Description
This garlic herb butter prime rib is incredibly juicy, tender, and packed with rich beef flavor. A savory blend of butter, garlic, and fresh herbs creates a golden crust on the outside while the inside stays perfectly pink—ideal for carving thick prime rib steak-style slices for holidays or special dinners.
Ingredients
1 (4–5 pound) bone-in prime rib roast
1/2 cup unsalted butter, softened
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons kosher salt
1 teaspoon black pepper
Optional: 1 cup beef broth or red wine for jus
Instructions
1. Remove the prime rib from the refrigerator 1–2 hours before cooking to come closer to room temperature.
2. Preheat the oven to 450°F (230°C).
3. In a bowl, mix softened butter, minced garlic, rosemary, thyme, oregano, garlic powder, onion powder, salt, and pepper until well combined.
4. Pat the roast dry with paper towels.
5. Rub the garlic herb butter mixture all over the roast, coating the top, sides, and around the bones.
6. Place the roast bone-side down in a roasting pan on a rack.
7. Roast at 450°F for 15–20 minutes to develop a deep golden crust.
8. Reduce oven temperature to 325°F (165°C) and continue roasting for 1 1/2–2 hours, or until the internal temperature reaches 120–125°F (49–52°C) for medium-rare.
9. Remove from the oven, tent loosely with foil, and rest for 20–30 minutes so the juices redistribute.
10. Slice along the bones to remove them, then carve into thick prime rib steak-style slices and serve.
11. Optional: Place the roasting pan over medium heat, add beef broth or wine, and simmer while scraping up browned bits to make a simple jus.
Notes
Always use a meat thermometer for perfectly cooked prime rib.
Resting time is essential for super-juicy, tender slices.
Finish individual steak-style slices in a hot skillet or under the broiler for extra crust if desired.