Christmas dinner is all about that one dish that makes everyone stop and take a photo before they dig in. For me, that's always been a beautifully roasted prime rib. The first time I made it, I was terrified of ruining an expensive cut. But with a simple technique and a flavorful crust, it turned out so tender and juicy that my family now requests it every year.
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This recipe takes the guesswork out of roasting a prime rib. You'll get a gorgeous, crispy herb crust, a perfectly pink center, and the most incredible garlic butter that melts into every slice. It's easier than you think, and I promise it will become your new holiday tradition.
Why You'll Love This Recipe
About the Ingredients
1 (6-7 pound) bone-in prime rib roast, trimmed
Bone-in adds flavor and helps the roast cook more evenly. Ask your butcher to trim the fat to 1/4 inch. If you prefer boneless, that works too, just adjust cooking time.
1/2 cup (1 stick) unsalted butter, softened
Use high-quality butter for the best flavor. You can substitute with salted butter, just reduce the added salt.
6 cloves garlic, minced
Fresh garlic is essential here. You can use 1 tablespoon of jarred minced garlic in a pinch, but fresh gives a brighter kick.
2 tablespoons fresh rosemary, finely chopped
Fresh herbs are key. If you only have dried, use 1 tablespoon and crush it between your fingers to release the oils.
2 tablespoons fresh thyme leaves
Lemon thyme adds a lovely citrus note if you can find it. Otherwise, regular thyme is perfect.
1 tablespoon kosher salt
Kosher salt is best for seasoning large cuts. If using table salt, reduce the amount to 2 teaspoons.
1 teaspoon freshly ground black pepper
Freshly ground pepper makes a difference. Pre-ground tends to be less aromatic.
2 tablespoons olive oil
Use a good extra-virgin olive oil for searing. It has a higher smoke point and adds a fruity note.
1 cup beef broth
Use low-sodium broth so you can control the salt. This will be the base for your au jus.
Tips & Tricks
Bring the roast to room temperature
Take it out of the fridge 2 hours before cooking. This ensures even cooking and prevents a cold center.
Don't skip the rest
Resting the meat for at least 20 minutes allows the juices to redistribute, so every slice is juicy.
Use a meat thermometer
The only way to guarantee perfect doneness. Insert it into the thickest part of the meat, away from the bone.
Pro Tips
Step-by-Step Instructions
1. Prep the Roast
Take the prime rib out of the fridge 2 hours before cooking. Pat it dry with paper towels. In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, salt, and pepper until well combined.
2. Apply the Butter Rub
Rub the garlic-herb butter all over the roast, pressing it into the meat. If time allows, cover and refrigerate overnight for deeper flavor. Let it come to room temperature before roasting.
3. Preheat and Sear
Preheat your oven to 450°F (230°C). Heat the olive oil in a large skillet over high heat. Sear the roast fat-side down for 3-4 minutes until golden brown. Turn and sear all sides, about 2 minutes per side. This locks in the juices.
4. Roast the Prime Rib
Place the roast fat-side up on a wire rack in a roasting pan. Roast at 450°F (230°C) for 15 minutes. Then reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1 hour 15 minutes. The crust should be deeply golden and the juices bubbling.
5. Rest the Meat
Remove the roast from the oven and tent loosely with foil. Let it rest for at least 20 minutes. The internal temperature will rise to about 135°F (57°C) as it rests. This is crucial for juicy slices.
6. Make the Au Jus
While the roast rests, pour the beef broth into the roasting pan. Place over medium heat and scrape up the browned bits with a wooden spoon. Simmer for 2-3 minutes until slightly reduced. Season with salt and pepper to taste.
7. Carve and Serve
Slice the prime rib against the grain into 1/2-inch thick slices. Serve with the au jus on the side. Enjoy the oohs and aahs!
Delicious Variations
Horseradish Crust
Add 2 tablespoons of prepared horseradish to the butter rub for a spicy kick.
Herb de Provence
Swap the rosemary and thyme with 2 tablespoons of herbes de Provence for a French twist.
Red Wine Jus
Substitute half of the beef broth with red wine for a richer, more complex sauce.
How to Store Herb-Roasted Prime Rib with Garlic Butter
Refrigerator
Store leftover prime rib in an airtight container in the fridge for up to 4 days.
Freezer
Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place slices in a baking dish with a little beef broth, cover, and warm in a 300°F (150°C) oven for 10-15 minutes until just heated through.
Frequently Asked Questions
Q: What is the best temperature for medium-rare prime rib?
The best internal temperature for medium-rare prime rib is 130°F (54°C) before resting, which will rise to 135°F (57°C) after resting. Use a reliable meat thermometer to check.
Q: How long should I cook a prime rib per pound?
For medium-rare, cook a bone-in prime rib at 325°F (165°C) for about 15-20 minutes per pound after a high-heat sear. Always rely on the internal temperature, not just time.
Q: Do I need to tie the prime rib with kitchen twine?
Tying the roast helps it cook evenly and hold its shape. If your roast is already tied, leave it on; if not, tie it with kitchen twine every 2 inches.
Q: Can I use a boneless prime rib instead?
Yes, a boneless prime rib works well. Cooking time will be slightly shorter, so start checking the temperature 15 minutes earlier. The boneless roast may be easier to carve.
I'd love to hear how your prime rib turns out! Share your experience in the comments below or tag me on Instagram with #MayaCooksChristmas. Small steps, big change. Happy holidays!
Herb-Roasted Prime Rib with Garlic Butter
Herb-Roasted Prime Rib: a show-stopping Christmas centerpiece with a garlic-herb crust, perfectly juicy and impressively easy to master.
🧂 Ingredients
- 1 (6-7 pound) bone-in prime rib roast, trimmed
- 1/2 cup (1 stick) unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup beef broth
📋 Instructions
- 1Prep the Roast — Take the prime rib out of the fridge 2 hours before cooking. Pat it dry with paper towels. In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, salt, and pepper until well combined.
- 2Apply the Butter Rub — Rub the garlic-herb butter all over the roast, pressing it into the meat. If time allows, cover and refrigerate overnight for deeper flavor. Let it come to room temperature before roasting.
- 3Preheat and Sear — Preheat your oven to 450°F (230°C). Heat the olive oil in a large skillet over high heat. Sear the roast fat-side down for 3-4 minutes until golden brown. Turn and sear all sides, about 2 minutes per side. This locks in the juices.
- 4Roast the Prime Rib — Place the roast fat-side up on a wire rack in a roasting pan. Roast at 450°F (230°C) for 15 minutes. Then reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1 hour 15 minutes. The crust should be deeply golden and the juices bubbling.
- 5Rest the Meat — Remove the roast from the oven and tent loosely with foil. Let it rest for at least 20 minutes. The internal temperature will rise to about 135°F (57°C) as it rests. This is crucial for juicy slices.
- 6Make the Au Jus — While the roast rests, pour the beef broth into the roasting pan. Place over medium heat and scrape up the browned bits with a wooden spoon. Simmer for 2-3 minutes until slightly reduced. Season with salt and pepper to taste.
- 7Carve and Serve — Slice the prime rib against the grain into 1/2-inch thick slices. Serve with the au jus on the side. Enjoy the oohs and aahs!
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.
