Prime Rib Roast with Garlic Butter
This prime rib roast with garlic butter is the holiday centerpiece that looks like it took all day and actually takes about twenty minutes of hands-on work. A generous garlic-herb butter is rubbed all over the roast before it goes into the oven, melting into a golden, savory crust while the inside stays rosy and juicy. It is the kind of roast that makes the whole table go quiet for the first bite.
The method is simple and forgiving: a hot oven to start for the crust, then a low, slow roast until the center hits temperature, then a good rest before carving. A meat thermometer is the only special equipment you need — it is the difference between a perfect medium-rare and a guess. This is the roast for Christmas dinner, a special Sunday, or any night that deserves a centerpiece.
Prep time: 20 minutes Cook time: 2 hours 30 minutes Servings: 8
What You’ll Need
- Roasting pan with rack
- Instant-read meat thermometer
- Sharp carving knife
- Aluminum foil
A heavy roasting pan with a rack makes all the difference for a roast like this — see our guide to the best roasting pans for turkey for pans that hold heat evenly and are easy to clean.
Ingredients
- 1 bone-in prime rib roast, 4 to 5 pounds (3 bones)
- 8 tablespoons (1 stick) unsalted butter, softened
- 6 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
Instructions
- Bring the roast to room temperature. Take the prime rib out of the fridge 1 hour before cooking and pat it dry with paper towels. A dry surface is what lets the crust form.
- Make the garlic butter. Mash the softened butter with the minced garlic, rosemary, thyme, salt, pepper, and Dijon mustard until it forms a smooth, fragrant paste.
- Rub the roast. Spread the garlic butter all over the roast — top, sides, and ends. Drizzle with olive oil and place the roast bone-side down on the rack in the roasting pan.
- Sear hot. Heat the oven to 450°F. Roast for 20 minutes, until the outside is lightly browned and the butter is sizzling.
- Roast low and slow. Reduce the oven to 325°F and continue roasting for about 2 hours, or until an instant-read thermometer in the thickest part reads 120°F for rare, 130°F for medium-rare, or 140°F for medium. Start checking at 1 hour 45 minutes.
- Rest before carving. Transfer the roast to a carving board, tent loosely with foil, and rest for 20 to 30 minutes. The temperature will rise about 5 to 10 degrees as it rests, and the juices will settle back into the meat.
- Carve and serve. Slice between the bones to separate the ribs, then slice the roast across the grain into thick slices. Spoon any pan juices over the top.
Tips for the Best Prime Rib Roast with Garlic Butter
- Trust the thermometer, not the clock. Ovens vary and roasts vary — the only reliable way to hit medium-rare is an instant-read thermometer in the thickest part, away from the bone.
- Do not skip the rest. Cutting into a roast straight from the oven lets the juices run out onto the board. Twenty to thirty minutes of resting keeps the meat juicy and makes carving much easier.
- Save the bones. The rib bones make a wonderful stock, or roast them alongside the meat and serve them as a treat for the cook — they are the best part.
Juicy, rosy, and wrapped in a golden garlic butter crust — this prime rib roast is the holiday dinner your table will remember.
