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Garlic butter herb prime rib is melt in your mouth tender, cooked to medium-rare perfection, and marbled with fat. The seared garlic butter herb crust is incredible!
Reasons You’ll Love This Recipe
- Holiday Feast: The holidays wouldn’t be complete without a prime rib roast. You could pair it with Green Beans, Mashed Potatoes, and Rolls.
- Easy to Make: Prime rib may seem intimidating, but with my tips and easy-to-follow instructions, you will have the most succulent, tender prime rib of your life!
Herb Garlic Butter Prime Rib Ingredients
I always buy my roast with the bone. The butcher at our local grocery store cuts the bone but leaves it partially attached and ties it onto the roast. This makes it easier to carve the meat, and the bone creates a rack for the meat to cook on. See the recipe card at the bottom of the post for exact measurements.
- Prime Rib: I like to get a bone-in cut and tied.
- Butter: Make sure that the butter is softened to blend well with the herbs and seasonings.
- Garlic Cloves: If you don’t have any fresh garlic cloves on hand, you can use minced garlic! 1/2 teaspoon equals about one clove.
- Thyme, Oregano, and Fresh Rosemary: I like to use freshly chopped herbs to make the flavor taste top-notch!
- Salt and Pepper: Use these to taste!
How to Cook Prime Rib
Preparing steakhouse-worthy prime rib isn’t as tricky as it seems. Enjoy this decadent recipe this holiday season with friends and family!
- Prepare the Meat: Remove the meat from the refrigerator at least 30 minutes before bringing it to room temperature. Preheat the oven to 450 degrees.
- Mix Together Garlic Butter Herb Sauce: In a small bowl, mix butter, garlic, thyme, oregano, rosemary, salt, and pepper. Then, rub all of the butter on the outside of your prime rib and place it in a roasting pan or large skillet with the fat side up.
- Cook Prime Rib: Cook for 15 minutes and reduce the temperature to 325 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.
- Let the Meat Rest: Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 130 degrees for a medium rare prime rib.
What Cut Of Meat Is Best?
A prime rib roast (or a standing roast) is cut from the back of the upper rib section of the steer. It usually is a total of 7 ribs. You will need a 3-bone rib roast to make this slow-roasted prime rib. This is cut from either the chuck or the loin end of the rib sections. Here are some tips on how to choose the best meat!
- Bone IN: You will want a bone in the prime rib. On average, a 2-6 pound prime rib has 2 to 3 bones.
- Tied: When ordering from a butcher, ask to keep the strings on it if possible. This ensures it cooks evenly and keeps its form while cooking.
- Deckle: If possible, ask to have the largest deckle. The deckle is tender and the most flavorful piece of meat.
Cooking Tips
Melt-in-your-mouth garlic herb prime rib is just what you need to celebrate the holidays this year! These quick and simple tips will help cook it to perfection!
- Use a Thermometer: Using a meat thermometer to check the internal temperature of the meat is the best way to ensure a perfect prime rib every time.
- Take it Out of the Fridge: Take your prime rib out of the refrigerator for about 30 minutes to let it rest before cooking. This will ensure an even cook time.
- Keep the Bone In: You can remove the bones before cooking, but it is unnecessary. The bone in adds to the flavor and helps keep the prime rib tender and juicy.
- Let it Rest! Remove your prime rib from the oven when it is about 5 degrees lower than your desired temperature. Cover your meat and let it rest. It will slowly cook as it is resting.
- Cooking Information Per Pound: The bones create a natural roasting rack for the meat. Cook the prime rib at a higher temperature of 450 degrees for 15 minutes. Then, reduce the temperature to 325 degrees and continue to cook until the thermometer reads 110 degrees. About 15 minutes of cooking time per pound.
Cooking Temperatures
Prime rib can be a little intimidating to make because you are trying to achieve the perfect medium-rare temperature. In the closed oven method, you roast the meat at 500 degrees for 5 minutes per pound. Then, you leave the oven closed for 2 hours, and it slowly cooks. If using this method, I highly recommend putting a thermometer inside the meat so you can check on it without opening the oven while it cooks.
- Rare: 120 to 130 degrees Fahrenheit
- Medium-Rare: 130 to 135 degrees Fahrenheit
- Medium: 135 to 140 degrees Fahrenheit
- Medium-Well: 145 to 155 degrees Fahrenheit
- Well Done: 155 degrees Fahrenheit
Storing Leftover Prime Rib
Having leftover meat is just another way to enjoy it a little longer! You still have all the tender, juicy flavors infused. Enjoy another slice of heaven a second time around with these storing ideas.
- How Long Does Prime Rib Last in the Refrigerator? It can be stored in an airtight container in the refrigerator for 5 to 7 days.
- Can You freeze Prime Rib? Yes! Let it rest until completely cooled. Once it’s cooled, place in a ziplock freezer bag, letting all the air out. Lay flat in the freezer for 1 month. When ready to eat, place it in the refrigerator overnight until it is thawed.
- Reheating: If it’s been frozen, let it thaw completely. Place in the oven for 12 to 15 minutes or until it has reached the desired internal temperature. Enjoy!
A Reader’s Review
This was absolutely amazing! The flavor was phenomenal. I like my meat well done and it was still super tender.
