BEST Garlic Herb Prime Rib (Standing Rib Roast)
Serves: 6–8
Cook time: ~2½–3 hours (plus resting)
Ingredients
Prime Rib
4–5 lb (1.8–2.3 kg) prime rib roast (bone-in or boneless)
2 tbsp olive oil
Garlic Herb Butter
½ cup (1 stick) unsalted butter, softened
6 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh parsley, finely chopped
2 tsp kosher salt
1 tsp black pepper
1 tsp onion powder
1 tsp smoked paprika (optional)
Instructions
- Bring to room temperature
Remove the prime rib from the fridge 2 hours before cooking.
This helps it cook evenly. - Preheat oven
Preheat oven to 450°F (230°C). - Make garlic herb butter
In a bowl, mix butter, garlic, rosemary, thyme, parsley, salt, pepper, onion powder, and paprika. - Season the roast
Pat the roast dry with paper towels.
Rub olive oil all over.
Generously coat every side with the garlic herb butter.
Place roast fat-side up on a rack in a roasting pan. - High-heat sear
Roast at 450°F (230°C) for 20 minutes to create a crust. - Slow roast
Reduce oven temperature to 325°F (165°C).
Continue roasting until internal temperature reaches:
120°F (49°C) – Rare
125°F (52°C) – Medium-rare (recommended)
130°F (54°C) – Medium
⏱️ About 15–18 minutes per pound, but always use a thermometer. - Rest (very important)
Remove from oven.
Tent loosely with foil and rest 20–30 minutes.
Temperature will rise another 5–10 degrees.
Optional Pan Drippings Au Jus
Place roasting pan on stove over medium heat.
Add 1 cup beef broth.
Scrape up browned bits.
Simmer 5 minutes, strain, and serve.
Pro Tips for the BEST Prime Rib
Don’t skip resting — it keeps the meat juicy.
Fresh herbs give the best flavor.
Use a thermometer, not just time.
Slice against the grain for tenderness.
Serving Ideas
Mashed potatoes or roasted potatoes
Green beans or asparagus
Creamed spinach
Yorkshire pudding
If you want, I can also share:
A no-fail temperature chart
A garlic butter horseradish sauce
Or a smaller prime rib version for fewer people 😊