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The Ultimate Garlic Herb Butter Prime Rib Roast (Fool-Proof 500 Rule)

Close-up of a perfectly cooked prime rib recipe roast, showing a dark, seasoned crust and medium-rare pink interior.
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Make a tender, juicy prime rib roast with a perfect crust using this simple, foolproof oven method. This recipe guarantees a medium-rare roast every time, making it the ideal centerpiece for your holiday dinner.

Ingredients

Scale
  • 1 (5-7 lb) bone-in prime rib roast, tied
  • 2 tablespoons coarse sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 tablespoon garlic powder
  • 1/2 cup unsalted butter, softened
  • 4 cloves garlic, minced

Instructions

  1. Remove the prime rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature. Pat the entire roast dry with paper towels.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, combine the softened butter with the minced garlic, salt, pepper, dried rosemary, dried thyme, and garlic powder to create the herb butter rub.
  4. Spread the garlic herb butter evenly over the entire surface of the roast, pressing it gently into the meat.
  5. Place the roast, fat-side up, in a roasting pan fitted with a rack. Do not add any liquid to the pan.
  6. Place the roast in the preheated 500°F oven and cook for exactly 15 minutes. This high heat creates the crust.
  7. Reduce the oven temperature to 325°F without opening the oven door. Continue roasting until the internal temperature reaches 125°F for medium-rare. Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone. This usually takes about 13-15 minutes per pound at this lower temperature.
  8. Once the roast reaches 125°F, immediately remove it from the oven.
  9. Tent the roast loosely with aluminum foil and let it rest on the counter for 15 to 20 minutes. The internal temperature will rise to about 130°F to 135°F (medium-rare).
  10. Slice the roast between the bones and serve immediately.

Notes

  • For a perfect medium roast, pull the roast when the thermometer reads 130°F, resting to 135°F.
  • If you are cooking a smaller roast (under 5 lbs), adjust the initial 500°F time to 10 minutes.
  • You can make a simple au jus by placing the roasting pan drippings on the stovetop, skimming off excess fat, and simmering with beef broth.

Nutrition

Find it online: https://cookingbycarla.com/prime-rib-recipe-foolproof-garlic-herb-roast/