Prime Rib with Garlic Rosemary Butter
Alright, let me tell you—there’s something truly magical about sitting down to a prime rib that’s been kissed by garlic and rosemary butter. The smell alone will have your whole house smelling like a cozy steakhouse. This recipe is my go-to when I want to impress without the stress because prime rib can sound intimidating but ends up being a surprisingly hands-off, show-stopping centerpiece. The butter, with fresh herbs and garlic, seeps into every tender bite, giving you flavor that’s rich, savory, and utterly mouthwatering. Trust me, you’ll want to save this one for special dinners or holiday meals, but honestly, a weekend feast is a perfect excuse too!
Quick Facts
- Yield: Serves 6–8
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes (approx.)
- Total Time: 1 hour 50 minutes
Ingredients
For the Main Dish:
- 1 (5–6 pound) prime rib roast, bone-in
- 4 tbsp unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
For the Sauce / Garnish (optional):
- Fresh rosemary sprigs, for garnish
- Au jus or horseradish sauce, for serving
How I Make It
Step 1:
Start by taking your prime rib out of the fridge about an hour before cooking to bring it to room temperature—that helps it cook evenly. Meanwhile, mix the softened butter with minced garlic and chopped rosemary in a small bowl until well combined. This garlic rosemary butter is the star flavor here, so don’t skip this step!
Step 2:
Pat the roast dry with paper towels, then rub it all over with olive oil. Generously season with kosher salt and freshly ground black pepper, making sure to cover every surface. Next, spread the garlic rosemary butter all over the roast, working it into the fat and crevices—this will give it that beautiful crust as it cooks.
Step 3:
Place the roast on a rack in a roasting pan, fat side up, and pop it into a preheated oven at 450°F. Roast at this high heat for 20 minutes to develop a rich, caramelized crust.
Step 4:
After 20 minutes, reduce the oven temperature to 325°F. Continue roasting until the internal temperature reaches 120–125°F for rare or 130–135°F for medium-rare, which usually takes about 1 to 1½ hours depending on your oven and roast size. Use a meat thermometer for best accuracy!
Step 5:
Once it reaches your desired temperature, remove the roast and tent it loosely with foil. Let it rest for at least 20 minutes—this step keeps all those juicy flavors locked in and makes slicing easier.
Step 6:
Slice against the grain, garnish with fresh rosemary sprigs, and serve with your choice of au jus or horseradish sauce. The garlic rosemary butter melts into each slice, enhancing every bite with luxurious flavor.
Variations & Tips
- Swap rosemary for thyme or add a bit of lemon zest to the butter for a brighter flavor.
- If you don’t have a meat thermometer, use the finger test—rare is soft, medium-rare has a bit of spring.
- For a crustier exterior, sprinkle coarse sea salt on the roast right before the high-heat sear.
- Letting the roast rest is key—don’t rush it or you’ll lose precious juices.
- Bone-in roasts retain moisture better; if you want boneless, reduce cooking time slightly.
How I Like to Serve It
This prime rib is perfect for holiday tables or any dinner where you want to make a splash. I love pairing it with creamy mashed potatoes, roasted root vegetables, and a crisp green salad. During cooler months, the warm, fragrant garlic and rosemary notes just feel like a big, comforting hug on a plate.
Notes
- Store leftovers wrapped tightly in foil or plastic wrap in the fridge for up to 3 days.
- Reheat gently in a low oven (around 250°F) covered with foil to keep it moist and tender.
Closing: This prime rib recipe never fails to impress because it’s simple, packed with flavor, and totally worth the little bit of effort—it’s like having a steakhouse dinner right at home!
