Some meals feel like an event. A beautifully roasted prime rib is one of them. This dish isn’t just dinner—it’s the kind of meal that turns heads, fills the air with rich, buttery aromas, and brings everyone to the table.
A prime rib roast is already one of the most flavorful cuts of beef, but coating it with a luscious roasted garlic butter takes it to another level. The outside develops a golden, crispy crust, while the inside stays juicy and perfectly cooked. Every bite melts in your mouth, with a deep, beefy richness that’s impossible to resist.
Cooking a prime rib isn’t complicated, but it does require patience. A slow roast followed by a high-heat sear locks in the juices and ensures every slice is tender. Whether you’re making this for a holiday, special occasion, or just because you love an incredible meal, this prime rib will impress.
What Makes This Prime Rib Stand Out?
If you’ve never made prime rib before, this is the one to try. It’s not just about the meat—it’s about how everything works together to bring out the best flavors.
- Roasted Garlic Butter Magic – Slow-roasted garlic gets mashed into butter, creating an ultra-flavorful coating.
- Deep, Rich Beef Flavor – Prime rib is naturally juicy and packed with bold, meaty taste.
- Crispy, Golden Crust – A high-heat finish gives the exterior a perfect, caramelized texture.
- Juicy, Tender Interior – Slow roasting ensures even doneness from edge to center.
- Foolproof Method – This recipe uses simple techniques to guarantee perfect results every time.
A great prime rib doesn’t need much—it just needs the right approach. And this one delivers.
What You’ll Need for the Best Prime Rib
A high-quality cut of meat and a few simple ingredients create an unforgettable roast.
- Prime Rib Roast – Bone-in is best for flavor, but boneless works too. Look for good marbling—it means more flavor.
- Garlic Bulbs – Slow-roasted until soft and caramelized, adding deep, mellow garlic flavor.
- Butter – Helps develop a golden-brown crust while keeping the meat juicy.
- Fresh Herbs – Rosemary and thyme bring an aromatic, earthy balance.
- Salt & Pepper – Essential for bringing out the natural richness of the beef. A generous coating is key.
- Beef Broth & Pan Drippings – Create a simple, flavorful jus for serving.
The ingredients are straightforward, but when used right, they turn this roast into something unforgettable.
How to Make Roasted Garlic Butter Prime Rib
Prime rib may seem fancy, but it’s easier to make than you think. Follow these steps for a perfect roast, every time.
- Roast the Garlic – Cut the tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast until soft. Mash into butter with herbs.
- Season the Meat – Generously coat the prime rib with salt and pepper. Let it sit at room temperature for at least an hour.
- Slow Roast to Perfection – Cook low and slow at 250°F (120°C) until it reaches your desired doneness.
- Rest the Meat – Let it sit for 20-30 minutes so the juices redistribute evenly.
- Sear for a Perfect Crust – Blast it in a 500°F (260°C) oven for 10 minutes to lock in that gorgeous golden crust.
- Serve with Pan Juices – Collect the drippings, mix with beef broth, and drizzle over slices.
This method ensures a perfectly pink, juicy interior with a crisp, flavorful crust.
Pro Tips for the Ultimate Prime Rib
- Use a Meat Thermometer – The best way to nail your desired doneness without guessing.
- Salt the Meat Early – Letting the salt sit on the roast draws out moisture and helps form a better crust.
- Don’t Skip Resting Time – This prevents juices from running out, keeping the meat tender and moist.
- Sear at the End, Not the Beginning – Starting low and finishing high ensures even cooking.
A little extra care makes all the difference in texture and flavor.
Click here to preview your posts with PRO themes ››
Prime Rib Doneness Guide
Timing is key when making prime rib. Here’s a quick guide to temperatures:
| Doneness | Temperature (Remove from Oven) | Final Temp (After Resting) |
|---|---|---|
| Rare | 115°F (46°C) | 120°F (49°C) |
| Medium-Rare | 120°F (49°C) | 130°F (54°C) |
| Medium | 130°F (54°C) | 135°F (57°C) |
| Medium-Well | 140°F (60°C) | 145°F (63°C) |
Always use a meat thermometer to check for accuracy.
What to Serve with Prime Rib
A great roast deserves great sides. Here are a few perfect pairings:
- Garlic Mashed Potatoes – Creamy, buttery, and perfect for soaking up the jus.
- Roasted Brussels Sprouts – A touch of char adds great contrast to the rich beef.
- Yorkshire Pudding – Light, fluffy, and classic with prime rib.
- Creamed Spinach – A velvety side that complements the richness of the meat.
- Horseradish Sauce – A tangy, slightly spicy kick that cuts through the richness.
Pick one or two sides, and you’ve got a meal that’s as elegant as it is satisfying.
How to Store and Reheat Leftovers
Prime rib is just as delicious the next day—if you reheat it properly.
- Store in an Airtight Container – Keeps it fresh for up to 4 days in the fridge.
- Reheat in a Low Oven – Warm at 250°F (120°C) until heated through.
- Avoid Microwaving – It dries out the meat. A gentle reheat keeps it juicy.
If you somehow have leftovers, use them in sandwiches, tacos, or even a prime rib hash.
Why You’ll Keep Coming Back to This Recipe
Once you make this roasted garlic butter prime rib, it’s hard to go back to any other method. The combination of tender beef, crispy crust, and rich, garlicky butter is irresistible.
It’s a dish that feels luxurious without being complicated. Whether for the holidays or a special dinner, this prime rib will steal the show.
Roasted Garlic Butter Prime Rib
Equipment
- Large Roasting Pan For even cooking and collecting pan drippings
- Meat Thermometer Ensures perfect doneness
- Mixing Bowl For making garlic butter
- Foil For resting the meat after roasting
Ingredients
- 1 bone-in prime rib roast about 6-7 lbs
- 2 tablespoons olive oil for coating the roast
- 2 teaspoons kosher salt adjust to taste
- 1 teaspoon black pepper freshly ground
- 2 heads garlic roasted until soft
- 6 tablespoons butter softened
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 cup beef broth for pan juices
Instructions
- Preheat oven to 400°F (200°C). Cut the tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft.
- Mash roasted garlic and mix with butter, rosemary, and thyme. Set aside.
- Lower oven temperature to 250°F (120°C). Coat the prime rib with olive oil, salt, and black pepper. Place in a roasting pan with the fat side up.
- Roast for about 3 hours or until the internal temperature reaches 120°F (49°C) for medium-rare.
- Remove roast from oven and tent with foil. Let it rest for 30 minutes.
- Increase oven temperature to 500°F (260°C). Spread garlic butter mixture over the roast.
- Return roast to oven for 10 minutes until the crust is golden and crispy.
- Let rest for 10 more minutes before slicing. Serve with pan juices.
Notes
- For a more intense crust, dry-brine the roast by salting it overnight in the fridge.
- Use a meat thermometer to get precise doneness.
- Pair with garlic mashed potatoes or creamed spinach for a complete meal.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
Sherry Eiler
Friday 7th of March 2025
This turned out beautifully—great presentation!
Frank Byrd
Friday 7th of March 2025
Amazing recipe! The flavors were just right, and it was so easy to follow.