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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.
don’t ruin the roast for their sake. Just take their slice and pop in in the microwave for 30 seconds. You may consider running on power level 5 for 1 minute instead.
I have read so MANY places that say to take the roast out of the fridge and have it sit for an hour before cooking. Everybody that says this is TOTALLY in a dream world. If you don’t believe me, put in a thermometer in it and watch the center of the roast increase by 4 degrees in an hour! In theory it sounds like that would make the roast cook more evenly throughout, which is a great theory. There is an answer to that, but not that answer.
Get a waterproof trash back (10 gal?) and place the roast in the bag. Do not attempt to twist the top of the bag or seal it. Place the bagged meat into a big pot in the sink. As you fill the pot with HOT water, you will notice that the water will completely seal the bag and push out the air so the meat is practically touching the water (protected by the bag of course). The hot water is a hundred times more effective than room temperature air at raising the center temperature of the roast.
Do this for about an hour, changing the water once. Your cooking time will obviously decrease because you are starting off with a warm roast. BUT IT WILL COOK EVENLY!
good luck
There’s a typo in step two. It should read “place” not plave.
So you didn’t cook it at all at 450? If I’m reading correctly you said 450 for 15 mins then cook at 350 15 mins per pound? Can you clarify please thank you!!!
You will cook for 15 minutes at 450 degrees. Then you will lower the temperature to 325 degrees and cook for the remainder of the time. You will cook 15 minutes per pound at the 325 degree temperature after you already cooked it 15 minutes at 450 degrees. You will have both temperatures and a long amount of time. Hope that helps clarify.
Looks amazing I love medium rare bug the family likes medium well so can you please fill me the cooking time on that xx
I tried to print your garlic butter herb prime rib. How do I get a copy. Dinner Wednesday night with friend. I love to cook.
Awesome recipe. Prepared Christmas 2018 making again today for a client. I prepared in a roaster Vs. the oven. I did use dried herbs to taste. I have added this recipe to my memory bank!!
I made your prime rib recipe tonight and it came out delicious, perfectly cooked, delightfully seasoned!!v . I will be following you for more!!!! My boyfriend absolutely loved it! Congrats on a winner!
I see you preheat the oven to 450 but never put the prime rib in? You are only cooking it at 350 for 15 mins per pound, is that correct?
Yes, that is correct! Thanks so much! XOXO
I tried your recipe and it came out wonderful! My guests loved it. Thanks!
Found this recipe and decided to make it today I have never been brave enough to try but I did and it was amazing thanks for sharing
Can I do this with a 10 pound roast?
Yes, that sounds great! Cook it for a bit longer and double the ingredients. Enjoy! XOXO
The prime rib turned out fantastic! This was my first low and slow roast and I didn’t want to mess up NYE dinner! So glad it turned out so well. Thank you – my ONLY prime rib recipe going forward!
This was a fabulous recipe! OMG so good. Thank you. It was our fantastically awesome Nye Family dinner.
This was the most flavorful and fool proof prime rib I’ve ever made or ever had. Using a meat thermometer yielded perfect cooking. I will use this recipe again. Hands down the best!!
I am going to cook three of these today if I cook two together will I have to add more time
I would check temperatures to with what you would like to enjoy your meat at. Hope that helps! XOXO
Hi I’m cooking a prime rib tomorrow my first hope it turn out great.