Garlic Butter Prime Rib is incredibly juicy and succulent! Just melts in your mouth with superior flavours.
A Prime Rib recipe slathered and roasted in garlic butter makes this the BEST roast beef to hit your table! Also known as Standing Rib Roast, this cut of beef is worth every penny. If you’re wondering how to cook a prime rib, but you’re too scared to attempt it, don’t feel intimidated! We have broken it down for you with simple and easy to follow directions to get you the best, juicy beef roast all the way through!
Get ready for the ultimate Prime Rib dinner experience! Serve with our optional Red Wine Jus (or Sauce), a side of Creamy Mashed Potatoes, Roasted Mushrooms and Buttery Sautéed Green Beans!
BEST PRIME RIP RECIPE
Prime rib is an expensive cut… I know it, you know it, BUT it’s worth it. Special occasions, weekend gatherings, parties or cooking for people who appreciate great tasting food. There’s nothing like cutting through a tender roast; the blade slices through the meat as if it were slicing through butter, hitting the crisp golden, buttery, garlic crust first before showing you the pièce de résistance. Hearing the moaning and seeing the sheer excitement from your guests in seeing juicy, red meat on the inside. My kind of people…
A quick, hot blast in the oven for 20-30 minutes creates that golden crust, then low and slow gives you an unbelievably tender and juicy beef roast throughout. It takes longer this way… but it’s worth it.
CHOOSE THE BEST CUT
Prime rib can be sold bone-in or boneless, however a bone-in roast yields the best results if you’re looking forward to guaranteed juicy, succulent meat. Choose a cut with the bones still attached and trimmed (or frenched: bones scraped clean of excess fat and meat). You can also buy a prime rib roast with bones removed and reattached with string if you wish! Bones = a natural roasting rack for the meat.
Buying a good quality cut from your butcher just doesn’t compare to anything found in a supermarket. Yes, they are more expensive BUT they are larger and fresher when compared with supermarket cuts.
To cook our Garlic Butter Prime Rib recipe, you’ll need a 4-bone rib roast weighing around 6 pounds (or 3 kilos).
HOW TO COOK A PRIME RIB
When you invest in a good piece of beef, you don’t need to do much to it. A simple garlic butter mixture cooks onto and into this tender meat, which creates a crispy golden crust on the outside, while the inside stays tender and juicy.
- Remove your prime rib at least 2-3 hours before cooking to take the chill out. This prevents the roast from over-cooking on the outer edge while being undercooked on the inside.
- Preheat your oven to get it nice and hot before cooking.
- Place the roast in a cast iron skillet or roasting pan bone-side down over some garlic halves. The bones create a natural roasting rack for the meat.
- Slather with garlic butter, rubbing it all over the meat and sides to coat it well and evenly.
- Roast uncovered first for that char-grilled flavour, and then continue roasting at a reduced heat until your roast is cooked to your liking.
As you can see, the only way we love ours is medium rare. However, you CAN continue roasting to get it to your own liking and preference.
If you’re looking for a herb butter prime rib recipe, try this recipe.
HOW LONG TO COOK A PRIME RIB?
When it comes time to cook your roast, it’s best to buy a digital meat thermometer. Whether you use a removable stick thermometer or a probe that stays in the meat while it roasts, a meat thermometer provides complete accuracy and prevents overcooking.
Cook the roast for 20-30 minutes at 460˚F (240°C) until nicely browned, then reduce your oven temperature to 250°F (120°C). Continue to slow roast for 1 – 1 1/2 hours, basting every 20-30 minutes with the pan juices, until reaching your desired preference.
INTERNAL TEMPERATURE OF COOKED PRIME RIB:
A prime rib roasts internal temperature will rise while it rests by 5-7°F (or 3-4°C) every 10 to 15 minutes or so. Take out of the oven just before reaching your desired doneness, as the roast will continue to cook as the juices settle:
- Rare: Remove from oven at 115°F (46°C) internal temp. It will rise to 120°F (49°C) as it rests.
- Medium Rare: Remove at 48°C / 118°F internal temp. It will rise to 125°F (51.7°C).
- Medium: Remove at 123°F (51°F) internal temp. It will rise to 130°F (55°C).
- Medium Well: Remove at 127°F (53°C) internal temp. It will rise to 135°F (57°C).
