I can never resist a holiday centerpiece that comes out juicy, tender, and loaded with rich garlic butter flavor. This prime rib is the kind of showstopper that makes everyone hover near the carving board.

Jump to Recipe

I’m obsessed with garlic butter prime rib because it hits hard the second it lands on the table. That crust, that juicy center, that rich beef flavor soaking into every slice.

I love how the garlic and softened butter melt into the roast and make the whole thing taste bold, savory, and a little ridiculous in the best way. But honestly, the best part is cutting into it and seeing that tender pink middle.

Pure meat drama. And I’m here for it.

This is the kind of holiday dinner I crave, brag about, and absolutely go back for seconds. Maybe thirds.

Ingredients

Print Recipe (No Advertisments)

Bone-in prime rib is the big, juicy centerpiece everyone secretly hopes you’re making.
Kosher salt pulls out bold beefy flavor and helps that crust taste amazing.
Black pepper brings gentle heat and keeps the rich meat from feeling flat.
Soft butter melts into every slice, making it ridiculously tender and cozy.
Garlic gives that savory punch you’ll smell before dinner even starts.
Rosemary adds woodsy flavor that feels fancy without trying too hard.
Thyme is earthy and subtle, basically the quiet friend doing important work.
Parsley freshens things up so the roast doesn’t taste too heavy.
Olive oil helps the seasoning cling and adds a little glossy richness.
Dijon mustard brings tang, plus it balances all that buttery goodness.
Worcestershire sauce adds deep, salty-savory flavor that makes the beef pop.

Ingredient Quantities

1 (6 to 7 pound) bone-in prime rib roast, trimmed

2 to 3 tablespoons kosher salt

1 to 2 tablespoons freshly ground black pepper

1 cup (2 sticks) unsalted butter, softened to room temperature

8 to 10 garlic cloves, minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme leaves, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons olive oil

1 to 2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

How to Make this

Print Recipe (No Advertisments)

1. Remove the prime rib from the refrigerator and let it sit at room temperature for 2 hours to take the chill off; pat dry with paper towels and trim any large excess fat if needed.

2. Preheat oven to 450 degrees F and position a rack in a shallow roasting pan so the roast will sit bone side down on a rack or on a bed of vegetables.

3. In a bowl, combine 1 cup softened unsalted butter, 8 to 10 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons chopped thyme leaves, 2 tablespoons chopped parsley, 2 tablespoons olive oil, 1 to 2 tablespoons Dijon mustard, and 1 tablespoon Worcestershire sauce; mix until smooth.

4. Season the roast evenly with 2 to 3 tablespoons kosher salt and 1 to 2 tablespoons freshly ground black pepper, pressing the salt and pepper into the surface.

5. Spread or rub about two thirds of the garlic herb butter all over the exterior of the roast, making sure to get into any crevices; reserve the remaining butter for serving or basting.

6. Place the roast bone side down in the roasting pan and roast at 450 degrees F for 15 to 20 minutes to develop a crust.

7. Reduce oven temperature to 325 degrees F and continue roasting until the internal temperature reaches your desired doneness measured in the center of the thickest part between bones and fat: 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, or 140 degrees F for medium. For a 6 to 7 pound roast this typically takes about
1.5 to
2.5 hours after the initial sear but always rely on an instant read thermometer.

8. Remove the roast from the oven, tent loosely with foil, and let rest 20 to 30 minutes; during resting the internal temperature will rise a few degrees and juices will redistribute.

9. Transfer to a cutting board, carve between the bones into slices, and serve with the reserved garlic herb butter spooned over the meat.

Equipment Needed

1. Roasting pan with rack or rimmed baking sheet plus a bed of vegetables
2. Instant read meat thermometer
3. Large mixing bowl
4. Silicone spatula or rubber scraper
5. Chef knife and carving knife
6. Large cutting board
7. Tongs
8. Measuring cups and spoons
9. Aluminum foil and paper towels

FAQ

Q: Can I season the prime rib ahead of time? A: Yes. For deeper flavor, season with kosher salt and pepper and refrigerate uncovered for 12 to 24 hours. Bring to room temperature for about 2 hours before roasting.

Q: What oven temperature and cooking time should I use? A: Start at 450F for 20 to 30 minutes to develop a crust, then reduce to 325F and roast until desired doneness. Plan about 13 to 15 minutes per pound for medium rare, but rely on internal temperature for accuracy.

Q: What internal temperatures correspond to doneness levels? A: Pull at 115F to 120F for rare, 125F to 130F for medium rare, and 135F to 140F for medium. The roast will rise 5 to 10F while resting.

Q: How long should I rest the roast before carving? A: Rest for 20 to 30 minutes tented loosely with foil. Resting lets juices redistribute and makes carving easier.

