Garlic Butter Herb Prime Rib

Garlic Butter Herb Prime Rib is melt in your mouth tender and juicy prime rib that is cooked to medium rare perfection and marbled with fat.  The seared garlic butter herb crust is incredible! 

Garlic Butter Herb Prime Rib

The holidays wouldn’t be complete without a prime rib roast.  Well I am here to bring you the best prime rib recipe with a few tips and tricks for cooking the perfect tender and juicy prime rib every single time.  You are going to bring your A- game to Christmas dinner with a flavorful and bold prime rib roast that is actually really simple to make!

Prime rib can be a little intimidating to make because you are trying to achieve the perfect medium rare temperature.  Since prime rib can be a bit pricy, the last thing that you want to do is to over cook it.  I have had that happen before and it is awful!  I highly recommend using an oven thermometor for this recipe.  It makes it easy to quickly check to see if it is getting close to the desired temperature.

The closed oven method can be a great one, but I had a prime rib roast over cook because I was too trusting.  That is where you roast the meat at a 500 degrees for 5 minutes per pound.  Then you leave the oven closed for 2 hours and it slowly cooks.  If using this method I highly recommend a thermometor inside of the meat so that you can check on it without opening the oven while it cooks.

I always buy my prime rib with the bone.  The butcher at our local grocery store cuts the bone but leaves it partially attatched and ties it onto the roast.  This makes it easier to carve the meat and the bone creates a rack for the prime rib to cook on.

The best part of this recipe is hands down the garlic herb butter that gets rubbed on the roast before it cooks.  I am telling you!  It gives it the absolute best flavor.  You can never go wrong with garlic, butter, and herbs slathered on meat.  Am I right?  Just look at that amazing crust!!

How long do you cook a prime rib roast per pound?

The bones create a natural roasting rack for the meat.  Cook the roast at a higher temperature of 450 degrees for 15 minutes.  Then reduce the temperature to 325 degrees and continue to cook until the thermometor reads 110 degrees.  About 15 minutes of cooking time per pound.

What is the best cut of a prime rib

A prime rib roast, or standing rib roast, is cut from the back of the upper rib section of the steer, and it usually comprises a total of seven ribs. To make the slow roasted Prime Rib, you’ll need a three-bone rib roast, which can be cut either from the chuck end or the loin end of the rib section.

Why is prime rib so good?

Prime rib has a large eye of meat in the center.  This is juicy, tender and marbled with fat.  Prime rib is so tender because the muscles aren’t heavily used and it stays juicy because of all of the fat.  It is extrememly flavorful and beefy which contributes to the high price.

Every single thing about this recipe is absolute perfection.  This is hands down the best prime rib recipe that I have every had in my entire life.  That is sure saying something!   I have never had more tender meat while carving the roast.  It just melts in your mouth and the flavor is unreal.  I know that your family will love it just as much as we did.  It will be the star at your dinner table this holiday!

Garlic Butter Herb Prime Rib

4.72 from 101 votes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Alyssa Rivers
Garlic Butter Herb Prime Rib is melt in your mouth tender and juicy prime rib that is cooked to medium rare perfection and marbled with fat.  The seared garlic butter herb crust is incredible!
Course Main Course


  • 2-6 pounds bone 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


  1. Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees.
  2. In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib and plave in a roasting pan or [url:2]large skillet[/url] with the fat side up.

  3. Cook for 15 minutes and reduce the temperature to 325 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.
  4. Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 130 degrees for a medium rare prime rib.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    This was wonderful! I was just feeding 4 people, so used a 3 pound roast. It didn’t stand up well on its own with the fat side up, so we used some nut picks to prop it up! I took it out at 215 degrees, and in 20 minutes, it reached a perfect 225 degrees! It was a perfect color of pink throughout!

      1. I have never done a review before but I HAD to with this recipe!,!!!!!! About every New Years my husband and I have attempted many prime rib recipes. I almost gave up on looking for a recipe that we really like. THIS ONE IS IT, We only had dry spices but it still was delicious! I don’t have to look any further! And Margie! THANK YOU FOR THE DELICIOUS Au Jus recipe! I really loved that as well. THANK YOU THANK YOU! We won’t be wasting any more prime rib!

        1. AW! That is awesome! I am so glad that it is one of my recipes! Thank you so much for sharing and following along with me! I really appreciate it! Happy New Year to you and your family! XOXO

    1. Ann Rodgers, Did you mean 115 degrees and then 125 degrees? 215 and 225 would be very well done for meat temperature.

  2. 5 stars
    Christmas Eve Dinner 2018

    Wow this was just as tasty as promised! Very easy to make. The one thing I was missing with this recipe was an Au Jus broth. I created one and if I may be so bold as to type it here I will. Please delete the comment if you would prefer I didn’t. But let me tell you the broth is kicken and will go with this awesome prime rib or even with other roasts! I can’t wait until tomorrow just so I can have more of this incredible roast! Thank you for such a great recipe for a very expensive cut of meat that I would hate to have ruined with a just so-so recipe!

