Garlic Herb Butter Prime Rib Recipe

If you’re looking to impress your family or guests with a truly show-stopping centerpiece, then you’ve got to try this Garlic Herb Butter Prime Rib Recipe. I absolutely love how this roast comes out—juicy, tender, and bursting with those deep, aromatic flavors from garlic, rosemary, and thyme. Trust me, once you’ve made this, your holiday dinners (or any special occasion) will never be the same. Stick around, and I’ll share everything you need to nail it perfectly.

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Ingredients You’ll Need

All these ingredients work harmoniously to create that signature garlic herb flavor that coats the prime rib. Pay attention to fresh herbs and quality butter—they really elevate the finish. Also, grabbing a bone-in or boneless roast is a personal preference, but I find boneless easier to carve while still juicy.

• Prime rib roast: Choose a well-marbled 8-pound boneless roast for tenderness and even cooking.
• Unsalted butter: Make sure it’s softened to room temperature for easy mixing with herbs.
• Garlic cloves: Minced fresh garlic is a must for that punch of flavor.
• Shallot: Minced finely to melt into the butter, adding subtle sweetness.
• Dried thyme: Adds earthy, woodsy notes that balance the garlic beautifully.
• Fresh rosemary: Minced for a fragrant pine aroma—don’t skip it!
• Ground pepper: Freshly cracked pepper creates a slight kick and crust.
• Kosher salt: It’s key for seasoning both the meat and herb butter thoroughly.
• Lemon juice: Just a splash brightens the herbal butter and cuts richness.
• All-purpose flour or cornstarch: To thicken the delicious pan gravy.
• Beef stock or water: For making the gravy tempting and savory.

Variations

While this Garlic Herb Butter Prime Rib Recipe is a classic, I love messing around with it depending on the occasion. Don’t be afraid to make it your own! Here are a few ways I’ve tweaked it over the years.

• Herb swap: Using fresh oregano or sage instead of rosemary can give a different herbal vibe that’s equally delicious—I discovered this twist when aiming for a slightly earthier flavor.
• Garlic intensity: If you love garlic like I do, try roasting a few cloves first to mellow the flavor, then mix them with raw minced garlic for a balanced punch.
• Spice addition: Adding a pinch of smoked paprika or cayenne to the butter can introduce a subtle smoky heat, perfect for a fall or winter dinner party.
• Cooking method: For an extra crispy crust, I sometimes sear the roast in a hot skillet before roasting—just be sure your pan is oven-safe for an easy transition.

How to Make Garlic Herb Butter Prime Rib Recipe

Step 1: Prep the Roast and Salt It Well

First things first—rub the entire surface of your prime rib with half a tablespoon of salt. This step is a game-changer. Salt will draw out extra moisture on the surface, helping you get a beautifully browned crust once you roast it. Then, set the roast out on a platter at room temperature for about an hour. I’ve found that letting the roast warm up before cooking lets that herb butter spread evenly and helps cook the meat more evenly, too.

Step 2: Make the Garlic Herb Butter

While the roast is coming to room temp, mix up the garlic herb butter. Combine softened butter with minced garlic, shallot, dried thyme, fresh rosemary, ground pepper, salt, and a splash of lemon juice. Your kitchen will smell amazing! This butter isn’t shy on salt—that’s deliberate, since it’ll deeply season the roast. I love leaving it out at room temp, so it’s perfectly spreadable when you’re ready.

Step 3: Prepare Your Oven and Roast for Searing

Preheat your oven to 500°F (or the highest your oven allows, ideally not below 500°F). Place your roasting pan inside the oven on a rack in the center to get it nice and hot—this will act like a searing surface for the roast. After the roast has rested for an hour, pat it dry with paper towels to remove any moisture for better browning.

