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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.
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