    Au Jus
    4 C water, 2-3 TBS (to taste) Better Than Bouillon beef base.
    1/2 C butter, 2 TBS onion powder, 1 TBS dried rosemary. 1 TBS dried thyme,
    1 TBS garlic powder, 2 tsp black pepper, Roast Juice to taste.
    Combine all ingredients in pan. Bring to a boil, turn down heat and simmer until flavors blend (for approx 30 min). Strain through a fine strainer to remove rosemary leaves.
    Serve hot.
    Store leftover broth either by itself in the refrigerator or
    over leftover roast in a covered container in the refrigerator.
    This recipe is a lot of to taste. If you need less beef flavor then use less BTBouillon, or add more water, As much or little of the roast juice as you want, the same with all the spices

    1. 5 stars
      Wow. Butter melts haha. So “sliding” off means its marinating the meat and getting in all of nooks and crannies to make it taste delicious.

    2. 5 stars
      Wow. Butter melts haha, there’s nothing you can do about that. So the butter “sliding” off means its marinating the meat and getting in all the nooks and crannys to make it delicious.

    3. 5 stars
      I’m not sure if this was the right thing to do but here goes. I cut cross hatches in the fat so the butter slide down to the meat. Also with such a high heat to begin with it kind of caramelized the butter and herbs right in place.

    4. Agreed, butter will melt off and not penetrate the meat, same concept as leaving a fat cap to baste the meat. It’s all a myth. Your flavor and moisture comes from the internal marbleing. With that being said, this is still a great recipe to use.

  3. Is plave supposed to be place? I realized plave is a cooking term but it doesn’t make sense, at least to me, in this context. Thanks!

  4. Hi , I have a question regarding the Garlic Butter Prine Rob recipe ,. Would you use full TBS of herbs if they are not fresh ? I did not want to mess up the recipe , I remember hearing to substitute a teaspoon of dried for 1 Tbs of fresh . Hoping you can help. Thanks

    1. Yes, you will use less ingredients/measurements for dried herbs compared to fresh herbs. Hope that helps! If you are able to have fresh, I would recommend that for this prime rib. Enjoy! XOXO

  5. I made this last year, so delicious and easy. Followed the recipie exactly. I am making it again today.

    Thank you and Happy Holidays from Hawaii🍍🌴🌺

  6. 5 stars
    In the instructions you said to “PLAVE in a skillet or roasting pan”, so I spent about 10 minutes trying to define that term. I then realized you meant to PLACE it in the pan 🤣

  7. 2 stars
    While this is a good recipe the temp and cook time are way off at 325 degrees for 6 pounds it would take all day to cook. I had to turn up the temp to 380 degrees fo 3 hours

  8. 5 stars
    Made this for Christmas, turned out fantastic!
    I cooked it on convection roast and it cooked a little fast and hot. So I took it out a little sooner than the recipe called for.

  9. 5 stars
    This recipe was amazing. Prime rib turned out perfect, and the instructions and tips were very clear. A meat thermometer is critical for the perfect prime rib. People are still raving about how good it turned out.

  10. 5 stars
    I made this last Christmas, it was sooo good! Thank you so much for sharing❤ This will be my go-to prime rib roast recipe from now on😍 Happy New Year and more power!❤❤❤

  11. My prime rib roast is 16 pounds any advise? I’m using roasting pan , salted or nasal Ted butter, TIME is so important, want ir medium rare

  12. 1 star
    Followed the 15 min per pound cooking time. Had a 5.25 lb 2 rib, cradled prime rib ($88). Roasted 15 min at 450 and 63.75 min (5.25 x 15 min = 78.75 min, less 15 for the first at 450) at 325 deg. At the 75 min point checked with an instant read thermometer and the roast internal temp was, ready for this – 85 deg. PANIC TIME. My guests were on a tight schedule and I had timed everything at 15 min per pound, including side dishes. I continued cooking the roast for another 30 min and reached 98 deg. I needed to pull it, rested it for 15 min and carved. You can imagine at that temp the roast was obviously extremely rare. Left me no choice but to carve and microwave each piece -UGH!! 15 min per pound was a poor recommendation. BTW I use a quality internal oven thermometer

    1. If that ever happens again, season and sear each piece on both sides in a pan. Outback offers this choice when getting prime rib at their restaurant. It is very good!

  13. Do you think it’s possible to use a “reverse sear” method with this recipe? The “Reverse Sear” method flips the process, first slow roasting the meat at 250 degrees F to your desired internal temperature. The meat is then rested and seared at 500 degrees F just for a few minutes before serving. I think it would still work but would love confirmation!

