This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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.
Pin this now to find it later
Pin It
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.
I have been cooking rib roasts for 40 years and this is the best recipe I’ve ever followed. Juicer, tender and flavor all perfect. And oh so easy.!
Do you use fresh herbs or dried herbs in the Garlic Herb Butter Prime Rib recipe?
I like to use fresh herbs but you are welcome to use dried herbs with this Prime Rib. Hope you enjoy! XOXO
My first post didn’t ask for a rating. Definitely had to make sure this received it’s rating
Just bought a 5 lb roast. Will be trying this tonight!
I made your Garlic Butter Prime Rib Roast last Sunday and it was GREAT. Thank you so much.
Can you use rosemary, thyme and oregano out of the jar?
Cooks fast. Watch thermometers .Excellent
NEED TO HAVE YORKSHIRE PUDDING WITH GRAVY FOR THIS ROAST !!
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.
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!
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!
Looks great we need the recipe for the gravy Have not made it yet to rate it.
COULD THIS GARLIC AND HERB BUTTER, BE USED ON ANOTHER CUT OF MEAT!… I AM ASKING BECAUSE I HAVE T-BONE STEAKS, RIB EYES, AND SIRLOIN STEAKS IN THE FREEZER!…
I HAD SENT A COMMENT EARLIER, AND FORGOT TO ASK!… IF I FIX THE PRIME RIB, CAN I BROWN IT AND THEN PUT IT IN MY SLOW COOKER? JUST WONDERED!… THANK YOU!.
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.
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?
This looks yummy! Can you suggest how I would adjust the recipe if we like our meat more well done?
Yes, of course! You will want to cook it to your desired temperature and flip it once when it is almost done. Enjoy! Let me know what you think! XOXO