When I say this is the best way to make a Prime Rib, I mean it. Also, this preparation can be used for basically any meat. Basically you make a compound butter, spread it over the Prime Rib, then in the process of cooking all of the garlic & herbs they get perfectly crispy on top. This was my first time making a Prime Rib, but it is one of those dishes that evokes many years of good memories for me. It is usually a holiday meal go-to for my family, though my mom is the Prime Rib pro! I’m so grateful she helped me throughout the process of passing the hypothetical Prime Rib torch. While preparing this meal, I realized Prime Rib isn’t difficult to make — it just takes time, patience & a thermometer (to perfect your ideal doneness).
Servings: about 6 – 8 (depending on how thick you slice yours and who is eating it)
Prep Time: 20 minutes, Cook Time: about 2 hours (varies depending on weight, oven, how well done you’d like it, etc.)
Kitchen items suggested
Large Roasting Pan or Glass Dish
Meat or Multi-purpose Thermometer
Food Chopper or Processor
Note: I got all of my ingredients from Bristol Farms.
for Prime Rib
USDA Prime (regular or Dry-Aged) Rib Roast (at room temperature) — 2 bones
4 TBSP salted butter (at room temperature), I prefer Plugra
Garlic — 6 cloves minced & 2 or 3 sliced (set aside)
1.5 sprigs rosemary
3 sprigs thyme
3 sprigs parsley
1 tsp salt
1/2 tsp pepper
for (optional) gravy
2 – 16.9 oz Beef Bone Broth, I prefer Kettle & Fire
flour & water (see gravy directions for amounts)
for Prime Rib
- Preheat oven to 425° F on roast feature.
- Take leaves off of rosemary, thyme & parsley. Chop finely along with 6 cloves of garlic, salt and pepper.
- Combine garlic herb mixture with the 4 TBSP of butter (creating a compound butter) — I used a mixer with the whisk attachment on, but you can do this by hand as well.
- Pat the Prime Rib dry.
- Use a small paring knife to make holes in the top of the Prime Rib to slide the slices of garlic into — space out as evenly as possible.
- Spread the compound butter evenly on the top of the Prime Rib.
- Place Prime Rib into dish & roast for 20 minutes.
- If making gravy — After 20 minutes take the Prime Rib out of the oven and pour 1 of the Beef Bone Broth containers into the dish.
- Turn the oven down to 350° F. Put the Prime Rib back in and cook about an additional 90 minutes. If making gravy — Halfway through, add the second container of beef broth into the pan.
- Use your thermometer to check the internal temperature. We took ours out when it was at about 125°F & let it rest for about 20 minutes before slicing.
Rare — 120-125°F
Medium Rare — 130-135°F
Well Done — 140-145°F
- Make flour and water mixture in separate bowl. The amounts will vary depending on the amount of broth & drippings left in the dish. You should use about 2 TBSP flour per cup of gravy and slightly more water than flour — these are just guidelines. Stir thoroughly until smooth.
- Pour broth & drippings into pan over medium-low heat — warm until simmering.
- Thicken with flour and water mixture, adding little by little until you achieve your desired thickness.
Partially pan-fried (then roasted) Brussels Sprouts
Roasted Carrots with roasted garlic greek yogurt
If you’re like me and don’t want to waste anything, save the bones to make bone broth. Mine is currently on the stove — using this simple recipe.
Corey, Miss Foodie Problems