Description
This Garlic Herb Butter Prime Rib recipe offers a succulent and flavorful roast perfect for special occasions. The boneless prime rib is seasoned with a rich blend of garlic, thyme, rosemary, shallots, and lemon-infused butter, then roasted to perfection to deliver a tender, juicy centerpiece. A savory gravy made from the pan drippings complements the roast, making it an elegant and satisfying meal.
Ingredients
Scale
Prime Rib Roast
- 8 pound boneless prime rib roast
- 1/2 tablespoon salt
Garlic Herb Butter
- 12 tablespoons (6 ounces; 1 1/2 sticks) unsalted butter, softened
- 10 large garlic cloves, 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
Gravy
- 1/2 cup all-purpose flour or cornstarch
- 1/2 cup fat from prime rib roast drippings
- 4 cups beef stock or water
- Salt, to taste
Instructions
- Season the Prime Rib: Rub the entire prime rib with 1/2 tablespoon of salt and let it rest on a platter at room temperature for an hour. This step helps draw out extra moisture for better browning and allows the meat to come to room temperature for even cooking.
- Make the Garlic Herb Butter: In a small bowl, thoroughly mix softened butter, minced garlic, shallot, dried thyme, fresh rosemary, ground pepper, kosher salt, and lemon juice. The butter mixture will be saltier than typical salted butter, which is essential to properly season the roast. Leave it at room temperature.
- Preheat Oven and Prepare Roasting Pan: Preheat your oven to 500°F or to the highest setting below 500°F. Place your roasting pan on a rack in the center of the oven. This will heat the pan to give the roast a light sear when placed inside.
- Prepare the Roast for Roasting: After an hour of resting and when the oven is ready, pat the prime rib dry with paper towels. Turn it fat side down, then tie the roast securely with kitchen string in 4 to 5 evenly spaced places to maintain shape and promote even cooking.
- Apply Herb Butter: Rub the entire prime rib with the garlic herb butter, using all of it to season the roast and flavor the drippings. Start with the fat-side up. If the butter clumps due to coolness, pile it on top; it will melt as the roast cooks.
- Sear the Roast: Remove the hot roasting pan from the oven and place the prime rib fat side up in the pan. The searing from the hot pan adds flavor. If using an oven-safe thermometer, insert it into the center of the roast. Return the pan to the oven and cook for 30 minutes at 500°F.
- Roast at Lower Temperature: After 30 minutes, when the roast is deeply browned, reduce the oven temperature to 325°F. Continue roasting until the internal temperature reaches 115°F for rare or 120°F for medium-rare.
- Rest the Roast: Remove the prime rib from the oven. Place it on a cutting board, loosely cover with aluminum foil, and let it rest for 15 to 20 minutes. Residual heat will raise the temperature by 5°F to 10°F, ensuring perfect doneness.
- Prepare Gravy: Keep about 1/2 cup of fat in the roasting pan, including brown bits, and discard excess fat if more than 3/4 cup. Place the pan over medium heat on the stovetop. Sprinkle flour over the fat and whisk for 1-2 minutes to cook out raw flour. Scrape brown bits to incorporate flavor. Increase heat to medium-high, whisk in beef stock or water, and cook until thickened. Adjust seasoning with salt and pepper as needed.
- Carve and Serve: Once rested (total resting time approx. 30 minutes), slice the strings on the roast and carve against the grain into 3/4-inch thick slices. Serve the prime rib with the prepared gravy.
Notes
- Enhance the taste and sophistication of your holiday prime rib by dressing it with garlic, thyme, rosemary, and shallot butter for a rich herb-kissed flavor.
- Tying the roast ensures even shape and cooking.
- Letting the roast rest before cooking and after cooking improves texture and flavor.
- Use an oven-safe thermometer for accurate internal temperature reading.
- Adjust gravy consistency by adding more beef stock or water as needed.
Nutrition
- Serving Size: 1 serving (approx. 7 oz)
- Calories: 1317
- Sugar: 1 g
- Sodium: 899 mg
- Fat: 105 g
- Saturated Fat: 45 g
- Unsaturated Fat: 60 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 80 g
- Cholesterol: 316 mg
