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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.
This is th BEST recipe for a Rib Roast. Made it fir Christmas dinner and my family loved it. First time I have ever made a perfect rib roast! Thanks for the recipe & tips!
What is the recipe for the gravy shown in picture? Or is it just pan drippings?
It is just pan drippings. I am hoping to add more gravy recipes and sauces this year.
Forgot to include with comments.
My daughter and I love to roast prime rib for Christmas. This year I found your recipes for the Garlic Butter Prime Rib, as well as the ones for the green beans and Dad’s mashed potatoes. My search for the best is finished. YOU WIN!!!!!
THANKS!
Thank you so very much for this recipe. I have been using it for several years… my family and I love it. Merry Christmas from the Fosters
Awesome recipe!!! Thank you
Can I make the butter herb mixture the day before and leave it out till the next day?
Yes, you can make it the day before and place it in the refrigerator until about an 1 to 2 hours before using it and leave out to become room temperature.
How many minutes per pound for medium well
We have a 12.48lb prime rib this year. Would I double the time of cooking while at the higher temperature? So 30 min instead of 15 minutes?? TIA!
The Orignal 15 mins at high temp is to create the yummy crust. Then lower the temp and 15 mins per pound.
You should just calculate 15min per lb, so your meat should be about 3hr. Definitely take it out by 2.5hr to check where it’s at on the thermometer. Good luck!
I you ask me, this is the BEST Prime Rib recipe!! This will be my 3rd year cooking it for Christmas Eve. Thank you Alyssa Rivers!!! This Prime Rib has become our families annual Christmas meal tradition. I first made it for Xmas 2017 and the whole family ate so much of it that I had to add an extra ribs worth last year! Lol. The biggest topic of conversation during our last couple thanksgivings has been about the upcoming Xmas eve prime rib! Yes, they actually start to salivate for this prime rib 30 days prior to me making it. Lol. Thanks again!!!
Suas receitas são maravilhosas….Parabéns e um Feliz Natal!!!!
I’ve made this a few times for my family. They all love it and it has now become a family favorite at Christmas.
What if I use a roasting pan with rack instead of cast iron skillet? Seems the drippings in the cast iron might taste burnt? Just asking?
That sounds great and will work well too.
this was such a good recipe. it smelt amazing, looked even better, and tasted great!!!
The best prime rib recipe. This will be the 3rd year I’m using this recipe. Thank you for sharing.
Do you use dried spices or fresh
Either will work great! I prefer fresh but dried is more flavorful and sometimes easier if it is already in your pantry.