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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.
I plan to use this recipe for a steak christmas eve. It’s quite thick so cooking it in the oven will work well. Do I want to spread the mixture on one side or both? Would I flip it or cook only on one side.? Thank you for your advice.
You don’t need to flip it. It will be sitting on top of the bone. Basting the whole rib is best though. Hope that helps! Enjoy! XOXO
After 10 minutes (or less), my 3 lb piece fell over (probably since it only has one bone). I have to cook it on its side. Hopefully it still turns out … ??
I have a 16 lb roast. Would like my meat well done . please Help! Never cooked Prime Rib before
Do you have to brown the meat it all before you put in the oven?
No, not at all. You can just start baking it!
I would love to make this, but I have concerns about the butter smoking in the hot oven, especially during the initial searing. Would it make sense to use clarified butter in this recipe?
Sure, if you would like to! That sounds great!
You said you have a few cooking times on the page but I only found one. We really don’t like our meet any way except medium to medium well. They do this for us in restaurants, reluctantly. Can you help? I would rate the recipe higher but it can’t be cooked the way I like it in this recipe.
You are welcome to cook it longer to get a medium to medium well. You will just want to check the temperature so you do not over cook it.
Trying the Prime Rib recipe…what if you don’t have a meat thermometer for the oven?
That is a must if you can, at all possible! Usually local grocery stores have them around $10 and above. I hope you are able to find one. I would hate for your roast to be over cooked!
Alyssa, Is there anyway i can adapt this to a beef tenderloin? Or do you have a recipe that sounds just as good? Thanks!
Just curious. I have a 12 pound prime rib. Should I have it or just follow cooking instructions. I plan to double the butter and seasonings
Yes, I would double it! MMM! Sounds good:)!!
How many adults will a 6 pound roast feed?
This looks delicious. Has anyone else actually made this who can give feedback on their results? I’d love to know if you have a recipe for the dark gravy you served on the side.
I made this last night, it was delicious – I cooked it a little too long, left it in for 15 mins a lb and it was a 6 lb roast next time i will just go for 1 hour. I don’t like to open my oven during cooking cuz it lets out so much heat. To make the AuJus, I poured off most of the fat, and put 1 1/2 c beef broth into the roasting pan and scraped off the drippings from the bottom. then put it all into a saucepan and brought it to a boil. I then served it with the roast.If you want a thickened gravy mix 2 tablespoons corn starch with 1/2 c water until smooth. Bring the liquid to a boil, remove from heat, gradually add cornstarch mixture to pot, while stirring, return to heat and bring to a boil for 1 min stirring till thick .
Go to your butcher tell them you want a bone-in prime rib roast and tell them to cut the bone and they will tie the bone back up to the roast and when you cook the roast make sure you have bone side down in the bottom of the pan fat side up thank you chef Goodman
Oven temp should be 210. Internal temp is 120 for rare and 125 for med rare. It should be out for over an hour before cooking, and marinated in oil and seasoning for 3 days. Never put herbs as they burn….put it in the aujus. Resting period is 50 Min. If you take it out at 110, it will be blood rare and never reach the 130 youre talking about.
What if you must have well done meat?
You are welcome to cook it a little longer.
Then don’t buy a prime rib. It will be ruined if you cook it past medium. Here’s a restaurant “secret”, when someone orders prime rib medium well, you simply place the sliced beef into the warm au jus for a few minutes, and voila, medium well looking beef!
I bought a prime rib but there is no bone…how long to cook without the bone in?
I also want to know the answer to this, if I use a roasting pan do I still cook the same amount of time?
Bought without bone before I read you recipe. How do I cook it? Pound and half. Do I cover it
Are we cooking this prime rib in the skillet on the stove
This rib roast must go in an oven.
Not meant to go on a stovetop.
I’m a neophyte cooker so I was wondering if this is enough to serve 5 people because I’m planning to make this for my family during the holidays but it needs to be enough for 5
Yes, you will have enough for 5 people with this recipe!