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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.
CAN YOU TELL ME, THE BUTTER, IS IT SALTED, OR UNSALTED?
THANKS, GONNA TRY THIS FOR THANKSGIVING!
Hi Patty,
The butter is unsalted but you can always use salted butter too if that is what you have on hand.
How do I see the video for making prime rib on your site
I just checked and it is working. It is the movie before the recipe. Let me know if you cannot see it.
Sounds delicious! I cut the bone away from the meat and then tie it back on with seasoning between the roast and bone. After it has rested I cut the string off, remove the bone and the meat is so much easier to carve without the bone.
Wow, this really looks good. My husband will be really surprise if I will able to do this. I have’nt experience cooking any ribs, steak and others. This one I want to give it a shot and hope it will be perfect for his taste since his a steak and rib fan. May I ask what is the baking time and temperature for a well done rib? Thank you.
For a well done is 155 degrees Fahrenheit. Try and go a little under this. I promise, you will still be overly happy with the cut and color!
I’m making it tight now it’s in oven for first time ?? We shall see
Yes thank you for the well done question. I prefer my meat to be cooked a bit more than most. I know some call that harsh. I call it BETTER. LOL
I love this recipe. My only problem is I have not heard the term “plave” the pan. I can not find a definition in all my searches. I roasted the meat using other recipe guide for roasting.
Again, this is a very tasty recipe.
Can I just say this ‘plave’ comment got me laughing SO hard…?! I love that a typo can cause such confusion! ‘Recipe sounds amazing and I’ll be saving it for our Christmas prime rib, when I’ll be sure to PLACE it in the roasting pan. Cheers!
I cant wai to try this. I had been in search of great restaurant to have prime rib and have been disappointed each time. If i can make it at home would be wonderful. And will make holidays so special. Is there a grade or specific kind of meat to ask for and do you make a broth/au ju you serve with it? And do you put garlic in mashed potatoes or favorite sides to serve with it. do you wrap prime rib night before with seasoning or wine?
I ask the butcher for a prime rib. They know just what to get me when I ask.
Loved the recipe. I didnt have all of the spices. Instead i used 3.5 tbs of Italian seasoning and pink himalayan salt. Everything else was the same. I did add one special touch, I smoked it for 1.5 hrs at 300 deg with black walnut.. it’s truly a different taste that you wont forget..
Lol it’s a typo, it’s place
Cathy I just bought yesterday, not sure if you already tried. There are different levels of prime rib, choice cut prime rib is less expensive at about $13 per lb and prime cut prime rib is about $17 per lb. The first place I went did not specify they only had choice, I had to ask.
I look forward to trying this recipe today!!
Hi I’m cooking a prime rib tomorrow my first hope it turn out great.
I like my prime rib med well, for guests will need
med + how do i achieve that with a 3 bone prime rib?
You can take their piece out and serve them while leaving your piece still in the oven to finish med well cooking.
Tonight will be my THIRD time making this dish! Completely perfect and delicious!
That is awesome to hear! Thank you for sharing! I am so glad that you enjoy it so much! It is one of our favorites!
I have cooked this twice and the roast came out perfect both times. This is definitely a keeper.
Hi I made this for New Years eve and it was amazing. However I am cooking it for easter too and the three bone roast came out to be 8 pounds total. Any changes for something as big as this roast?
When you make this do you rub the bottom or just the sides and top ?
I like to rub it all over but top is great too!
Plan to make this on the weekend… have a 2 lb prime rib roast… from all I’ve read, I assume I cook it for 5 min at 450 and then 15 min at the 325 temp for a total of 20 min cooking time… is that correct? Or do I cook it for 15 min at the high temp? And if that’s correct… then how long at the 325 temp? Also plan to use a meat thermometer for med rare. Don’t mean to be dense but don’t want to ruin this terrific piece of beef!
Yes, you have the cooking times and temperatures down correctly. You will have a great turn out by following the meat thermometer and the first set of directions you have listed. Enjoy!
For a 2 pound roast, you do 15 minutes at 450, then an additional 30 minutes at 325 (15 min per pound). Remove from oven when thermometer reads 110 degrees, cover with foil and rest at least 20 minutes. Thermometer should read 130 after that resting time, for total cook/rest time of 1 hour and 5 minutes. Be sure to take it out of the fridge at least an hour before you put in the oven, as well.
15 minutes at 500 for 2 lbs – I won’t burn it?
Me too- I found a small one at Kroger’s and want to prepare it – just over 2 pounds – help with directions! As I want to cook it right – Patricia Adam
Me too- I found a small one at Kroger’s and want to prepare it – just over 2 pounds – help with directions! As I want to cook it right – Patricia Adam
Omg…this was so easy and delicious. I used dry ingredients. I didn’t have fresh ingredients on hand. Followed this recipe to a “t”. My boyfriend said “this was absolutely the best Prime Rib he ever tasted”. Mind you, he’s the pickiest eater ever. This will be my go to receipe for Prime Rib.
What do you mean when you say “let it rest with foil”? Do you mean let it rest “on” aluminum foil, or let it rest wrapped “in” aluminum foil?
You will let it rest with it wrapped in aluminum foil.
How do you make gravy from the drippings? I made this before and the recipe had a gravy recipe with it.
You can add flour and milk to make a basic gravy. That will taste great with this prime rib. Enjoy!