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I have the perfect fool proof prime rib recipe for you. I have done all of the testing for you so that you can achieve the perfect prime rib every single time. Melt in your mouth, cooked perfectly to medium rare with a perfect garlic butter crust, this recipe is incredible. I will help you feel confident every step of the way!
A Reader’s Review
This is the first time I’ve ever commented on a recipe. . . I’ve tried many rubs and techniques over the last 20 some years and this is hands down the best! My whole family agrees that this is the recipe we’ll use from now on. Thank you, thank you for this great recipe!
Meet the Prime Rib of Your Dreams
- Perfect Every Time: Even first-timers can nail this! Follow my easy steps for the most incredible prime rib you’ve ever made.
- Herb Infused Butter Magic: The buttery garlic herb crust might just be the best part. This locks in moisture and creates the most amazing flavor.
- Foolproof Results: The high-heat sear followed by the low-roasting thermometer method ensures perfectly tender results every time.
- Tried and True: This recipe has been made and loved by millions of people just like you!
Herb Garlic Butter Prime Rib Ingredients
- Prime Rib: I like to get a three-rack, bone-in prime rib roast, about 8 lbs, cut and tied. Ask the butcher to cut and tie the bones for easy carving. Add my Prime Rib Rub before roasting for the best flavor.
- Butter: Make sure that the butter is softened to blend well with the herbs and seasonings.
- Garlic Cloves: If you don’t have fresh garlic cloves, you can use 1/2 teaspoon minced garlic!
- Thyme, Oregano, and Fresh Rosemary: I like to use freshly chopped herbs to make the flavor top-notch!
Best Prime Rib Recipe
Preparing steakhouse-worthy prime rib isn’t as tricky as it seems. Enjoy this decadent recipe this holiday season with friends and family! For a similar roast recipe, make my succulent Ribeye Roast next.
- Prep and Cut the Bone: Remove the prime rib roast from the refrigerator 2 hours before cooking and let it rest at room temperature. Place the bone side down on the cutting board. Using a sharp knife, slice along the curve of the bones to separate from the meat, stopping about 1/2 inch from the bottom, still leaving the bones connected. Preheat the oven to 450°F.
- Tie: Using butcher’s twine, tie the roast every 2 inches around, securing the bones against the roast.
- Make Herb Garlic Butter: In a small bowl, mix the butter, garlic, thyme, oregano, rosemary, salt, and pepper.
- Bake and Rest: Rub the butter mixture on the outside of the roast, then place it in a roasting pan or large skillet with the fat side up. Bake for 15 minutes, then reduce the temperature to 325°F. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees. Remove the cooked prime rib from the oven and let it rest with foil for at least 20 minutes. The temperature will be 130°F for a medium-rare prime rib.
Alyssa’s Pro Tip
Do you trust your thermometer? I tested four thermometers on two roasts. The high-end Typhur was off by 17°F, while the ThermPro gave the most accurate readings. I also recommend that when it reaches about 110°F, you probe it with an instant-read thermometer if you have trust issues.
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Perfect Prime Rib
Ingredients
- 2-6 pounds bone in prime rib boned and tied
- 1 cup butter softened
- 5 cloves garlic minced
- 1 Tablespoon thyme finely chopped
- 1 Tablespoon oregano finely chopped
- 1 Tablespoon rosemary finely chopped
- 1 Tablespoon salt
- 1 teaspoon pepper
Instructions
- Remove the 2-6 pounds bone in prime rib from the refrigerator 2 hours before cooking and let it rest at room temperature. Place the bone side down on the cutting board. Using a sharp knife, slice along the curve of the bones to separate from the meat, stopping about 1/2 inch from the bottom, still leaving the bones connected. Preheat the oven to 450°F.
- Using butcher’s twine, tie the roast every 2 inches around, securing the bones against the roast.
- In a small bowl, mix the 1 cup butter, 5 cloves garlic, 1 Tablespoon thyme, 1 Tablespoon oregano, 1 Tablespoon rosemary, 1 Tablespoon salt, and 1 teaspoon pepper.
- Rub the butter mixture on the outside of your prime rib. Place it in a roasting pan or large skillet with the fat side up.
- Bake the roast for 15 minutes, then reduce the temperature to 325°F. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.
- Remove the prime rib from the oven and let it rest with foil for at least 20 minutes. The temperature will be 130°F for a medium-rare prime rib.
