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! 

Impress your family with this beautiful cut of meat! When making this prime rib add Garlic Parmesan Green beans with Bacon, Dad’s Famous Mashed Potatoes and Perfect Soft and Buttery Rolls for a complete meal.

Best Prime Rib Recipe - How to Cook Prime Rib | The Recipe Critic by Alyssa Rivers

Best Garlic Butter Herb Prime Rib Recipe

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!

With these easy to follow steps you will have a perfect Christmas dinner that will be loved by all.

Prime rib is top of the line meat that tastes just as AMAZING as it looks.

The marbled cut and beautiful bone structure is just what you need to have this slice of heaven on your plate.

Cooking prime rib does not have to take long.

It is best to have a crispy outside and a tender, juicy inside.

With this garlic butter herb prime rib recipe you will have the PERFECT prime rib dinner this holiday season!

Prime Rib is 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 pricey, 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 thermometer 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 thermometer inside of the meat so that you can check on it without opening the oven while it cooks.

  • Rare: 120 to130 degrees Fahrenheit
  • Medium Rare: 130 to 135 degrees Fahrenheit
  • Medium: 135 to 140 degrees Fahrenheit
  • Medium Well: 145 to 155 degrees Fahrenheit
  • Well Done: 155 degrees Fahrenheit

Best Prime Rib Recipe - How to Cook Prime Rib | The Recipe Critic by Alyssa Rivers

What cut of meat is 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.

Here are some tips for choosing the best prime rib meat:

  • You will want a bone in prime rib. On average a 2 to 6 pound prime rib has 2 to 3 bones.
  • When ordering from a butcher, ask to keep the strings on it if possible. This will ensure cooking it evenly and keeps its form while cooking.
  • If possible, ask to have the largest deckle. The deckle is tender and the most flavorful piece of meat.

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 thermometer reads 110 degrees.

About 15 minutes of cooking time per pound.

Best Prime Rib Recipe right out of the oven - How to Cook Prime Rib | The Recipe Critic by Alyssa Rivers

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 extremely 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!

Best Prime Rib Recipe - How to Cook Prime Rib | The Recipe Critic by Alyssa Rivers

Tips for making prime rib

Melt in your mouth prime rib is just what you need to celebrate the holidays this year!

A meat thermometer is always a MUST when cooking any type of meat.

This will ensure the perfect prime rib dinner every time.

These quick and simple tips will help cooking the best prime rib this year!

  • Using a meat thermometer is the best way to ensure a perfect prime rib every time.
  • Take your prime rib out of the refrigerator for about 30 minutes to let it rest before cooking. This will ensure an even cook time.
  • You can remove the bones before cooking but it is not necessary. The bone in adds to the flavor and helps keep the prime rib tender and juicy.
  • Remove your prime rib out of the oven when it is about 5 degrees lower than your temperature you are wanting. Cover your meat and let it rest. It will slowly cook as it is resting.

What you need to make a prime rib

I always buy my prime rib with the bone.

The butcher at our local grocery store cuts the bone but leaves it partially attached 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!!

  • Prime rib: bone in and tied
  • Butter: softened and will blend well with herbs and seasonings.
  • Garlic: cloves that are minced.
  • Thyme: freshly chopped
  • Oregano: freshly chopped
  • Rosemary: freshly chopped
  • Salt and pepper: to taste!

How to make prime rib

Preparing your meat is a great way to ensure your cooking time is perfected by having an evenly cooked prime rib.

Taking out your prime rib before cooking will help with this process.

Making the garlic butter herb sauce is simple and creates a perfect outside crust while soaking it in internally for a juicy and tender prime rib.

This prime rib recipe will be a little piece of heaven on your plate.

Enjoy this prime rib this holiday season with friends and family!

  • Prepare your meat: Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees.
  • Mix together garlic butter herb sauce : 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 large skillet with the fat side up.
  • Cook prime rib: 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.
  • Let your meat rest: 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.

Best Prime Rib Recipe Cooking in the Pan - How to Cook Prime Rib Perfectly | The Recipe Critic by Alyssa Rivers

Storing prime rib

Having left over prime rib is just another way to enjoy it a little longer!

You still have all the tender, juicy flavors are infused into the prime rib.

Enjoy another slice of heaven a second time around with these storing ideas.

  • How long does prime rib last in the refrigerator: prime rib can be stored in an airtight container in the refrigerator for 5 to 7 days.
  • Can you freeze prime rib: Yes! Let your cooked prime rib rest until completely cooled. Once cooled, place in an ziplock freezer bag, letting all the air out. Lay flat in the freezer for 1 month. When ready to warm up, place in the refrigerator over night until thawed.
  • How to reheat prime rib: If frozen, let thaw completely. Place in the oven for 12 to 15 minutes or until it has reached the desire internal temperature. Enjoy!

