Ingredients
- 1 (6–8 lb) bone-in prime rib roast
- 3 tablespoons unsalted butter, softened
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
Instructions
Step 1
Remove the prime rib from the refrigerator 1–2 hours before cooking to allow it to come to room temperature.
Step 2
Preheat the oven to 450°F (230°C).
Step 3
Mix the butter, garlic, rosemary, thyme, salt, and pepper in a small bowl.
Step 4
Pat the roast dry with paper towels and rub the herb butter evenly over the entire surface.
Step 5
Place the roast fat-side up on a roasting rack in a roasting pan.
Step 6
Roast for 20 minutes at 450°F.
Step 7
Reduce the oven temperature to 250°F (120°C) and continue roasting until the internal temperature reaches:
- 120°F (49°C) for Rare
- 130°F (54°C) for Medium Rare
- 140°F (60°C) for Medium
Step 8
Remove the roast from the oven and let it rest for 20–30 minutes before slicing.
Step 9
Slice against the grain and serve with au jus or horseradish sauce.