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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.
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!
We love prime rib roast. I haven’t made it in so long. I will do this for Father’s Day!!! Thanks.
MMM! Sounds like a great plan! Let me know how it turns out!! XOXO
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.
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.
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.
That is one awesome friend! Happy birthday! Thank you so much for sharing! Hope you had a great day celebrating you! XOXO
This looks so good! I can’t wait to make it!!
Hi! I would liketo know for rare prime rib how many minutes by pound?
Thanks
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!!!
What internal temperature would you remove the prime rib from the oven for rare, not medium rare?
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
Ummmm good
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?
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
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?
Yes, cook it without the foil and only cover with foil as it rests.
I saw your video of this prime rib receipe but I lost it. Can you tell me where I can find it again?
Herei is the recipe: https://therecipecritic.com/prime_rib_recipe/ and here is the video for it:https://www.facebook.com/TheRecipeCritic/videos/1455081771255895/. Thanks so much for following along with me! XOXO
This recipe sounds so fantastic it’s making me drool. Can’t wait to purchase and make this. I can already smell it. Thank you for a wonderful treat.
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
just scrolled through comments and found my answers. thank you! can’t wait to try this recipe
Ask the butcher to cut off the ribs from the meat, and then to tie the ribs and the meat back together for roasting.