Description

This Garlic Butter Oven Prime Rib with Rice is juicy, tender, and packed with bold flavor. It’s the perfect centerpiece for a comforting dinner—whether it’s a holiday feast or a cozy family night.

Ingredients

1 (4–6 lb) bone-in or boneless prime rib roast

4 tbsp unsalted butter, softened

4 cloves garlic, minced

1 tbsp fresh rosemary, chopped (or 1 tsp dried)

1 tbsp fresh thyme, chopped (or 1 tsp dried)

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1 tbsp olive oil

2 cups cooked white or brown rice (for serving)

Optional: pan drippings for drizzling

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Instructions

1. Remove prime rib from the fridge 1–2 hours before roasting to bring to room temperature.

2. Preheat oven to 450°F (232°C). Place roast in a roasting pan with a rack.

3. In a small bowl, mix softened butter, garlic, rosemary, thyme, salt, and pepper to form a paste.

4. Pat the roast dry with paper towels, then rub the garlic butter mixture all over the surface.

5. Drizzle with olive oil and place roast fat-side up (or bone-side down) in the pan.

6. Roast at 450°F for 20 minutes to create a crust, then reduce oven to 325°F.

7. Continue roasting for 1.5 to 2 hours, or until internal temperature reaches 125°F for rare or 135°F for medium-rare.

8. Remove roast from oven, tent with foil, and let rest for 20 minutes before slicing.

9. Serve thick slices over hot rice and drizzle with pan juices if desired.

Notes

Use a meat thermometer for best results—prime rib is best medium-rare.

Leftovers make great steak bowls or sandwiches.

Substitute rice with mashed potatoes or roasted veggies for variety.