Garlic Butter Herb Prime Rib Roast is the perfect Christmas lunch or dinner, full of flavour and ready in under one hour!
A Prime Rib Recipe ready in under one hour? YES! Melt in your mouth, juicy on the inside with a deliciously browned crust.
It’s possible I’ve broken a few traditional rib roast cardinal rules cooking it in under one hour. However, this is how we have always cooked our roast. It’s well worth it, with hardly any effort whatsoever.
POST UPDATED WITH VIDEO!
PRIME RIB
Your family, friends or guests in general are going to fall in love with this beautiful piece of meat! Especially when a buttery, garlicky herb mixture cooks onto and into this meat, which creates a crispy golden crust on the outside, while the inside stays tender and juicy.
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.
WHAT CUT OF MEAT IS PRIME RIB?
A prime rib roast, (also known as a standing rib roast), is cut from the back of the upper rib section and usually has a total of seven ribs. To cook our Prime Rib recipe, you’ll need a 4-bone rib roast.
HOW TO COOK PRIME RIB
Prime rib may be an expensive cut, but it is well worth the price when feeding your guests around a dinner table. It’s a naturally tender and juicy cut of meat that melts in your mouth! You won’t be disappointed with.
- Remove your prime rib about 30 minutes before cooking to take the chill out.
- 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. The bones create a natural roasting rack for the meat.
- Pour the garlic herb butter mixture over the meat, rubbing it into the flesh to coat it well and evenly.
- Roast uncovered first for that char-grilled coated flavour, and then continue roasting, covered 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.
HOW LONG DO YOU 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 30 minutes, then reduce the oven temperature to 375°F (190°C). Cover with foil and continue to cook the roast until your meat thermometer reads 110°F (43°C) for rare or 120°F-130°F (48°C – 55°C) for medium.
When cooked to your liking, remove the roast from the oven and let it rest for 20 minutes before carving. The roast will continue to cook as the juices settle.
What To Serve With Prime Rib Roast
For an easy Christmas lunch or dinner, serve this Garlic Herb Prime Rib Roast with these delicious sides!
- Garlic Parmesan Scalloped Potatoes
- Mac and Cheese
- Creamy Mashed Potatoes Recipe
- Balsamic Chickpea Avocado Feta Salad
- Roasted Broccoli & Green Beans
The BEST Prime Rib you could serve to your family! Easy to carve with PERFECT results every.single.time!
MORE HOLIDAY RECIPES!
Glazed Ham Recipe
Antipasto Cheese Ball Christmas Tree
Garlic Herb Butter Roast Chicken
NOW ON VIDEO!
Prime Rib
Ingredients
- 6 pounds (3 kg) standing rib roast (4 bone rib roast)
- 4 tablespoons melted butter, (or olive oil)
- 6-8 large cloves garlic, minced or finely chopped (or 2 tablespoons minced garlic)
- 1 tablespoon fresh oregano, finely chopped (or 2 teaspoons dried)
- 1 tablespoon fresh parsley, finely chopped (or 2 teaspoons dried)
- 2 teaspoons fresh Thyme, finely chopped (or 1 teaspoon dried)
- 2 teaspoons fresh rosemary finely chopped (or 1 teaspoon dried)
- 1 tablespoon kosher salt
- 1/2 tablespoon black pepper
Instructions
- Preheat your oven to 450˚F | 230°C for at least 30 minutes while the prime rib comes to room temperature.
- Mix together the butter, garlic, herbs, 1 tablespoon of salt and the pepper together in a small bowl until combined.
- Place the roast in a cast iron skillet or roasting pan bone-side down. The bones create a natural roasting rack for the meat. Pour the garlic herb butter mixture over the meat, rubbing it into the flesh to coat it well and evenly.Season with a little extra salt and pepper for added flavour.
- Cook the roast for 30 minutes, then reduce the oven temperature to 375°F | 190°C. Cover with foil and continue to cook the roast to your preference of doneness (until your meat thermometer reads 110°F | 43°C). For the pictured roast, we cooked it for 45 minutes, covered.
- 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.
Laurie says
For a boneless prime rib, should I use a roasting pan or cast iron?
Erica Robinson says
This prime rib roast re pie looks delicious!! You always offer THE BEST recipes! Can’t wait to try it!!
Christina Taogaga says
This would be amazing with the creamy cauliflower mash ?I’m not even going to wait until Christmas to try this lol. Dinner tomorrow night ?
Laurie says
The perfect romantic dinner to bring in the new year with my boyfriend!
Nigel says
This looks quite tasty. I must give this a go.
bob jarvais says
Had our chef make this receipt last yr-BEST ever -This yr I will attempt to tackle this EASY-Delicious receipt this Christmas Day–Happy Holidays-PS–We also use ur ham receipt along side the beef
Lazy Susan says
OMG! This was the BEST and easiest Recipe for Prime Rib! Followed the recipe exactly and would not change a thing. Here in Texas we are fortunate to have some of the best beef restaurants in the country and this recipe rivals the best of them! My husband went nuts through each and every bite! (in a gr8 way!) Thank you.
Elizabeth says
Made this prime rib for dinner tonight and it was delicious!
My Christmas will be celebrated with my four grandchildren and I so looking forward to it!
Olwyn Beatty says
Hello, Karina!
