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Garlic butter herb prime rib is melt in your mouth tender, cooked to medium-rare perfection, and marbled with fat. The seared garlic butter herb crust is incredible!
Reasons You’ll Love This Recipe
- Holiday Feast: The holidays wouldn’t be complete without a prime rib roast. You could pair it with Green Beans, Mashed Potatoes, and Rolls.
- Easy to Make: Prime rib may seem intimidating, but with my tips and easy-to-follow instructions, you will have the most succulent, tender prime rib of your life!
Herb Garlic Butter Prime Rib Ingredients
I always buy my roast 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 meat to cook on. See the recipe card at the bottom of the post for exact measurements.
- Prime Rib: I like to get a bone-in cut and tied.
- Butter: Make sure that the butter is softened to blend well with the herbs and seasonings.
- Garlic Cloves: If you don’t have any fresh garlic cloves on hand, you can use minced garlic! 1/2 teaspoon equals about one clove.
- Thyme, Oregano, and Fresh Rosemary: I like to use freshly chopped herbs to make the flavor taste top-notch!
- Salt and Pepper: Use these to taste!
How to Cook Prime Rib
Preparing steakhouse-worthy prime rib isn’t as tricky as it seems. Enjoy this decadent recipe this holiday season with friends and family!
- Prepare the Meat: Remove the meat from the refrigerator at least 30 minutes before bringing 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. Then, rub all of the butter on the outside of your prime rib and place it 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 the 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.
What Cut Of Meat Is Best?
A prime rib roast (or a standing roast) is cut from the back of the upper rib section of the steer. It usually is a total of 7 ribs. You will need a 3-bone rib roast to make this slow-roasted prime rib. This is cut from either the chuck or the loin end of the rib sections. Here are some tips on how to choose the best meat!
- Bone IN: You will want a bone in the prime rib. On average, a 2-6 pound prime rib has 2 to 3 bones.
- Tied: When ordering from a butcher, ask to keep the strings on it if possible. This ensures it cooks evenly and keeps its form while cooking.
- Deckle: If possible, ask to have the largest deckle. The deckle is tender and the most flavorful piece of meat.
Cooking Tips
Melt-in-your-mouth garlic herb prime rib is just what you need to celebrate the holidays this year! These quick and simple tips will help cook it to perfection!
- Use a Thermometer: Using a meat thermometer to check the internal temperature of the meat is the best way to ensure a perfect prime rib every time.
- Take it Out of the Fridge: 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.
- Keep the Bone In: You can remove the bones before cooking, but it is unnecessary. The bone in adds to the flavor and helps keep the prime rib tender and juicy.
- Let it Rest! Remove your prime rib from the oven when it is about 5 degrees lower than your desired temperature. Cover your meat and let it rest. It will slowly cook as it is resting.
- Cooking Information Per Pound: The bones create a natural roasting rack for the meat. Cook the prime rib 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.
Cooking Temperatures
Prime rib can be a little intimidating to make because you are trying to achieve the perfect medium-rare temperature. In the closed oven method, you roast the meat at 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 putting a thermometer inside the meat so you can check on it without opening the oven while it cooks.
- Rare: 120 to 130 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
Storing Leftover Prime Rib
Having leftover meat is just another way to enjoy it a little longer! You still have all the tender, juicy flavors infused. Enjoy another slice of heaven a second time around with these storing ideas.
- How Long Does Prime Rib Last in the Refrigerator? It can be stored in an airtight container in the refrigerator for 5 to 7 days.
- Can You freeze Prime Rib? Yes! Let it rest until completely cooled. Once it’s cooled, place in a ziplock freezer bag, letting all the air out. Lay flat in the freezer for 1 month. When ready to eat, place it in the refrigerator overnight until it is thawed.
- Reheating: If it’s been frozen, let it thaw completely. Place in the oven for 12 to 15 minutes or until it has reached the desired internal temperature. Enjoy!
A Reader’s Review
This was absolutely amazing! The flavor was phenomenal. I like my meat well done and it was still super tender.
More Beef Recipes to Enjoy
This prime rib recipe is one of my very favorites! If you loved it as much as I do, then I have a few more that you should try! They are all so different but super delicious! Try one or try them all…. you can’t go wrong with any of them! Your family will thank you later!
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Garlic Butter Herb Prime Rib Recipe
Ingredients
Instructions
- Remove the prime rib from the refrigerator for at least 30 minutes before bringing it to room temperature. Preheat the oven to 450 degrees.
- 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 place in a roasting pan or large skillet with the fat side up.
- 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.
- Remove the prime rib from the oven and let it rest with foil for at least 20 minutes. The temperature will be 130 degrees Fahrenheit for a medium rare prime rib.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was absolutely YUMMY!!! it was my very first time cooking Prime Rib and it came out wonderfully. My husband orders prime rib every time we eat at one of our favorite restaurants and he loved this one so I know it was good ha-ha will defiantly make again
If I don’t have a cast iron how would I follow this recipe with a baking dish and a regular skillet
If using a cast iron skillet, do you heat the skillet with the oven, or put it in room temp? Trying this for my first time tonight.
