Herb Crusted Garlic Butter Prime Rib Roast with Fresh Herbs
A show-stopping prime rib roast coated in fragrant herb butter featuring garlic, thyme, oregano, and rosemary. The high-heat sear creates a golden crust while low-temperature roasting ensures tender, juicy meat throughout. Perfect for holiday dinners, special occasions, or Sunday family gatherings. This version stands out with its aromatic fresh herb coating that infuses the meat with Mediterranean flavors while the bone-in cut provides extra richness and presentation appeal.
Ingredients
- 2 pounds bone prime rib, boned and tied
- 1 cup butter, softened
- 5 cloves garlic, minced
- 1 Tablespoon thyme, finely chopped
- 1 Tablespoon oregano, finely chopped
- 1 Tablespoon rosemary, finely chopped
- 1 Tablespoon salt
- 1 teaspoon pepper
Instructions
- 1
Remove prime rib from refrigerator 30 minutes before cooking to bring to room temperature
- 2
Preheat oven to 450 degrees
- 3
Mix butter, garlic, thyme, oregano, rosemary, salt and pepper in small bowl
- 4
Rub butter mixture over entire outside of prime rib
- 5
Place in roasting pan or large skillet with fat side up
- 6
Cook for 15 minutes then reduce temperature to 325 degrees
- 7
Continue baking about 15 minutes per pound until internal temperature reaches 110 degrees
- 8
Remove from oven and cover with foil
- 9
Let rest at least 20 minutes until temperature rises to 130 degrees for medium rare
Tips
Use a meat thermometer for accuracy since oven temperatures vary and cooking time depends on exact weight and bone structure
Let the meat rest fully covered with foil - the carryover cooking brings it to perfect doneness while keeping juices sealed
Score the fat cap in a crosshatch pattern before applying herb butter to help rendering and flavor penetration
Good to Know
Refrigerate leftovers up to 4 days wrapped tightly or freeze sliced portions up to 3 months
Prepare herb butter up to 24 hours ahead and refrigerate, then bring to room temperature before using
Slice against the grain and serve immediately while warm with pan juices or horseradish cream
Common Mistakes
Don't skip the resting period or juices will run out when sliced
Avoid overcooking by removing at 110 degrees internal temperature since it continues cooking during rest
Don't open oven door frequently as this causes temperature fluctuations and uneven cooking
Substitutions
Dairy-Free Swaps
General Alternatives
reduce cooking time by 5 minutes per pound
FAQ
Can I use a boneless prime rib roast instead?
Yes, but reduce cooking time by about 5 minutes per pound since boneless cuts cook faster and check internal temperature frequently.
What if I don't have fresh herbs?
Use dried herbs at one-third the amount - 1 teaspoon each of dried thyme, oregano, and rosemary work well.
How long will leftovers keep in the refrigerator?
Properly stored leftover prime rib will keep 3-4 days refrigerated and can be gently reheated or used cold for sandwiches.