More Beef Recipes to Enjoy
This prime rib recipe is one of my very favorites! If you loved it as much as I do, then I have a few more that you should try! They are all so different but super delicious! Try one or try them all…. you can’t go wrong with any of them! Your family will thank you later!
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Garlic Butter Herb Prime Rib Recipe
Ingredients
Instructions
- Remove the prime rib from the refrigerator for at least 30 minutes before bringing it to room temperature. Preheat the oven to 450 degrees.
- In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up.
- Cook for 15 minutes and reduce the temperature to 325 degrees. 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 degrees Fahrenheit for a medium rare prime rib.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you apply the garlic butter rub to the rib roast and leave it overnight?
Yes, that will work.
Can you make the rub a couple of days ahead of time and refrigerate?
Yes, that will be great!
This recipe sounds delicious and I will be making it for Christmas dinner! Do you use salted or unsalted butter for this recipe? Thank you!
Unsalted butter is best!
I like beef very rare?And this looks easy;And very good?Just what the DR. ordered;
Made this tonight, an EARLY Thanksgiving…came out PERFECT and DELICIOUS!!!
Has anyone tried this on a gas BBQ? Would love the details please.
Yes, use a drip pan and not direct heat. Smoking chips may work well too.
Great recipe for the Garlic butter rub. I am a garlic fan and use more for my taste. 🙂
However, I discovered an easier, more effective way of cooking Prime Rib without having to figure out weight and cook times.
I have been using the Reverse Sear for over three years now. A very popular upper-scale local steakhouse I worked at introduced me to it. They sell out everyday!
I would never go back to cooking one this way.
When I cooked them like this, the outer ridges of the PR were overcooked.
With the Reverse Sear, you are guaranteed to have a uniformly cooked roast that will awe your guests time after time (no matter if it is mid-rare/med, etc.), WITH the delicious crispy crust.
Very simple:
– Preheat oven to 250
– Insert meat thermometer
– Insert Prime Rib Roast
– Cook until the desired temperature is reached
– REMOVE the PR from the oven and increase the temperature to 550
– Reinsert PR to brown the crust (keep an eye on it)
There is no need to rest the Prime Rib Roast as that occurs when you remove the roast to increase the temperature to 550.
Serve with desired sides and enjoy the BEST Prime Rib you will ever have! 🙂
This recipe sounds awesome, and I can’t wait to try it tonight.
I have noticed comments regarding “tweaking” the temps given in your recipe using their oven. One thing I would caution everyone on is that in residential ovens, the factory thermostats can vary as much as +/- 25 degrees (f). I had a oven professional tell me this a few years ago.
Anyway, ALWAYS use a good temperature probe to monitor the internal temperature when cooking meats.
Everyone should know their individual oven characteristics when following or tweaking receipt times and temperatures.
Garlic butter prim rib:
My husband, said bar- non the best ever!! We, loved it melts in your mouth
I made this for Christmas and delivered it to my mom and Aunt as well! My son and I were so impressed on how it tasted as this was my first time doing this! My mom and Aunt phoned and raved how much they enjoyed it as well and said I spoiled them both!
Plan on making it this weekend for my Best Friends Birthday as we couldn’t be together for Christmas! “
I’m making this for Valentine’s Day is it possible to herb butter it 24 hours ahead of time and so you have to cove it or leave it uncovered
Thank you for the tips and can’t wait to make this
It is best to follow the instructions to a T on this prime rib. I would hate for it not to work out for your special dinner.
OMG stoppit! My tummy hurts from wanting this so much.
I don’t normally leave reviews, but this recipe is so delicious that I had to. I made this Christmas Eve and again New Year’s Day it was that good and easy to make. I always thought that you had to cook prime rib at a low temperature for a long time, but it always turned our tough that way. This recipe is faster and the meat comes out so flavorful from the butter, garlic and herb crust. This dinner was better than any restaurant that I’ve ordered prime rib at. The only thing that I changed the second time was that I took the roast out at 120 instead of 110. The first time it was too rare and the second time it came out perfectly medium rare when I cooked it to 120 degrees. If your family loves prime rib like mine does try this recipe. You won’t be disappointed!!! Thank you for this amazing recipe!
I agree. Followed instructions and too rare. Absolutely delicious and will make again. Going to try 20 min. Per lb and agree with you..120 degrees instead of 110.
It might be my oven and hope others have advice too.
But it is absolutely flavorful, tender and melts in your mouth. A keeper!!
Excellent recipe especially for those who have little or no experience with prime rib.
Following this recipe will ensure that you can serve this proudly to the most discerning carnivore.
I made this for Christmas Dinner and everyone loved it. Had Mash Potatoes and yams and Kale Salad.my 7 year old grandson didn’t even look up from his plate till he was ready for seconds of the meat. I thought 9 pds. would be about right, left about two pounds there and Hunter thanked me.
Hi your recipe was awesome I just tweaked the temp a little. I roasted the meat at 500 degrees 30 min. Then 275 till thermometer hit 115 oven off kept roast in oven until temp. hit 130. The prime rib was medium rare evenly throughout. If my Mom and Dad were with us I would do your temps they like the ends medium to well done. Thanks again cant wait for Easter and another prime rib. Ed