I’ve never been brave enough to make a prime rib roast before, but your recipe and thorough instructions have given me the courage to tackle it this year. Thanks for taking me by the hand … have a very Merry Christmas!
Marelize Caminsky says
Another winning recipe – my whole Christmas feast comes from your amazing website – thank you!!
Barbara Iguchi says
This prime rib recipe was fantastic. Made this two days ago for my daughter and her buddies since kindergarten. This has been an annual gathering since the kids were in high school over ten years ago. They all loved the beef!
Today I am cooking your Beef Tenderloin for my family and friends along with the Garlic Parmesan Browned Butter Mashed Potatoes. I’m pretty sure this will be a hit as well.
Thank you for all the wonderful recipies!
Laura L. says
SO JUICY AND DELICIOUS!!! Can’t say enough about the texture of this.
Stacy says
Making this for Christmas Eve dinner for my parents! Made it last year and it’s amazing! Then Christmas day with the family! Thank you for the receipes!!
Lorraine Keidel says
This looks amazing…. I made one last year and was very pleased. All of the family will be here tomorrow night….will be trying your recipe! Btw…my granddaughter’s name is Karina ?
Carol says
I’m making the antipasto tree this year. I know it will be a really big hit with the family! Just writing this post and thinking of the olives, sun dried tomatoes is making me salivate!
EARL "DIVER" WEAVER says
FANTASTIC RECIPE !
Selene says
I’m trying this recipe with a 20 pounder… How long I should bake it for ? and since it’s such a big piece of meat do you have any other recommendations?
Devi says
When letting cooked roast rest for 20 min, do you take the foil off?
Karina says
Hi Devi! Yes, we take the foil off to keep the crust nice and crispy! Thank you for catching that. I will update the recipe with that information.
Lena says
Would you recommended marinade the roast the night before for more flavors? Vs marinade and then put it un the oven ?
Karina says
Marinading the roast is always a great way to add more flavor! Enjoy your prime rib! XO
Betty Fielding says
Hi Karina,
Please advise me if the Preheated Oven 230C if fan assisted.
Karina says
It is 450* F. Hope that helps! XO
Betty Fielding says
The Prime Rib looks amazing, your temperature says 230C please advise me is that fan assisted or conventional, as I would hate to overcook such an expensive cut meat.
James Corr says
Wow!!! Can I just say WOW??? I never made a standing rib roast before and it turned out perfectly!! Even my mother was impressed. It was just supposed to be a practice run but I could not have asked for better. Only changes I made was that I omitted the parsley (turns out we didn’t have any), used canned chopped garlic, increased the other ingredients by 50% because I used a 8 pound roast instead of a 6 pound roast, and ended up cooking it for about 30 minutes longer than the recipe called for.
Mrs. B says
It looks like you cut the prime rib to start. Is that the case? I will definitely be making this for Christmas!
Laurence says
Can this be done on a gas bbq?
Karina says
I have not tried it yet but that sounds amazing! Let me know how it turns out! XO
Sherrie Cobb says
Not a big Garlic fan….is there a substitute herb that you could recommend to replace garlic ??
Karina says
You are welcome to leave out the garlic or replace it with cumin or a chive. Let me know how you like it! XO
Louise DePino says
How about for a boneless prime rib? And does a larger roast take longer?
Karina says
Yes, on both questions!
Vy Nguyen says
Hi Karina,
Do you set your oven to “bake” or “broil” to roast this prime rib? How’s about preheating the oven since “bake” is the only option for preheating?
Thank you!
Karina says
I set our oven to bake and use the times and temperatures in the recipe. Hope that helps! Enjoy! XO
Joy Banks says
I made a 8.5 lb Prime Rib Roast from this recipe and it was amazing!!! I was a little concerned about the cook time, but I came out perfect for our liking. I cooked it an additional 25 mins, and it came out Med – Med Well which was perfect for my family. The seasonings were great! The only thing I did differently was I added more butter to the season mix and injected it throughout the prime rib. The meat was so tender and juicy. It was so good that I want to cook another one. 🙂 Thanks for sharing!
Corina says
Made this prime rib roast recipe for New Years Eve and WOW it was unbelievable my guests said it was better than from a fine restaurant . Thank you Karina this recipe is a keeper and the only one that I will use in the future! Blessings to you and a healthy future always.
Doug says
Absolutely a fantastic recipe, only thing I did different was to cook on the bbq at 450F indirect heat not covered and used a meat thermometer. Took 1 hour and 20 minutes and only opened the lid once. So crispy I had so many great comments for our new year eve dinner, but the comments need to go to Karina for creating a fabulous recipe.
Michael says
Is the ‘covered with foil’ to be done loosely? or wrapped tight to the meat?..
Thanks, it looks yuuuuuuumy!
Karina says
Hi Michael. I cover the pan with foil and seal it really around the pan tightly. It doesn’t need to be wrapped around the meat, so long as it’s wrapped around the pan itself, the meat will continue to cook as it rests.
Mike says
This is by far the best recipe for prime rib I’ve come across. We are making it again this year since everyone is still racing about it at home. Thanks Karina!
Rene says
Doing a ten pounder on this recipe and process so there is a bit adjusting! Hope it turn out as well as the picture! Thank you
Karina says
You’re welcome Rene! I hope it turns out well for you!
Jean says
OMG that’s the most beautiful looking rib and looks so juicy!