For larger roasts, add 10 minutes extra roasting time for each additional 2 pounds (1 kg).
TIP: Start checking the internal temperature after 45 minutes of roasting. Continue to keep checking with each baste to ensure it doesn’t over cook as every oven is different.
When cooked to your liking, remove the roast from the oven and let it rest for 20 minutes before carving.
RED WINE JUS (SAUCE)
Red wine and beef are a classic flavour combination… one we’ve used before in our Roast Beef Tenderloin Recipe. Using the leftover pan drippings from the roast is the best way to get a sauce loaded with flavour!
A red wine jus is easy to make:
- Beef stock, drippings and red wine are rapidly simmered in the same skillet the beef was roasted in
- Reduce down into a rich and intense flavoured gravy.
For a thicker sauce, use cornstarch (or cornflour). This is optional though, as red wine jus is usually thin in consistency.
Prime Rib Roast that’s mouthwateringly juicy on the inside, with a buttery, salty, garlic golden crust.
Take a moment to let that sink in.
Unbelievably tender and so perfect, especially when served with an incredible red wine sauce.
The perfect meal.
WHAT TO SERVE WITH PRIME RIB ROAST
Creamy Mashed Potatoes, Buttery Mashed Cauliflower, Buttery Sautéed Green Beans, Balsamic Roasted Mushrooms, Roasted Brussels Sprouts with Bacon, or choose something from our list here.
Best Prime Rib in Garlic Butter
Ingredients
PRIME RIB:
- 6 pound (3 kg) standing rib roast, (4 bone rib roast)
- 2 heads garlic, unpeeled and halved horizontally (unpeeled keeps it together)
GARLIC BUTTER:
- 1/2 cup unsalted butter
- 5 cloves garlic, minced
- 1 tablespoon coarse salt
- 1 teaspoon black pepper
RED WINE JUS:
- 3 cups low sodium beef stock, (or broth)
- 2 cups red wine
- 1 tablespoon cornstarch, (cornflour) -- optional for a thicker sauce.
Instructions
- PRIME RIB: Take prime rib out of the refridgerator atleast 2 - 3 hours before cooking to bring to room temperature. Pat dry all over with paper towel.
- PREHEAT: STANDARD oven to 460˚F (240°C) | FAN/CONVECTION 430˚F (220°C).
- GARLIC BUTTER: Mix together the butter and garlic and 1/2 tablespoon of salt in a small bowl until combined.
- SKILLET OR ROASTING PAN: Arrange garlic halves in a heavy-based pan or cast-iron skillet. Spread 2 tablespoons of garlic butter on the underside of the beef (bone-side) to completely coat. Place the roast, bone-side down, in the pan/skillet on top of the onion and garlic halves (the bones create a natural roasting rack for the meat). Spread another 2-3 tablespoons of garlic butter on the top and sides, rubbing into the flesh. Coat well.Season with remaining salt and pepper.
- ROAST: For 20-30 minutes or until the roast has nicely browned.
- GARLIC BUTTER 2: Carefully remove roast from oven. Spread with remaining garlic butter.
- REDUCE OVEN TEMPERATURE: STANDARD oven 250°F (120°C) | FAN/CONVECTION oven 220°F (100°C).
- COVER WITH FOIL and continue to slow roast for 1 - 1 1/2 hours, basting every 20-30 minutes with the pan juices, until reaching your desired preference. Internal temperature should read 118°F | 48°C for med/rare. (TIP: Start checking internal temperature after 45 minutes of roasting. Continue to keep checking with each baste to ensure it doesn't over cook.)
- Once cooked to your liking, allow to rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F | 55°C for a perfect medium-rare prime rib.
- REST: Transfer roast to serving plate, tent loosely with foil and let rest for 20 - 30 minutes. Internal temperature will rise to 125°F (52°C) for medium rare.
- SLICE AND SERVE with Red Wine Jus/Sauce.
- RED WINE JUS: Place skillet with pan juices and the cooked garlic halves left in the pan on the stove top over high heat. Stir in 2 1/2 cups of the beef stock and all of the wine. Bring to a fast simmer for 10 minutes until iquid has reduced by roughly half.
