Garlic Butter Herb Prime Rib: The Ultimate Foolproof Holiday Roast

| Prep Time: 20 minutes (plus 2 hours resting) | Cook Time: 1.5 – 2 hours (varies by size) | Yield: 8–10 servings |

When it comes to the holiday season, few main courses command attention quite like a prime rib. It is the undisputed king of the Christmas dinner table—elegant, impressive, and undeniably delicious. However, it is also an expensive cut of meat, which can make cooking it intimidating.

Let me put your mind at ease. This recipe for Garlic Butter Herb Prime Rib is designed to be absolutely foolproof. We are taking a beautiful boneless ribeye roast, slathering it in a rich, savory compound butter loaded with fresh garlic, rosemary, and thyme, and roasting it using a simple method that guarantees a melt-in-your-mouth, perfectly medium-rare center with a stunning crust. This is the recipe that will have your guests talking about dinner for years to come.

Why You’ll Love This Recipe

• The Flavor Crust: The garlic herb butter melts into the meat as it roasts, while creating a savory, browned crust on the outside.
• Melt-in-Your-Mouth Texture: Prime rib is naturally tender due to excellent marbling, and this roasting method maximizes that tenderness.
• Surprisingly Simple: Despite its gourmet appearance, the actual hands-on preparation time is minimal.
• Special Occasion Worthy: It looks spectacular presented on a platter for holiday feasts.

What It Tastes Like

This is savory indulgence at its peak. The beef itself is rich and deeply beefy. The exterior has a salty, aromatic crust offering strong notes of roasted garlic, earthy rosemary, and peppery thyme. The interior meat is incredibly juicy, soft, and buttery. It’s a luxurious eating experience.

Ingredients & Quantities

This recipe uses a 4 to 5-pound boneless roast, which serves about 8-10 people.

For the Roast:

• 1 (4 to 5 pound) Boneless Prime Rib Roast (Ribeye Roast). Note: Ask your butcher to trim excess fat cap to about 1/4 inch.
• 2 Tablespoons Kosher Salt (Crucial for seasoning such a large cut)
• 1 Tablespoon Freshly Ground Black Pepper

For the Garlic Herb Butter:

• 1/2 cup (1 stick) Unsalted Butter, softened to room temperature
• 6 cloves Garlic, minced fine
• 2 Tablespoons Fresh Rosemary leaves, finely chopped
• 2 Tablespoons Fresh Thyme leaves, finely chopped
• 1 Tablespoon Olive Oil

Step-by-Step Instructions

1. The Crucial First Step (Room Temperature): Remove your prime rib roast from the refrigerator at least 2 hours before cooking. Pat it thoroughly dry with paper towels. Rub the entire surface generously with the 2 tablespoons of kosher salt and 1 tablespoon of black pepper. Let it sit on the counter. Why? Cooking a cold roast leads to an uneven cook (gray outer ring and raw center). Bringing it to room temp ensures even cooking.
2. Preheat: Preheat your oven to 450°F (230°C). We are going to blast it with heat first to sear it, then lower the temperature. Prepare a roasting pan with a rack.
3. Make the Garlic Herb Butter: In a small bowl, mash together the softened 1/2 cup butter, 6 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons chopped thyme, and 1 tablespoon olive oil until you have a uniform paste.
4. Slather the Roast: Place the seasoned, room-temperature roast on the rack in your roasting pan, fat-side up. Using your hands, slather the garlic herb butter thickly over the entire top and sides of the roast.
5. The Roast (High then Low method):
   • Place the roast in the preheated 450°F oven for 20 minutes. This creates the crust.
   • Without opening the oven door, reduce the temperature to 325°F (165°C).
   • Continue roasting until a meat thermometer inserted into the thickest part reads your desired doneness. For perfect medium-rare, pull the roast out at 120°F to 125°F (49°C to 52°C). This usually takes about 12-15 minutes per pound after the initial high-heat sear, but rely on the thermometer, not time.
6. The Most Important Step: REST. Remove the roast from the oven and transfer it to a carving board. Tent it loosely with aluminum foil. Let it rest for a minimum of 30 minutes, up to 45 minutes. During this time, carryover cooking will raise the internal temperature by about 10 degrees to a perfect 130°F-135°F (medium-rare), and the juices will redistribute. Do not skip this or the juices will run out when you slice it.
7. Slice and Serve: After resting, slice the roast against the grain into thick slabs and serve immediately.

Frequently Asked Questions

Can I use a bone-in roast? Yes. A bone-in roast (standing rib roast) is excellent. The bones act as a natural roasting rack. The cooking time will be slightly longer.

What if I want it medium or medium-well?

• For Medium, remove from the oven at 130°F (54°C).
• For Medium-Well, remove at 140°F (60°C).
• Note: Chefs generally recommend against cooking prime rib past medium, as it begins to lose its characteristic tenderness.

Can I prepare the butter ahead of time? Yes, you can make the compound butter up to 3 days in advance and store it in the fridge. Just let it soften to room temperature before slathering it on the roast.

Conclusion

This Garlic Butter Herb Prime Rib is more than just a meal; it’s the main event of your holiday gathering. With this foolproof method, you can approach this expensive cut of meat with confidence, knowing you will serve a perfectly cooked, flavorful masterpiece.