Check it out!!!!
I look forward to trying out the Prime rib recipe. Thank you for sharing.
Can’t wait to try this! Wish me luck. Thanks for the recipe!
After reading this, I ran right out and bought a prime rib! Hope it turns out as yummy looking as yours! Thanks for the recipe.
Thank you for your detailed recipe on Prime Rib. I will not be afraid to ruin it. What about the people like me that like it just a little more done? Will the ends be more done?
When you choose your meat, ask the butcher, or whomever is working in the meat department yo cut the meat off the bone and tie it back on. The butcher does the tying not you
I’m gonna try at Christmas eve looks amazing
Do you put the meat back into the same pan after cooking?
Yes, you will keep it in the same pan. Hope that helps! You will love this Prime Rib!! XOXO
Hello Alyssa, Merry Christmas to you and the family. I am going to attempt your Prime Rib recipe today for Christmas Eve dinner for our family. Cooking almost 30 lbs. Looks pretty simple basically follow your cooking directions. Wish me luck and I will post our results. Thank you Erick A.
Can this be cooked longer? We like ours a little more done.
Yes, of course. I have a few cooking times on the page depending on the how you like your prime rib. Hope that helps! XOXO
My wife likes her meat cooked a bit longer aa well. I cook to the recipie, cut her piece, and sear it in the pan quickly on each side.
gonna have to be more done for us also….
Keep in mind that when you let the meat rest for 1/2 hour after cooking it continues to cook itself outside of the oven.
your recipe of prime rib make me very hungry. so all of your recipe look so delicious.
thank you for all of your recipes. have a wonderful holiday and new year. merry Christmas .
Thank you SO much! That is so nice of you! You have a Merry Christmas too!! XOXO
It doesn’t say, is it cooked covered or uncovered?
I am wondering the same as Jackie. Is it covered while cooking? If so, then how do you see the thermometer? Poking through foil?
A remote control meat thermometer is best. That way you know what is going on with your meat. Place the thermometer in the center of the meat. That way you can follow the chart on the temperature that is best for your personal taste.
I have the same question as Jackie…covered or uncovered?
Cook uncovered. You want the outside browned to keep the juices in. I always buy bone in.
The bone gives it more flavor. When the rib is done take it out of the oven let it sit for at least 1/2 hour.. It will still cook while it sits. After resting I cut the bone off. I divide each bone off and plate it. Then you are ready to slice it how ever you want. I have never had a problem cooking Prime Rib. You can serve it with a horseradish sauce. I eat mine the way it is. With gravy from the bottom of the pan. Enjoy…
Go to your butcher tell them you want a bone-in prime rib roast and tell them to cut the bone and they will tie the bone back up to the roast and when you cook the roast make sure you have bone side down in the bottom of the pan fat side up thank you chef Goodman
Uncovered always to get that great crust
You say finely chopped herbs. Does this mean fresh? Can we use dry herbs?
Yes, fresh! If it is dried herbs just half the amount of the recipe. It will taste great! XOXO
I am confused on what you mean bone prime rib, boned and tied. How do I tie it myself? And what kind of pan do I use, you say the bone creates a natural roast rack. Tell me exactly what you say to the butcher so I can order one please. Love, love prime rib never attempted to cook it myself. Thanks!
I have the same question as Cindy ????
Question: Our winter home here in Florida is our motorhome, devoid of a regular oven, but equipped with a very good convection oven. Do I dare trust this machine with my prime rib? It bakes flawlessly, but are you aware of any “bewares” in the meat roasting mode? I’m leaving for the butcher shop right now to begin this adventure in cooking.
I am not sure on this question! I would hope that it would cook just the same but I am also nervous for you! HAHA! I haven’t had any “bewares” yet!
I’m not sure when this question was posted but I too live in an RV with a convection oven. I followed the recipe to the letter and the Prime Rib came out perfect.
cooks faster so watch your thermometer
the bone is cut away from the meat, but just tied back on…very easy to cut after cooked just remove the rope and bone..
When you buy your rib roast you ask them to cradle it for you. They will cut off bone and tie, all you have to do is cut string when done.
Normally a prime rib is deboned like a rump roast. They tie the bones back onto meat with string. This goes the prime rib a built in roasting rack to sit on so the juices fall into the pan and the prime rib won’t be sitting in the juice. Any shallow roasting pan will work to roast in.
Haven’t cooked this YET, but sure looking forward to sinking my teeth into this yummy dish.
I just ask my butcher to cut the ribs off and tie them back on. It doesn’t cost a thing and only takes him 2-3 minutes.
Ask the butcher to cut off the ribs, and then to tie the ribs back to the meat for roasting.
Boned is when the butcher cuts the meat from the bone. You leave the bone part for the meat to roast on. I use something like carpenters twine and tie it around the roast and bone in about 3 or 4 places to hold it on the rack of bpnes. Hope this helps.
You can ask for the prime rib to have the bone in it
I asked the butcher and he explained that they remove the bone, then reinsert it and tie it together. Then after cooking, you untie it and remove the bone to facilitate carving the meat.