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Best Prime Rib Roast with Garlic Herb Butter Recipe

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This Perfect Prime Rib Roast with Garlic Herb Butter is a foolproof reverse sear method that guarantees a perfectly pink center with a deep, golden-brown crust. It’s a tribute to a beloved neighbor’s recipe, now perfected for your holiday table.

Ingredients

  • Prime Rib Roast (bone-in, 4-6 pounds)
  • Unsalted butter (1 cup, softened)
  • Garlic (8-10 cloves, minced)
  • Fresh rosemary (2 tablespoons, finely chopped)
  • Fresh thyme (1 tablespoon, leaves removed)
  • Fresh parsley (2 tablespoons, finely chopped)
  • Kosher salt (2 tablespoons)
  • Freshly ground black pepper (1 tablespoon)
  • Olive oil (2 tablespoons)
  • Beef broth (1 cup, for the pan)
  • Red wine (optional, 1/2 cup)

Instructions

  1. Take the Roast Out of the Fridge (2-3 hours before cooking): Remove your prime rib from the refrigerator and let it sit at room temperature, still in its packaging, for at least 2 hours. Pat the roast dry with paper towels before proceeding.
  2. Make the Garlic Herb Butter (15 minutes): In a medium bowl, combine 1 cup softened unsalted butter, 8-10 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 1 tablespoon fresh thyme leaves, and 2 tablespoons chopped fresh parsley. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Mix until well combined and fluffy. Set aside at room temperature.
  3. Prepare the Roast (10 minutes): Place the roast on a cutting board, bone-side down. Using a sharp knife, make shallow cuts between the bones and the meat, about 1 inch deep, to help the butter penetrate.
  4. Apply the Butter (10 minutes): Take about two-thirds of the garlic herb butter and rub it all over the surface of the roast, working it into the cuts you made between the bones. Carefully lift the meat away from the bones and spread some butter underneath. The remaining one-third of the butter will be used later.
  5. Season the Roast (5 minutes): Drizzle the roast with 2 tablespoons of olive oil, then season generously with 2 tablespoons of kosher salt and 1 tablespoon of freshly ground black pepper. Place the roast bone-side down on a rack in your roasting pan.
  6. Preheat the Oven and Start Roasting (20 minutes + cooking time): Preheat your oven to 250°F (120°C). Once heated, place the roasting pan on the middle rack and cook until the internal temperature reaches 115-120°F (46-49°C) for medium-rare. This usually takes about 3 to 4 hours for a 5-pound roast, but start checking with your thermometer after 2.5 hours.
  7. Rest the Roast (30-45 minutes): Once the roast hits your target temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for at least 30 minutes, up to 45 minutes. While the roast rests, increase your oven temperature to 500°F (260°C).
  8. The Final Sear (10-15 minutes): After the roast has rested and your oven is screaming hot, remove the foil and apply the remaining garlic herb butter all over the surface. Return the roast to the oven (still bone-side down) and cook for 8-15 minutes, watching it closely, until a deep, golden-brown crust forms.
  9. Second Rest and Carve (15 minutes): Remove the roast from the oven and let it rest for another 10-15 minutes, loosely tented. To carve, place the roast bone-side down on a cutting board. Slice along the bones to remove them in one piece, then turn the roast flat-side down and slice across the grain into 1/2-inch to 3/4-inch thick slices.
  10. Make the Au Jus (while the roast rests): While the roast is resting after the sear, place the roasting pan over two burners on medium heat. Add 1 cup beef broth and 1/2 cup red wine (if using), and scrape up all the browned bits from the bottom of the pan. Let it simmer for 5-7 minutes until slightly reduced. Strain through a fine-mesh sieve into a gravy boat or serving pitcher. Season with salt and pepper to taste.

Notes

Don’t skip the low and slow step; use a probe thermometer if possible; patience with the resting period is crucial; for a deeper crust, brush with a mixture of remaining garlic butter and a teaspoon of Dijon mustard before the final sear.

Nutrition

Keywords: prime rib, garlic herb butter, reverse sear, Christmas dinner, holiday roast, beef roast, bone-in prime rib

Find it online: https://crispcraving.com/best-prime-rib-roast-with-garlic-herb-butter-recipe/