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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!
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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.
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!
FANTASTIC RECIPE !
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?
When letting cooked roast rest for 20 min, do you take the foil off?
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.
Would you recommended marinade the roast the night before for more flavors? Vs marinade and then put it un the oven ?
Marinading the roast is always a great way to add more flavor! Enjoy your prime rib! XO
Hi Karina,
Please advise me if the Preheated Oven 230C if fan assisted.
It is 450* F. Hope that helps! XO
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.
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.
It looks like you cut the prime rib to start. Is that the case? I will definitely be making this for Christmas!
Can this be done on a gas bbq?
I have not tried it yet but that sounds amazing! Let me know how it turns out! XO