Prime rib feels fancy, but it does not need to be complicated. This is how I make it every time, and it works because it focuses on technique, temperature, and patience instead of stress.

There are countless seasoning variations. This garlic-herb compound butter is my family’s favorite and has never let us down.

prime rib roast using minced garlic and italian herb paste

Who This Recipe Is For

Anyone cooking prime rib for a holiday or special occasion
Home cooks who want clear temperature guidance
People who want impressive results without overthinking it

Who This Recipe Is NOT For

Anyone looking for a quick weeknight dinner
People who do not want to use a meat thermometer
Cooks who plan to skip the resting time

What You’ll End Up With

A tender, flavorful prime rib roast with a rich garlic herb crust, juicy interior, and bones that add flavor and structure during cooking.

Ingredients

To get started making this recipe, you’ll first want to gather all your ingredients first.

Here is what you’ll need:

Prime rib roast, about 4 pounds (Ask your butcher to cut the bones and tie them back on with butchers twine)

To taste

Salt & Black Pepper

3 Tbps

Minced garlic paste

3 Tbps

Italian herb paste

2 Sticks

Softenen butter (you can use salted to flavor the meat)

Before You Start

Ask your butcher to separate the bones and tie them back on
Remove the roast from the refrigerator at least one hour before cooking
Use a meat thermometer for accuracy
Preheat oven to 450 degrees

Instructions – How to make Classic Prime Rib Roast with Garlic Herb Compound Butter

Remove the prime rib from its packaging and separate the bones.
Pat the roast and bones dry with paper towels.
Generously season all sides of the roast and the bones with salt and pepper.
Tie the bones back onto the roast using butcher string.
In a small bowl, mix softened butter, garlic paste, and Italian herb paste until combined.
Using your hands or a basting brush, coat the entire roast generously with compound butter, including the underside.
Place the roast bone side down in a roasting pan.
Roast at 450 degrees for 15 minutes to develop a crust.
Reduce oven temperature to 325 degrees and continue cooking until the desired doneness is reached.

Find the measurements and full recipe below!

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Cook Times and Temperature Guide

Always check temperature in the center of the meat, avoiding bone.

Rare: Remove at 120 to 125 degrees
Medium rare: Remove at 130 to 135 degrees
Medium: Remove at 140 to 145 degrees
Medium well: Remove at 150 to 155 degrees

The estimated cook time is about 15 minutes per pound, but temperature matters more than time.

Use a reliable meat thermometer to ensure perfect results every time.

Resting Is Not Optional

Remove the roast from the oven and loosely tent with foil.
Let it rest for at least 20 minutes before slicing.

Resting allows the juices to redistribute throughout the meat. Cutting too early will cause the juices to run out and dry the roast.

Common Questions

Why use a thermometer?

Prime rib continues cooking after it leaves the oven. A thermometer ensures accuracy and prevents overcooking.

I personally use this Bluetooth meat thermometer because it makes checking the roast accurate and straightforward. I always check the center of the roast with my Bluetooth thermometer, which uses an app to show ambient, middle, and tip temps. (We tested this thermometer by putting it in the roast shortly after taking it out of the fridge and then put it in the oven to see how it would track temps. This was for testing only. Normally you should let the meat get to room temperature first before putting it in the oven.)

Can I change the seasonings?

Absolutely. There are countless seasoning variations. This garlic herb compound butter is simply what my family prefers.

Why tie the bones back on?

The bones act as a natural roasting rack, adding flavor while keeping the meat elevated.

Serving Suggestions

We serve this prime rib with au jus, rice or mashed potatoes, and asparagus. Baby red mashed potatoes pair exceptionally well with the richness of the roast.

Storage & Reheating

Store leftovers tightly wrapped in the refrigerator for up to 3 days
Reheat gently at a low temperature to avoid drying out
Prime rib is excellent sliced thin for sandwiches the next day

Prime rib does not need to be stressful. Focus on temperature, give it time to rest, and trust the process. The result is a centerpiece meal that feels special without feeling overwhelming.

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