Garlic Butter Herb Prime Rib

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Garlic butter herb prime rib is melt in your mouth tender, cooked to medium-rare perfection, and marbled with fat. The seared garlic butter herb crust is incredible!

Impress your family with this beautiful cut of meat! When making this prime rib add Garlic Parmesan Green Beans with Bacon, Dad’s Famous Mashed Potatoes, and Perfect Soft and Buttery Rolls for a complete meal.

Prime rib with beans and potatoes on a plate.

The Best 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 meat every single time. You are going to bring your A-game to Christmas dinner with a flavorful and bold beef rib roast that is actually really simple to make! Cook up some grilled asparagus or some brussel sprouts. They will go so well with this!

With these easy-to-follow steps, you will have a perfect Christmas dinner that will be loved by all. Prime rib is top-of-the-line meat that tastes just as AMAZING as it looks. The marbled cut and beautiful bone structure are just what you need to have this slice of heaven on your plate. Cooking this beef does not have to take long. It is best to have a crispy outside and a tender, juicy inside. With this garlic butter herb prime rib recipe you will have the PERFECT decadent dinner this holiday season!

Herb Garlic Butter Prime Rib Ingredients

I always buy my roast with the bone. The butcher at our local grocery store cuts the bone but leaves it partially attached and ties it onto the roast. This makes it easier to carve the meat and the bone creates a rack for the meat to cook on. See the recipe card at the bottom of the post for exact measurements.

  • Prime rib: I like to get a cut that is bone in and tied.
  • Butter: Make sure that the butter is softened so that it will blend well with the herbs and seasonings.
  • Garlic cloves: If you don’t have any fresh garlic cloves on hand then you can use minced garlic! ½ tsp equals about 1 clove.
  • Thyme, Oregano and Rosemary: I like to use freshly chopped herbs to make the flavor taste top notch!
  • Salt and pepper: Use these to taste!

How to Cook Prime Rib

Preparing your meat is a great way to ensure your cooking time is perfected by having an evenly cooked prime rib. Taking out your roast before cooking will help with this process! Enjoy this decadent recipe this holiday season with friends and family!

  1. Prepare your meat: 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. Mix together garlic butter herb sauce : In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Then, rub all of the butter on the outside of your prime rib and plave in a roasting pan or large skillet with the fat side up.
  3. Cook prime rib: 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. Let your meat rest: 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.
4 pictures showing how to prepare raw meat.

What Cut Of Meat Is Best?

A prime rib roast (or a standing roast) is cut from the back of the upper rib section of the steer. It usually is a total of 7 ribs. To make this slow-roasted prime rib then you will need a 3 bone rib roast. This is cut from either the chuck or the loin end of the rib sections. Here are some tips on how to choose the best meat!

  • Bone IN: You will want a bone in prime rib. On average a 2 to 6 pound prime rib has 2 to 3 bones.
  • Tied: When ordering from a butcher, ask to keep the strings on it if possible. This will ensure cooking it evenly and keeps its form while cooking.
  • Deckle: If possible, ask to have the largest deckle. The deckle is tender and the most flavorful piece of meat.
Prime rib on a rack, cooked.

Cooking Information Per Pound

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

A prime rib garnished and ready to eat.

Cooking Tips

Melt in your mouth prime rib is just what you need to celebrate the holidays this year! These quick and simple tips will help cook it to perfection!

  • Use a thermometer: Using a meat thermometer is the best way to ensure a perfect prime rib every time.
  • Take it out of the fridge: Take your prime rib out of the refrigerator for about 30 minutes to let it rest before cooking. This will ensure an even cook time.
  • Keep the bone in: You can remove the bones before cooking but it is not necessary. The bone in adds to the flavor and helps keep the prime rib tender and juicy.
  • Let it rest! Remove your prime rib out of the oven when it is about 5 degrees lower than your temperature you are wanting. Cover your meat and let it rest. It will slowly cook as it is resting.
Prime rib that is in a pan, sliced and ready to serve.

Cooking Temperatures

Prime rib can be a little intimidating to make because you are trying to achieve the perfect medium-rare temperature The closed oven method is where you roast the meat at 500 degrees for 5 minutes per pound. Then, you leave the oven closed for 2 hours and it slowly cooks. If using this method then I highly recommend putting a thermometer inside of the meat so that you can check on it without opening the oven while it cooks.

  • Rare: 120 to130 degrees Fahrenheit
  • Medium Rare: 130 to 135 degrees Fahrenheit
  • Medium: 135 to 140 degrees Fahrenheit
  • Medium Well: 145 to 155 degrees Fahrenheit
  • Well Done: 155 degrees Fahrenheit
Prime rib sliced with the pink meat showing.

Storing Your Meat

Having leftover meat is just another way to enjoy it a little longer! You still have all the tender, juicy flavors are infused into the prime rib. Enjoy another slice of heaven a second time around with these storing ideas.

  • How long does it last in the refrigerator? It can be stored in an airtight container in the refrigerator for 5 to 7 days.
  • Can you freeze prime rib? Yes! Let it rest until completely cooled. Once it’s cooled then place in an ziplock freezer bag, letting all the air out. Lay flat in the freezer for 1 month. When ready to warm it up to eat it then place in the refrigerator over night until thawed.
  • How to reheat it: If it’s been frozen, let it thaw completely. Place in the oven for 12 to 15 minutes or until it has reached the desire internal temperature. Enjoy!

A Reader’s Review

This was absolutely amazing! The flavor was phenomenal. I like my meat well done and it was still super tender.
Patricia

Garlic Butter Herb Prime Rib Recipe

4.79 from 134 votes
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!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Alyssa Rivers
Servings: 8 people

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
 

  • Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees.
  • 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 place in a roasting pan or large skillet with the fat side up.
  • 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.
  • 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.

Video

Notes

Updated on December 5, 2020 
Originally Posted on November 17, 2017

Nutrition

Serves: 8

Calories548kcal (27%)Carbohydrates2g (1%)Protein16g (32%)Fat53g (82%)Saturated Fat27g (135%)Cholesterol130mg (43%)Sodium1126mg (47%)Potassium278mg (8%)Fiber1g (4%)Sugar1g (1%)Vitamin A769IU (15%)Vitamin C2mg (2%)Calcium36mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American
Keyword prime rib, prime rib recipe
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic
 

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. I made your Garlic Butter Prime Rib Roast last Sunday and it was GREAT. Thank you so much.

  2. 5 stars
    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.

  3. 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!

  4. 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!

  5. 5 stars
    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.

  6. 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?

  7. This looks yummy! Can you suggest how I would adjust the recipe if we like our meat more well done?

  8. 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?

  9. I have an electric oven and it takes longer to cool down. What do you suggest on that ? Thank you ?

    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

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