Garlic Butter Herb Prime Rib

Why I Love This Recipe

I love this recipe because it strikes the perfect balance of elegant presentation and straightforward preparation. The garlic herb butter not only infuses the meat with incredible flavor but also creates a beautifully seared crust. Once it’s in the oven, the prime rib practically cooks itself, giving me time to focus on side dishes—or just relax with a glass of wine while the house fills with the most amazing aroma.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2–6 pounds bone-in prime rib, boned and tied

• 1 cup butter, softened

• 5 cloves garlic, minced

• 1 tablespoon fresh thyme, finely chopped

• 1 tablespoon fresh oregano, finely chopped

• 1 tablespoon fresh rosemary, finely chopped

• 1 tablespoon salt

• 1 teaspoon black pepper

Directions

1. Prep the meat: I take the prime rib out of the fridge at least 30 minutes before cooking to bring it to room temperature. Meanwhile, I preheat the oven to 450°F (230°C).

2. Make garlic herb butter: In a small bowl, I mix together the softened butter, garlic, thyme, oregano, rosemary, salt, and pepper.

3. Coat the roast: I rub the butter mixture all over the outside of the prime rib and place it in a roasting pan or large oven-safe skillet with the fat side facing up.

4. Roast: I cook the prime rib at 450°F for 15 minutes to create a crust, then reduce the oven temperature to 325°F (165°C). I continue roasting for about 15 minutes per pound, until the internal temperature reaches 110°F.

5. Rest: I remove the roast from the oven, tent it loosely with foil, and let it rest for at least 20 minutes. During this time, the temperature rises to about 130°F—perfect for medium-rare.

6. Serve: I carve into thick slices and serve with my favorite sides like mashed potatoes, roasted vegetables, or Yorkshire pudding.

Servings and timing

• Servings: 8

• Prep Time: 5 minutes

• Cook Time: About 1 hour (varies by roast size)

• Total Time: 1 hour 5 minutes

Variations

• Different herbs: I swap in sage, parsley, or tarragon if I want to change up the flavor profile.

• Garlic lovers: I add roasted garlic to the butter for a sweeter, deeper garlic flavor.

• Spice it up: A little smoked paprika or cayenne gives the crust a subtle heat.

• Boneless option: Works just as well with boneless prime rib—just adjust the cooking time slightly.

• Wine-enhanced crust: I add a splash of red wine to the butter mixture for extra richness.

Storage/Reheating

Leftover prime rib can be stored in an airtight container in the fridge for up to 4 days. To reheat, I warm slices gently in a low oven (around 250°F) or in a skillet with a splash of beef broth to keep them juicy. It also makes incredible sandwiches the next day.

FAQs

How do I know when my prime rib is done?

I always use a meat thermometer. For medium-rare, I pull the roast at 110°F and let it rest until it reaches 130°F.

Can I make prime rib ahead of time?

I don’t recommend cooking it fully in advance, but I can prep the butter and coat the roast up to a day ahead, then refrigerate until ready to cook.

Do I need to sear the meat first?

No—the initial high heat at 450°F creates a perfect crust before lowering the temperature to cook it through.

What’s the difference between prime rib and ribeye?

Both come from the same primal cut, but prime rib is roasted as a larger cut with the bone, while ribeye steaks are sliced before cooking.

Should I cover prime rib while it cooks?

No, I leave it uncovered so the crust develops. I only cover it loosely with foil while resting.

Conclusion

This Garlic Butter Herb Prime Rib is the kind of recipe that makes any meal feel like a celebration. Juicy, tender, and full of flavor, it’s a stunning main course with minimal effort. Whether it’s for a holiday dinner or a special family gathering, this prime rib never fails to impress.

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