- REDUCE HEAT to medium. Whisk cornstarch (cornflour) into the remaining beef stock. Whisk half of the mixture into the red wine jus. Sauce will begin to thicken. Whisk in remaining cornstarch mixture for a thicker jus. Strain jus into a bowl, pressing garlic juices through the strainer, then pour jus into serving jug.
Notes
- Rare: 120°F (49°C). Remove from oven at 115°F (46°C) internal temp.
- Medium Rare: 125°F (51.7°C). Remove at 48°C / 118°F internal temp.
- Medium: 130°F (55°C). Remove at 123°F (51°F) internal temp.
- Medium Well: 135°F (57°C). Remove at 127°F (53°C) internal temp.
jamie falgoust says
I’ve made this and it’s amazing. A big hit with everyone. Melt in your mouth goodness.
Michele Schotanus says
This look absolutely stunning. Prime rib and mushrooms are definitely on my holiday menu.
renee pearman says
Butchers tell you to figure 1 pound per person. Even on sale, it WILL break the bank; that’s why it’s popular at Christmas time….we splurge on this Holiday.
Tressa Curtis says
This looked amazing I HAD to try it! It was the most succulent prime rib I have ever had I and not a big fan of mushroom but in this i swear it was the bomb dot com! Garlic is one of my favorite things to use when cooking and it made it PERFECT!! Tank you so much for the recipe!
Doris Gray says
My oldest daughter is the Queen of Prime Rib, with this recipe and your clearly written instructions and tips I believe I can take the crown. Thank you for sharing. Merry Christmas
Laurel Moschetz says
I’ve made prime rib only once in my life. This recipe looks so good and easy. Will use this to make an amazing romantic dinner for my husband!
Lyn Read says
Cooked this on the bb’q last night to celebrate Christmas with my neighbours, we just inhaled it in, it was devine. Everone wants a copy of the recipe.
Lynda Winn says
hello Karina saw recipe WOW just had too make the absolute best Prime Rib ever with side of sautéed green bean (Haricot Verts)and the au jus sauce was amazing, thank you !!!!!!!!!!!!!!!!!!! Lynda
Dana Repp says
I love this recipe! It has been my go-to for the past several years. It is always juicy, tender and the flavor is rich and satisfying. This site has rescued my blah dinner nights into something new, fun and do-able. Thanks for making cooking fun and delicious again.
Lesley L Suzanne-Douglas says
This looks wonderful. I appreciate the table listing when to take it out of the oven for each different doneness. This beats mom’s old recipe completely.
Michael Dorsett says
This is an outstanding recipe! I am grateful you posted not only the recipe but shared the techniques to create the perfect Prime Rib. The bonus is the shared recipes that compliment this main coarse. Hats off to you guys for doing it right. I am now rethinking my dinner choice for Christmas Eve due to this post! I love you guys and Merry Christmas.
Elaine Bready says
This sounds wonderful for Christmas dinner… a great change from turkey!
Ashley Wilson says
This is my favorite blogger EVERRRR! I will be making this on Christmas Eve for my family! I am so grateful for this blog, you have no idea! Keep it up Karina! We need you! You are fantastic!
Janet says
Gotta be honest …I’m a little nervous about a 250 degree roasting temp but this looks so dee-lush, I’m game to try it! Your other recipes are 5 star so I have complete faith in you!!!
Pauline M says
AH-MAZING!!!!! Made this last night with a small 5.99-a-pound prime rib that was on sale from the local supermarket and it was divine! I’m not hosting Christmas for the first time in almost 30 years, but we’ve always served a prime rib so I’m an old pro at it – but I’ve never used the low and slow method. The meat was perfectly cooked, and interestingly enough it was medium rare all the way to the edges, as opposed to being more cooked on the outside, with only the center portion of the meat being medium rare.
Served it with truffle mashed potato and an arugula salad (you know, because we’re watching our waistlines . . . ) and it was a fantastic way to welcome home our boys from college. This recipe is definitely a keeper. If you use one of the temperature probes that beeps when it gets to the right temperature, you can just pop it in and get on with wrapping presents, which was exactly what I did.