More Beef Recipes to enjoy


Watch a Video on How to Make the Best Prime Rib Here:

Garlic Butter Herb Prime Rib Recipe

4.77 from 124 votes
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Alyssa Rivers
Servings 8 people
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 Dinner
Cuisine American


  • 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 large skillet 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.

Recipe Notes

Updated on November 10, 2019

Original Post on November 17, 2017

Nutrition Facts

Serves: 8

Calories548kcal (27%)Carbohydrates2g (1%)Protein16g (32%)Fat53g (82%)Saturated Fat27g (135%)Cholesterol130mg (43%)Sodium1126mg (47%)Potassium278mg (8%)Fiber1g (4%)Sugar1g (1%)Vitamin A769IU (15%)Vitamin C2mg (2%)Calcium36mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


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. I cant wai to try this. I had been in search of great restaurant to have prime rib and have been disappointed each time. If i can make it at home would be wonderful. And will make holidays so special. Is there a grade or specific kind of meat to ask for and do you make a broth/au ju you serve with it? And do you put garlic in mashed potatoes or favorite sides to serve with it. do you wrap prime rib night before with seasoning or wine?

    1. Cathy I just bought yesterday, not sure if you already tried. There are different levels of prime rib, choice cut prime rib is less expensive at about $13 per lb and prime cut prime rib is about $17 per lb. The first place I went did not specify they only had choice, I had to ask.

      I look forward to trying this recipe today!!

  2. 5 stars
    I love this recipe. My only problem is I have not heard the term “plave” the pan. I can not find a definition in all my searches. I roasted the meat using other recipe guide for roasting.
    Again, this is a very tasty recipe.

    1. Can I just say this ‘plave’ comment got me laughing SO hard…?! I love that a typo can cause such confusion! ‘Recipe sounds amazing and I’ll be saving it for our Christmas prime rib, when I’ll be sure to PLACE it in the roasting pan. Cheers!

  3. 5 stars
    Wow, this really looks good. My husband will be really surprise if I will able to do this. I have’nt experience cooking any ribs, steak and others. This one I want to give it a shot and hope it will be perfect for his taste since his a steak and rib fan. May I ask what is the baking time and temperature for a well done rib? Thank you.

  4. Sounds delicious! I cut the bone away from the meat and then tie it back on with seasoning between the roast and bone. After it has rested I cut the string off, remove the bone and the meat is so much easier to carve without the bone.

  5. What if I use a roasting pan with rack instead of cast iron skillet? Seems the drippings in the cast iron might taste burnt? Just asking?

  6. 5 stars
    I you ask me, this is the BEST Prime Rib recipe!! This will be my 3rd year cooking it for Christmas Eve. Thank you Alyssa Rivers!!! This Prime Rib has become our families annual Christmas meal tradition. I first made it for Xmas 2017 and the whole family ate so much of it that I had to add an extra ribs worth last year! Lol. The biggest topic of conversation during our last couple thanksgivings has been about the upcoming Xmas eve prime rib! Yes, they actually start to salivate for this prime rib 30 days prior to me making it. Lol. Thanks again!!!

  7. 5 stars
    We have a 12.48lb prime rib this year. Would I double the time of cooking while at the higher temperature? So 30 min instead of 15 minutes?? TIA!

    1. You should just calculate 15min per lb, so your meat should be about 3hr. Definitely take it out by 2.5hr to check where it’s at on the thermometer. Good luck!

  8. Thank you so very much for this recipe. I have been using it for several years… my family and I love it. Merry Christmas from the Fosters

  9. My daughter and I love to roast prime rib for Christmas. This year I found your recipes for the Garlic Butter Prime Rib, as well as the ones for the green beans and Dad’s mashed potatoes. My search for the best is finished. YOU WIN!!!!!

  10. 5 stars
    This is th BEST recipe for a Rib Roast. Made it fir Christmas dinner and my family loved it. First time I have ever made a perfect rib roast! Thanks for the recipe & tips!

  11. A correction needs trim be made in the directions. It took four college graduates to figure out “plave” is not a cooking term but a typo!

  12. I used your garlic herb butter recipe and it was wonderful! We like our meat done just a little more than suggested…more to a medium to just slightly more. So after cooking at the high temp and reducing heat I used an internal thermometer and set it for 147. It took about 4 hrs for a 10# roast at 325°F. But it was perfect. Juicy and melt in your mouth good. I used the pan drippings strained and mixed with a little cornstarch and water to make gravy to serve with it. Wonderful meal! One question. How do you convert your fresh herb amounts to dried herb amounts? I couldn’t find fresh.

  13. 5 stars
    I made this for Christmas dinner this year, using boneless prime rib, and followed the recipe to a “t”. It was perfect – the best prime rib I have ever made. I won’t use any other recipe. The leftovers are amazing as well. Thank you so much for this recipe!

