Roast Prime Rib with Garlic Herb Butter Recipe

Q: Q2. How long should I cook Prime Rib?

That kind of depends on how you like your meat. Medium Rare: You want the internal temperature to be around 49-52°C. This gives you the juiciest result i.e. soft, pink, and full of flavor. Medium: Cook it till it reaches about 55-57°C. It’ll be a bit more done but still tender. If you go beyond that, the meat might start drying out, so just keep an eye on it and don’t overdo it.

You know it, right, like how much I love beef and now, when it’s the festive season and all, then obviously something special has to be made.

So this time I went ahead and made Roast Prime Rib with Garlic Herb Butter, and honestly, let me tell you, this dish just becomes the star of any party.

It’s golden crispy on the outside and super juicy and tender on the inside. And then, as you can see, the garlic herb butter that melts on top as it literally turns every bite into heaven.

So yeah, if you’re planning any special dinner or holiday function at your place, you should definitely try this recipe because everyone’s just gonna be like wow-wow!

Roast Prime Rib with Garlic Herb Butter

Author: Sophie Rose Cooking Method:Roasting Cuisine:American Courses:Dinner Main

Difficulty:AdvancedPrep time: 20 minutesCook time:2 hours 15 minutesRest time: 20 minutesTotal time:2 hours 55 minutesCooking Temp:220°C (then reduce to 160°C after initial sear) CServings:6 servingsEstimated Cost:55-65 $Calories:720 kcal Best Season:Winter

Description

This Roast Prime Rib with Garlic Herb Butter is the ultimate centerpiece for any festive dinner or special occasion. A perfectly marbled prime rib is rubbed with a flavorful garlic herb butter made of fresh rosemary, thyme, and garlic, then slow-roasted to achieve a tender, juicy interior and a beautifully crisp crust. It is simple, elegant, and full of flavor and this roast brings restaurant-quality results right to your dining table.

Instructions

Step 1: Prepping the Meat

So first, I took a 3-bone Prime Rib cut. That’s kind of the perfect size for a small gathering.
Then I dried it really well using paper towels, like properly dabbed it from all sides, just to make sure there’s no moisture left on the surface. Because you know, if it’s damp, it won’t crisp up nicely later.
After that, I seasoned it generously with salt and black pepper like really rubbed it in on every side.
Now, if you’ve got the time, it’s best to leave it uncovered in the fridge for a whole day. That way, the salt gets a chance to go deep inside and the flavor becomes way more intense.

Step 2: Cooking in the Oven

Then I preheated the oven to 120°C, which is roughly 250°F.
I placed the Prime Rib on a wire rack, and then set that rack over a baking tray, just so the air circulates evenly and the juices don’t pool underneath.
Then I let it cook slowly in the oven until the internal temperature reached somewhere between 49°C to 52°C, that’s medium rare. It took around 2 to 2.5 hours, so yeah, a bit of patience is needed here.

Step 3: Making the Garlic Herb Butter

While the rib was cooking, I made the garlic herb butter.
I took a bowl and added some softened butter (not melted), just soft enough to mix.
Then I added grated garlic, lemon zest (that’s the outer peel, not juice), a pinch of salt, black pepper, chopped rosemary, and parsley.
I mixed everything really well until it was smooth and combined.
Then I shaped it into a log, kind of like a roll & wrapped it in foil, and popped it into the fridge so it could firm up nicely.

Step 4: Final Sear

Once the Prime Rib was done with the slow cook, I took it out and cranked up the oven to a really high temperature like 260°C or 500°F.
Then I put the rib back in for just 10 to 15 minutes. This step is just to get that beautiful golden brown crust on the outside. It is crispy and full of flavor.

Step 5: Slicing and Serving

After it was done, I let it rest for about 20 minutes. That’s super important because it helps the juices stay inside and not run out when you slice it.
Then I carefully sliced it near the bone and made thick, juicy slices.
And while serving, I placed a slice of that garlic herb butter right on top and as you can imagine, it melts over the hot meat and adds this amazing flavor to every bite.

Pro Tips & Variations

Pro Tips:

Season the meat ahead of time: So yeah, if you rub salt and pepper on the Prime Rib a day before and leave it in the fridge uncovered, the salt kind of goes deep inside and the meat turns out way more flavorful. It’s like the seasoning gets a chance to really settle in, and you’ll notice the difference when you taste it.
Use a meat thermometer, seriously: Now, this one’s super important. To check the internal temperature, you really need a meat thermometer. It helps you avoid overcooking or undercooking the meat. For medium rare, you’re aiming for around 49°C to 52°C, that’s the sweet spot. Without a thermometer, it’s kind of a guessing game, and you don’t want to mess this up after all that effort.
Don’t skip the resting time: After you take the meat out of the oven, let it rest for at least 20 minutes. I know it’s tempting to slice it right away, but trust me, this step lets the juices redistribute inside, so the meat doesn’t feel dry when you cut into it. It’s a small thing, but it makes a big difference.

Variations:

Try switching up the herbs: I used rosemary and parsley, but you can totally go with thyme, oregano, or even basil if that’s what you’ve got or prefer. Each herb gives a slightly different flavor, so it’s fun to experiment and see what works best for you.
Add a twist to the garlic butter: If you’re into a bit of heat, then go ahead and mix in some chili flakes or smoked paprika into the butter. It gives a nice spicy aroma and adds a little kick to the whole dish. Not too much, just enough to make it interesting.
Switch up the side dishes: You can serve it with mashed potatoes and green beans which is kind of classic, you know. But you can totally try roasted vegetables or even Yorkshire pudding if you want to go a bit more traditional or fancy. It depends on the vibe you’re going for.

