instructions are in the notes in the recipe card below.

What should the internal temperature be for a prime rib roast?

It doesn’t matter if you cook a standing rib roast in a rotisserie or in the oven, the temperature should be the same for both cooking methods.

DonenessTemperature to Remove from OvenTarget Temperature after Resting
RareNot RecommendedNot Recommended
Medium Rare115°F – 120°F125°F – 130°F
Medium125°F – 130°F135°F – 140°F
Medium Well Done135°F – 140°F145°F – 150°F
Well DoneNot RecommendedNot Recommended

To make sure you get the temperature exactly where you want it use an instant read thermometer. My favorite is the Thermapen from Thermoworks. It’s pricy but it’s trustworthy and accurate. I use it for everything from chicken to beef and from the oven to the grill.

If you enjoy this rosemary garlic herb rib roast try a new cooking method with this smoked prime rib.

Whole rosemary garlic herb rib roast on a wooden cutting board.

More Special Occasion Meals

We love to make this rib roast for Easter or Christmas. More special occasion meals include:

Rosemary Garlic Herb Rib Roast

Rosemary Garlic Rib Roast makes an impressive dinner for any holiday or family gathering.
5 from 6 votes
Prep Time10 minutes
Cook Time1 hour 15 minutes
Resting Time15 minutes
Total Time1 hour 40 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings

Ingredients

  • 1 4 – 6 pound standing rib roast
  • 1 stick of unsalted butter
  • 3 cloves garlic finely chopped
  • 2 springs fresh rosemary finely chopped
  • Salt and pepper to taste

Instructions

  • Bring roast to room temperature.
  • In a small saucepan melt the butter with the chopped rosemary, garlic, salt, and pepper.
  • Place the roast on the rotisserie spit. Brush the rib roast with the butter mixture.
  • Cooking time will vary according to the size of the roast and your rotisserie. Cook per instructions for your rotisserie. You usually cook it so many minutes per pound. Each rotisserie is differnet.
  • Let rest 15 minutes prior to carving.

Recipe Notes

For oven preparation:
1. Preheat the oven to 450°F.
2. Prepare the meat according to the directions above. Roast on a rack in a shallow pan for 25 minutes.
3. Reduce the oven temperature to 350°F and roast for 16 minutes per pound or until a meat thermometer reaches an internal temperature of 135°F to 140°F for a medium-rare center. Let rest for 15 minutes before carving.

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12 Comments

  1. LOL! Reminds me of my 10-year old and the first time she tried prime rib. She was totally hooked! We have one of those “set it and forget its” too…somewhere…in the garage. 😉 Maybe we’ll have to bust it out to try this amazing prime rib you’ve got me drooling over. Gorgeous! 🙂

  2. Your rib roast looks perfect. I don’t have a rotisserie so would have to make it in the oven. But love the garlic rosemary butter idea. Do you serve that separately like a gravy or baste the meat with it?

  3. I don’t particularly care for ham, so always do pork for Easter. Might have to throw this roast on the menu next year! Or maybe Father’s Day!!

5 from 6 votes (6 ratings without comment)

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