This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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.
Pin this now to find it later
Pin It
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.
Followed this recipe exactly…. needless to say me and my family had a fantastic prime rib for Christmas Eve!! My best advice for a pefect cook is a good meat thermometer! The temp scale is very accurate for the level of done you require! Thank you for a delicious meal!!!!!
Would it be ok to marinate the prime rib overnight in this mixture?
You are welcome to marinade it. That will taste delicious and add extra flavor. Let me know how it turns out! XOXO
Will the time line still work for a 13 lbs bone in rib roast. Or do I need to have this cut in too two separate roast.
You can have it cut but together would be better to seal in all the flavors. You will want to add a bit of time for the increased pounds. Enjoy! XOXO
Are you able to marinade it?
You are welcome to try it! That sounds delicious! Let me know how you like it! XOXO
Hi, Alyssa – I inadvertently bought a 5-bone, which makes it a 11.5# roast. Should I cut it half and cook as you describe? Any other suggestions?
You will be okay with leaving it together. Cutting it is great too but I recommend leaving it together. You will want to double the recipe though for the herb rub. Enjoy! Let me know what you think! XOXO
Christmas Dinner favorite. Yum
Hello! Does this mean for close to medium well to cook until 140 and rest 20 minutes so it goes up to 160?
Yes, that is correct.
How long would you cook the prime rib to have a medium result instead of medium rare? What internal temp?
You will have to use an internal thermometer for the best results and to get the results that you are looking for. The timing is different because of the size that you have as well as your oven.
Thanks for sharing this recipe! This may seem like a dumb question, but if I don’t use rosemary is there something I should substitute for it, or will it still be okay just leaving it out?
It will be okay left out.
Nvm I saw the info at the top. Sorry.
This recipe is so not clear. It says boned and then it says bones serve as roasting rack. Does this mean we cut bones from roast or have it pre-bones but with bones included, and then reassemble when it goes in oven? I also heard not to sear side that is being place back
on bones. I want to try this recipe but it is so vague as to assembly and cooking time. Thanks.
Can you coat the butter mixture you put over the prime rib with kosher salt befor cooking
Did you use fresh herbs or dried?
Fresh herbs
Before I saw the recipe my husband had purchased the roast with the bone out. Can I do the same cooking procedure with the boneless roast?
Yes, of course! Thanks for choosing one of my recipes! XOXO
hi , would this recipe work if i was to to use a full rib, i believe that is 7 ribs which is approx 15lbs or so ?
Yes, that sounds great! Let me know how it turns out! XOXO
My first time making prime rib and it was fantastic! Thank you for the perfect recipe!