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Garlic Herb Butter Prime Rib Recipe

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4.3 from 35 reviews

  • Author: Diane
  • Total Time: 4 hrs 5 mins
  • Yield: 8 to 11 servings

Description

This Garlic Herb Butter Prime Rib recipe features a succulent 8-pound boneless prime rib roast seasoned with a rich garlic herb butter, seared at a high temperature for a crisp, flavorful crust, and then slow-roasted to a perfect medium-rare. Served with a homemade rich dripping gravy, this classic gourmet dish is ideal for impressing guests or celebrating special occasions.

Ingredients

For the Roast:

  • 8 pounds boneless prime rib roast
  • 1/2 tablespoon salt

For the Garlic Herb Butter:

  • 12 tablespoons unsalted butter, softened
  • 10 large cloves garlic, minced
  • 1 shallot (slightly larger than a golf ball), minced
  • 1 1/2 tablespoons dried thyme
  • 1 1/2 tablespoons minced fresh rosemary
  • 1 1/2 tablespoons ground pepper
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons lemon juice

For the Dripping Gravy (about 4 1/2 cups):

  • 1/2 cup all-purpose flour or cornstarch
  • 1/2 cup fat prime rib roast drippings
  • 4 cups beef stock or water
  • 1/4 teaspoon salt

Instructions

  1. Salt the Prime Rib: Rub the entire prime rib with 1/2 tablespoon of salt and place it on a platter at room temperature for 1 hour. This helps draw out moisture for better browning and allows the roast to come up to room temperature, facilitating even cooking.
  2. Make the Garlic Herb Butter: In a small bowl, combine softened butter, minced garlic, minced shallot, dried thyme, minced rosemary, ground pepper, kosher salt, and lemon juice. Mix thoroughly until all ingredients are well incorporated. Leave the butter mixture out at room temperature.
  3. Preheat the Oven: Set your oven to 500°F (or the highest setting if your oven doesn't reach 500°F). Place a roasting pan on a rack in the center of the oven to preheat along with the oven. This allows the pan to be very hot for searing the roast.
  4. Tie the Prime Rib: After the salt resting period, pat the roast dry with paper towels. Place it fat side down and tie it with kitchen string in 4 to 5 evenly spaced places about two inches apart. This shapes the roast evenly ensuring uniform cooking.
  5. Season the Prime Rib with Herb Butter: Rub the entire prime rib generously with the prepared garlic herb butter, starting with the fat side up. If the butter clumps due to cool temperature, spread as best as possible or pile on top to melt during cooking.
  6. Brown the Roast: Remove the preheated roasting pan from the oven and place the roast fat side up into the hot pan. Insert an oven-safe thermometer probe into the center if available. Roast for 30 minutes at 500°F to sear and develop a deep brown crust.
  7. Finish Cooking the Prime Rib: Lower the oven temperature to 325°F after the initial searing. Continue roasting until the internal temperature reaches 115°F for rare or 120°F for medium-rare. This will take approximately 1 hour and 30 minutes to 1 hour and 40 minutes depending on your oven and roast size.
  8. Rest the Roast: Remove the prime rib from the oven, place on a cutting board, and loosely cover with aluminum foil. Let it rest for 15 to 20 minutes. The internal temperature will rise by 5°F to 10°F during this time, ensuring juicy, perfectly cooked meat.
  9. Make the Gravy: Keep about 1/2 cup of fat and as many browned bits as possible in the roasting pan. If there is more than 3/4 cup of fat, remove the excess and discard. On the stovetop over medium heat, whisk in the flour and cook for 1-2 minutes to remove raw flour taste. Gradually whisk in beef stock and bring to a simmer, scraping up brown bits for flavor. Adjust thickness and seasoning with salt and pepper as desired.
  10. Slice and Serve: After resting for 30 minutes total, remove kitchen strings, slice the roast against the grain into 3/4-inch thick slices. Serve with the freshly made dripping gravy for a luxurious meal.

Notes

  • Monitor internal temperature carefully from 30 minutes before end of cook time; overcooking prime rib is irreversible.
  • Room temperature resting before cooking aids even heating and better herb butter application.
  • Tying the roast ensures even shape and more consistent doneness.
  • Use kitchen twine that is food safe and oven-proof.
  • Fat side up during roasting helps baste the meat naturally.
  • The high-temperature sear develops a flavorful crust important for this recipe.
  • Allow the roast to rest properly to redistribute juices and improve tenderness.
  • Gravy can be thinned with additional beef stock or water if it becomes too thick.
  • Let cooked gravy simmer gently to meld flavors but avoid boiling vigorously to prevent separation.
  • Prep Time: 95 mins
  • Cook Time: 2 hrs
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://eatwithdiane.com/garlic-herb-butter-prime-rib-recipe/