Garlic Butter Herb Prime Rib

Garlic Butter Herb Prime Rib is melt in your mouth tender and juicy prime rib that is cooked to medium rare perfection and marbled with fat.  The seared garlic butter herb crust is incredible! 

Garlic Butter Herb Prime Rib

The holidays wouldn’t be complete without a prime rib roast.  Well I am here to bring you the best prime rib recipe with a few tips and tricks for cooking the perfect tender and juicy prime rib every single time.  You are going to bring your A- game to Christmas dinner with a flavorful and bold prime rib roast that is actually really simple to make!

Prime rib can be a little intimidating to make because you are trying to achieve the perfect medium rare temperature.  Since prime rib can be a bit pricy, the last thing that you want to do is to over cook it.  I have had that happen before and it is awful!  I highly recommend using an oven thermometor for this recipe.  It makes it easy to quickly check to see if it is getting close to the desired temperature.

The closed oven method can be a great one, but I had a prime rib roast over cook because I was too trusting.  That is where you roast the meat at a 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 a thermometor inside of the meat so that you can check on it without opening the oven while it cooks.

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I always buy my prime rib with the bone.  The butcher at our local grocery store cuts the bone but leaves it partially attatched and ties it onto the roast.  This makes it easier to carve the meat and the bone creates a rack for the prime rib to cook on.

The best part of this recipe is hands down the garlic herb butter that gets rubbed on the roast before it cooks.  I am telling you!  It gives it the absolute best flavor.  You can never go wrong with garlic, butter, and herbs slathered on meat.  Am I right?  Just look at that amazing crust!!

How long do you cook a prime rib roast per pound?

The bones create a natural roasting rack for the meat.  Cook the roast at a higher temperature of 450 degrees for 15 minutes.  Then reduce the temperature to 325 degrees and continue to cook until the thermometor reads 110 degrees.  About 15 minutes of cooking time per pound.

What is the best cut of a prime rib

A prime rib roast, or standing rib roast, is cut from the back of the upper rib section of the steer, and it usually comprises a total of seven ribs. To make the slow roasted Prime Rib, you’ll need a three-bone rib roast, which can be cut either from the chuck end or the loin end of the rib section.

Why is prime rib so good?

Prime rib has a large eye of meat in the center.  This is juicy, tender and marbled with fat.  Prime rib is so tender because the muscles aren’t heavily used and it stays juicy because of all of the fat.  It is extrememly flavorful and beefy which contributes to the high price.

Every single thing about this recipe is absolute perfection.  This is hands down the best prime rib recipe that I have every had in my entire life.  That is sure saying something!   I have never had more tender meat while carving the roast.  It just melts in your mouth and the flavor is unreal.  I know that your family will love it just as much as we did.  It will be the star at your dinner table this holiday!

Garlic Butter Herb Prime Rib

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Alyssa Rivers
Garlic Butter Herb Prime Rib is melt in your mouth tender and juicy prime rib that is cooked to medium rare perfection and marbled with fat.  The seared garlic butter herb crust is incredible!
Course Main Course

Ingredients

  • 2-6 pounds bone 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

  1. Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees.
  2. 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 plave in a roasting pan or [url:2]large skillet[/url] with the fat side up.

  3. 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.
  4. 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.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This recipe for prime rib is awesome however, for people like me who is doing this the first time, I am left wondering if I cover it with foil from start or not. Foil is mentioned at the end so do we cook without foil and just cover with foil after we take it out of the oven and sitting there to cool down?

  2. The Closed Door Method confuses me. Cooking at 500F for 2 hours will overcook the meat. Do you mean cook at 500F for 15 minutes per pound then turn off the oven and let it slowly cook for 2 hours?

    1. You will preheat the oven to 450* and cook the prime rib for 15 minutes at that temperature. After 15 minutes you will lower the temperature to 325* for 15 minutes per pound. Let me know if you have any more questions concerning this recipe. I would hate for you to not be able to try this. XOXO

    1. I have learned that you will want to have the temperature at 130 to 135* for rare. That it is the lowest temperature that is still healthy. Hope that helps and you enjoy your prime rib! XOXO

  3. This recipe is incredible! I am not a fan of oregano so I did not use it, had fresh rosemary and some dried parsley so that’s what I used! I was thrilled to find out that I could use my cast iron for this, it was absolutely perfect especially to make gravy afterwards with the drippings! I just transferred my rib roast to a baking sheet and covered with foil, and made my gravy with the drippings. It was SO GOOD!!!

