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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.
Going to make this for the first time tomorrow. With all the melted butter, will the drippings be ok to use to make a gravy or will they be too oily?
Can you use a “reverse sear” method for this recipe?
Do you think it’s possible to use a “reverse sear” method with this recipe? The “Reverse Sear” method flips the process, first slow roasting the meat at 250 degrees F to your desired internal temperature. The meat is then rested and seared at 500 degrees F just for a few minutes before serving. I think it would still work but would love confirmation!
DJ!
I have not tried this method with this recipe. If you decide to give it a try and it works, please let me know. I love to hear feedback!
Outback offers a season and sear to their prime rib in that type of order. It is DELICIOUS!
Followed the 15 min per pound cooking time. Had a 5.25 lb 2 rib, cradled prime rib ($88). Roasted 15 min at 450 and 63.75 min (5.25 x 15 min = 78.75 min, less 15 for the first at 450) at 325 deg. At the 75 min point checked with an instant read thermometer and the roast internal temp was, ready for this – 85 deg. PANIC TIME. My guests were on a tight schedule and I had timed everything at 15 min per pound, including side dishes. I continued cooking the roast for another 30 min and reached 98 deg. I needed to pull it, rested it for 15 min and carved. You can imagine at that temp the roast was obviously extremely rare. Left me no choice but to carve and microwave each piece -UGH!! 15 min per pound was a poor recommendation. BTW I use a quality internal oven thermometer
If that ever happens again, season and sear each piece on both sides in a pan. Outback offers this choice when getting prime rib at their restaurant. It is very good!
Exact same thing happened to me. 15 minutes a pound at the extremely low heat of 325° is simply too little. I had to move it up to 350 and almost double the time, and it was still mooing. Any ideas for a better cook time?
My prime rib roast is 16 pounds any advise? I’m using roasting pan , salted or nasal Ted butter, TIME is so important, want ir medium rare
I made this last Christmas, it was sooo good! Thank you so much for sharing❤ This will be my go-to prime rib roast recipe from now on? Happy New Year and more power!❤❤❤
Do you cover the prime rib while cooking or only after you take it out the oven
You will cover the prime rib at the very end when you take it out of the oven. Hope that helps! XOXO
Make this
This recipe was amazing. Prime rib turned out perfect, and the instructions and tips were very clear. A meat thermometer is critical for the perfect prime rib. People are still raving about how good it turned out.
will this recipe smoke like the recipes that you start at 500 and turn off oven?
I have not tried it smoked like that before. Let me know if you try it and how it turns out! Enjoy! XOXO
Made this for Christmas, turned out fantastic!
I cooked it on convection roast and it cooked a little fast and hot. So I took it out a little sooner than the recipe called for.
My Daughter TERI made this for our Christmas dinner, it was so good . Loved the crust
I prepared this recipe for my family Christmas day. The roast was perfectly cooked and delicious!
Simply amazing! Made as described in recipe and it was perfect!! Made for a fantastic Christmas dinner!! Hi
While this is a good recipe the temp and cook time are way off at 325 degrees for 6 pounds it would take all day to cook. I had to turn up the temp to 380 degrees fo 3 hours
6 pounds is an hour and 1/2 at 15 min a pound.
my Christmas prime rib turned out perfect! I followed this recipe and cooked my roast in a cast iron skillet in the oven
I love cooking with my cast iron skillets. Curious, though, did you use a deep skillet? Many thanks! Trish