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.

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 was great! I cooked my prime rib to medium well by cooking it longer in increments of 15 minutes. It was delicious, moist and succulent!

  2. Hello,
    I made this for Thanksgiving and it was the first time I’ve cooked a Prime Rib.
    My family was so impressed and so was I. It was like we were eating out at a upscale restaurant
    This will be a KEEPER recipe for sure.
    Love it absolutely Love it and the directions were on Target.
    PERFECT Medium Rare
    OMG was totally ORGASMIC
    Thank you!~!
    .

  3. Absolutely the best prime rib I’ve ever made. Very flavorful. Followed the recipe exactly as written. Will definitely share the recipe and make it again.

  4. This recipe is with fresh herbs, correct? Also, what does it mean to “plave” in the roasting pan? I’ve never heard this term before. Thanks in advance. I’m REALLY looking forward to making this.

  5. The reason your closed oven method failed you is that you leave it for only one hour after you have cooked for 5 min per pound. @ 500 degrees without opening the door at all during the cooking and the 1 hour after. Then it will be perfect med rare (2 hours was too long) I have never had this fail me. The key is DO NOT OPEN THE DOOR AT ALL!

    1. You will want to use less dried herbs than fresh. I would recommend starting out but using only 1/2 of the measurements. The fresh herbs are the way to go if possible though. Enjoy! XOXO

  6. I am going to make your prime rib this holiday but have a quick question. I see you foil it after backing but it doesn’t mention if you cover the meat while cooking? Is it just uncovered cooking? Thanks so much!

  7. Before I saw the recipe my husband had purchased the roast with the bone out. Can I do the same cooking procedure with the boneless roast?

  8. This recipe is so not clear. It says boned and then it says bones serve as roasting rack. Does this mean we cut bones from roast or have it pre-bones but with bones included, and then reassemble when it goes in oven? I also heard not to sear side that is being place back
    on bones. I want to try this recipe but it is so vague as to assembly and cooking time. Thanks.

  9. Thanks for sharing this recipe! This may seem like a dumb question, but if I don’t use rosemary is there something I should substitute for it, or will it still be okay just leaving it out?

    1. You will have to use an internal thermometer for the best results and to get the results that you are looking for. The timing is different because of the size that you have as well as your oven.

  10. Hi, Alyssa – I inadvertently bought a 5-bone, which makes it a 11.5# roast. Should I cut it half and cook as you describe? Any other suggestions?

    1. You will be okay with leaving it together. Cutting it is great too but I recommend leaving it together. You will want to double the recipe though for the herb rub. Enjoy! Let me know what you think! XOXO

  11. Followed this recipe exactly…. needless to say me and my family had a fantastic prime rib for Christmas Eve!! My best advice for a pefect cook is a good meat thermometer! The temp scale is very accurate for the level of done you require! Thank you for a delicious meal!!!!!

  12. Can I use a roasting pan if it’s too large for my skillet? If so should i use the rack or just put the bones down? Any liquid in the roasting pan if so?

  13. Wow the recipe is great but the comments on this post are pretty good indicator of how dumb people are. Asking about 2 roasts, what does plave mean, REALLY!? Come on people grow a brain and use it. She meant a roast from 2 to 6 pounds. And plave was misspelled she meant place FFS.

  14. Don’t pull it out of the oven at 110. The thing was bloody in the center. A good vet could have gotten it on it’s feet probably! Foiled it and rested for 30 minutes. Never got past 120. Wait t till 120-125.

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