  4. Garlic butter herb prime rib! My best friend, and then girlfriend, made this for me for my 50th birthday. I have never eaten a better piece of beef. Not at Bern’s in Tampa , not at Brennan’s in New Orleans. And I have dreamt about meals at those places. No more! If I am.lucky enough to have another birthday meal prepared by her, my request will be this recipe. Cook this!!! You will not regret it.

  5. The recipe says to bone and tie the prime rib, yet the text says to leave the bone partially on. I’ve never been able to cook a successful prime rib so I need to know if I should leave the bone on. I can’t wait to try this recipe.

    FYI, the recipe has a spelling mistake. It says plave in a roasting pan.

    1. It’s called “cradling”. You can ask the butcher to do it for you when you buy the roast, if it hasn’t already been done. The bones are cut from the roast and then tied back onto the roast. The bones make a natural rack. When roast is ready to carve you just need to cut the strings and remove the bones, makes it much easier to carve the roast.

  6. We are prime rib lovers also. Our recipe is similar to yours, however, we begin by cooking the roast on 500 for 5 minutes per pound. Then turn the oven off, and Do Not Open The Door! Let roast remain in oven for an additional 2 hours, then remove. Enjoy!

  7. I cannot afford P.R.. might you suggest another cut perhaps? If I save for about 3 months, I could buy 3 sirloin steaks, could bind em to make it look like a roast–?

  8. I have never fixed prime rib this way, my mother in law always used heavy foil, rubbed a cup of ice cream salt on the fat only,

    Bake it at 225 degrees for three hours.

    It is served rare, tender and delicious.

  9. I like meat well done-thoroughly cooked-not rare-no red. Why would this ruin a prime rib? What temp would I be looking for, then?

    1. Yes, of course! You are welcome to substitute any meat in any of the recipes. It may alter the taste and texture but it should be fun to try with other meats. Let me know how it turns out! XOXO

  10. Cannot wait to try this prime rib… ? Tuscan chicken
    recipe was a huge success – I have made it several times for my family- they love it?

  11. Can you please explain what plave means? And is it 15 minutes per pound including the 15 minutes at 450 degrees? Or 15 minutes per pound after turning the heat down to 325 degrees?

  12. I made this yesterday for my husband for Father’s Day. He loved it! He said it was so juicy, tasted yummy, and it was cooked to perfection. He said it was better than the one he cooked at Christmas, which turned out dry. It was my first time cooking a prime rib and it was so easy.

  13. Love, love this recipe! Have used it for the past two (2017 & 2016) Christmases. Each time a little fluke occurred… ran out of fresh herbs had to substitute with dried, still delicious and a great hit with the family. Last year (2017), someone increased the oven temperature but I caught in time and decreased temperature. Whew…. thought the prime rib would be over cooked BUT it wasn’t. By reducing the time, saved it. Needless to say family and guests LOVED it. This is my go to recipe!

  14. We made this last Saturday at my daughter’s house. Comparing it to the place we normally go to get prime rib, your recipe won. It was so much more delicious than the restaurants. I agree, the thermometer is a must. It was perfect!

  15. I loved your recipe for prime rib roast. The seasoning is so outstanding and yummy !
    I did have a problem with the meat, it needed more time to get to room temp. out of the refrigerator. It was still cold after 1/2 hour. So next time I”ll know better to take it out an hour earlier. Thank you publishing your recipe. This was my 1st time cooking a prime rib roast ever and it was sooooo delicious. Also used some of that butter seasoning on a baguette and made garlic bread which was equally yummy.

  16. I have been cooking rib roasts for 40 years and this is the best recipe I’ve ever followed. Juicer, tender and flavor all perfect. And oh so easy.!

  17. This looks so good! It has my mouth watering!!! Do you know how many carbs are in a serving?
    Hope to try it soon!!!

  18. ok but where is the recipe for the beans, potatoes and sauce? there should be some sort of “goes well with” link box or something

      1. Oh no! I read it as two to six pounds PR! and as I was rubbing the two sticks of butter on the meat, thinking, “this CANNOT be right!” Welp, it’s already in the oven, so fingers crossed.

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