  14. 5 stars
    I’ve been making delicious prime rib roasts for decades and have stuck with one method pretty much the entire time. Stumbled across your recipe a couple of days ago and decided to pull out a roast from the freezer and give this a go for our NYE dinner and NYD leftovers (it’s just me and my husband).

    After following your recipe, we checked on it and the middle was still pretty rare but the ends were perfection! End pieces are always done a little too much for my liking but these were perfect. The fact that the meat in the middle was pretty rare means I won’t over cook it when reheating, a huge plus.

    I usually dip my prime rib in a horseradish sauce and had some on my plate, but honestly, this was so delicious it didn’t need a thing. The crust was amazing. Really looking forward to our leftovers this evening with the leftover au jus we have.

    This will be my go recipe for prime rib from now on.

  15. 5 stars
    Good recipe. The only issue we had was that it wouldn’t raise to 130 degrees after taking it out–it got up to 125. We took the foil off and put it back in the oven at 325 and it got there a little while after that. I think next time I may wait until it’s at 115 degrees until I take it out of the oven instead of 110.

  16. 5 stars
    Alyssa, I can’t praise you enough for your recipes and video tutorials! I’ve never roasted a whole chicken or made a Thanksgiving turkey (always a guest, never the chef) yet inspired by your post, decided to make my first prime rib! While the prime rib was in the oven, so easy to make the Garlic Parm Green Beans w/ Bacon and your Dad’s Famous Mash Potatoes! My guests were floored! Thank you, thank you, thank you!!!!

  17. This was the best prime rib recipe ever. I cooked it for my family Xmas dinner that w do in January and they couldn’t get enough of it I made a 20 pound roast and it was perfect so once again thank you…..

  18. I used this recipe to cook a 3.5 Lb. Rib Eye Roast. I have to say that the meat was very tender and the flavor was Outrageously delicious! I have eaten at some really great
    Steakhouses and i do not think i have EVER had anything that tasted this wonderful! Both my husband and i were in heaven while dining on this Savory roast.
    The flavor from the fresh herbs and garlic and butter was perfection!
    The crust was perfect! I seared in very hot 500 degree oven for 15 minutes and then finished at 350 until meat was at 127 degrees internally. A little rare but better this way so i can re-heat and not dry out.
    Looking forward to leftovers tonight!!

  19. Has anyone used the juices for gravy? I made this and we loved it but I was curious if anyone made a gravy instead of an aju to go with their roast.

  20. 5 stars
    My family loves this recipe! Definitely use a meat thermometer, everyone’s over runs a little different. Amazing!

  21. Sounds delicious, today is Easter Sunday and I’m going to cook them s for the first time ever. I pray I get it right. Or my family gets hamburgers. Wish me luck, and keep your fingers crossed.

    Ruby Butler
    Bakersfield CA

  22. 5 stars
    Just fyi, I heavily covered my ribs in coarse salt, then placed on a small rack over a pan and stashed, uncovered, in our garage fridge for 3 days. The dry brining (as I call it), dehydrated the meat over those 3 days, thereby intensifying the flavors. In addition to the coarse salt already on the exterior of the ribs, I did also add coarse ground pepper before roasting.Then I cooked as you instructed, to a perfect medium rare (only had 3-4 ribs total for 3 people). It was absolutely to-die-for. I can’t even describe how delicious it came out.
    Just thought you might like to try next time.

  23. For those of you who haven’t tried Sous Vide cooking you should for roasts like this especially! I had never cooked a prime rib and when I did using this method it came out perfect. Basically you get an immersion cooker (Joule or Anova) which is a cylinder that fits heats water and keeps it at whatever temperature you set. You place the meat in a food saver or sous vide bag before placing (or Plaving lol) it in the water. This allows the meat to cook evenly throughout. So for instance I cook a 6lb roast for 6 hours at 131 degrees and the best part is it can go for another 6 hours if I wanted and would be the same! No more worrying if things are delayed. Then once your ready you take the roast out of the bag and sear in the oven at 500 degrees for 15 minutes. Just before this you put the rub or whatever you want to use for the crust on and the sear makes it great. I am excited to try this rub in this recipe for this today on a roast I have. Then when you pull it from the oven you let it sit 10 minutes and it’s perfect. Sous vide is good for other things as well but large roasts it works so well to make the roast perfect throughout with no well done ends and rare middle (unless that’s what your shooting for). Can’t wait to try this run listed in her recipe.

  24. 5 stars
    Wow! I was nervous to make this because the meat cut is expensive. I paid about $54 for 3.99 lbs but it was worth every penny! I literally just got done making this and the directions could not have been more perfect!!! Everyone loved it. Thank you again for making this post, it made me look like I knew was I was doing in the kitchen tonight, ha!

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