Q: Can I make the garlic butter in advance and freeze it? A: Yes. Mix butter, garlic, herbs, mustard, Worcestershire and olive oil, form into a log or container, and refrigerate up to 5 days or freeze up to 3 months. Thaw in fridge before using.

Q: What is the best way to carve a bone-in prime rib? A: Remove the bones by cutting along the rib line, slice the roast against the grain into 1/4 to 1/2 inch slices, and serve with any pan juices or reserved garlic butter.

Garlic Butter Prime Rib Recipe Substitutions and Variations

Kosher salt
- Sea salt, same volume as kosher if flakes, or use slightly less if fine
- Table salt, use about half the volume of kosher salt
- Coarse sea salt, same or slightly more by volume depending on flake size
Unsalted butter
- Ghee or clarified butter, same amount, slightly richer flavor
- Olive oil, use about 3/4 the butter volume for roasting
- Vegan or plant based butter, same amount for a dairy free option
Garlic cloves
- Roasted garlic, about 3 to 4 cloves worth for milder, sweeter flavor
- Garlic paste or jarred minced garlic, use 1 teaspoon per clove
- Garlic powder, use 1/8 teaspoon per clove and adjust to taste
Worcestershire sauce
- Soy sauce plus a squeeze of lemon or vinegar, equal total volume
- Balsamic vinegar with a pinch of anchovy paste for umami, use sparingly
- A1 or steak sauce, similar savory profile, use same volume

Pro Tips

1. Salt the roast a few hours or even the night before and leave it uncovered in the fridge. This dry brine improves flavor and helps the surface form a better crust when you roast it.

2. Use an instant read or probe thermometer and aim for a few degrees below your target before resting. Carryover cooking will keep rising, so pull at about 3 to 5 degrees lower for perfect doneness.

3. Smear some of the herb butter under any fat cap and in crevices as well as on the surface. Fat underneath bastes the meat from inside out and boosts flavor where it matters most.

4. Rest the roast loosely tented for at least 20 minutes, then carve between the bones for cleaner slices and less meat shredding. Resting lets juices redistribute so slices are juicy, not weeping.

5. Turn pan drippings into a quick jus: deglaze the roasting pan with a little beef stock and a splash of wine or Worcestershire, scrape up the browned bits, strain, and finish with a pat of the reserved herb butter for a glossy, flavorful sauce.

Garlic Butter Prime Rib Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

850

kcal

Equipment: 1. Roasting pan with rack or rimmed baking sheet plus a bed of vegetables
2. Instant read meat thermometer
3. Large mixing bowl
4. Silicone spatula or rubber scraper
5. Chef knife and carving knife
6. Large cutting board
7. Tongs
8. Measuring cups and spoons
9. Aluminum foil and paper towels

Ingredients

1 (6 to 7 pound) bone-in prime rib roast, trimmed
2 to 3 tablespoons kosher salt
1 to 2 tablespoons freshly ground black pepper
1 cup (2 sticks) unsalted butter, softened to room temperature
8 to 10 garlic cloves, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 to 2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce

Directions

Remove the prime rib from the refrigerator and let it sit at room temperature for 2 hours to take the chill off; pat dry with paper towels and trim any large excess fat if needed.
Preheat oven to 450 degrees F and position a rack in a shallow roasting pan so the roast will sit bone side down on a rack or on a bed of vegetables.
In a bowl, combine 1 cup softened unsalted butter, 8 to 10 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons chopped thyme leaves, 2 tablespoons chopped parsley, 2 tablespoons olive oil, 1 to 2 tablespoons Dijon mustard, and 1 tablespoon Worcestershire sauce; mix until smooth.
Season the roast evenly with 2 to 3 tablespoons kosher salt and 1 to 2 tablespoons freshly ground black pepper, pressing the salt and pepper into the surface.
Spread or rub about two thirds of the garlic herb butter all over the exterior of the roast, making sure to get into any crevices; reserve the remaining butter for serving or basting.
Place the roast bone side down in the roasting pan and roast at 450 degrees F for 15 to 20 minutes to develop a crust.
Reduce oven temperature to 325 degrees F and continue roasting until the internal temperature reaches your desired doneness measured in the center of the thickest part between bones and fat: 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, or 140 degrees F for medium. For a 6 to 7 pound roast this typically takes about
5 to
5 hours after the initial sear but always rely on an instant read thermometer.
Remove the roast from the oven, tent loosely with foil, and let rest 20 to 30 minutes; during resting the internal temperature will rise a few degrees and juices will redistribute.
Transfer to a cutting board, carve between the bones into slices, and serve with the reserved garlic herb butter spooned over the meat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.