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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.
The meat tastes great when cooked this way. My issue is the smoke escaping from oven when it roasting at such high temperature.
I fixed this for Christmas dinner and it was a huge hit!!! Very tasty and a nice crust on top. I will definitely be using this recipe from now on as opposed to the closed oven method!
YAY!! That is perfect! Thanks for sharing! XOXO
Petfect. My thermometer numbers were 1 or 2 degrees off with each step. Best PR recipe ever!!!!!
AWE!! YES! That sounds great! I am so happy you loved it! XOXO
Made this tonight, it was amazing! Thank you for the recipe!
YAY!! AWESOME! I am so glad you loved it! Thanks for sharing! XOXO
I do not like rosemary or thyme…what else could I use?
I made this for Christmas, with a 7.74
Pound prime rib. It was excellent, thanks for the recipe. The only thing I did differently was let it come to room temperature for an hour. Otherwise, the directions were spot on.
Sweet! That sounds great! XOXO
Would this prime rib recipe work without the bone-in?
I made this for Christmas Eve. It was absolutely delicious! The coating was very flavorful and the meat was done to perfection. The family raved and want it again for New Years.
YAY! That is great to hear! Thanks so much for sharing! XOXO
I’m cooking this tomorrow, Christmas Day. I have a 12 lb roast.
I used your prime rib recipe for our family Christmas Eve dinner today. I am always terrified to cook prime rib. I’m always worried about how it will turn out. Well, the days of worrying are officially over. Your recipe is amazing! Our prime rib was perfectly done and the herb and butter crust was delicious! I am so grateful for your recipe and instructions! Thank-you and Merry Christmas!
First Time Prime Rib!! Thanks for having My Baxk will let You know how it goes!! Would love to sign up for recipes!
Made this today and it was perfect! Ours cooked faster than I anticipated so I’m glad we had a digital thermometer in it. It was a perfect medium rare! We will definitely be using this recipe again.
I just made up the herb and garlic spread for my 10 pound roast! I plan to slather that baby tomorrow (Christmas Eve) and roast it on Monday. I roast a prime rib every year but I have a strong feeling that your technique is going to make me look like a rock star. 🙂 I’m so glad my dad found your blog through Facebook and shared the link with me!
Do you change the cooking time for a larger roast? We have a 17 pound roast. Still 15 minutes per pound?
Yes! It will be perfect! I would check it half way through! XOXO
Made this last week and going to make it Christmas eve it was very tasty. Everyone enjoyed it.
I meant to to give my review a rating. It is definetly a 5 star meal.
I’m looking forward to trying this. I did my roast on my pellet smoker last year and it was friggin life changing. My sister is hosting and am using her kitchen/oven to cook this…so it’s an away game for me. No home field advantage, foreign oven. Nice tip with the bone being utilized as the rack allowing me to go cast iron (any excuse). Pro Tip: If you like your meat med-well to well-done, well, don’t. J/k. this is too good of a piece of heaven to ruin at those temps. Save your $$.