This prime rib recipe is carefully roasted to juicy perfection, generously coated with a rich garlic herb butter made with rosemary, thyme, and parsley. Searing the roast at a high temperature to start creates a beautiful crust that locks in all the delicious flavors, while the slow roasting keeps the meat tender and juicy.
Equipment
Equipment Needed: Roasting pan, rack, small bowl, paper towels, meat thermometer, carving knife
Ingredients
15-6 lb bone-in prime rib roast
1/2cupunsalted buttersoftened
4clovesgarlicminced
2tbspfresh rosemaryfinely chopped
2tbspfresh thymefinely chopped
1tbspfresh parsleyfinely chopped
1tbspcoarse sea salt
1tbspfreshly cracked black pepper
Instructions
Prepare the roast: Take the prime rib out of the fridge 1 hour before cooking to allow it to reach room temperature. Preheat your oven to 450°F (230°C).
In a small bowl, mix together the softened butter, garlic, rosemary, thyme, parsley, salt, and pepper until well combined.
Pat the roast dry with paper towels, then rub the butter mixture generously all over the roast, ensuring an even coating.
Place the roast bone-side down on a roasting pan with a rack and roast in the oven for 15 minutes to sear the exterior.
Lower the oven temperature to 325°F (160°C) and continue roasting for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Rest the roast for 15-20 minutes before slicing to allow juices to redistribute.