This super delicious and very easy to execute Garlic Butter Herb Prime Rib is perfect for Christmas dinner. This Prime Rib recipe is cooked to a perfect medium rare, and lathered in garlic butter spiced with fresh herbs. This feast is fit for any holiday or special occasion.
If you love meat then there nothing more beautiful and satisfying than a delicious prime rib! We’re talking a deep brown crust that is perfectly seasoned with a garlic butter with lots of herbs and spices. Then as you slice it open, you reveal a juicy pink center and a maelstrom of drippings and fat. It’s not a cheap cut of meat so when you do buy it you want to make it worth your time and money. But when you do make it the right way, get ready for those compliments, because they will be coming.
The star of a good prime rib is obviously the prime rib so make sure you choose the right one. The more marbled your meat, the juicier and more flavored it will be.
If you can afford it, choose a dry-aged cut of beef. Dry-aging is a process where large cuts of meat are held in a temperature and humidity-controlled room for several weeks. The whole idea behind this is that during this time, the meat will become more tender and flavorful. Buy a bone-in prime rib. The idea behind this is insulation. Meat around the bones will cook slower, therefore the meat around the bones will be extra tender and juicy.
All you need is the prime rib and seasoning. Seasoning can be as simple as salt and pepper as long as you generously season the meat. However, I wanted to add a bit more flavor into my prime rib by making a compound butter loaded with herbs and spices.
All this compound butter is going to do is just enhance the flavor of the roast. It truly is worth the extra effort.
Let's get to how to make the perfect Prime Rib. Plan ahead and remove your roast from all its packaging and let it sit out at room temperature for one to two hours. Also make sure your roast is fully thawed, you do not want to cook a roast from frozen. Pat it dry with paper towels. Preheat your oven to 450 F degrees.
Make the compound butter but mixing the butter together with the herbs and spices using a spatula. This butter will infuse the roast with extra flavor. Totally worth it. Spread this butter all over the roast.
I like to make a gravy from the drippings so I always add some garlic and onion at the bottom of the skillet. Place the roast bone side down over the onions. If you don’t have a skillet large enough to fit the roast, use a roasting pan.
Cook the roast for 15 minutes at 450 F degrees then reduce the temperature to 325 F degrees. Continue to cook the roast until your meat thermometer reads 120 F degrees. Estimate about 15 minutes per pound, however, start reading the temperature after about an hour.
Once the thermometer hits 120 F degrees, remove the roast from the oven. Place it on a cutting board and cover it with aluminum foil. Let it rest for 20 minutes. The roast will continue cooking, this is called carry-over cooking, raising the internal temperature to 130 degrees for a perfect medium-rare prime rib.
Timing is a pretty loose guide when it comes to cooking prime rib. Ovens are all different. A thermometer is the ONLY way to guarantee a perfectly cooked prime rib just how you like it.
Rare 120 F degrees
Medium Rare 130 F degrees
Medium 140 F degrees
Medium Well Done 150 F degrees
Well Done 160 F degrees
How Long to Cook a Prime Rib Per Pound. The general rule of thumb is 15 minutes per pound but this is a very general rule of thumb. As mentioned above the best way to tell when your prime rib is done the way you want it, is to use a meat thermometer.
Also, always try and give yourself a little wiggle room when serving this for your holiday meal.
What to Serve Prime Rib Roast? My favorite way to serve prime rib is with mashed potatoes. There’s nothing more comforting than a slice of this juicy prime rib roast over a cloud of creamy mashed potatoes and smothered in gravy. Here's last week's Best Mashed Potatoes recipe.
I wishing you and your family and very Merry Christmas!