Prime Rib with Garlic Herb Butter
Get ready for the crown jewel of roasts! This garlic herb butter prime rib isn’t just dinner – it’s a showstopping feast that’ll have everyone at the table swooning. Perfect for special occasions or when you really want to wow your guests.
The magic lies in that heavenly garlic herb butter that melts into every crevice, creating an intensely flavorful crust while keeping the inside perfectly tender and juicy. And don’t even get me started on the rich, velvety gravy made from those precious drippings.
Ingredients
For the roast:
- 8 pounds boneless prime rib roast
- 1/2 tablespoon salt
For the garlic herb butter:
- 12 tablespoons unsalted butter, softened
- 10 large cloves garlic, minced
- 1 shallot (slightly larger than a golf ball), minced
- 1 1/2 tablespoons dried thyme
- 1 1/2 tablespoons minced fresh rosemary
- 1 1/2 tablespoons ground pepper
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons lemon juice
For the dripping gravy:
- 1/2 cup all-purpose flour or cornstarch
- 1/2 cup fat prime rib roast drippings
- 4 cups beef stock or water
- 1/4 teaspoon salt
Steps
- Salt the prime rib by rubbing 1/2 tablespoon salt all over. Let stand at room temperature for 1 hour. This critical step ensures proper browning and seasoning penetration.
- Make the garlic herb butter: Combine all butter mixture ingredients until well blended. Keep at room temperature. The mixture will be quite salty – this is intentional for proper seasoning.
- Preheat oven to 500°F (260°C). Position roasting pan in center rack.
- Pat roast dry thoroughly. Tie with kitchen string every 2 inches to ensure even cooking. The roast should feel firm and compact when tied properly.
- Apply herb butter generously all over, starting with fat side up. If butter clumps due to cold meat, don’t worry – it will melt and distribute during cooking.
- Place in preheated roasting pan fat side up. Cook at 500°F (260°C) for 30 minutes until deeply browned.
- Reduce temperature to 325°F (165°C). Continue cooking until internal temperature reaches:
• 115°F (46°C) for rare
• 120°F (49°C) for medium-rare
Check temperature every 10 minutes during final 30 minutes. - Rest roast on cutting board under foil for 30 minutes. Temperature will rise 5-10°F.
- For gravy: Keep 1/2 cup fat in pan. Whisk in flour over medium heat for 2 minutes. Add stock gradually, whisking constantly until thickened, about 3-5 minutes.
- Slice roast against grain in 3/4-inch thick slices. Serve immediately with hot gravy.
