Whether you’re looking for the perfect holiday showstopper or a glorious roast to impress your guests and loved ones, this garlic herb butter prime rib recipe is what you need. Picture this — the roasted sweetness of the garlic and shallot, combined with the tenderness of a good prime rib, and the woodsy-floral background note of the thyme and rosemary. Sounds perfect, doesn’t it? Here’s how to make it!
The Ingredients for This Prime Rib Recipe
For the roast: ½ tablespoon salt 8 pounds boneless prime rib roast
For the garlic herb butter: 1 shallot, minced 10 large cloves garlic, minced 12 tablespoons unsalted butter, softened 1 ½ teaspoons lemon juice 1 ½ tablespoons minced fresh rosemary 1 ½ tablespoons dried thyme 1 ½ teaspoons kosher salt 1 ½ tablespoons ground pepper
For the gravy: 4 cups beef stock or water ½ cup fat prime rib roast drippings ½ cup all-purpose flour or cornstarch ¼ teaspoon salt
Note You’ll need kitchen string to tie the prime rib if your butcher hasn’t already done it.
Prime Rib Recipe: Directions
Start by salting the prime rib and let it sit at room temperature for about an hour. In the meantime, combine the butter, shallot, garlic, thyme, pepper, salt, rosemary, and lemon juice in a small bowl. Set it aside.
Preheat the oven to 500°F (or the highest setting available) and place a roasting pan on a rack in the center of the oven. This will help to slightly sear the roast once you set it in the pan. After the prime rib has been at room temperature for an hour, pat it dry with a paper towel. Tie it with the kitchen string to provide an even shape and cooking.
Season the prime rib with the garlic herb butter, starting with the fat side up. Then, remove the hot roasting pan from the oven and place it on a heat-proof surface. Set the prime rib in the pan, the fat side facing up. It will sear slightly and add extra flavor to the meal. Place the rib in the oven and let it cook for 30 minutes at 500°F.
After half an hour, the prime rib will be nicely browned. Reduce the temperature to 325°F and keep cooking until it reaches 115°F internal temperature for rare, and 120°F for medium-rare. Once the roast is at your desired degree of doneness, remove it from the oven and place it on a cutting board. Let it rest for 15-20 minutes, loosely covered with aluminum foil.
Keep as many brown bits and about ½ cup of fat in the roasting pan. Put it on the stovetop over medium heat and sprinkle flour over the fat. Whisk for a minute to let it cook. Scrape up the brown bits from the bottom and incorporate them into the gravy. After that, Increase the heat and wish in the beef stock. Let it thicken for a minute.
To serve your delicious garlic herb butter prime rib, slice the roast and drizzle generously with the gravy. Enjoy!