Description
A foolproof, juicy prime rib roast with a rich garlic-herb butter crust. This easy holiday recipe uses a simple sear-and-slow method for perfect results every time.
Ingredients
Scale
- 3–7 lbs Prime Rib Roast (Bone-In or Boneless)
- 2 tablespoons Kosher Salt
- 1 tablespoon Freshly Cracked Black Pepper
- ½ cup Unsalted Butter (Softened)
- 6–8 cloves Garlic (Minced)
- 2 tablespoons Fresh Rosemary (Chopped)
- 1 tablespoon Fresh Thyme (Chopped)
- 1 tablespoon Dijon Mustard
- ½ teaspoon Red Pepper Flakes (Optional)
- 2 tablespoons Fresh Parsley (Chopped, for garnish)
Instructions
- Take the prime rib out of the fridge and let it sit on the counter for 1-2 hours to bring to room temperature. Preheat oven to 450°F (230°C).
- In a small bowl, mix softened butter, minced garlic, chopped rosemary, thyme, Dijon mustard, and red pepper flakes (if using) until well combined.
- Pat the roast dry with paper towels. Rub the roast all over with salt and pepper, then spread the garlic butter herb mixture evenly over the top and sides.
- Place the roast on a rack in a roasting pan. Sear in the preheated 450°F oven for 15 minutes to create a crust.
- Reduce oven temperature to 325°F (165°C) without opening the door. Cook for approximately 15 minutes per pound.
- Use a meat thermometer to check internal temperature. Pull the roast when it reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 130°F (54°C) for medium.
- Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for at least 30-45 minutes to allow juices to redistribute.
- Remove foil, let sit for 5 more minutes, then slice against the grain into ½-inch thick slices. Serve with pan juices and garnish with parsley.
Notes
Do not skip the resting step; it is crucial for juicy meat. Use a good thermometer to avoid overcooking. Save pan drippings to make gravy. Leftovers are excellent cold on sandwiches or reheated gently in a skillet with broth.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approximately 6-8 oz
- Calories: 450
- Sodium: 600
- Fat: 32
- Saturated Fat: 14
- Carbohydrates: 1
- Protein: 35
Keywords: prime rib, garlic butter, holiday recipe, roast beef, easy dinner, sear and slow, herb crust