This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!
Pin this now to find it later
Pin It
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.
Could you cook prime rib till it’s fully cooked? I don’t like bloody meat.
Yes, of course! I totally understand. I would cook 10-15 minutes then check the temperature. You can also take it out and sear it on top of your stove. Hope that helps! XOXO
maybe try a different cut of meat…something cheaper like a chuck roast … the flavour will be the same.
Love this post! But my question is, I have an 11 lb boneless roast, should I just double cooking time? I have a meat thermometer thay stays in the roast because I am terrified to overcook it! Thanks for any help!
I would add 10 minutes but continue to check your thermometer. It will be delicious! XOXO
Wow!
Will I have the same results cooking the garlic butter herb prime rib in my electric roasting pan? Any tips? My oven is to small to cook my holiday meat and sides.
I’m going to cook this for Christmas dinner, so excited. Quick question, is there juice left after cooking to use as gravy for mashed potatoes? #onlycookonchristmas
My family will not eat “rare” meat. How long do you suggest leaving it in the oven to at least get to medium???
This is why I can’t do a blog. Reading through the comments. If you like your meat cooked more than this, save some money and get a different cut. The flavor completely changes the darker you go. Anything above medium you dry up the juice and flavor. I am making this tonight and it looks so purdy. Everything you need is listed. You are the cook, you can do whatever you want to it. No need to ask, get creative and go for It!
Soooooo Soooooo delicious. Thank you for a fantastic recipe. My whole family loved it!!
I’ve never been that good at roasts, was never in my Mother’s kitchen enough I guess. But this recipe looks to good to pass up! It took me a few minutes and some research trying to find what ‘plave in a roasting pan’ meant. I am looking forward to trying out this recipe for myself.
I’m going to use your recipe. I’m cooking my first roast. It’s 13 pounds though. Any recipe adjustments to the cooking?
Same question here! Cooking an 11 pounder!
I didn’t see the answer to : covered or uncovered in the oven. Just ordered mine!
When I cover the prime Rib with the mixture, do I also cover the sides, or just the top and bottom ?
Yes, all over! Great question!
The recipe mentions letting the roast rest in foil
Is the roast tented in aluminum foil oil after it is removed from the oven or is the foil placed on the roast while it cooks in the oven at 325 degrees?
Thank you
You will not cook with the foil but once it is pulled from the oven, I am suggesting resting it with foil on top to lock in flavor as well as slowly cooling. Hope that helps! XOXO
You say cook 450 for 15 minutes,
Thats Being based on 1 pound
So if i have a 4 pounder its 450 for 1 hou
Hour. Is that correct?
Then you reduce to 375 for
15 or until 110 degrees. .
You cook at 450 for 15 minutes, then decrease the temp and cook for 1 hour (for your 4 pounder).
Usually intial searing time is PER PIECE not PER POUND. You will ruin the meat searing it for 15minutes per pound.
Are the cooking temperatures different for a fan oven? Also I can’t find the different cooking times for cooking it slightly longer
Thanks
What is the au jus recipe for this garlic butter herb prime rib??? Saw something about drippings and beef stock??? Can’t find it now. Making for Christmas so please respond. Thanks