Storage & Reheating Instructions

Storage Instructions:

Let it cool down completely: So first, just let the meat cool down fully. Don’t rush and put hot meat straight into the fridge because then the moisture gets trapped inside and that can mess up the texture. It’s better to wait till it’s at room temperature.
Use an airtight container: Once it’s cooled, store the leftover Prime Rib in an airtight box or a zip-lock bag. As you can see, if air gets in, the meat will dry out and lose that juicy feel.
Stays good in the fridge for 3-4 days: If stored properly, the Prime Rib will easily stay fresh in the fridge for about 3 to 4 days. Now, if you want to keep it for longer, just go ahead and freeze it.
How to freeze it right: Wrap each slice tightly in plastic wrap first, and then wrap that in aluminum foil. After that, place it in the freezer. This way, it’ll stay good for almost 2 months without losing flavor or texture.

Reheating Instructions:

Reheating in the oven: Preheat your oven to 150°C (around 300°F). Place the meat in a baking dish and add a little beef broth or even plain water, just enough to keep it from drying out. Then heat it for about 10 to 15 minutes. It warms up nicely and stays moist.
Light reheating on the stove: Take a pan, add a bit of butter, and warm the slices on low flame about 2 to 3 minutes on each side. This keeps the meat juicy and also brings back that nice flavor.
Microwave trick: If you’re in a hurry, you can use the microwave, but make sure to place a damp paper towel over the meat. That helps prevent it from drying out. And yeah, heat it in 30-second intervals so you don’t accidentally overcook it.

Serving Suggestions:

1. Classic Style:

So first, just slice the Prime Rib into thick pieces and place them nicely on the plate.

Then, as you can see, add a slice of garlic herb butter right on top. Let it melt slowly over the meat, and that buttery flavor just seeps into every bite.

On the side, go with mashed potatoes and green beans. That combo works great with the meat because it’s creamy, soft, and a little fresh crunch from the beans.

2. Fancy Dinner Plate:

If you’re going for a slightly fancier vibe, then add roasted vegetables like carrots, zucchini, and potatoes around the meat.

You can drizzle a bit of red wine sauce or beef jus over the top as it adds a deeper, richer flavor and makes the whole thing feel more gourmet.

And yeah, sprinkle some fresh parsley on top. It’s not just for taste, but also because it looks nice and adds a pop of color.

3. Light & Fresh Option:

Now, if you’re in the mood for something lighter, you can serve the Prime Rib with a mixed green salad.

Just toss the greens with a simple dressing like lemon juice and olive oil and that helps balance out the heaviness of the meat. It’s refreshing and doesn’t feel too heavy.

4. Sandwich or Leftover Idea:

For the next day, if you’ve got leftover Prime Rib, you can totally turn it into a beef sandwich or sliders.

Just butter up some bread, layer on the meat slices, add a bit of cheese, and heat it up and boom, you’ve got a quick and tasty lunch. It’s super easy and still feels indulgent.

5. Holiday Style Platter:

For a festive setup, place the Prime Rib right in the center of a big platter.

Then arrange roasted garlic, baby potatoes, and asparagus all around it. It looks really beautiful on the dining table. Kind of like a restaurant-style holiday special.

Nutrition Facts

Servings 6

Serving Size 1 slice (approx. 250g)

Amount Per Serving
Calories 720kcal

% Daily Value *
Total Fat 58g90%
Saturated Fat 24g120%
Cholesterol 180mg60%
Sodium 320mg14%
Potassium 710mg21%
Total Carbohydrate 1g1%
Protein 48g96%

Vitamin A 420 IU
Vitamin C 1.8 mg
Calcium 36 mg
Iron 5.4 mg
Vitamin D 12 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

FAQ

Q1. What’s the difference between Prime Rib and Ribeye?

So yeah, both cuts actually come from the same section of the cow i.e. the rib area. But the difference is just in how they’re cooked. Ribeye is sliced into individual steaks and cooked that way, usually grilled or pan-seared. Whereas Prime Rib is roasted whole like one big piece that goes into the oven and gets cooked slowly. It’s more of a centerpiece dish, especially for gatherings.

Q2. How long should I cook Prime Rib?

That kind of depends on how you like your meat.
Medium Rare: You want the internal temperature to be around 49-52°C. This gives you the juiciest result i.e. soft, pink, and full of flavor.
Medium: Cook it till it reaches about 55-57°C. It’ll be a bit more done but still tender. If you go beyond that, the meat might start drying out, so just keep an eye on it and don’t overdo it.

Q3. What if I don’t have a meat thermometer?

You can still go by feel and visual cues, though it’s a bit of a guessing game. If the meat feels slightly springy when you press it and looks pinkish in the center, then it’s probably medium rare.
But honestly, I’d say just get a meat thermometer because it’s super useful and saves you from making mistakes. You’ll thank yourself later.

Q4. Can I make the garlic herb butter ahead of time?

Yes, absolutely. You can make it 2-3 days in advance and keep it in the fridge. It actually gets better as the flavors settle in. And if you want to store it longer, it freezes really well like up to a month. Just take it out ahead of time and let it soften a bit before using.

Q5. What goes best with Prime Rib?

The best combos are mashed potatoes, roasted vegetables, green beans, or Yorkshire pudding. All of these balance out the richness of the meat.
If you’re looking for something lighter, then a fresh green salad or garlic bread also works great. It’s all about mixing textures and flavors.

Roast Prime Rib with Garlic Herb Butter Recipe