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Perfect Prime Rib Roast with Garlic Herb Butter for Game Day

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A foolproof prime rib roast recipe with garlic herb butter that creates a crispy, savory crust and perfectly tender interior. Ideal for game day or any special occasion, this low-and-slow method with a final high-heat sear ensures impressive results every time.

Ingredients

Scale
  • 1 (6-8 pound) bone-in prime rib roast
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup unsalted butter, softened
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon flaky sea salt
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup beef broth
  • 1/4 cup dry red wine
  • 1 tablespoon all-purpose flour
  • Pan drippings from the roast

Instructions

  1. Take the chill off the roast (1 hour before cooking): Remove the prime rib from the refrigerator and let it sit at room temperature for about 1 hour. Pat the roast dry with paper towels.
  2. Make the garlic herb butter (15 minutes): In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, flaky sea salt, and red pepper flakes (if using). Mash together with a fork until well combined. Set aside at room temperature.
  3. Season the roast (5 minutes): Rub the entire surface of the roast with the kosher salt and black pepper. Then, using your hands, generously spread the garlic herb butter all over the roast, covering every inch. If time allows, wrap in plastic wrap and refrigerate overnight.
  4. Preheat the oven (20 minutes): Position a rack in the lower third of your oven and preheat to 450°F (232°C).
  5. Roast at high heat (15 minutes): Place the roast bone-side down on the rack in your roasting pan. Roast at 450°F for 15 minutes. Do not open the oven door.
  6. Lower the heat and continue roasting (2-2.5 hours): Reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches 120°F (49°C) for rare, 125°F (52°C) for medium-rare, or 130°F (54°C) for medium. Insert thermometer into the thickest part of the meat, avoiding the bone.
  7. Rest the roast (20-30 minutes): Remove the roast from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for at least 20 minutes.
  8. Make the au jus (10 minutes, while the roast rests): Place the roasting pan on the stovetop over medium heat. Add the beef broth and red wine, scraping up any browned bits. Whisk in the flour and let simmer for 3-4 minutes until thickened. Strain if desired. Season with salt and pepper.
  9. Slice and serve (5 minutes): Remove kitchen twine. Slice between the bones to separate them from the roast. Slice the meat against the grain into 1/2-inch thick slices. Arrange on a platter, spoon some au jus over the top, and serve immediately.

Notes

For best results, dry brine the roast overnight with the garlic herb butter. Use a meat thermometer for accurate doneness. Let the roast rest for at least 20 minutes before slicing to retain juices. If making au jus gluten-free, omit the flour or use a gluten-free alternative.

Nutrition

Keywords: prime rib, garlic herb butter, game day, roast beef, holiday, special occasion, beef roast

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