PS – Karina that Christmas Crack recipe has become an annual favorite! This year, in addition to the peanut butter, we did nutella and chopped hazelnuts and it was a smash hit. We’ve been giving trays and tins out for the holidays and have received rave reviews from neighbors, coworkers, clients, our letter carrier and our sanitation guys! Thank you for what you do 🙂
Cynthia Bolsmann says
Karina, you are a genius! This is my husband’s first Christmas in the USA after having moved this year from a lifetime overseas. We’re still a bit discombobulated but happy to be on the same continent at the best time of year. I simply cannot wait to try your recipe! Thank you and I’m off to the butcher shop…
Denise Phillips says
I just tried this recipe and my husband loved it. The only thing I had to change was the salt. I used Kosher salt but I think it’s the same. When I make the “jus” it tastes delicious. Thanks you for sharing this it has taken the fear out of cooking red meats
Andi says
Sounds delicious! Can’t wait to try.
Peter Sulyok says
Read the recipe this morning. Made it this evening. The detail is perfect for the perfect prime rib roast. The temperature guage worked well and gave the best prime ever. A delight!
Carolyn Uldrick says
I have never prepared prime rib before but your step by step instructions have given me the courage to try it.
Vicki Looney says
Have done this one several times and it is a show stopper! Highly recommend if you have meat lovers in your family. Am doing it for one of the meals I am doing for Christmas this year. Have family coming in on different days so this will be one of the days. Am doing the bacon brussel sprouts with it. Ymmmm!
Alexandra says
I will totally be making this with a side of creamy mash !!!!!!!
Kathy Hayward says
Karina, I cannot believe you have given to me what I have always wanted to know- “How To” for prime rib! It doesn’t look or sound as difficult as I expected! So, I was going to just have shrimp with my husband, but I think I have to go shopping again…! Fix this with your garlic butter shrimp scampi on the side, asparagus, red mashed potatoes…!!! I’m getting hungry just thinking about it and I just had breakfast! Merry Christmas!
Nicole says
This is what I’m making for New Years. What are your thoughts on reverse sear? Thanks
Walle Earles says
I love this recipe. I think the key is the 2-3 hours at room temperature first then continue. Your comment about bone in is bang-on. We enjoy your site throughout the year and have cooked many of your recipes. Looking forward to what you will be bringing next year. Merry Christmas!
Arlene Grimm says
Have tried this way of roast a prime rib – it was delicious. Thank you.
Linda says
I’m droooooling…can’t wait to try this recipe. It’s so well written I’m sure to succeed.
Kathleen A Cantisano says
OMG! This looks so juicy and yummy! I have to try this this week! I just love the recipes
on the Cafe Delites . I shared many of these with friends . This would go great with the
browned butter Garlic parmesan potatoes..
Taffy Phelps says
I’ve always wanted to try some gorgeous cut of meat like this. You do a great job of explaining EVERYTHING!
I’m headed down to San Diego California to visit family and will try this recipe out. Thanks for sending us some many great ideas!
Edwin Meader says
I love your recipes and as a guy with limited kitchen skills, Lol, you make it easy to follow and I end up being the hero to my lovely wife and kids. So thanks for helping me look better than I deserve. I can’t wait to try this for Christmas dinner!! Definitely need to pair this with your Roasted mushrooms w/ Balsamic & Soy 😉
Kristin says
I made this amazing prime rib recipe for the Saturday after Thanksgiving ( that’s when my family comes over to celebrate.) it was so easy and tasted incredible!!! Everyone raves about it. I love how you can adjust the servings in the recipe and it is automatically changed to the correct amount of each ingredient. Will definitely make this over and over again!! Thanks Karina for all of you delicious recipes. I’m an avid follower’n
ab says
Best recipe for prime rib I have tried!!! I did have bones loosened and tide back on !! Was still Grand !! Thank You!!!
MARY JANE PARKER says
I have roasted Prime Rib like this for Christmas or New Year’s for several years now. Your instructions are perfect to get the roast exactly as you love your beef. Remind everyone that PRIME beef is worth the splurge, but Choice beef will still be wonderful. Also, make sure your thermometer is calibrated by checking it in boiling water – it should read 212 degrees Fahrenheit or 100 degrees Celsius. Don’t gamble with a wonderful piece of meat! I love the Cafe Delites blog! Such great information and yummy recipes!
Kathleen H says
Love how evenly cooked the roast is!
