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Perfect Garlic Herb Butter Prime Rib Roast Recipe Easy Reverse Sear Method

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A flavorful prime rib roast cooked using the reverse sear method with a garlic herb butter crust, delivering a juicy, tender, and perfectly cooked roast with a crispy exterior.

Ingredients

Scale
  • 4 to 6 pounds prime rib roast, bone-in or boneless
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • Optional: 1 teaspoon smoked paprika or ground mustard powder

Instructions

  1. Prepare the Garlic Herb Butter (10 minutes): In a medium bowl, combine the softened unsalted butter, minced garlic, chopped rosemary, thyme, salt, and pepper. Mix until well blended and fragrant. Set aside or refrigerate if making ahead.
  2. Bring the Roast to Room Temperature (30-60 minutes): Remove the prime rib from the fridge and let it sit uncovered on a plate for at least 30 minutes to help the roast cook evenly.
  3. Season the Roast (5 minutes): Pat the roast dry with paper towels. Generously rub the garlic herb butter all over the roast, coating every surface. Reserve a bit of butter to baste later if desired. Sprinkle any remaining salt and pepper evenly.
  4. Preheat Oven (5 minutes): Set your oven to 225°F (107°C) for the reverse sear method.
  5. Roast Slowly (1.5 to 2 hours): Place the roast fat side up on a roasting rack inside the pan. Insert a meat thermometer probe into the thickest part of the roast, avoiding bone. Roast until internal temperature reaches 120°F (49°C) for rare or 125°F (52°C) for medium-rare.
  6. Rest the Meat (15 minutes): Remove the roast from the oven and tent loosely with foil to let the juices redistribute.
  7. Reverse Sear (10 minutes): Heat a cast iron skillet over high heat and add olive oil. Sear the roast on all sides until a deep brown crust forms, about 2-3 minutes per side.
  8. Final Rest and Serve: Let the roast rest again for 10 minutes after searing. Slice against the grain into thick, juicy slices and serve immediately, optionally topped with leftover garlic herb butter.

Notes

Use a digital meat thermometer for best results. Resting the meat after roasting and searing is essential to retain juices. If crust isn’t browning, ensure pan is hot enough and avoid overcrowding. Butter can be substituted with olive oil-herb paste for dairy-free option. Searing can be done under broiler if skillet is unavailable.

Nutrition

Keywords: prime rib roast, garlic herb butter, reverse sear, roast beef, holiday roast, easy prime rib, garlic butter roast

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