I have the perfect thing. stupid evidence A prime rib recipe for you. I have done all the testing to help you achieve. perfect prime rib Every time. melts in your mouthThis recipe is cooked to medium rare with a perfect garlic butter crust. unbelievable. I will help you feel confident every step of the way!
Reader’s Reviews
This is my first time leaving a comment on a recipe. . . I have tried many massages and techniques over the past 20 years and this is by far the best! Everyone in my family agrees that this is the recipe we will be using from now on. Thank you, thank you for these great recipes!
Meet the prime rib of your dreams
- Perfect every time: Even a beginner can do this! Follow my easy steps to create the most amazing prime rib you’ve ever made.
- Herbed Butter Magic: The butter garlic herb crust may be the best part. This locks in moisture and creates the most amazing flavor.
- Perfect results:High-heat searing and low-temperature roasting thermometer ensures perfectly tender results every time.
- Verified facts: This recipe has been made and loved by millions of people just like you!
Herb Garlic Butter Prime Rib Ingredients
- Prime Rib:I like to cut and tie a 3-rack, bone-in prime rib roast (about 8 pounds). Ask your butcher to cut and tie the bones for easy carving. For best flavor, add Prime Rib Rub before roasting.
- butter:Make sure the butter is softened so it mixes well with the herbs and seasonings.
- garlic cloves: If you don’t have raw garlic, you can use 1/2 teaspoon of minced garlic!
- Thyme, Oregano, Fresh Rosemary:I love using freshly chopped herbs to get the best flavor!
The Best Prime Rib Recipe
Preparing steakhouse-worthy prime rib isn’t as tricky as it seems. Enjoy this great recipe with friends and family this holiday season! If you want a similar roast recipe, try making a juicy ribeye roast next time.
- Preparing and Cutting Bones: Remove the prime rib roast from the refrigerator 2 hours before cooking and allow it to come to room temperature. Place bone side down on a cutting board. Using a sharp knife, cut along the curve of the bone to separate it from the meat, stopping about 1/2 inch from the bottom, leaving the bone attached. Preheat oven to 450°F.
- sheave: Using butcher twine, tie the roast at 2-inch intervals to secure the bones to the roast.
- Make herbed garlic butter: In a small bowl, combine butter, garlic, thyme, oregano, rosemary, salt, and pepper.
- Grill and Rest: Rub the butter mixture over the outside of the roast and place in a roasting pan or large frying pan, fat side up. Bake for 15 minutes and reduce temperature to 325°F. It takes about 15 minutes per pound of meat. Bake until internal temperature reaches 110 degrees. Remove the cooked prime rib from the oven, cover with foil, and let sit for at least 20 minutes. A medium rare prime rib should be 130°F.
Alyssa’s Expert Tips
Do you trust your thermometer? I tested four thermometers for two roasts. The higher-end Typhur had a 17°F difference, and the ThermPro gave the most accurate readings. I also recommend probing with an instant-read thermometer if you have reliability issues when the temperature reaches around 110°F.
perfect prime rib
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ingredient
- 2-6 pound bones of the ribs tied to bones
- 1 cup butter softened
- 5 cloves garlic chopped
- 1 tablespoon thyme chopped
- 1 tablespoon oregano chopped
- 1 tablespoon rosemary chopped
- 1 tablespoon salt
- 1 teaspoon pepper
guideline
- eliminate 2 to 6 pounds of prime rib on the bone Take it out of the refrigerator 2 hours before cooking and let it come to room temperature. Place bone side down on a cutting board. Using a sharp knife, cut along the curve of the bone to separate it from the meat, stopping about 1/2 inch from the bottom, leaving the bone attached. Preheat oven to 450°F.
- Using butcher twine, tie the roast at 2-inch intervals to secure the bones to the roast.
- Mix the ingredients in a small bowl. 1 cup butter, 5 cloves of garlic, 1 tablespoon thyme, 1 tablespoon oregano, 1 tablespoon rosemary, 1 tablespoon saltand 1 teaspoon pepper.
- Rub butter mixture over outside of prime rib. Place fat side up in a roasting pan or large skillet.
- Bake the roast for 15 minutes, then reduce the temperature to 325°F. It takes about 15 minutes per pound of meat. Bake until internal temperature reaches 110 degrees.
- Remove the prime rib from the oven, cover with foil, and let rest for at least 20 minutes. A medium rare prime rib should be 130°F.
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Storage and reheating instructions
- Refrigerated storage: Store cooled prime rib in an airtight container in the refrigerator for up to 5 to 7 days.
- to hang tightly: Once completely cooled, place the slices in a Ziploc freezer bag, press out the air, and place in the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheat: Once thawed, warm in the oven at 350°F for 12 to 15 minutes or until desired internal temperature is reached. take pleasure in!
nutrition
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