Garlic Herb Butter Prime Rib Recipe

If you’re looking for an unforgettable centerpiece for your next special meal, this Garlic Herb Butter Prime Rib Recipe is absolutely the way to go. I absolutely love how this roast turns out—juicy, tender, and bursting with fragrant garlic and fresh herbs, all wrapped up in a rich butter crust. Whether you’re serving up a holiday feast or just want to impress guests on a weekend, this recipe delivers that wow factor every single time. Stick around—I’ll share my best tips to make it foolproof so you get perfect prime rib, no stress.

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Ingredients You’ll Need

This recipe balances fresh herbs and aromatic garlic with rich butter that coats the prime rib beautifully—each ingredient plays its part to elevate this classic roast to a show-stopping meal. When you shop, look for fresh rosemary and thyme if you can; they really brighten the butter.

• Boneless prime rib roast: Look for a roast with good marbling for the richest flavor and juiciest texture.
• Salt: Essential for dry brining and drawing out moisture for a better crust on the roast.
• Unsalted butter: Softened to mix easily with herbs and garlic, making a smooth, spreadable compound butter.
• Garlic cloves: Fresh and minced finely for that punchy, aromatic hit.
• Shallot: Adds a subtle sweetness and depth that complements garlic perfectly.
• Dried thyme: Earthy and slightly minty, dried thyme packs concentrated flavor into the butter.
• Fresh rosemary: Bright and piney, freshly minced rosemary makes all the difference in aroma.
• Ground pepper: Adds a subtle heat and rounds out the seasoning.
• Kosher salt: For seasoning the butter and balancing flavors.
• Lemon juice: A splash of acidity to cut through richness and lift the taste.
• All-purpose flour or cornstarch: For making a luscious gravy from the pan drippings.
• Prime rib fat drippings: Flavor-packed base for the gravy—a little goes a long way.
• Beef stock or water: To thin out the gravy and enhance the meatiness.

Variations

Sometimes I like to tweak this Garlic Herb Butter Prime Rib Recipe depending on the season or guests’ preferences—there’s plenty of room to customize, and I encourage you to make it your own!

• Variation: Swap out rosemary for fresh sage if you want a slightly earthier herb flavor—I’ve tried it and it’s fantastic with the garlic butter.
• Variation: For a spicy kick, add a pinch of cayenne pepper or smoked paprika into the butter mixture; just a little goes a long way.
• Variation: Use clarified butter instead of regular unsalted butter for a cleaner, higher-heat roast crust—I did this once and got an even crisper exterior.
• Variation: To make it keto-friendly, simply avoid the flour in the gravy; thicken with xanthan gum or reduce the juices instead.

How to Make Garlic Herb Butter Prime Rib Recipe

Step 1: Prepare Your Roast with Salt and Room Temperature Rest

Start by rubbing the whole prime rib roast with half a tablespoon of salt, making sure every nook and cranny is covered. Then, set it on a platter and let it sit at room temperature for about an hour. I learned this trick years ago when I wanted a better crust on my roast—the salt draws out moisture while resting, which means when it hits the pan, you get beautiful browning rather than steaming. Plus, bringing the meat to room temp helps the butter spread more smoothly later on.

Step 2: Mix Your Garlic Herb Butter

In a small bowl, combine your softened butter with the minced garlic, shallot, dried thyme, fresh rosemary, ground pepper, kosher salt, and a splash of lemon juice. Give everything a good mix until combined. This butter is your flavor powerhouse—don’t hold back with seasoning here. When I first tried making the butter a little bland, the roast ended up underwhelming, so I always go for a bold mix now. This butter will also season the pan drippings later, so be generous and leave it out at room temp for easy spreading.

Step 3: Get Your Oven Ready for a Hot Start

Preheat your oven to 500°F (or the highest setting if your oven maxes out lower than that). Place your roasting pan on a rack in the center of the oven ahead of time—the goal is to have the pan super hot so it licks the bottom of the roast when you place it inside, creating an instant sear. Trust me, this step amps up the flavor like nothing else.

Step 4: Tie and Butter Your Roast

Take the roast out once it’s been sitting and pat it dry with paper towels. Flip it fat side down to start and tie the roast with kitchen string about 4 or 5 times, spaced evenly. This helps keep the shape nice and tight for even cooking. Then, flip it fat side up and rub every inch thoroughly with your garlic herb butter. If the roast is still cold, the butter might clump—that’s totally fine! You can even pile some on top to melt over as it cooks. When I’m in a hurry, I’ve done exactly this and found the flavor still shines through perfectly.

