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Perfect Garlic Herb Butter Prime Rib Roast for the Holidays

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A foolproof prime rib roast with a crackling garlic herb crust, perfectly pink medium-rare interior, and simple low-temp then high-heat method. The ultimate holiday centerpiece that impresses every time.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly cracked
  • 1 teaspoon Dijon mustard
  • 1 (5-7 pound) bone-in prime rib roast
  • 1 tablespoon kosher salt (for initial seasoning)
  • 1 teaspoon black pepper
  • 1 cup beef broth (optional, for au jus)

Instructions

  1. Remove prime rib from refrigerator at least 2 hours before cooking. Pat dry with paper towels.
  2. In a small bowl, combine softened butter, minced garlic, rosemary, thyme, parsley, 1 teaspoon salt, 1/2 teaspoon pepper, and Dijon mustard. Mash together with a fork until well combined.
  3. Generously season the entire roast with 1 tablespoon kosher salt and 1 teaspoon black pepper.
  4. Preheat oven to 250°F (120°C).
  5. Using your hands, spread the garlic herb butter all over the roast, covering every nook and cranny.
  6. Place the roast bone-side down on a rack in a roasting pan.
  7. Insert an instant-read thermometer into the thickest part of the meat, avoiding bone. Roast until internal temperature reaches 120°F (49°C) for medium-rare, about 25-30 minutes per pound (2.5-3 hours for a 6-pound roast).
  8. Remove roast from oven. Increase oven temperature to 500°F (260°C). Tent roast loosely with foil while oven heats.
  9. Once oven is hot, remove foil and return roast to oven for 5-10 minutes until crust is deeply golden and crackling. Watch carefully.
  10. Remove from oven and tent loosely with foil. Rest for at least 20-30 minutes.
  11. Remove kitchen twine if present. Slice meat off bones in one piece, then cut into 1/2 to 3/4 inch thick slices against the grain.
  12. Serve immediately with pan juices or au jus made from drippings.

Notes

For best results, season the roast the night before and let it sit uncovered in the fridge overnight to dry out the surface for a better sear. Let the roast come to room temperature before cooking for even cooking. Always use a thermometer—don’t guess the temperature. Rest the roast for at least 20-30 minutes before carving to allow juices to redistribute. The herb butter can be made up to 3 days ahead and refrigerated; let it soften before using.

Nutrition

Keywords: prime rib, garlic herb butter, holiday roast, Christmas dinner, prime rib roast, beef roast, medium-rare roast, holiday centerpiece

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