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Garlic Butter Herb Prime Rib Roast is the ultimate centerpiece for your Christmas lunch or dinner, juicy, flavorful, and beautifully browned, all in under an hour!
You might be thinking, a Prime Rib Roast recipe that’s ready so fast? Absolutely. This tender, melt-in-your-mouth roast prime rib delivers all the rich, buttery goodness you expect with far less effort than the traditional method. I may bend a few old-school rules on how to cook prime rib roast, but the results speak for themselves. It’s succulent, perfectly seasoned, and guaranteed to impress every time.
What Makes This Recipe Work
There’s nothing quite like a perfectly cooked Prime Rib Roast, tender, juicy, and full of flavor in every bite. I love how this prime rib roast recipe brings together garlic, herbs, and butter to form that golden crust that locks in all the juices. It’s my kind of comfort food, simple, impressive, and always a crowd favorite.
What I love most is how easy it is to make. The high-heat roasting method gives you that beautiful crust while keeping the inside soft and buttery. Whether you’re trying how to cook prime rib roast for the first time or it’s your holiday tradition, this version turns out perfectly every single time.
What Goes Into Prime Rib Roast
A good Prime Rib Roast starts with quality ingredients that build layers of rich, herby flavor. Here are a few of the key players that make this prime rib roast recipe unforgettable.
- Standing Rib Roast: The star of the show, this tender, marbled cut becomes incredibly juicy and flavorful when roasted to perfection.
- Garlic: Fresh minced garlic infuses the meat with that deep, savory aroma that makes every bite irresistible.
- Fresh Herbs: A mix of oregano, thyme, parsley, and rosemary adds earthy, aromatic notes that balance beautifully with the richness of the beef.
- Butter or Olive Oil: Melted butter or oil helps the herbs cling to the roast and creates that golden, caramelized crust everyone loves.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Garlic Herb Prime Rib Roast
- Preheat the Oven: Preheat your oven to 450°F (230°C) for at least 30 minutes. This gives the oven enough time to reach the perfect temperature for creating a beautifully browned crust on your Prime Rib Roast.
- Bring the Roast to Room Temperature: While the oven preheats, let the roast sit out until it comes to room temperature. This ensures it cooks evenly throughout and stays tender and juicy.
- Make the Garlic Herb Butter: In a small bowl, combine the melted butter, minced garlic, herbs, salt, and pepper. This flavorful mixture will coat your roast prime rib with rich, buttery goodness.
- Coat and Season the Meat: Place the roast bone-side down in a cast iron skillet or roasting pan. Pour the garlic herb butter over the meat and rub it evenly, then season with salt and pepper.
- Roast to Desired Doneness: Cook for 30 minutes at 450°F (230°C), then lower temperature to 375°F (190°C). Cover with foil and continue roasting until your meat thermometer reads 110°F (43°C) for medium-rare.
- Rest Before Carving: Once cooked to your liking, remove the roast from the oven and let it rest for 20 minutes. The juices will settle and the internal temperature will rise to about 130°F (55°C) for a perfectly tender prime rib roast.
A beautiful Prime Rib Roast deserves side dishes that match its richness and elegance. Try it with Crispy Parmesan Asparagus with Garlic Butter for a bright, garlicky crunch that cuts through the meat’s tenderness. For something heartier, Parmesan Scalloped Potatoes make the perfect creamy companion, soaking up every bit of that savory beef jus.
If you want to round out the meal with a perfect finish, serve your roast alongside a bowl of Creamy Pumpkin and Spinach Soup with Crispy Bacon. It’s warm, comforting, and adds just the right touch of sweetness and saltiness to balance the flavors of your roast prime rib.
Want something easy to make and balanced? This Crispy Chicken Caesar Wrap is the KEY to completing your day.
Tips to Cooking Prime Rib Roast
- Let the roast come to room temperature before cooking. This helps it cook evenly and keeps the inside juicy while the outside develops that gorgeous crust.
- I like using a mix of fresh herbs whenever possible because they add a vibrant flavor that dried herbs can’t quite match. If you only have dried, just use a little less.
- Use a meat thermometer to take the guesswork out of doneness. Pull the roast from the oven a few degrees before your target temperature since it continues cooking as it rests.
- Don’t skip the resting time. It might be tempting to slice right in, but giving the roast at least 20 minutes to rest ensures every slice stays tender and full of flavor.
Recipe FAQ’s
They come from the same cut of beef, but how they’re prepared is different. Prime rib is usually roasted with the bone in, while a ribeye roast is often boneless and cooked as smaller portions or steaks.
Let it rest first, then use a sharp carving knife to slice between the bones to remove them. Cut the roast into even slices against the grain for the most tender results.
You don’t have to, but I love starting with a high oven temperature because it creates the same effect. It sears the outside beautifully while keeping the inside juicy and tender.
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Prime Rib
Ingredients
- 6 pounds standing rib roast 4 bone rib roast
- 4 tablespoons melted butter or olive oil
- 6-8 cloves garlic large, 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Not a big Garlic fan….is there a substitute herb that you could recommend to replace garlic ??
You are welcome to leave out the garlic or replace it with cumin or a chive. Let me know how you like it! XO
How about for a boneless prime rib? And does a larger roast take longer?
Yes, on both questions!
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!
I set our oven to bake and use the times and temperatures in the recipe. Hope that helps! Enjoy! XO
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!
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.
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.
Is the ‘covered with foil’ to be done loosely? or wrapped tight to the meat?..
Thanks, it looks yuuuuuuumy!
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.
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!
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
You’re welcome Rene! I hope it turns out well for you!
OMG that’s the most beautiful looking rib and looks so juicy!