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Best Garlic Herb Butter Prime Rib Roast

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A foolproof reverse-seared prime rib roast coated in a fragrant garlic herb butter, delivering a perfect medium-rare with a crackling crust. This easy recipe makes a spectacular family dinner without breaking the bank.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (4-5 pound) bone-in prime rib roast
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Dry brine the roast: Pat the prime rib roast dry with paper towels. Generously season all sides with 1 tablespoon kosher salt and 1 teaspoon black pepper. Place on a wire rack over a baking sheet and refrigerate uncovered overnight (at least 12 hours).
  2. Make the garlic herb butter: In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and red pepper flakes (if using). Mix until evenly distributed. Set aside at room temperature.
  3. Bring the roast to room temperature: About 2 hours before cooking, remove roast from fridge and let sit on the counter on the rack.
  4. Preheat oven to 250°F (120°C). Rub the garlic herb butter all over the roast, covering every surface.
  5. Place roast on a rack in a roasting pan, bone-side down. Roast at 250°F for 25-30 minutes per pound (about 2 to 2.5 hours for a 4-5 pound roast). Start checking internal temperature at 2-hour mark. For medium-rare, pull at 125°F (temperature will rise during resting).
  6. Remove roast from oven, tent loosely with foil, and let rest for 20-30 minutes. Increase oven temperature to 500°F (260°C).
  7. After resting, remove foil and place roast back in hot oven for 5-10 minutes until crust is deep golden brown and crackling. Watch closely to prevent burning.
  8. Remove from oven, rest another 5 minutes. Slice against the grain into thick pieces. Serve immediately with pan drippings spooned over the top.

Notes

Don’t skip the dry brine—it seasons the meat deeply and helps create a better crust. Use a thermometer for perfect doneness. Let the roast rest twice: once after the low roast and again after the final sear. Save pan drippings for serving or au jus. For boneless roast, start checking temperature 15-20 minutes earlier.

Nutrition

Keywords: prime rib, garlic herb butter, reverse sear, roast beef, holiday dinner, family dinner, beef roast

Find it online: https://fizzlefork.com/best-garlic-herb-butter-prime-rib-roast-easy-recipe-for-family-dinner/