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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 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