Garlic Herb Butter Prime Rib

Name: Garlic Herb Butter Prime Rib
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1 (5-6 lb) bone-in prime rib roast; 1 cup unsalted butter, softened; 8 cloves garlic, minced; 3 tbsp fresh rosemary, finely chopped; 3 tbsp fresh thyme, finely chopped; 2 tbsp freshly cracked black pepper; 2 tbsp kosher salt; 1 tbsp olive oil

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This Garlic Herb Butter Prime Rib is the ultimate centerpiece for a celebratory dinner, holiday feast, or special occasion meal. A majestic bone-in rib roast is generously coated with a homemade compound butter packed with fresh rosemary, thyme, garlic, and cracked black pepper, which bastes the meat from the outside in, creating an incredibly flavorful, juicy, and tender result with a stunning, aromatic crust. Our reverse-sear method ensures even cooking from edge to edge and that coveted rosy pink interior. Resting is crucial, allowing the juices to redistribute for the most succulent slice imaginable. Served with its own rich jus, this recipe demystifies cooking prime rib, guiding you to a restaurant-quality roast that will garner applause and satisfy any meat lover's deepest cravings. It's a timeless, trend-transcending classic executed to perfection.

speichern

A slice of garlic herb butter prime rib roast on a cutting board, showing a perfect pink center and crispy crust

Prep Time20 min

Cook Time180 min

Servings6-8 servings

Equipment

Roasting pan with rackMeat thermometerMixing bowlChef's knife

Ingredients

Instructions

1
Remove roast from refrigerator 3-4 hours before cooking. Pat it completely dry with paper towels. Rub all over with olive oil, then coat generously with kosher salt. Let sit at room temperature.
2
Preheat oven to 250°F (120°C). In a bowl, mix softened butter, minced garlic, chopped rosemary, thyme, and cracked pepper until combined into a compound butter.
3
Place the roast bone-side down in a roasting pan with a rack. Spread the herb butter mixture evenly over the entire top and sides of the roast.
4
Insert a meat thermometer into the thickest part, avoiding bone. Roast until internal temperature reaches 120-125°F (49-52°C) for medium-rare, approximately 3-4 hours depending on size.
5
Remove roast from oven, tent loosely with foil, and let rest for at least 30 minutes. Meanwhile, increase oven temperature to 500°F (260°C). Return the rested roast to the hot oven for 8-10 minutes to develop a dark, crispy crust. Remove, let rest 10 more minutes, then carve between the bones and serve.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.