Garlic Herb Butter Prime Rib Recipe

If you want to make a show-stopping centerpiece for your next meal, you’re in the right place. I absolutely love how this Garlic Herb Butter Prime Rib Recipe turns out every time — it’s rich, tender, and bursting with garlicky, herby flavor that you just can’t beat. When I first tried this method, I was amazed at how the herb butter elevates the roast to a whole new level. Stick around, and I’ll walk you through everything to get that perfect crust with a juicy, melt-in-your-mouth interior.

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Ingredients You’ll Need

The combination of fresh herbs, garlic, and butter creates a luscious coating for the prime rib. Each ingredient plays a crucial role in building layers of flavor, so I recommend using fresh herbs and good-quality butter when you can.

• Boneless prime rib roast: Look for a well-marbled cut; the fat keeps it juicy during cooking.
• Salt: This works double duty to season and help the crust develop.
• Unsalted butter: Softened for easy mixing and spreading, this is the base of your herb butter.
• Garlic cloves: Fresh and minced finely to release that punchy, aromatic flavor everywhere.
• Shallot: Adds a subtle sweetness and depth, much mellower than onions.
• Dried thyme: Earthy, lemony notes that complement the meat beautifully.
• Fresh rosemary: Minced fresh rosemary gives that classic piney fragrance.
• Ground pepper: For a gentle heat and to balance the richness.
• Kosher salt: Added into the butter mix to make sure every bite sings with seasoning.
• Lemon juice: A splash brightens flavors and cuts through the richness.
• All-purpose flour or cornstarch: To thicken the gravy from the roasting pan drippings.
• Prime rib fat drippings: The flavor-packed base for your gravy.
• Beef stock or water: To build volume and richness in your gravy.

Variations

I love encouraging folks to make this recipe their own. Over time, I’ve tried tweaking the herb butter with different combinations or adjusting cooking times to get exactly what my family prefers. Here are some variations you might want to try!

• Adding horseradish: My family goes crazy when I add a bit of prepared horseradish to the butter—it adds a tangy kick that’s perfect with beef.
• Using Dijon mustard: Spread a thin layer on the roast under the herb butter for an extra layer of tang and depth.
• Different herbs: Swap rosemary or thyme for sage or tarragon for a seasonal twist.
• Spicy touch: Sprinkle in some crushed red pepper flakes into the butter mixture if you like a hint of heat.

How to Make Garlic Herb Butter Prime Rib Recipe

Step 1: Prep Your Prime Rib Right

The first step is salting your prime rib generously. This might feel weird to do an hour ahead, but it’s worth it—salting brings out extra moisture, which helps develop that crave-worthy crust. After salting, leave your roast on the counter to reach room temperature so it cooks evenly.

Step 2: Whip Up the Garlic Herb Butter

Mix the softened butter with minced garlic, shallot, thyme, rosemary, pepper, salt, and lemon juice until combined. This butter isn’t shy on salt—it will deeply flavor the roast and even the drippings for gravy. Leave it out so it’s soft and spreadable when you’re ready to slather it on.

Step 3: Shape and Butter the Roast

Pat the prime rib dry with paper towels (this helps the butter stick). Turn it fat side down and tie it with kitchen twine about every two inches—this keeps it cooking evenly and looking neat when sliced. Then rub the entire roast with your garlic herb butter, fat side up. Don’t worry if the butter clumps; it’ll smooth out during cooking.

Step 4: High Heat Sear in the Oven

Place a roasting pan rack in the center of your oven and preheat it to 500°F. Once it’s hot, carefully transfer the roast fat side up into the pan—you’ll hear that sizzle as it hits the hot surface, which is a great sign. Roast for 30 minutes to get that gorgeous brown crust.

Step 5: Slow Roast to Perfect Doneness

After the initial sear, lower the oven temp to 325°F. Continue roasting until the internal temp hits 115°F for rare or 120°F for medium-rare. I always use a meat thermometer here because undercooking or overcooking prime rib would be heartbreaking.

Step 6: Rest Before Slicing

Remove your roast and tent it loosely with foil for 15 to 20 minutes. Resting allows the juices to redistribute so your slices stay juicy. The internal temperature will rise another 5-10°F during this time—keep that in mind when you’re pulling it early from the oven.

Step 7: Make the Gravy from Pan Drippings

Leave about half a cup of fat and the brown bits in the pan. If you have more fat, scoop some out (don’t discard the drippings though!). Whisk in flour over medium heat to get rid of the raw taste, stirring well to pick up all that flavorful browned goodness. Then gradually whisk in beef stock until smooth and thickened—season with salt and pepper to taste.

Step 8: Carve and Enjoy

Cut the strings off and slice against the grain in about ¾-inch thick pieces to maximize tenderness. Serve with that rich, silky gravy drizzled over or on the side.

How to Serve Garlic Herb Butter Prime Rib Recipe

Garnishes

I often garnish my slices with a few fresh rosemary sprigs and a light dusting of cracked black pepper—it looks elegant and boosts the aroma right before serving. A squeeze of fresh lemon on the side brightens the whole plate wonderfully too.

Side Dishes

Mashed potatoes are my go-to because they soak up every drop of gravy. Roasted garlic green beans and a simple Caesar salad round out the plate perfectly for a hearty, satisfying meal.

Creative Ways to Present

For special occasions, I like to lay the sliced prime rib on a wooden board surrounded by sprigs of herbs and lemon wedges—it invites guests to help themselves and adds that rustic, warm vibe to the table.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover prime rib tightly in foil and store it in an airtight container in the fridge. It keeps well for about 3-4 days and I often enjoy cold slices thinly spread on sandwiches the next day.

Freezing

I’ve frozen leftover prime rib by wrapping it tightly in plastic wrap and then foil to avoid freezer burn. When thawed gently in the fridge overnight, it reheats nicely but is best used in dishes like stews or sandwiches for the best texture.

Reheating

To reheat without drying it out, I pop slices in a low oven (around 275°F) covered loosely with foil until warmed through. That keeps the meat tender and juicy—microwaving tends to toughen it, so I avoid that if I can.

FAQs

Final Thoughts

This Garlic Herb Butter Prime Rib Recipe is truly my go-to when I want to impress without stressing. The fragrant butter rub and that perfect crust make every bite feel special. I hope you give it a try—you’ll find the process as rewarding as the incredible taste. Treat yourself and your loved ones; it’s a recipe that creates memories around the table.

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