The Ultimate Garlic Herb Prime Rib Roast (Melt-in-Your-Mouth)
Look at that photo. Eat or Pass? If you ask me, that is a hard, enthusiastic EAT!
I’m Chef Amelia, and I know that cooking a Prime Rib (Standing Rib Roast) can feel intimidating. It’s a premium cut of meat, it’s the centerpiece of the holiday table, and the pressure is on to get it perfect.
But here is a secret: Prime Rib is actually one of the easiest roasts to cook.
Unlike a pot roast that needs hours of braising to get tender, Prime Rib is naturally tender. Your only job is to not mess it up. This recipe uses my foolproof “Butter-Crust Method.” We coat the beef in a garlic-herb butter, blast it with heat to create a crust, and then slow-roast it until it is buttery, pink, and juicy edge-to-edge.
Put down the takeout menu. We are making five-star steakhouse dinner at home tonight.
Table of Contents
Table of Contents
Why This Recipe Works
The “Room Temp” Rule: By letting the meat sit out before cooking, it cooks evenly from the center to the edge. No gray bands of overcooked meat!
The Butter Rub: Slathering the roast in herb butter bastes the meat as it cooks, ensuring the outside is flavorful and the inside stays moist.
The Two-Temp Method: We start high to sear the outside, then drop the oven temperature to finish it gently.
Ingredients
The Roast: 5-7 lb Standing Rib Roast (Bone-in is best for flavor and acts as a natural roasting rack).
Butter: 1/2 cup Unsalted Butter, very soft (room temperature).
Garlic: 6-8 cloves, minced (don’t be shy!).
Fresh Herbs: 2 tbsp chopped Fresh Rosemary and 1 tbsp Fresh Thyme.
Seasoning: 1 tbsp Kosher Salt and 2 tsp Coarse Black Pepper.
Olive Oil: 1 tbsp (to help the rub stick).
Step-by-Step Instructions
1. The Most Important Step (Prep)
Take your roast out of the fridge at least 2 hours before cooking. Let it sit on the counter. If you cook a cold roast, the outside will burn before the inside is done.
Chef Amelia’s Tip: Pat the meat completely dry with paper towels. Moisture is the enemy of a good crust.
2. Make the Compound Butter
In a small bowl, mash together the softened butter, minced garlic, rosemary, thyme, salt, and pepper until it forms a thick paste.
3. Season and Sear
Preheat your oven to 450°F (230°C).
Rub the roast all over with a little olive oil. Then, slather that garlic-herb butter paste over the entire top and sides of the roast. Place it in a roasting pan, bone-side down (the bones act as a rack!).
4. The High Heat Blast
Roast at 450°F for 15 minutes. This sears the fat and creates that gorgeous dark crust you see in the photo.
5. Low and Slow
Without opening the oven door, reduce the temperature to 325°F (165°C). Continue roasting.
Timing Rule of Thumb: Calculate about 15 minutes per pound after the initial sear.
6. The Temperature Check (Crucial!)
Use a meat thermometer. Pull the roast when it hits:
- 115°F – 120°F for Rare.
- 120°F – 125°F for Medium-Rare (Recommended).
- 130°F – 135°F for Medium.
7. The Rest
Transfer the roast to a cutting board and tent loosely with foil. Let it rest for 20 to 30 minutes.
Why? The juices need to redistribute. If you cut it now, the juice will run out and the meat will be dry. During this time, the internal temp will rise about 5-10 degrees (carryover cooking).
Chef Amelia’s Serving Suggestions
You have the perfect meat; now you need the sides.
Potatoes: This begs for creamy mashed potatoes or crispy roasted potatoes to soak up the jus.
Sauce: Serve with a simple Horseradish Cream Sauce (sour cream + prepared horseradish + chives).
Veggies: Garlic butter green beans or glazed carrots add a nice color contrast.
Common Questions (FAQ)
Bone-in or Boneless?
I always recommend Bone-in. The bones add flavor and insulate the meat so it cooks more gently. Plus, gnawing on the rib bone is the chef’s treat!
Why is my roast tough?
Prime rib is rarely tough unless it is overcooked. Use a thermometer, not a clock! Once it goes past Medium (140°F), the fat renders out too much and the fibers tighten.
How much meat do I need?
A good rule is 1 bone for every 2 people. A 3-bone roast feeds about 6 people.
Recipe Card
Recipe: Ultimate Garlic Herb Prime Rib
Author: Chef Amelia
Prep Time: 15 mins (+2 hours resting)
Cook Time: 1.5 – 2 hours (depends on size)
Yields: 6-8 servings
Category: Dinner / Holiday
Calories: ~750 kcal per serving
Ingredients:
- 6 lb Bone-In Prime Rib Roast
- 1/2 cup Butter (softened)
- 6 cloves Garlic (minced)
- 2 tbsp Fresh Rosemary
- 1 tbsp Kosher Salt
- 2 tsp Black Pepper
Instructions:
- Bring meat to room temp. Pat dry.
- Preheat oven to 450°F.
- Rub meat with herb butter mixture.
- Roast at 450°F for 15 mins.
- Reduce heat to 325°F and roast until internal temp reaches 120°F (for medium-rare).
- Rest for 30 mins before slicing.
SEO Metadata
- Focus Keyword: Garlic Herb Prime Rib Roast
- SEO Title: Best Garlic Herb Prime Rib Roast Recipe (Chef Amelia’s Method)
- Meta Description: Eat or Pass? Definitely Eat! Chef Amelia shares the secret to a melt-in-your-mouth Prime Rib with a garlic butter crust. Perfect for holidays.
- Slug:
garlic-herb-prime-rib-roast - Alt Text: Sliced medium-rare prime rib roast with rosemary on a cutting board.