Terry Montgomery says
We love this recipe! I’ve been making it for Christmas and/or New Years Eve for the past 4 years!!
Stacy C says
I’ve made this recipe (old version) the last 3 years for my parents on Christmas Eve. They and my family of 4 absolutely LOVE it!!!! Every recipe I’ve made from you has been stellar!!!!
Ashley Reid says
LOOOOOVE the recipe!! I made it for my family celebration and everyone raved about!! They expect another one for Christmas dinner and I’m only happy to oblige! So glad I found this sure cuz your recipes are delicious and healthy!! Total life saver for us trying to lose weight but still enjoy tasty food!! Thank you for being a blessing!!
Mary Beth Hubbard says
I made this prime rib when four of my six brothers were coming over for dinner! The other two were soooo jealous when they heard about the meal and have never let me forget it! I’m very glad you posted it again because most of my family will be at my home for Christmas! Timing couldn’t be better!!
Lexi G says
I just made your original prime rib recipe on Sunday as a Christmas Eve dinner trial run and it was AMAZING. Now I’m torn between remaking that one (garlic herb crust) and this one! Either way, I’m sure they won’t disappoint. Thanks for sharing, and happy holidays!!
Jan Morgan says
I made this roast last Christmas. I’m making it again this Christmas. I never had such a tender roast in my life. It is totally amazing. Needless to say there were no leftovers. Such a fantastic tender piece of meat. Kudos to you. Thanks for sharing it.
Nancy says
Karina,
We always do Prime Rib for Christmas. Your recipe sounds fabulous! Most importantly I dont think I have ever seen a more complete set of instructions for a expensive cut of beef! I am so looking forward to putting this recipe on my table this year!! Thank-You!!
Merry Christmas!!
Sébastien says
This is a great prime rib recipe
RayK says
Perfect timing, as I have a rib roast in the freezer that I’m thawing on Sunday to fix for Christmas dinner. A couple of suggestions that I find useful for my Prime Rib;
1. I thaw the roast at least 24 hours before cooking, pat it dry, coat the outside with Kosher salt and dry brine it uncovered in the fridge for 24-48 hours. This draws moisture from the meat, intensifying the flavor.
2. I learned a couple of years ago to use a reverse sear to brown and crisp the exterior of the roast. Cook at 250F until you hit your done point (rare to med-rare for me) and take the roast out of the oven. Allow the roast to sit for at least 15 minutes to cool the outside and get the juices to redistribute. When you get towards the end of the 15 minutes, put a cast iron pan on the stove over high heat. When the pan is screaming hot, put the roast in the pan for a minute or two on all sides, and for anyone who wants a slice more well done, sear the ends, too. You really need a good vent fan to handle the smoke from this searing.
I’m really looking forward to the garlic butter on the roast and the garlic/red wine jus.
Thanks for the info.
DANIEL MCGEE says
This is the best way to fix a Rib Roast. Take out at 110 degrees for a perfect rare cut. I also fix a Au Jus using a can of Consumme, red wine and beef broth adding a little pepper, garlic and yummy bits if desired and reduce. And don’t forget a good bottle of wine….:):):)
[email protected] says
This recipe is amazing especially with the balsamic mushrooms. Please do not skip or skimp on the “coming to room temperature “ step. Very tender and juicy just as it should be. Thank you, Karina, for another delicious recipe and Happy Holidays!
Michael Zajac says
Love prime rib! This one is on of the best prime rib recipe!!❤️❤️
Judith Kelly says
Oh my, this is a show stopper! I plan to make this for New Year’s eve as well as the roasted balsamic soy mushrooms and roasted baby potatoes. My mouth is watering already!
Jeffrey Reed says
This sounds so good. I’ve done Prime rib before. My butcher drenched the rib bones so carving was a snap. I’m definitely trying this one as my butcher has prime rib on sale for $6.99 a pound. Merry Christmas!
Jeffrey Hepler says
I saw this awhile back and decided to surprise my wife with it one night, she loved it! Also my neighbors loved it as well. I will be making this again this Christmas to celebrate reconnecting with my older kids.
Kathryn says
This looks amazing! Absolutely love this site, I have made so many recipes from here. This is my go to for easy, tasty and quick meals my whole family loves!
EARL WEAVER says
LOVE THIS RECIPE !!!!!!!!!!