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

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A foolproof prime rib roast recipe with garlic herb butter that delivers a perfectly pink center and deeply browned crust. This special occasion dish is surprisingly simple and makes anyone feel like a confident cook.

Ingredients

  • Bone-in Prime Rib Roast (5-7 pounds)
  • Unsalted Butter (½ cup, softened)
  • Garlic (6 cloves, minced)
  • Fresh Rosemary (2 tablespoons, finely chopped)
  • Fresh Thyme (1 tablespoon, leaves removed from stems)
  • Kosher Salt (2 tablespoons)
  • Freshly Ground Black Pepper (1 tablespoon)
  • Olive Oil (1 tablespoon)
  • Beef Broth (2 cups, low-sodium)
  • Red Wine (½ cup, dry like Cabernet Sauvignon or Merlot)
  • Pan Drippings

Instructions

  1. Take the Roast Out of the Fridge (2-3 hours before cooking): Remove the roast from its packaging, pat it completely dry with paper towels, and let it sit on a plate on the counter. Two hours for a smaller roast, three for a larger one.
  2. Preheat Your Oven to 325°F (163°C): Position the rack in the lower third of the oven.
  3. Make the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and thyme leaves. Mix until evenly distributed.
  4. Season the Roast: Drizzle the olive oil over the entire roast and rub it in. Sprinkle the kosher salt and black pepper evenly over all surfaces.
  5. Apply the Garlic Herb Butter: Using your hands, spread the butter mixture all over the roast, covering every exposed surface including the sides and between the bones.
  6. Place the Roast on the Rack: Set the roast bone-side down in your roasting pan on the rack. Leave the twine in place if tied.
  7. Roast at 325°F (163°C) for 20 minutes per pound: For a 5-pound roast, about 1 hour 40 minutes; for a 7-pound roast, about 2 hours 20 minutes. Start checking internal temperature 30 minutes before you think it might be done.
  8. Check the Temperature (Target: 120-125°F for medium-rare): Insert thermometer into the thickest part of the meat, away from the bone. For medium-rare, pull at 120-125°F; for medium, pull at 130-135°F.
  9. Increase Heat to 500°F (260°C) for the Sear (5-10 minutes): Remove roast, tent loosely with foil, crank oven to 500°F, then return roast (uncovered) for 5-10 minutes until deep brown and crusty.
  10. Rest the Roast (20-30 minutes, covered loosely with foil): Set on a cutting board, tent loosely with foil, and let rest.
  11. Make the Au Jus (While the Roast Rests): Pour off all but 2 tablespoons fat from roasting pan. Place pan on stovetop over medium-high heat, add red wine, scrape up browned bits, let wine reduce by half (about 2 minutes). Add beef broth, bring to simmer, cook 5 minutes. Strain if desired. Season with salt and pepper.
  12. Slice and Serve: Remove kitchen twine. Slice between bones to separate them, then slice meat against the grain into ½-inch thick pieces. Serve immediately with warm au jus.

Notes

Don’t skip the resting time before cooking. Your oven temperature might be wrong—use an oven thermometer. Use the reverse sear method for even better results: roast at 225°F for 3-4 hours until center hits 120°F, then sear at 500°F for 5-8 minutes. Let the meat tell you when it’s done with a thermometer. If you don’t have a roasting rack, use vegetables like carrots, onions, and celery.

Nutrition

Keywords: prime rib, prime rib roast, garlic herb butter, roast beef, Christmas dinner, special occasion, beef roast, bone-in prime rib, easy prime rib recipe

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