Herb-Crusted Prime Rib with Garlic Butter
A show-stopping herb-crusted prime rib roast with a savory garlic butter rub that yields a tender, juicy center and a crisp, flavorful crust. Perfect for special occasions and served with simple pan juices or au jus made without wine.
About This Recipe
Ingredients
- 4–5 lb (1.8–2.3 kg) prime rib roast (bone-in or boneless), trimmed of excess silver skin
- Salt and freshly ground black pepper, to taste
- 3 tbsp olive oil
- 6 tbsp unsalted butter, softened
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves, chopped
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 1 onion, quartered
- 2 carrots, cut into large chunks
- 2 celery stalks, cut into large chunks
- 2 cups low-sodium beef stock (or homemade beef broth)
- 1 bay leaf
- Optional: coarse sea salt for finishing
Nutrition Facts
Instructions
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1Step 1: Remove the roast from the refrigerator 1 to 2 hours before cooking to bring it to near room temperature. Pat dry with paper towels. Preheat the oven to 450°F (230°C).
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2Step 2: Generously season the roast all over with salt and freshly ground black pepper. Place the roast fat-side up on a rack in a roasting pan.
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3Step 3: In a small bowl, mix the softened butter, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, lemon zest, and olive oil until combined into a spreadable paste.
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4Step 4: Spread the garlic-herb butter evenly over the entire surface of the roast, pressing it gently so it adheres.
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5Step 5: Arrange the onion, carrots, and celery in the bottom of the roasting pan around (not under) the rack to flavor the pan juices. Add the bay leaf and pour 1 cup of beef stock into the pan to prevent drippings from burning.
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6Step 6: Roast in the preheated oven at 450°F (230°C) for 15 minutes to develop a crust. Then reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches your desired doneness: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135–140°F (57–60°C) for medium. For a 4–5 lb roast, this typically takes 1 to 1½ hours after the initial sear—use an instant-read thermometer inserted into the thickest part.
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7Step 7: When the roast reaches target temperature, remove it from the oven and tent loosely with foil. Let it rest 20–25 minutes; carryover cooking will raise the temperature slightly and juices will redistribute.
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8Step 8: While the roast rests, make a simple au jus: strain pan drippings into a saucepan, skim excess fat (or spoon off and reserve for another use), add remaining beef stock, and simmer 5–8 minutes to concentrate. Taste and season with salt and pepper. For extra richness, whisk in 1 tablespoon cold butter off heat.
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9Step 9: Slice the prime rib against the grain to your desired thickness. Finish with a sprinkle of coarse sea salt if desired and serve with warmed au jus alongside roasted vegetables or your preferred sides.
💡 tips
Use an instant-read thermometer for precise doneness; resting is essential for juicy slices. If using a bone-in roast, cook time will be slightly longer; account for carryover cooking. For extra crust, dry-brine the roast by salting it and leaving uncovered in the refrigerator overnight.
🔄 substitutions
If Dijon is unavailable, use whole-grain mustard or omit. Replace butter with a plant-based spread for a dairy-free version. Use low-sodium vegetable stock instead of beef stock for a lighter vegetarian-style au jus accompaniment (note: roast remains beef). Never use any wine, beer, or spirits — this recipe’s au jus uses beef stock only. This recipe is fully pork-free; avoid adding ingredients like bacon or pork-based broths.
📦 storage
Refrigerate cooled leftovers in an airtight container for up to 3–4 days. Reheat gently in a low oven (275°F/135°C) wrapped in foil with a splash of beef stock to retain moisture, or slice cold and serve within a couple of days. For longer storage, freeze sliced roast in a freezer-safe container up to 2–3 months; thaw in the refrigerator before reheating.
