Prime rib roast is seared and then coated in garlic herb butter in this Prime Rib Recipe. The end result is tender, juicy, and mouthwateringly delicious slices of meat. Perfect for holidays and special occasions!
I’ll admit, prime rib used to be one of those recipes I found to be very intimidating. It’s such a special occasion dish that everyone seems to have such high standards for…I was worried about messing it up! Imagine my surprise when I discovered how easy it actually is and that the key to making it is simply to use a meat thermometer. Now this is a staple on our holiday dinner table!
Why This Is The Best Prime Rib Recipe
After lots of trial and error, I am confident in saying this recipe is the BEST. Here are a few reasons why.
- Incredible flavor. The prime rib roast is seared and then coated in garlic herb butter before roasting. The butter adds the BEST flavor to every single bite and keeps the roast so juicy, moist, and tender. My mouth is watering just thinking about it!
- Surprisingly simple. Prime rib is one of those dishes that feels so complicated to make…until you actually make it. If you have a meat thermometer, you can make this recipe!
- Perfect for the holidays. If you’re looking for an option beyond Christmas ham or turkey, look no further than this recipe. Tender, juicy prime rib makes the perfect entree for any holiday or special occasion.
What You’ll Need
This prime rib roast recipe requires just a few ingredients – the meat, butter, and herbs. Scroll down to the recipe card below for the exact measurements.
- Prime rib roast – The recipe uses a boneless prime rib roast, approximately 5-6 pounds. Note that bone-in roast would have a different cooking time and serving size.
- Butter – I used salted butter in this recipe for the added flavor. It should be softened so that it can easily be spread on the roast.
- Herbs & Spices – Minced garlic, rosemary, thyme, salt, and pepper. You can use either fresh or dried rosemary and thyme.
- Olive oil – For browning the roast.
How To Cook Prime Rib
This show-stopping recipe is surprisingly easy to make! You can find the printable version of the instructions in the recipe card below.
- Make the herb butter. Combine the butter, garlic, herbs, and spices until well-mixed.
- Sear the meat. Heat the olive oil over medium-high heat. Pat the prime rib roast dry with paper towels then place in the hot oil. Sear on each side for 3-4 minutes.
- Add the butter. Let the seared meat cool slightly then rub the garlic herb butter evenly over the roast.
- Roast. Preheat the oven to 325F. Place the meat on a roasting rack inside a roasting pan. Roast for 20-25 minutes per pound, keeping a close eye on the internal temperature.
- Let rest. Once the prime rib reaches your preferred temperature, remove it from the oven and loosely tent with foil. Let rest for at least 15-20 minutes.
- Enjoy. Once the roast has rested, slice it against the grain into thick slices. Serve with your favorite sides and enjoy!
Cook Time & Temperatures
The exact time it takes to cook your prime rib will depend on the size of the roast and your preferred doneness. In general, you want to roast it for 20-25 minutes per pound and use an internal thermometer to check the temperature. Here is what you should be aiming for:
- 125°F for rare
- 135°F for medium-rare
- 145°F for medium
Tips for Success
To ensure your prime rib turns out perfectly, keep these things in mind:
- Sear it first. Searing the roast creates the crusty outside layer and adds so much flavor to the dish. It’s really the only hands-on step of the meal and so worth it.
- Use an internal thermometer. This is KEY to cooking the perfect prime rib. Do not try to eyeball it or guestimate. There is nothing worse than an overcooked, dry prime rib! If you don’t have one already, you can get one at the store for just a few bucks.
- Do not overcook. To reiterate the above, keep a close eye on the temperature of the roast. Prime rib is typically served rare to medium rare and I definitely do not recommend cooking it past medium. Well-done prime rib is…not fantastic.
- Let rest before slicing. After removing the roast from the oven, let it rest for at least 15-20 minutes. During this time, the internal temperature will increase by up to 10 degrees, achieving the perfect doneness
Serving Suggestions
Prime rib pairs well with classic sides such as mashed potatoes, green beans, and a rich au jus sauce. A fresh salad and dinner rolls also complement the meal nicely. This is the perfect dish to serve for holidays and special occasions!
How To Store & Reheat Leftovers
- Fridge. Store any leftover prime rib in an airtight container in the refrigerator for up to 3 days.
- Freezer. For longer storage, wrap the slices tightly in foil and place them in a freezer-safe bag or container for up to 2 months.
- Reheat. Reheat leftover prime rib gently to avoid overcooking. Wrap slices in foil and heat in a 300°F (150°C) oven for about 10-15 minutes or until warmed through.
More Holiday Dinner Ideas
- Eye of Round Roast
- Christmas Ham
- Christmas Turkey Crown
- Cranberry Orange Turkey Breast
- Roast Duck with Brown Sugar and Soy Glaze
Prime Rib
Ingredients
- 1 boneless prime rib roast 5-6 pounds
- 1/2 cup salted butter softened
- 4 cloves garlic minced
- 2 Tablespoons fresh rosemary chopped or 1 teaspoon dried
- 1 Tablespoon fresh thyme chopped or ½ teaspoon dried
- 1 Tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
Instructions
- In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, salt, and pepper. Stir until everything is well mixed.
- Heat the olive oil in a large skillet over medium-high heat. Pat the prime rib dry with paper towels. Once the oil is hot, place the prime rib in the skillet. Sear each side for about 3-4 minutes until a nice brown crust forms.
- Remove the seared prime rib from the skillet and let it cool slightly. Rub the garlic herb butter mixture all over the roast, making sure it’s evenly covered.
- Preheat your oven to 325°F (163°C). Place the butter-coated prime rib on a roasting rack inside a roasting pan.
- Roast in the oven for about 20-25 minutes per pound. Keep an eye on the internal temperature, aiming for 125°F for rare, 135°F for medium-rare, or 145°F for medium.
- Once the prime rib reaches your desired temperature, take it out of the oven. Tent it loosely with foil and let it rest for at least 15-20 minutes to allow the juices to settle. The internal temperature of the prime rib will increase up to 10 degrees while resting.
- After resting, slice the prime rib against the grain into thick slices. Serve with mashed potatoes, green beans and a side of au jus sauce. Enjoy!
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