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Best Herb-Roasted Prime Rib with Garlic Butter Recipe

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This foolproof prime rib is slathered with garlic butter and fresh herbs, then roasted to a perfect medium-rare. The overnight rest ensures deep flavor and a spectacular crust.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 6–8 large garlic cloves, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, leaves stripped from stems
  • 2 tablespoons fresh parsley, finely chopped
  • 2 teaspoons kosher salt (Diamond Crystal recommended)
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 4–5 pounds bone-in prime rib roast
  • 1 tablespoon additional kosher salt
  • Fresh herbs for garnish (optional)
  • 1 cup low-sodium beef broth (optional, for pan sauce)
  • 1/2 cup dry red wine like Cabernet Sauvignon or Merlot (optional, for pan sauce)
  • 2 shallots, thinly sliced (optional, for pan sauce)

Instructions

  1. Take the roast out of the fridge 2 hours before cooking. Let it sit on the counter, still wrapped, for a full 2 hours to come to room temperature.
  2. Make the garlic butter: In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, parsley, kosher salt, pepper, and Dijon mustard. Mash together with a fork until well combined.
  3. Season the roast: Pat the prime rib dry with paper towels. Sprinkle the additional tablespoon of kosher salt all over the roast. Let it sit for 10 minutes.
  4. Apply the garlic butter rub: Using your hands, spread the garlic butter mixture all over the roast, covering every surface. Wrap tightly in plastic wrap and refrigerate overnight.
  5. About 30 minutes before cooking, preheat the oven to 450°F. Take the roast out of the fridge, unwrap it, and place it on a roasting rack set inside a pan. Let it sit on the counter.
  6. Roast at 450°F for 20 minutes to create a brown crust. Do not open the oven during this time.
  7. Reduce the oven temperature to 325°F without opening the oven. Continue roasting until the internal temperature reaches 125°F for medium-rare, about 15-18 minutes per pound. Start checking at the 1-hour mark for a 4-pound roast.
  8. Transfer the roast to a cutting board and tent loosely with aluminum foil. Let it rest for at least 20 minutes, ideally 30. The internal temperature will rise another 5-10 degrees during this time.
  9. Optional pan sauce: While the roast rests, pour off most of the fat from the roasting pan, leaving about 2 tablespoons. Place the pan on the stovetop over medium heat. Add sliced shallots and cook for 2 minutes until softened. Pour in red wine and scrape up brown bits from the bottom. Add beef broth and simmer for 5-7 minutes until reduced by half. Strain if desired.
  10. Remove the bones from the roast. Slice the meat against the grain into 1/2-inch thick slices. Arrange on a platter, spoon pan sauce over the top, and garnish with fresh herbs if desired.

Notes

The overnight rest with garlic butter is crucial for deep flavor and a perfect crust. Use a meat thermometer for accuracy; pull the roast at 125°F for medium-rare. Let the roast come to room temperature before cooking. Do not open the oven during the high-heat blast. Slice against the grain for tender slices. Save the bones for beef stock.

Nutrition

Keywords: prime rib, herb roasted, garlic butter, Christmas dinner, New Year's Eve, special occasion, beef roast, medium-rare

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