The Prime Rib Worth Canceling Valentine's Dinner Reservations For

If you’re going to make a prime rib, you might as well make the prime rib. 

Valentine’s Day doesn’t have to mean crowded restaurants or predictable plates. There’s something undeniably romantic about staying in, slowing down, and cooking a meal that actually means something. Prime rib is a commitment. It takes patience, attention, and just the right amount of trust.

You don’t rush it. You give it time. And in return, it shows up big!

Especially paired with out Garlic Goddess Garlictines Seasoning (garlic, chipotle, peppers, shallot, sea salt, brown sugar, and peppercorns). This blend was truly a labor of love, thoughtfully crafted with ingredients tied to desire, warmth, and indulgence. From bold garlic and gentle heat to sweet notes and floral rose petals, every element was chosen to elevate the moment, not just the meal.

Because romance isn’t about doing the most. It’s about intention. And nothing says “I planned this” quite like a perfectly cooked prime rib made with love.

Ingredients 

• Prime rib (at least one pound per person) 
• Garlic Goddess Garlictines Seasoning (garlic, chipotle, peppers, shallot, sea salt, brown sugar, and peppercorns)
• 1/4 cup olive oil
• horseradish, , for serving (optional)

Instructions

Bring the meat to room temperature
Remove the prime rib from the refrigerator about 1 hour before cooking. This helps it cook more evenly. Leave it uncovered or loosely tented as it comes to room temp.

Adjust oven & preheat
Position an oven rack so the roast will sit in the center of the oven. Preheat the oven to 500°F.

Prepare the seasoning
In a small bowl, mix Garlic Goddess Garlictines Seasoning with olive oil 

Season the roast
Pat the prime rib dry with paper towels. Rub the seasoning mixture generously over all sides of the roast, pressing it in so it adheres well.

• Place a bone-in roast bone-side down in a roasting or cast iron pan.
• Place a boneless roast on a rack set inside the pan.

Roast
Roast at 500°F for 15 minutes, then reduce the oven temperature to 325°F and continue cooking until desired doneness. Use a meat thermometer for best results:

• Rare: 120°F (about 10–12 minutes per pound)
• Medium Rare: 130°F (about 13–14 minutes per pound)
• Medium: 140°F (about 14–15 minutes per pound)
• Medium Well: 150°F

Tip: Remove the roast from the oven when it’s 5–10 degrees below your target temperature. It will continue cooking as it rests.

Rest
Remove from the oven and tent loosely with foil. Let rest for 30 minutes before carving.

Serve
Slice against the grain into ½-inch thick slices. Serve with horseradish, if desired.