I like making this Garlic Butter Prime Rib Roast whenever I want a centerpiece meal that feels classic but still easy to pull off.
The cut itself is tender and rich, and brushing it with garlic butter before roasting takes the flavor to another level. It comes out with a golden crust on the outside and juicy, melt-in-your-mouth slices inside.
What I love most is how it brings everyone to the table—whether it’s a holiday, a family get-together, or just a weekend when you want something special. With a little patience and simple steps, you get a roast that feels impressive without being fussy.
Why You’ll Love This Recipe
This Garlic Butter Prime Rib Roast is a true crowd-pleaser. The garlic-herb butter forms a flavorful crust that locks in juices, keeping the meat tender and rich.
It’s a luxurious main dish that feels restaurant-worthy but is simple enough for a confident home cook to master.
You’ll also love how flexible it is. Prime rib is perfect for a holiday centerpiece, but it’s equally great for an intimate dinner party.
The leftovers make incredible sandwiches or can be repurposed into comforting meals. With just a handful of fresh herbs, garlic, and butter, you can create a meal that feels indulgent and memorable.
What You’ll Need
- 1 bone-in prime rib roast (5–6 pounds)
- 1 stick (½ cup) unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
Optional Garnish
- Fresh rosemary or thyme sprigs
- Roasted garlic bulbs
- Flaky sea salt
Pro Tips
- Bring the roast to room temperature before cooking for even doneness.
- Use a meat thermometer—it’s the best way to get your preferred level of doneness.
- Let it rest for 20 minutes before slicing so juices redistribute.
- Roast at high heat first to develop a crust, then lower temperature to finish cooking.
- Use quality butter and herbs—they’re the stars of the flavor profile.
Tools You’ll Need
- Large roasting pan with rack
- Meat thermometer (instant-read recommended)
- Mixing bowl for garlic butter
- Pastry brush or spatula
- Sharp carving knife
Substitutions and Variations
- Herb swaps: Try parsley, oregano, or sage in the butter rub.
- Butter alternatives: Use ghee for richness or olive oil for dairy-free.
- Boneless roast: Cook time will be slightly shorter—use thermometer to guide.
- Extra flavor: Add Dijon mustard to the butter rub for a tangy twist.
- Spice variation: Mix in smoked paprika or chili flakes for more kick.
Make-Ahead Tips
- Prepare the garlic-herb butter up to 3 days in advance and keep refrigerated.
- Coat the roast in butter a few hours before cooking, cover, and refrigerate. Bring to room temperature before roasting.
- Cooked prime rib can be made 1 day ahead, sliced, and gently reheated covered in foil at 325°F.
How to Make Garlic Butter Prime Rib Roast
1. Prepare the Roast
Take prime rib out of the fridge at least 1 hour before cooking. Pat dry with paper towels.
2. Make the Garlic Butter
In a bowl, combine softened butter, garlic, rosemary, thyme, olive oil, salt, pepper, and onion powder. Mix into a smooth paste.
3. Coat the Roast
Rub garlic butter mixture generously over the entire roast, pressing it into the meat.
4. Roast at High Heat
Preheat oven to 450°F (230°C). Place roast bone-side down in a roasting pan with a rack. Roast for 15 minutes.
5. Reduce Heat and Continue Cooking
Lower oven temperature to 325°F (165°C). Continue roasting until meat thermometer reads:
- 120°F for rare
- 130°F for medium-rare
- 140°F for medium
Cooking time is typically 15–20 minutes per pound.
6. Rest the Roast
Remove from oven, tent loosely with foil, and let rest 20 minutes before slicing.
7. Slice and Serve
Carve into thick slices and garnish with rosemary, thyme, or roasted garlic.
Serving Suggestions
- Pair with mashed potatoes, roasted vegetables, or Yorkshire pudding for a classic spread.
- Drizzle with homemade au jus or creamy horseradish sauce.
- Serve thin slices on toasted rolls with gravy for leftover sandwiches.
- Add a crisp green salad or roasted asparagus to balance the richness.
Leftovers and Storage
- Refrigerate leftovers in airtight containers for up to 4 days.
- Reheat gently in the oven at 300°F (150°C) until warm—avoid microwaving, which dries it out.
- Freeze slices wrapped tightly in foil for up to 2 months. Thaw overnight and reheat in the oven.
Nutrition & Benefits
Prime rib is rich in protein, iron, and B vitamins, which support energy and muscle health. The garlic and herbs provide antioxidants and anti-inflammatory properties, while using high-quality butter and olive oil adds healthy fats.
It’s an indulgent meal, but one that offers both flavor and nourishment when enjoyed as part of a balanced diet.
Recipe FAQ
1. How do I know when my roast is done?
Use a meat thermometer—this is the most reliable way to achieve your preferred doneness.
2. Can I make this with boneless prime rib?
Yes, just adjust cooking time—boneless cooks faster.
3. Should I cover the roast while cooking?
No, leave it uncovered so the crust develops.
4. Can I prepare the roast ahead of time?
Yes, coat with garlic butter a few hours early, refrigerate, and bring to room temp before roasting.
5. What sauces go best with prime rib?
Classic au jus, horseradish cream, or even a red wine reduction are all excellent pairings.
A Show-Stopping Roast for Any Celebration
This Garlic Butter Prime Rib Roast is the ultimate centerpiece for holidays, special occasions, or whenever you want to serve something truly memorable.
With its garlicky herb crust, tender meat, and impressive presentation, it’s a recipe that turns any meal into a celebration. Simple to make yet elegant to serve, it’s a dish you’ll come back to again and again.
