Description
This Garlic Herb Butter Prime Rib recipe features a succulent 8-pound boneless prime rib roast, richly seasoned with a garlic, thyme, rosemary, and shallot butter. The roast is seared at high heat for a beautifully browned crust, then slow-roasted to perfection for a tender, juicy interior. Finished with a flavorful pan gravy made from the dripping, this dish is ideal for holiday celebrations or special occasions.
Ingredients
Scale
Prime Rib
- 8 pound boneless prime rib roast
- 1/2 tablespoon salt
- 1 1/2 teaspoons kosher salt
- 1 1/2 tablespoons ground pepper
- 1/2 cup all-purpose flour or cornstarch
- Salt, to taste
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 teaspoons lemon juice
Gravy
- 1/2 cup fat prime rib roast drippings
- 4 cups beef stock or water
Instructions
- Prepare the Prime Rib: Rub the entire prime rib with 1/2 tablespoon salt and set on a platter at room temperature for one hour. This step draws out excess moisture for better browning and allows the roast surface to come to room temperature.
- Make Garlic Herb Butter: In a small bowl, combine softened butter, minced garlic, minced shallot, dried thyme, fresh rosemary, ground pepper, kosher salt, and lemon juice. Mix thoroughly until well combined. Leave at room temperature.
- Preheat Oven and Prepare Roasting Pan: Heat the oven to 500°F or the highest setting below 500°F. Place the roasting pan on a rack in the center of the oven to get hot, which will sear the roast when placed inside.
- Prepare and Tie the Roast: After the roast has been sitting out for an hour, pat it dry with a paper towel. Place it fat side down and tie with kitchen string into 4 to 5 sections spaced about two inches apart. This ensures even shape and cooking.
- Apply Herb Butter: Rub the entire prime rib with the garlic herb butter, using all the butter to season the meat and flavor the drippings. Begin with the fat side up. If the butter clumps while spreading, that’s okay, just apply as evenly as possible.
- Sear the Roast: Remove the hot roasting pan from the oven and set on a heatproof surface. Place the prime rib in the pan fat side up so the bottom sears slightly. Insert an oven-safe thermometer probe into the center if available.
- Initial High-Temperature Roast: Place the roast in the preheated oven and cook at 500°F for 30 minutes, which will create a deep brown crust.
- Continue Roasting at Lower Temperature: Reduce oven temperature to 325°F. Continue roasting until internal temperature reaches 115°F for rare or 120°F for medium-rare.
- Rest the Roast: Remove the prime rib from the oven and place it on a cutting board. Loosely cover with foil and let rest for 15 to 20 minutes. The internal temperature will rise by 5°F to 10°F due to residual heat.
- Make Pan Gravy: Keep about 1/2 cup fat and as many brown bits in the roasting pan. If there is more than 3/4 cup fat, remove the excess. Place the pan on the stovetop over medium heat. Sprinkle the flour over the fat and whisk for 1-2 minutes to cook out raw flour taste. Scrape the browned bits from the pan and incorporate into the mixture. Increase heat to medium-high, whisk in beef stock or water, and cook until thickened, about a minute. Adjust seasoning with salt and pepper.
- Carve and Serve: After resting for 30 minutes, cut and remove kitchen strings. Slice roast against the grain into 3/4-inch thick slices. Serve with the prepared pan gravy.
Notes
- Enhance the flavor and sophistication of your holiday prime rib by using garlic, thyme, rosemary, and shallot butter for a rich herb-kissed profile.
Nutrition
- Serving Size: 1 slice
- Calories: 1317 kcal
- 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