Video
Notes
Storage & Reheating Instructions
- Refrigerate: Store cooled prime rib in an airtight container in the refrigerator for up to 5–7 days.
- Freeze: Once completely cooled, place slices in a ziplock freezer bag, press out the air, and lay flat in the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheat: After thawing, warm in the oven at 350°F for 12–15 minutes, or until it reaches your desired internal temperature. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is exactly how I do my prime rib (was searching for some time guidelines when I found your recipe). I cut the meat off bones but not all th way, then I cut the fat cap again not all the way. Spread the herbed garlic butter all over the roast then lay down on the bones and fold the fat back and tie with kitchen twin. A couple of onions on top and away we go.
As for the good folks asking of gravy – absolutely ! Take some of the drippings, heat and make a rue with flour. Cook until deep brown (this cooks out the flour taste). Then whisk in beef stock and you will have the most amazing beef gravy ! If doing Yorkshire pudding look up that recipe as it’s a bit different.
Anyway, back to this recipe. I love it and thank you for posting !
This is the first time I’ve ever commented on a recipe. It’s just that great! I 4x the recipe and put it on a 22lb prime rib roast for Thanksgiving. It’s a little nerve racking when trying a new recipe on over $400.00 worth of meat! I’ve tried many rubs and techniques over the last 20 some years and this is hands down the best! My whole family agrees that this is the recipe we’ll use from now on. Thank you, thank you for this great recipe!
Has anyone made this using sous vide? I thought about doing it this way for Christmas this year. Just not sure if I should do the compound butter before the sous vide or wait until it’s almost down and then add it and brown in the oven.
Do you have a recipe for a gravy using the fat drippings from the meat?
Thank you for your question. I don’t have a recipe to make a gravy with this prime rib recipe, but you could use my brown gravy recipe. Happy cooking!
Just a question…I am making the prime rib for Christmas this year but my kids won’t touch it lol They want a roast chicken! Can you use the garlic butter rub on a roast chicken or is it mostly for red meat? I’m not foregoing my favorite food just because of my kids lol
Hi Christine! Thank you for your question! You can definitely use that rub on chicken! Let me know how it turns out!
Perfect every time. The downside is that I have to make it for every family event and holiday (even the brunches). ?
Excellent flavor but definitely takes more time than 15 minutes/lb
Try bumping the temp to 350. The 325 just doesn’t work for any meat at my altitude. It might cook quicker than expected so I recommend using an electronic thermometer probe.
True!!
This is my go-to rib roast recipe. I’ve made it so many times and each time seems better than the last. Thanks for making me look like a rock star! No changes, but I play fast and loose with the herbs. It’s a very forgiving recipe.
I saw your video about this recipe. How much parsley did you use?
Hello, I’ve done this receipt theee times in the last three years and for some reason my oven always takes longer. I end up putting it back in three more times at 350 until it reaches medium rare. Any suggestions on this. I have a 11.7 pounder this year.
I always buy boneless PR because I cant eat the bones and I always buy from a restaurant supplier. I usually get it around $6.50 a # but never $8.00 per#. I cut the roast, seal and freeze 1/2 and feed 10-13 people with lots of leftovers. The frozen 1/2 is for next year or the best BBQ steaks I ever ate. Be sure to elevate the roast on a rack or cedar strips. This year is going to be this wonderful recipe. Mt mouth is on the verge of watering just thinking of it!
The absolute best recipe ever!! This makes the price of the meat worth it!
Hi how long would you cook this for more of a medium well temp? Thank you!
Because prime rib is so delicate, I highly recommend putting a thermometer inside of the meat so that you can check on it without opening the oven while it cooks. To achieve medium well, your prime ribs needs to be at 145-155 degrees Fahrenheit. You will need to watch the thermometer closely so that you don’t overcook it.
Just cook it to medium rare! For those who want it a lil more done, just drop it in your pot of Au Jus until it’s at their liking! Had to do that at a restaurant I used to work at
LOVE this recipe…having been using it for the last 5 years! One question: I see all of the nutrition information listed “per serving” but can’t find a “serving size”. Can you please share serving size in ounces?
Thanks in advance.
Can you use the drippings to make gravy?
Sure! That would be delicious! Let me know how it turns out. If not, here is a recipe for brown gravy: Brown Gravy
I’ve used this recipe the past two Christmases and my family is begging for it again! This recipe is fantastic and I will be using it for years to come.