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I have the perfect fool proof prime rib recipe for you. I have done all of the testing 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 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.