Oven-Roasted Garlic Butter Prime Rib

This prime rib delivers a perfectly seasoned, herb-crusted exterior with a juicy, medium-rare center.

The garlic butter baste keeps the meat moist while building incredible flavor — no fancy equipment or techniques required.

Why You’ll Love It

• Restaurant-quality results at home
• Simple seasoning with big impact
• Feeds a crowd with minimal hands-on time
• Impressive centerpiece for holiday meals
• Leftovers make excellent sandwiches
• Reverse-sear method ensures even cooking

Ingredients

For the Prime Rib:

• 1 bone-in prime rib roast (5-7 lbs), about 3 ribs
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon fresh rosemary, minced
• 1 tablespoon fresh thyme leaves
• 8 cloves garlic, minced

For the Garlic Butter:

• 1/2 cup (1 stick) unsalted butter, softened
• 4 cloves garlic, minced
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon salt

Optional:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard

Steps

1. Remove the prime rib from the refrigerator 2-3 hours before cooking to bring it to room temperature.
2. This step is essential for even cooking throughout the roast.
3. Pat the meat dry with paper towels.
4. Combine kosher salt, pepper, rosemary, thyme, and minced garlic in a small bowl.
5. Rub the seasoning mixture all over the prime rib, pressing it into the meat.
6. If using Dijon mustard, spread it on the meat first — it helps the seasoning adhere.
7. Place the roast bone-side down in a roasting pan with a rack.
8. Preheat your oven to 250°F (120°C).
9. Roast the prime rib at low temperature until the internal temperature reaches 115°F for medium-rare.
10. This takes approximately 25-30 minutes per pound.
11. Use an instant-read meat thermometer to check doneness — insert it into the thickest part, avoiding the bone.
12. While roasting, make the garlic butter by combining softened butter, garlic, parsley, and salt.
13. When the roast reaches 115°F, remove it from the oven and let it rest for 20 minutes.
14. Increase oven temperature to 500°F (260°C).
15. Spread the garlic butter generously over the top and sides of the rested roast.
16. Return the prime rib to the hot oven for 8-10 minutes to create a crispy, golden crust.
17. Remove when the internal temperature reaches 125-130°F for medium-rare.
18. Transfer to a carving board and tent loosely with foil.
19. Rest for 15-20 minutes before slicing — this redistributes the juices.
20. Slice between the bones using a sharp carving knife and serve immediately.

Helpful Tips and Substitutions

For medium doneness, pull the roast at 135°F before the final sear.

Bone-in roasts have more flavor, but boneless cuts work fine — reduce cooking time by about 10%.

No fresh herbs? Use 1 teaspoon each of dried rosemary and thyme.

Save the bones for beef stock or serve them alongside the roast for gnawing.

Let the meat rest — skipping this step results in dry, less flavorful slices.

Ask your butcher to french the bones for a more elegant presentation.

Serving Ideas

Serve with creamy horseradish sauce and au jus made from pan drippings.

Classic sides include Yorkshire pudding, roasted potatoes, and creamed spinach.

Slice thin for elegant plating or thick for hearty portions.

Leftover prime rib makes outstanding French dip sandwiches or beef hash.

Make-Ahead and Storage

Season the roast up to 24 hours in advance and refrigerate uncovered — this dry-brines the meat and improves flavor.

The garlic butter can be made 3 days ahead and refrigerated.

Store leftover prime rib wrapped tightly in the refrigerator for up to 4 days.

Reheat slices gently in a 250°F oven or in beef broth on the stovetop to prevent overcooking.

Cooked prime rib can be frozen for up to 2 months in an airtight container or vacuum-sealed bag.

A Cut Above

Prime rib looks intimidating but is actually one of the most forgiving roasts you can make.

The low-and-slow method followed by a high-heat sear guarantees great results every time.