Step 5: Sear High and Roast Low

Remove the hot pan from the oven and carefully place your buttered prime rib fat side up inside. This will sear the bottom slightly and add caramelized flavor. If you have an oven-safe digital thermometer, insert it into the center of the roast now for precise monitoring. Pop it into the oven at 500°F for exactly 30 minutes—this high heat jumpstarts browning and locks in juices.

After 30 minutes, reduce the oven temperature to 325°F and continue roasting until the internal temperature hits about 115°F for rare or 120°F for medium-rare. You’ll see the roast start to take on that inviting deep brown color and the aroma will fill your kitchen. I usually start checking 15 minutes before I expect it to be done to avoid overcooking—prime rib is best enjoyed pink and juicy!

Step 6: Rest Before Carving

Once the roast reaches your target temperature, take it out and place it on a cutting board. Loosely cover it with foil and let it rest for 15 to 20 minutes. This resting time allows the juices to redistribute and the internal temp will rise another 5 to 10 degrees naturally. I learned the hard way that cutting too soon causes all those flavorful juices to spill out, so resting is absolutely key.

Step 7: Make the Gravy

Save about 1/2 cup of the fat in your roasting pan—those brown bits stuck to the bottom are packed with flavor. If there’s more than 3/4 cup, scoop some out and discard. Set the pan on medium heat on your stove. Sprinkle the flour (or cornstarch) over the fat and whisk for a minute or two to cook out any raw taste. Don’t worry if it looks chunky. Scrape up all those flavorful brown bits while whisking—this is the magic that transforms simple drippings into rich gravy.

Next, gradually whisk in the beef stock or water until your gravy thickens, about a minute. If it’s too thick, just add more stock or water to reach your desired consistency. Finish with a pinch of salt or pepper to taste. I usually make a double batch of this gravy because it’s so good, and everyone ends up going back for seconds!

Step 8: Carve and Serve

After the roast has rested for a full 30 minutes total, cut and remove the kitchen strings. Slice the prime rib against the grain into hearty 3/4-inch slices—this thickness keeps every bite tender and juicy. Don’t try to skimp here! Serving these thick, juicy slices is just as much a part of the experience as the rich garlic herb butter itself.

How to Serve Garlic Herb Butter Prime Rib Recipe

Garnishes

I like to finish this roast with a light sprinkle of flaky sea salt and freshly ground black pepper right before serving to enhance the crust’s flavor. Sometimes, a handful of chopped fresh parsley adds a pretty, fresh pop of green and aroma on the plate. Trust me, these little touches make a big difference in presentation and taste.

Side Dishes

This prime rib goes perfectly with creamy mashed potatoes or roasted root vegetables to keep things classic. I also love serving it alongside garlic sautéed green beans or a crisp arugula salad to cut through the richness. For holidays, fluffy Yorkshire puddings or a cheesy gratin are crowd-pleasers that pair beautifully.

Creative Ways to Present

For a special occasion, I once arranged the sliced roast on a large wooden board surrounded by roasted garlic cloves, fresh herb sprigs, and small bowls of gravy and horseradish sauce. It felt rustic and inviting, like a fancy butcher’s spread at home. Another time, I served it plated with a drizzle of the herb butter gravy and garnished with edible flowers for a vibrant, festive look.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover prime rib tightly in foil or plastic wrap and keep it in an airtight container in the fridge. It stays incredibly moist for up to four days. When you reheat, slice it thinly and use low heat—this roast deserves to be enjoyed more than once!

Freezing

If you want to freeze leftover prime rib, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. It freezes well for up to three months. I recommend freezing in portions so you only defrost what you’ll eat; this helps maintain texture and flavor.

Reheating

To reheat, warm slices gently in a 250°F oven wrapped in foil for about 10-15 minutes or until warmed through. You can also reheat gently in a skillet with a splash of beef stock to keep the meat juicy. Avoid microwaving if possible—it tends to dry out prime rib quickly.

FAQs

Final Thoughts

This Garlic Herb Butter Prime Rib Recipe has become such a special one in my kitchen—it’s the dish that turns any meal into a celebration and gets everyone excited before the first bite. It’s full of rich, comforting flavors but with a fresh herb twist that feels both elegant and homey. I hope you give it a try and enjoy the process as much as the delicious results. Trust me, once your family or friends taste this roast, it’ll quickly become a beloved classic in your repertoire.

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