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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.
Does the rub still allow for good drippings for au jus?
It is not similar to au jus but you are welcome to try it out. Let me know what you think! XOXO
In the instructions you said to “PLAVE in a skillet or roasting pan”, so I spent about 10 minutes trying to define that term. I then realized you meant to PLACE it in the pan ?
I made this last year, so delicious and easy. Followed the recipie exactly. I am making it again today.
Thank you and Happy Holidays from Hawaii???
That sounds great! I am so glad that you loved it! Thank you so much for sharing! XOXO
Hi , I have a question regarding the Garlic Butter Prine Rob recipe ,. Would you use full TBS of herbs if they are not fresh ? I did not want to mess up the recipe , I remember hearing to substitute a teaspoon of dried for 1 Tbs of fresh . Hoping you can help. Thanks
Yes, you will use less ingredients/measurements for dried herbs compared to fresh herbs. Hope that helps! If you are able to have fresh, I would recommend that for this prime rib. Enjoy! XOXO
Is plave supposed to be place? I realized plave is a cooking term but it doesn’t make sense, at least to me, in this context. Thanks!
Yes, plave is place. I have corrected it now.
What keeps all of the butter from sliding off the roast in the first 5. Inutes in the 450° oven?
Wow. Butter melts haha. So “sliding” off means its marinating the meat and getting in all of nooks and crannies to make it taste delicious.
Wow. Butter melts haha, there’s nothing you can do about that. So the butter “sliding” off means its marinating the meat and getting in all the nooks and crannys to make it delicious.
I’m not sure if this was the right thing to do but here goes. I cut cross hatches in the fat so the butter slide down to the meat. Also with such a high heat to begin with it kind of caramelized the butter and herbs right in place.
Agreed, butter will melt off and not penetrate the meat, same concept as leaving a fat cap to baste the meat. It’s all a myth. Your flavor and moisture comes from the internal marbleing. With that being said, this is still a great recipe to use.
Christmas Eve Dinner 2018
Wow this was just as tasty as promised! Very easy to make. The one thing I was missing with this recipe was an Au Jus broth. I created one and if I may be so bold as to type it here I will. Please delete the comment if you would prefer I didn’t. But let me tell you the broth is kicken and will go with this awesome prime rib or even with other roasts! I can’t wait until tomorrow just so I can have more of this incredible roast! Thank you for such a great recipe for a very expensive cut of meat that I would hate to have ruined with a just so-so recipe!
Au Jus
4 C water, 2-3 TBS (to taste) Better Than Bouillon beef base.
http://www.betterthanbouillon.com/
1/2 C butter, 2 TBS onion powder, 1 TBS dried rosemary. 1 TBS dried thyme,
1 TBS garlic powder, 2 tsp black pepper, Roast Juice to taste.
Combine all ingredients in pan. Bring to a boil, turn down heat and simmer until flavors blend (for approx 30 min). Strain through a fine strainer to remove rosemary leaves.
Serve hot.
Store leftover broth either by itself in the refrigerator or
over leftover roast in a covered container in the refrigerator.
This recipe is a lot of to taste. If you need less beef flavor then use less BTBouillon, or add more water, As much or little of the roast juice as you want, the same with all the spices
Enjoy!
Thank you!
This was wonderful! I was just feeding 4 people, so used a 3 pound roast. It didn’t stand up well on its own with the fat side up, so we used some nut picks to prop it up! I took it out at 215 degrees, and in 20 minutes, it reached a perfect 225 degrees! It was a perfect color of pink throughout!
That is great to hear! I am so glad that you loved it! Thank you so much for sharing with me! XOXO
I have never done a review before but I HAD to with this recipe!,!!!!!! About every New Years my husband and I have attempted many prime rib recipes. I almost gave up on looking for a recipe that we really like. THIS ONE IS IT, We only had dry spices but it still was delicious! I don’t have to look any further! And Margie! THANK YOU FOR THE DELICIOUS Au Jus recipe! I really loved that as well. THANK YOU THANK YOU! We won’t be wasting any more prime rib!
AW! That is awesome! I am so glad that it is one of my recipes! Thank you so much for sharing and following along with me! I really appreciate it! Happy New Year to you and your family! XOXO
Natilee.. you are so welcome.. I am happy that you liked it and that your dinner was a success!
Ann Rodgers, Did you mean 115 degrees and then 125 degrees? 215 and 225 would be very well done for meat temperature.
Don’t pull it out of the oven at 110. The thing was bloody in the center. A good vet could have gotten it on it’s feet probably! Foiled it and rested for 30 minutes. Never got past 120. Wait t till 120-125.
Wow the recipe is great but the comments on this post are pretty good indicator of how dumb people are. Asking about 2 roasts, what does plave mean, REALLY!? Come on people grow a brain and use it. She meant a roast from 2 to 6 pounds. And plave was misspelled she meant place FFS.
I am making this recipe today for Christmas rave dinner. Thank you for sharing it looks and smells amazing!
Love your recipes
If I don’t have a cover,should I use foil or leave it uncovered?
You will leave it uncovered until the very end then use a foil cover for it. Enjoy! XOXO
Can I use a roasting pan if it’s too large for my skillet? If so should i use the rack or just put the bones down? Any liquid in the roasting pan if so?
Yes, that sounds great! Let me know how it turns out and what was the best way for you! XOXO
going to try your prime rib tomorrow picky family so I hope its good
Can I inject herb garlic flavoring and still follow recipe?
Yes, that sounds delicious! Let me know how it turns out! Thanks for choosing one of my recipes! XOXO