Garlic Herb Prime Rib
This Garlic Herb Prime Rib is the ultimate centerpiece for any special occasion dinner. Tender, juicy, and perfectly seasoned, it delivers rich beef flavor enhanced with aromatic herbs, garlic, and butter.
Ingredients
Main Ingredients
- 5–6 pounds 1 bone-in beef prime rib roast About 5–6 pounds
- 4 tablespoons unsalted butter, softened
- 6 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
Instructions
Preparation
- Remove the prime rib from the refrigerator at least 1 hour before cooking to bring it to room temperature.
- Preheat the oven to 450°F (230°C). Pat the roast dry with paper towels.
- In a small bowl, combine softened butter, olive oil, minced garlic, rosemary, thyme, salt, pepper, and onion powder. Mix into a thick paste.
- Rub the garlic herb butter mixture all over the roast, covering every side generously.
- Place the roast bone-side down on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast.
Cooking
- Roast at 450°F for 15 minutes to sear the exterior.
- Reduce the temperature to 325°F (160°C) and continue roasting for about 1 hour 30 minutes, or until internal temperature reaches 120°F for rare, 130°F for medium-rare, or 140°F for medium.
Resting and Serving
- Remove from the oven and cover loosely with foil. Let the prime rib rest for at least 30 minutes before carving.
- Slice and serve warm, pairing it with au jus or creamy horseradish sauce.
Notes
Always use a meat thermometer to avoid overcooking; prime rib continues to cook slightly while resting. For extra depth of flavor, season the roast the night before and refrigerate uncovered. Use compound butter made with roasted garlic for a richer flavor. Save the pan drippings to make an easy, flavorful beef gravy.