Best Prime Rib (Garlic Herb Crust)
A juicy prime rib roast with a garlic herb butter crust, seared at high heat then slow-roasted to tender perfection.
Ingredients
Prime Rib & Seasoning
- 1 2-bone prime rib roast (about 3 lbs)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Herb Butter Crust
- 2 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh parsley, chopped
Instructions
Prime Rib & Seasoning
- Preheat oven to 450°F (232°C). Pat roast dry and season all over with kosher salt and black pepper.1 2-bone prime rib roast (about 3 lbs), 2 tsp kosher salt, 1 tsp freshly ground black pepper
Herb Butter Crust
- In a small bowl, stir together softened butter, minced garlic, rosemary, thyme, and parsley until smooth.2 tbsp unsalted butter, softened, 2 cloves garlic, minced, 2 tbsp fresh rosemary, chopped, 2 tbsp fresh thyme, chopped
- Rub the herb butter mixture evenly over the roast, coating every surface.
- Place roast bone-side down on a rack in a roasting pan. Roast at 450°F for 20 minutes.
- Reduce oven temperature to 325°F (163°C) and continue roasting until internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare, about 1 hour 15 minutes more.
- Remove from oven and tent loosely with foil. Rest for 20 minutes before slicing.
Notes
Resting your roast for 20 minutes allows juices to redistribute, ensuring each slice remains juicy.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze slices for up to 2 months.
Nutrition
Serving: 170gCalories: 450kcalCarbohydrates: 1g
Tried this recipe?Let us know how it was!