Garlic Herb Butter Prime Rib Recipe

If you’re on the hunt for a show-stopper roast that melts in your mouth and bursts with savory, rich flavor, then this Garlic Herb Butter Prime Rib Recipe is exactly what you need. I absolutely love this recipe because the combination of garlic, fresh herbs, and butter creates a luscious crust that perfectly complements the tender, juicy prime rib inside. Whether you’re cooking for a special occasion or just want to treat yourself, this recipe will have your family and friends asking for seconds.

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Ingredients You’ll Need

The ingredients in this Garlic Herb Butter Prime Rib Recipe come together to create a classic, rich flavor profile. I always suggest using the freshest herbs you can find and good quality unsalted butter—it really makes all the difference here.

• Prime rib roast: Look for a well-marbled boneless cut around 8 pounds for even cooking and juicy results.
• Salt: For seasoning the meat initially and in the butter mixture; kosher or sea salt work best here.
• Unsalted butter: Softened to mix easily with herbs and garlic, adding richness without overpowering the beef.
• Garlic cloves: Minced fresh garlic packs a punch of aromatic flavor that pairs beautifully with beef.
• Shallot: Adds a subtle sweetness and depth to the butter mixture.
• Dried thyme: Its earthy notes complement the rosemary perfectly.
• Fresh rosemary: Minced rosemary imparts a wonderful piney flavor that brightens the butter blend.
• Ground black pepper: Freshly ground for that essential spicy kick.
• Lemon juice: Just a splash to enhance the herb butter without making it tangy.
• All-purpose flour or cornstarch: For thickening the pan gravy using the flavorful drippings.
• Beef stock: Either homemade or store-bought, it blends with the drippings to create a savory sauce.

Variations

I love that this Garlic Herb Butter Prime Rib Recipe can be personalized to your taste or dietary needs. Over time, I’ve experimented with adding different herbs or switching up cooking temperatures to suit my schedule. Feel free to adapt it to what works best for you.

• Herbs Swap: Sometimes I swap out rosemary for sage or add a pinch of oregano to change up the flavor profile—it’s still delicious every time.
• Garlic Infused Butter: If you want a milder garlic flavor, try roasting the garlic before mixing it into the butter—it adds a sweet, mellow depth.
• Spice Levels: For a little heat, add some crushed red pepper flakes to the butter mix. My family goes crazy for this spicy twist!
• Non-Dairy Option: You can try olive oil herb rub if you’re avoiding butter, but it won’t have quite the same creamy richness.

How to Make Garlic Herb Butter Prime Rib Recipe

Step 1: Prep Your Prime Rib

Start by rubbing the entire prime rib roast with salt and letting it sit out at room temperature for an hour. I discovered this trick early on—it’s a game changer because the salt draws out extra moisture, helping you get a beautifully browned crust. Plus, bringing the roast to room temperature means the butter will spread easier and the prime rib will cook more evenly.

Step 2: Make the Garlic Herb Butter

While your roast is resting, mix softened butter with minced garlic, shallots, thyme, rosemary, pepper, salt, and lemon juice until everything is well combined. Pro tip: leave your butter out so it’s soft enough to spread later. This herb butter will be your secret weapon—rich and bold, it flavors both your roast and the drippings for gravy.

Step 3: Prepare the Oven and Roast

Preheat your oven to 500°F so you can get a quick sear on the roast. Tie the roast with kitchen string every two inches to keep its shape and ensure even cooking—this is something I learned after my first uneven roast experience! Then pat your meat dry so the butter sticks better. Rub that glorious herb butter all over the prime rib, starting fat side up. If your roast is still a bit cool, the butter might clump; don’t worry, it will melt into a flavorful crust.

Step 4: Roast It High, Then Low

Place the roast fat side up in a hot roasting pan and pop it into the oven for 30 minutes at 500°F. This high heat gives you a deep, savory crust. Afterward, reduce the oven temperature to 325°F and roast until the internal temperature reaches about 115°F for rare or 120°F for medium-rare. I usually use a digital meat thermometer here—trust me, it takes the guesswork away and helps you nail the perfect doneness every time.

Step 5: Rest and Make Gravy

After roasting, let your prime rib rest, loosely covered with foil, for 15 to 20 minutes. This resting time lets the juices redistribute, making every bite tender and juicy. Don’t skip this step—it’s when all the magic settles. Meanwhile, keep about half a cup of the fat and brown bits in your roasting pan. Use flour and whisk it into the fat to create a roux, then add beef stock to make a luscious pan gravy. Scraping up those browned bits is crucial—they’re concentrated flavor gold!

Step 6: Carve and Serve

Remove the strings carefully and slice the prime rib against the grain into thick, juicy cuts. Aim for about 3/4-inch slices to appreciate the perfect texture and juiciness. Trust me, this will impress dinner guests far more than skinny slices. Serve with your pan gravy alongside, and you’re ready for a feast.

How to Serve Garlic Herb Butter Prime Rib Recipe

Garnishes

I usually garnish the slices with a sprinkle of freshly chopped parsley or a few rosemary sprigs. It adds a lovely green pop and accentuates that herbaceous flavor you worked so hard to build. Plus, a small zest of lemon on the plate can brighten each bite beautifully.

Side Dishes

This prime rib pairs amazingly with creamy mashed potatoes or roasted root vegetables like carrots and parsnips. A simple arugula salad with a lemon vinaigrette also cuts through the richness perfectly. For holidays, I like serving it with Yorkshire pudding—my family goes wild for this classic combo every time.

Creative Ways to Present

For special occasions, I’ve arranged the sliced prime rib on a large wooden cutting board surrounded by fresh herb sprigs and roasted garlic bulbs. It creates an inviting rustic look that’s perfect for family dinners or entertaining guests. You can also place thick slices on individual plates with a drizzle of gravy and a sprig of rosemary on top for a restaurant-style feel.

Make Ahead and Storage

Storing Leftovers

After enjoying your feast, store leftover prime rib in an airtight container in the refrigerator for up to 3-4 days. I like to keep the gravy separate to avoid soggy meat. When stored properly, the leftover slices stay flavorful and perfect for sandwiches or quick dinners.

Freezing

If you want to save some prime rib for later, wrap slices tightly in plastic wrap and then foil before freezing. This recipe freezes well for up to 2 months. Thaw overnight in the fridge for best texture, and you’ll have a gourmet meal ready to reheat.

Reheating

To reheat without drying out, I recommend warming slices slowly in a low oven (around 275°F) covered with foil, or gently in a skillet with a splash of beef stock and cover. This helps retain moisture and keeps the meat tender, so it tastes almost as good as fresh.

FAQs

Final Thoughts

When I first tried this Garlic Herb Butter Prime Rib Recipe, I was amazed at how such simple ingredients could produce a meal so rich and flavorful. It’s become my go-to for special occasions because it’s a fuss-free way to impress, and the aroma alone makes my kitchen feel like a professional restaurant. If you want to wow your guests or just treat yourself to an extraordinary meal, give this recipe a try—you’ll be so glad you did!

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