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Garlic Butter Prime Rib
4.6 from 48 votes

Garlic Butter Prime Rib

The tastiest prime rib recipe with garlic herb butter results in the most amazing herb crust! Serve this delicious meal with your favorite sides for an amazing holiday dinner.

Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 5 Servings
Calories: 680 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 prime rib roast 5-pound; bone-in
  • 1 cup butter unsalted
  • 5 cloves garlic minced
  • 1 teaspoon garlic powder
  • 1/2 tsp black pepper
  • 1 Tbsp rosemary chopped, fresh
  • 1 Tbsp thyme chopped, fresh
  • 1 Tbsp sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 500 degrees Fahrenheit.
  2. Use paper towels to pat any excess moisture off of the prime rib and transfer it to a large roasting pan or baking dish.
  3. Combine the softened butter, minced garlic, garlic powder, and fresh herbs in a small bowl and stir well until combined.
  4. Rub the garlic butter mixture over the entire prime rib. Stand the prime rib upright so that the fat cap is pointing up.
  5. Roast at 500 degrees for 5 minutes per pound. For a 5-pound prime rib, this will take 25 minutes.
  6. Open the oven door to let out some heat and lower the oven temperature to 300 degrees F.
  7. Continue baking until the internal temperature reaches 120 to 125 degrees F for rare, 130 to 135 degrees F for medium-rare, or 138 to 140 degrees F for medium. For a 5-pound prime rib, this will require just under two hours of roasting for medium-rare prime rib.
  8. To check the temperature of the meat, insert an instant read thermometer into the thickest part of the roast and wait until the numbers stop moving to get an accurate read.
  9. Once the meat has reached your desired level of doneness, pull it out of the oven and let the meat rest for at least 15 minutes. As the prime rib rests, you can prepare an au jus or gravy from the drippings in the bottom of the roasting pan.
  10. Transfer the meat to a cutting board and use a sharp knife to slice it into steaks. If you have a bone-in rib roast, slice the ribs off of the roast prior to cutting it into steaks.
  11. Serve prime rib with your favorite side dishes, and enjoy!

Notes

  • *I like using a quality grass-fed butter or European style butter for the best tasting result.
  • **Use any fresh herbs you like. You can also use 1 tablespoon of dried herbs such as Italian seasoning or herbs de Provence.
  • ***If you dry brine the prime rib roast before rubbing it with butter, there will be no need to add salt to the garlic herb butter mixture, unless you love salt.
  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • The best way of nailing your target temperature for perfect prime rib is to use a meat thermometer

Nutrition Information

Serving 8ounces Calories 680kcal (34%) Protein 42g (84%) Fat 57g (88%) Saturated Fat 25g (125%) Cholesterol 210mg (70%) Sodium 581mg (24%)

Nutrition Facts

Serving: 5 Servings

Amount Per Serving

Calories 680

% Daily Value*

Serving 8ounces
Calories 680kcal 34%
Protein 42g 84%
Fat 57g 88%
Saturated Fat 25g 125%
Cholesterol 210mg 70%
Sodium 581mg 24%

* Percent Daily Values are based on a 2,000 calorie diet.