Juicy Garlic Butter Prime Rib

Ingredients

• 1 boneless or bone-in prime rib roast (4–7 lbs)

• 1/2 cup unsalted butter, room temperature

• 5-8 cloves garlic, minced

• 1 tablespoon coarse salt (kosher or sea salt)

• 1 tablespoon black pepper

• 1 tablespoon fresh rosemary, finely chopped

• 1 tablespoon fresh thyme, finely chopped

• 1–2 teaspoons olive oil (optional)

• Optional: 2 heads garlic, halved horizontally, to roast with the beef

Instructions

1. Bring the Beef to Room Temperature: Remove the prime rib from the refrigerator at least 2–3 hours before cooking. Pat dry with paper towels.

2. Prepare Garlic Butter: In a bowl, mix the softened butter, minced garlic, chopped herbs, salt, and black pepper. (Add olive oil if needed to loosen the mixture.)

3. Coat the Roast: Tie roast with kitchen twine if untied. Rub the garlic butter mixture all over the beef, including the bottom, so the roast is fully coated.

4. Roast: Preheat oven to 450°F (230°C). Place the roast bone-side down (or fat-side up) on a rack in a roasting pan. For boneless, use a rack or place directly in the pan. Optional: Add halved garlic heads around the beef for extra aroma.

5. Roasting Times: Roast at 450°F for 20–30 minutes to create a crust, then reduce the oven temperature to 225–250°F (110–120°C) and roast until the internal temperature reaches 120–125°F (49–52°C) for rare or 130°F (54°C) for medium rare. Estimate 15–20 minutes per pound for the slow roast segment.

6. Rest: Remove from oven, tent loosely with foil, and rest for at least 20–30 minutes. The internal temperature will continue to rise 5–10°F.

7. Slice and Serve: Carve into thick slices and serve warm.