Ingredients
Equipment
Method
- Remove the prime rib roast from the refrigerator at least 2-3 hours before cooking to allow it to come to room temperature. This is crucial for even cooking. Preheat your oven to 450°F (230°C).
- In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh rosemary, chopped fresh thyme, smoked paprika, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Mix thoroughly until you have a well-combined paste-like consistency.4 tablespoons unsalted butter, 6 cloves garlic, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Pat the prime rib dry with paper towels. Generously rub the entire surface of the prime rib, including the sides and the fat cap, with the prepared garlic butter mixture. Don't be shy; a good coating is key to flavor. Once coated, you can optionally season the roast again with a little more kosher salt and freshly ground black pepper, if desired.1 bone-in Standing Rib Roast (Prime Rib), 4 tablespoons unsalted butter, 6 cloves garlic, 1 tablespoon fresh rosemary, 1 tablespoon fresh thyme, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
- Place the seasoned prime rib, bone-side down, in a roasting pan. If you have a rack, elevate the roast on the rack within the pan. This helps with air circulation and even cooking.1 bone-in Standing Rib Roast (Prime Rib)
- Place the roasting pan in the preheated 450°F (230°C) oven. Roast for 15 minutes.
- After 15 minutes, reduce the oven temperature to 325°F (160°C). Pour the beef broth into the bottom of the roasting pan, being careful not to wash off the garlic butter rub from the meat.1 cup beef broth
- Continue roasting at 325°F (160°C) until the internal temperature of the prime rib reaches your desired level of doneness, using a meat thermometer inserted into the thickest part of the roast, avoiding the bone.
- For rare: 120-125°F (49-52°C)
- For medium-rare: 130-135°F (54-57°C)
- For medium: 140-145°F (60-63°C)
- *Note: The temperature will rise by about 5-10°F as it rests.*
- A general guideline for a 3-4 pound roast is approximately 13-15 minutes per pound at 325°F after the initial high-heat sear.
- Once the prime rib reaches your desired internal temperature, carefully remove the roasting pan from the oven. Transfer the prime rib to a cutting board, tent it loosely with aluminum foil, and let it rest for at least 15-20 minutes before carving. This resting period is critical for the juices to redistribute throughout the meat, ensuring a moist and tender result.1 bone-in Standing Rib Roast (Prime Rib)
- After resting, remove the foil and carve the prime rib against the grain into thick slices. Serve immediately with the pan juices, if desired.
Notes
Properly storing and reheating your delicious Savory Garlic Butter Prime Rib will ensure you can enjoy every last, mouthwatering morsel. Once the roast has completely cooled, it should be stored in an airtight container in the refrigerator. It will stay fresh for 3-4 days. For longer storage, you can freeze leftover prime rib. To reheat opt for a gentle reheating method. Avoid microwaving if possible, as it can toughen the meat.