Print

Perfect Prime Rib Roast with Garlic Herb Butter Recipe

prime rib roast with garlic herb butter - featured image
Print Recipe

A foolproof prime rib roast with a garlic herb butter crust that delivers a deeply flavorful, tender, and juicy center. Perfect for special occasions, this recipe walks you through every step for consistent, restaurant-quality results at home.

Ingredients

  • Prime rib roast (bone-in, 4-6 pounds)
  • Unsalted butter (1 cup, softened)
  • Fresh garlic (6-8 cloves, minced)
  • Fresh rosemary (2 tablespoons, finely chopped)
  • Fresh thyme (1 tablespoon, leaves stripped)
  • Kosher salt (2 tablespoons)
  • Freshly ground black pepper (1 tablespoon)
  • Olive oil (2 tablespoons)
  • Beef broth (1 cup, for the pan)

Instructions

  1. Take the roast out of the refrigerator 2 hours before cooking.
  2. Preheat your oven to 450°F (230°C).
  3. Make the garlic herb butter: In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, stripped thyme leaves, kosher salt, black pepper, and olive oil. Mash together with a fork until it forms a uniform paste.
  4. Pat the roast dry with paper towels.
  5. Apply the garlic herb butter all over the roast, covering every nook and cranny.
  6. Let the buttered roast sit for 30 minutes at room temperature.
  7. Place the roast on the rack in the roasting pan, bone-side down, fat-side up. Pour the beef broth into the bottom of the pan.
  8. Sear at 450°F (230°C) for 20 minutes.
  9. Reduce the oven temperature to 325°F (160°C).
  10. Roast until the internal temperature reaches your target: Rare 120°F (pull at 115°F), Medium-rare 130°F (pull at 125°F), Medium 140°F (pull at 135°F), Medium-well 150°F (pull at 145°F). For a 4-6 pound roast, this usually takes about 15-20 minutes per pound at 325°F.
  11. Rest the roast for 20-30 minutes, tented loosely with aluminum foil.
  12. Carve and serve: Remove twine, slice against the grain into ½-inch thick slices. Serve immediately with pan juices.

Notes

Don’t skip the resting time before cooking. Use a thermometer, not a timer. Don’t open the oven door during the sear. Let the roast rest longer than you think. Save the pan drippings for au jus. Always use unsalted butter to control salt level.

Nutrition

Keywords: prime rib, roast beef, garlic herb butter, holiday dinner, special occasion, bone-in prime rib, Christmas dinner, New Year's Eve

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