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Easy Garlic Herb Butter Prime Rib Roast (Reverse Sear)

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This Easy Garlic Herb Butter Prime Rib Roast uses the reverse sear method for perfectly cooked, tender, and juicy meat every time. With a flavorful garlic herb butter crust, it’s a showstopper that’s surprisingly simple to make.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 6 cloves fresh garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, leaves stripped and chopped
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 4 to 5 pounds bone-in prime rib roast
  • 1 tablespoon additional kosher salt (for seasoning the roast)
  • 1 teaspoon additional freshly ground black pepper (for the roast)
  • 1/2 cup beef broth or red wine (optional, for au jus)

Instructions

  1. Take the roast out of the fridge 1 to 2 hours before cooking to bring it to room temperature. Pat dry with paper towels.
  2. Season the roast generously with 1 tablespoon kosher salt and 1 teaspoon black pepper. Rub all over, including sides and bones. For best results, do this the night before and refrigerate uncovered overnight.
  3. Make the garlic herb butter: In a small bowl, combine softened butter, minced garlic, chopped rosemary, chopped thyme, 2 teaspoons kosher salt, and 1 1/2 teaspoons black pepper. Mix well and set aside at room temperature.
  4. Preheat oven to 250°F (120°C) with rack in middle position.
  5. Place the roast on a rack in a roasting pan, bone-side down.
  6. Cook low and slow until internal temperature reaches 120°F to 125°F (49°C to 52°C) for medium-rare, about 2 1/2 to 3 hours. Start checking after 2 hours.
  7. Remove roast from oven, tent loosely with aluminum foil, and let rest for 20 to 30 minutes.
  8. While resting, slather the garlic herb butter all over the roast.
  9. Preheat a cast iron skillet over high heat until screaming hot.
  10. Sear the roast for 1 to 2 minutes per side, including ends, until deep golden brown. Alternatively, broil on high for 3 to 5 minutes, turning once.
  11. Let the roast rest again for 5 to 10 minutes before slicing against the grain into 1/2 to 3/4 inch thick slices. Serve immediately.

Notes

Don’t skip the dry brine for best flavor. Use a thermometer, not a timer. Let the roast rest twice for juicy meat. Watch the sear carefully to prevent burning. Slice against the grain for tender bites.

Nutrition

Keywords: prime rib, reverse sear, garlic herb butter, roast beef, holiday dinner, easy prime rib, bone-in prime rib

Find it online: https://evabake.com/easy-garlic-herb-butter-prime-rib-roast-reverse-sear/