Step 4: Tie and Butter the Roast

Place the roast fat side down on your cutting board and tie it securely at 4–5 points with kitchen string. This keeps the roast cooking evenly and the shape nice for slicing later. Next, rub every inch of the roast with all that fragrant garlic herb butter you made. If the butter clumps because your roast is still a bit cool, just pile it on top—no worries, it’ll melt and baste the meat beautifully as it roasts.

Step 5: Roast High, Then Slow

Carefully remove the hot roasting pan from the oven and place the roast inside, fat side up. That initial contact with the hot pan sears the bottom and locks in flavor. If you have an oven-safe meat thermometer, insert the probe into the center now. Roast the meat at 500°F for 30 minutes—this will form a gorgeous deep brown crust. After 30 minutes, reduce the temperature to 325°F and continue roasting until it hits an internal temperature of about 115°F for rare or 120°F for medium-rare. Patience here really pays off for juicy results.

Step 6: Rest the Roast Before Carving

Once your prime rib hits your target temperature, pull it out and transfer to a cutting board. Loosely cover with foil and let it rest for 15-20 minutes. This resting period allows juices to redistribute so your slices aren’t dry. Remember, the temperature will rise a bit during this time due to residual heat, so keep that in mind when removing it from the oven.

Step 7: Make the Pan Gravy

Keep about ½ cup of fat and all those lovely browned bits in your roasting pan—this is pure flavor gold. If there’s too much fat, skim some off and discard. Set the pan over medium heat on the stove, sprinkle in your flour (or cornstarch if preferred), and whisk like crazy for a couple minutes to cook out that raw taste. It’ll look chunky at first, but don’t worry—that’s the roux forming. Next, slowly whisk in your beef stock or water. The sauce should thicken quickly thanks to the flour. Taste, and adjust salt and pepper as needed for a perfect gravy to drizzle over your prime rib slices.

Step 8: Carve and Serve

Slice the rested roast against the grain into about ¾-inch thick slices—thick enough to showcase those juicy layers but still easy to enjoy. This is your moment to shine, so don’t skimp on the slices. Serve immediately with your freshly made gravy and watch your family go crazy for this garlic herb beauty.

How to Serve Garlic Herb Butter Prime Rib Recipe

Garnishes

I like to garnish my prime rib slices with a sprinkle of fresh parsley or rosemary sprigs for a pop of color and a bit of fresh aroma. Sometimes, a few thin slices of caramelized shallots on top add a sweet contrast, elevating the flavor even more.

Side Dishes

Classic sides like garlic mashed potatoes or roasted baby carrots pair beautifully with this roast. My family is also crazy for a creamy horseradish sauce on the side—its sharpness cuts through the rich lamb buttery flavors perfectly. Don’t forget a crisp green salad or some sautéed green beans for balance!

Creative Ways to Present

For special occasions, I like to serve the carved roast on a large wooden board surrounded by roasted herbs, lemon wedges, and whole garlic bulbs roasted until soft. It makes for a stunning centerpiece—and your guests will feel like they’re at a fancy steakhouse right in your dining room.

Make Ahead and Storage

Storing Leftovers

I wrap slices tightly in plastic wrap or foil and keep them in an airtight container in the fridge. That way, the beef stays juicy and flavorful for up to 3 days. If you have gravy left, store it separately to reheat alongside the beef.

Freezing

If you want to freeze leftovers, I recommend slicing first and freezing in single layers between parchment paper inside a freezer bag. This stopped slices from sticking together and made reheating super easy without drying out the beef.

Reheating

The best way I’ve found is to gently warm slices in a low oven (around 275°F) covered with foil, which helps keep moisture in. Warm the gravy separately and drizzle it over the meat to bring those flavors back to life splendidly.

FAQs

Final Thoughts

This Garlic Herb Butter Prime Rib Recipe has quickly become my go-to for celebration meals because it’s reliably delicious and makes everyone feel special. I used to get nervous roasting prime rib, but this method takes all the stress away and delivers lush, flavorful slices every time. If you try it, I’m confident it’ll be your favorite too—so give it a go and let that amazing garlic herb butter work its magic!

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