Description
A succulent, slow-roasted prime rib topped with a rich compound butter of garlic, rosemary, and thyme. This method ensures a tender, medium-rare center with a savory, browned crust.
Ingredients
Scale
- 4–5 lb Prime Rib Roast
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp coarse black pepper
Instructions
- Bring the roast to room temperature for 2 hours before cooking.
- Preheat oven to 250F (120C).
- Pat the beef dry with paper towels, rub with olive oil, and season generously with salt and pepper on all sides.
- Heat a large oven-safe skillet over medium-high heat and sear the meat on all sides until browned.
- Transfer the roast to a roasting pan and cook at 250F until a meat thermometer reads 120F for medium-rare.
- While roasting, mix softened butter, minced garlic, rosemary, and thyme into a paste.
- Increase oven temperature to 500F (260C) or turn on the broiler. Spread the herb butter over the roast and cook for 3-5 minutes until bubbling.
- Remove from oven and let the roast rest on a carving board for 20-30 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: American