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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.
What kind of thermometer did you use. I have been looking for one.
I would love to try your recipe for prime rib, but we like ours cooked a little more. How much longer do I need to cook it? (or to what temperature?)
Crap! I just read to half the herbs if using dry! Hope it still will taste good :/
I typically am the Grill Master at home and my wife makes every other wonderful meal. For this Christmas I wanted to make her a special meal that said I put my heart and soul into it. I followed this recipe exactly and it blew her mind! She teared up and loved it so much, she insisted we do it again for New Years.
Thank you for this amazingly delicious recipe and for making me look like a rockstar.
AWE!! That is amazing! Way to go! I am so glad that she loved it so much and you put so much time and thought into it! Merry Christmas and Happy New Year!! XOXO
Hands down the BEST Prime Rib I ever cooked!
By no means is this my first time Roasting a Christmas Beast.
The flavors produced are amazing! Made all our taste buds SING!
Ok you foodies help me out here. I have 2 (total of 22 lbs) prime rib roast, both are about the same weight but Im preparing them separately but cooking at the same time in the same oven. So would I cook it 15minsx22lbs=5.5 hrs or cook at individuals
15minsx11=2.75 hrs??? Help!!!
I cooked a 7 Lb. Boneless Prime Rib for Christmas. Most of my Family likes it Med. Well Done. So I bought a good Temperature Probe that you insert into the middle of the Roast and a cord runs out through the Door and the Çontrol is Magnetic. I played with it a little and set the Temperature first at 130 then the Timer goes of and then I went to 140, then. 150, then pulled it out of the Oven, covered with Aluminum Foil and let it Rest for 30 Min.and my Internal Temp. Went up to 160 Degrees. Then I sliced it and it was still Pink on the Inside. I have never received the Complements that I received on Christmas Day. It was Awesome!!
P.S Do not cover the Roast in the Oven.
Thank you for a wonderful recipe! I have made a prime rib roast several times for Christmas and this recipe and cooking method tops all of the others I have made. We will most definitely make this again. Also want to try them garlic herb butter on a different cut of beef.
As a side note, your link to send as an email is not working – email comes up but no link.
When your talking about a prime rib roast that means your getting a prime grade. A standing rib roast comes in 3 grades. Economy, choice and prime. So the roast isn’t called a prime rib roast it’s called a standing rib roast of prime grade.
I e never encrusted my prime rib before, but I tried it this year. It’s a little heavy on the rosemary, but it was absolutely delicious ?. Thanks for the tip!!!
I tried this and it wasn’t bad but I overcooked it. The recipie said to pull it at 110 degrees and I should have listened but I felt that was too low so I pulled it at 125 and end up with most of it medium well. So whoever tries this, take it out at 110….
Tried this for Christmas Dinner 2017. FABULOUS!! I’ll never use any other recipe.
I have downloaded the prime rib and garlic brown sugar glazed salmon recipes. On both there is no indication of how many people this will serve. Please let us know on your recipes the amount of people to plan on. It is only my husband and myself and it helps to know if something makes too much for the two of us. Thank you! Pat Hatton
This is just like my recipe that I make for every Christmas but I take mine out of the refrigerator 2 hrs before I cook it. This way the center of my 10 lb roast is at room temperature. I also take mine out when it reaches 120 degrees for a perfect Medium Rare Roast.. Enjoy!
This was the BEST prime rib I have ever made! I made it for Christmas dinner and got rave reviews from my family. Will definitely make it agsin.
Should it be covered or uncovered when it goes in the oven?
Covered or uncovered?