  14. Going to make this for the first time tomorrow. With all the melted butter, will the drippings be ok to use to make a gravy or will they be too oily?

  15. 5 stars
    This was the most flavorful and fool proof prime rib I’ve ever made or ever had. Using a meat thermometer yielded perfect cooking. I will use this recipe again. Hands down the best!!

  16. 5 stars
    The prime rib turned out fantastic! This was my first low and slow roast and I didn’t want to mess up NYE dinner! So glad it turned out so well. Thank you – my ONLY prime rib recipe going forward!

  17. 4 stars
    Found this recipe and decided to make it today I have never been brave enough to try but I did and it was amazing thanks for sharing

  18. I see you preheat the oven to 450 but never put the prime rib in? You are only cooking it at 350 for 15 mins per pound, is that correct?

  19. 5 stars
    I made your prime rib recipe tonight and it came out delicious, perfectly cooked, delightfully seasoned!!v . I will be following you for more!!!! My boyfriend absolutely loved it! Congrats on a winner!

  20. Awesome recipe. Prepared Christmas 2018 making again today for a client. I prepared in a roaster Vs. the oven. I did use dried herbs to taste. I have added this recipe to my memory bank!!

  21. So you didn’t cook it at all at 450? If I’m reading correctly you said 450 for 15 mins then cook at 350 15 mins per pound? Can you clarify please thank you!!!

    1. You will cook for 15 minutes at 450 degrees. Then you will lower the temperature to 325 degrees and cook for the remainder of the time. You will cook 15 minutes per pound at the 325 degree temperature after you already cooked it 15 minutes at 450 degrees. You will have both temperatures and a long amount of time. Hope that helps clarify.

  22. I have read so MANY places that say to take the roast out of the fridge and have it sit for an hour before cooking. Everybody that says this is TOTALLY in a dream world. If you don’t believe me, put in a thermometer in it and watch the center of the roast increase by 4 degrees in an hour! In theory it sounds like that would make the roast cook more evenly throughout, which is a great theory. There is an answer to that, but not that answer.

    Get a waterproof trash back (10 gal?) and place the roast in the bag. Do not attempt to twist the top of the bag or seal it. Place the bagged meat into a big pot in the sink. As you fill the pot with HOT water, you will notice that the water will completely seal the bag and push out the air so the meat is practically touching the water (protected by the bag of course). The hot water is a hundred times more effective than room temperature air at raising the center temperature of the roast.

    Do this for about an hour, changing the water once. Your cooking time will obviously decrease because you are starting off with a warm roast. BUT IT WILL COOK EVENLY!
    good luck

  23. don’t ruin the roast for their sake. Just take their slice and pop in in the microwave for 30 seconds. You may consider running on power level 5 for 1 minute instead.

  24. What do you mean when you say “let it rest with foil”? Do you mean let it rest “on” aluminum foil, or let it rest wrapped “in” aluminum foil?

  25. Omg…this was so easy and delicious. I used dry ingredients. I didn’t have fresh ingredients on hand. Followed this recipe to a “t”. My boyfriend said “this was absolutely the best Prime Rib he ever tasted”. Mind you, he’s the pickiest eater ever. This will be my go to receipe for Prime Rib.

  26. Plan to make this on the weekend… have a 2 lb prime rib roast… from all I’ve read, I assume I cook it for 5 min at 450 and then 15 min at the 325 temp for a total of 20 min cooking time… is that correct? Or do I cook it for 15 min at the high temp? And if that’s correct… then how long at the 325 temp? Also plan to use a meat thermometer for med rare. Don’t mean to be dense but don’t want to ruin this terrific piece of beef!

    1. Yes, you have the cooking times and temperatures down correctly. You will have a great turn out by following the meat thermometer and the first set of directions you have listed. Enjoy!

    2. For a 2 pound roast, you do 15 minutes at 450, then an additional 30 minutes at 325 (15 min per pound). Remove from oven when thermometer reads 110 degrees, cover with foil and rest at least 20 minutes. Thermometer should read 130 after that resting time, for total cook/rest time of 1 hour and 5 minutes. Be sure to take it out of the fridge at least an hour before you put in the oven, as well.

    3. Me too- I found a small one at Kroger’s and want to prepare it – just over 2 pounds – help with directions! As I want to cook it right – Patricia Adam

    4. Me too- I found a small one at Kroger’s and want to prepare it – just over 2 pounds – help with directions! As I want to cook it right – Patricia Adam

  27. 5 stars
    Hi I made this for New Years eve and it was amazing. However I am cooking it for easter too and the three bone roast came out to be 8 pounds total. Any changes for something as big as this roast?

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