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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.
How many does not his feed?
This will feed 4 to 6 people
This Garlic Butter Prime Rib looks amazing, our family is going to try it for Christmas thank you so much for sharing.
Can I use a New York Strip Roast instead of prime rib
Yes, that will be delicious too! Let me know how it turns out! Thanks so much for following along with me! XOXO
I am going to make your prime rib this holiday but have a quick question. I see you foil it after backing but it doesn’t mention if you cover the meat while cooking? Is it just uncovered cooking? Thanks so much!
Covering is not until the end when you take the meat out of the heat! Thanks for asking and following along with me! XOXO
If I don’t have a cover, should I cover with foil or leave it uncovered?
Do you cover with foil while it’s baking or just when resting?
You can cover it while it is baking as well but the covering is at the end when you take it out of the oven to rest. I would recommend leaving it uncovered. XOXO
Do you cook the roast covered or uncovered
You will cook the roast uncovered. Enjoy! XOXO
Hi, I’m thinking about making this on Saturday night, but all I have is dry herbs. What will the measurements be for dry herbs??
You will want to use less dried herbs than fresh. I would recommend starting out but using only 1/2 of the measurements. The fresh herbs are the way to go if possible though. Enjoy! XOXO
The reason your closed oven method failed you is that you leave it for only one hour after you have cooked for 5 min per pound. @ 500 degrees without opening the door at all during the cooking and the 1 hour after. Then it will be perfect med rare (2 hours was too long) I have never had this fail me. The key is DO NOT OPEN THE DOOR AT ALL!
Oh thank you! I’ve been craving prime rib for over a year. This was delicious!
This recipe is with fresh herbs, correct? Also, what does it mean to “plave” in the roasting pan? I’ve never heard this term before. Thanks in advance. I’m REALLY looking forward to making this.
Yes, it is all fresh herbs. Plave is actually place. I have corrected the typo. Thank you for letting me know! XOXO
Never heard the term plave before can you please elaborate as what this means.
I’m pretty sure it was a typo, and should have been “place”
Absolutely the best prime rib I’ve ever made. Very flavorful. Followed the recipe exactly as written. Will definitely share the recipe and make it again.
I saw that you said 2 6lb roasts, did you cook both at the same time? Also about how many people would this fead?
It is between 2 pounds and 6 pounds for your roast. Depending on the size of you roast you will be able to feed 6 to 8 people. Hope that helps! XOXO
This looks and sounds incredible. It Looks delicious taste.
Is there a gravy recipe you would recommend with this?
Here are some sauces or gravy mixes that would go well with this prime rib: https://therecipecritic.com/?s=gravy. Enjoy! XOXO
Hello,
I made this for Thanksgiving and it was the first time I’ve cooked a Prime Rib.
My family was so impressed and so was I. It was like we were eating out at a upscale restaurant
This will be a KEEPER recipe for sure.
Love it absolutely Love it and the directions were on Target.
PERFECT Medium Rare
OMG was totally ORGASMIC
Thank you!~!
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