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Perfect Prime Rib Roast with Garlic Herb Butter – Best Easy Recipe

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This foolproof prime rib roast uses a reverse-sear method for edge-to-edge perfect pink meat with a crunchy, herb-crusted exterior. The garlic herb butter adds rich flavor while keeping every slice unbelievably juicy, making it the ultimate show-stopping centerpiece for special occasions.

Ingredients

  • Bone-in Prime Rib Roast (4-6 pounds)
  • Unsalted Butter (1/2 cup, softened)
  • Fresh Garlic (6 cloves, minced)
  • Fresh Rosemary (2 tablespoons, finely chopped)
  • Fresh Thyme (1 tablespoon, leaves stripped)
  • Kosher Salt (1 tablespoon)
  • Freshly Ground Black Pepper (2 teaspoons)
  • Olive Oil (1 tablespoon)
  • Beef Broth (1 cup, for the pan)

Instructions

  1. Take the prime rib roast out of the refrigerator 2 hours before cooking to bring it to room temperature. Pat the roast completely dry with paper towels.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and thyme leaves. Mix until evenly distributed.
  3. Place the roast on a cutting board with the bones facing down. Using kitchen twine, tie the roast snugly between each bone.
  4. Season the roast generously with kosher salt and black pepper on all sides, including the ends. Press the seasoning into the meat. Spread the garlic herb butter evenly over the entire surface of the roast.
  5. Preheat the oven to 275°F (135°C). Place the roast on a rack inside a roasting pan, bone-side down. Insert an oven-safe probe thermometer into the thickest part of the meat, avoiding the bone.
  6. Roast for approximately 25-30 minutes per pound, or until the internal temperature reaches 120-125°F (49-52°C) for medium-rare. For a 5-pound roast, this usually takes about 2 to 2.5 hours.
  7. Once the roast reaches your target temperature, remove it from the oven and tent it loosely with aluminum foil. Let it rest for 30 minutes.
  8. While the roast rests, increase the oven temperature to 500°F (260°C). Remove the foil from the roast and return it to the oven. Roast for 8-12 minutes, watching closely, until the crust is deep brown and bubbling.
  9. Remove the roast from the oven and let it rest for another 10 minutes before carving.
  10. Transfer the roast to a cutting board, cut the twine, and slice between the bones to separate them. Slice the meat against the grain into 1/2-inch thick slices. Pour any accumulated juices over the slices before serving.

Notes

Let the roast rest at room temperature for 2 hours before cooking for even doneness. The reverse-sear method (low then high heat) ensures a perfect pink center and crispy crust. Do not skip the resting periods—they are crucial for juicy meat. For a dairy-free version, substitute butter with olive oil.

Nutrition

Keywords: prime rib, prime rib roast, garlic herb butter, reverse sear, Christmas dinner, holiday roast, beef roast, special occasion

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