By Becky Hardin
Published Sep 22, 2023
When the holidays roll around, I’m always looking for low-effort recipes with a big wow factor. This garlic butter prime rib is juicy, tender, and full of flavor. Plus, it looks beautiful at the center of my holiday table. No one will ever guess just how easy it was to make!
What’s in this Garlic Butter Prime Rib Recipe?
This recipe is so simple and takes a classic prime rib roast to the next level. Just coat a 4-pound piece of beef in flavorful butter. The butter keeps the meat moist, infuses it with flavor, and makes for a beautiful presentation.
- Prime Rib: You’ll want a boneless beef prime rib, also known as a standing rib roast. Make sure to let it come to room temperature so that it cooks evenly.
- Butter: Unsalted butter helps the spices stick and adds a rich, buttery flavor to the roast.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Olive Oil: Helps the spices stick to the roast and helps prevent them from burning in the oven.
- Spices : A combination of salt, pepper, dried thyme, and rosemary adds a mouthwatering herbal flavor.
Variations To Try
You can customize the herbs and spices in this recipe. Feel free to use your favorite herbs or spices on the prime rib. I like Italian seasoning or herbs de Provence . Check out my ultimate list of cooking herbs for more inspiration!
How to Store and Reheat
Place any leftover rib roast in an airtight container in the refrigerator for up to 4 days. To reheat, I like to place the roast in an oven-safe pan covered with foil, add some leftover au jus or beef stock, and roast in a 300°F oven for 20-30 minutes, or until warmed through.
How to Freeze
Slice the roast and place the slices between parchment paper. Put slices in a Ziplock bag and keep it in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love to serve this roast with holiday classics, like green bean casserole , scalloped potatoes , asparagus almondine , or brown sugar glazed carrots . Sometimes, I make it just for me and Pat and use the leftovers to make beef stroganoff or my favorite French dip sandwiches !
Notes from the Test Kitchen
Make sure your butter is softened before mixing your herbs and spices. You want it to be soft but not melted.
Ingredients1x2x3x
- ▢ 4 pounds boneless prime rib roast (aka: standing rib roast)
- ▢ ¼ cup unsalted butter room temperature (½ stick)
- ▢ 5 cloves garlic minced
- ▢ 1 tablespoon kosher salt
- ▢ 2 teaspoons olive oil
- ▢ 1 teaspoon dried thyme
- ▢ 1 teaspoon dried rosemary
- ▢ 1 teaspoon ground black pepper
Video
Instructions
- Place rib roast in a roasting pan and bring to room temperature, about 4 hours. 4 pounds boneless prime rib roast
- Preheat the oven to 400°F.
- Place butter, garlic, salt, olive oil, thyme, rosemary, and pepper in a small bowl, then mix until combined. ¼ cup unsalted butter, 5 cloves garlic, 1 tablespoon kosher salt, 2 teaspoons olive oil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon ground black pepper
- Spread butter mixture evenly over the outside of the roast.
- Roast the beef for 25 minutes.
- Reduce the oven temperature to 225°F. Cover the roast with foil and cook for another 1-1½ hours, checking for internal temperature at the 45-minute mark.
- Remove roast from the oven. See recipe notes for internal temperature guide.
- Allow the roast to rest for at least 20 minutes before slicing and serving.
Becky’s Tips
Taking the prime rib out to raise it to room temperature is an important step. You will need to take it out at least 4 hours before adding the butter and baking it.
Make sure your butter is softened before mixing your herbs and spices. You want it to be soft but not melted.
You can customize the herbs and spices in this recipe. Feel free to use your favorite herbs or spices on the prime rib.
Temperature guidelines: Rare: 120°F. Remove at 115°F internal temp. Medium Rare: 125°F. Remove at 118°F internal temp. Medium: 130°F. Remove at 123°F internal temp. Medium Well: 135°F. Remove at 127°F internal temp.
If using a larger or smaller prime rib, follow these cooking guidelines: Rare : 25-30 minutes per pound. Medium Rare: 30-35 minutes per pound. Medium: 35-40 minutes per pound. Medium Well: 40-45 minutes per pound.
Oven temperature can vary; always check your prime rib on the earlier side of the recommended cook time!
You will need a sharp knife to cut the prime rib. Be careful when cutting it, but make sure your knife is sharp enough to go against the grain of the meat.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Garlic Butter Prime Rib Step by Step
Bring the Roast to Room Temperature: Place a 4-pound boneless prime rib roast in a roasting pan and bring to room temperature, about 4 hours. Preheat the oven to 400°F.
Make the Garlic Butter: Place ¼ cup of unsalted butter, 5 minced cloves of garlic, 1 tablespoon of kosher salt, 2 teaspoons of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 teaspoon of ground black pepper in a small bowl, then mix until combined.
Cook the Prime Rib Roast: Spread the butter mixture evenly over the outside of the roast. Roast the beef for 25 minutes.
Continue Cooking the Roast: Reduce the oven temperature to 225°F. Cover the roast with foil and cook for another 1-1½ hours, checking for internal temperature at the 45-minute mark. Remove the roast from the oven. Allow the roast to rest for at least 20 minutes before slicing and serving.
The rule is to have 1 pound per person. If you have a 4-pound prime rib roast, it will serve 4 people.
You can check the temperature with an instant-read thermometer. The internal temperature should be between 120°F and 135°F at the center.
It’s simple! Remove any excess fat and then slice against the grain into slices.
More Steak Recipes To Try
- Steak and Potatoes
- Chicken Fried Steak
- Baked Steak
- Steak and Lobster
- Ribeye Steak
- … More Beef Recipes !
Garlic Butter Prime Rib Recipe
Ingredients
- 4 pounds boneless prime rib roast (aka: standing rib roast)
- ¼ cup unsalted butter room temperature (½ stick)
- 5 cloves garlic minced
- 1 tablespoon kosher salt
- 2 teaspoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon ground black pepper
Instructions
- Place rib roast in a roasting pan and bring to room temperature, about 4 hours. 4 pounds boneless prime rib roast
- Preheat the oven to 400°F.
- Place butter, garlic, salt, olive oil, thyme, rosemary, and pepper in a small bowl, then mix until combined. ¼ cup unsalted butter, 5 cloves garlic, 1 tablespoon kosher salt, 2 teaspoons olive oil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon ground black pepper
- Spread butter mixture evenly over the outside of the roast.
- Roast the beef for 25 minutes.
- Reduce the oven temperature to 225°F. Cover the roast with foil and cook for another 1-1½ hours, checking for internal temperature at the 45-minute mark.
- Remove roast from the oven. See recipe notes for internal temperature guide.
- Allow the roast to rest for at least 20 minutes before slicing and serving.
Video
Notes
Taking the prime rib out to raise it to room temperature is an important step. You will need to take it out at least 4 hours before adding the butter and baking it.
Make sure your butter is softened before mixing your herbs and spices. You want it to be soft but not melted.
You can customize the herbs and spices in this recipe. Feel free to use your favorite herbs or spices on the prime rib.
Temperature guidelines: Rare: 120°F. Remove at 115°F internal temp. Medium Rare: 125°F. Remove at 118°F internal temp. Medium: 130°F. Remove at 123°F internal temp. Medium Well: 135°F. Remove at 127°F internal temp.
If using a larger or smaller prime rib, follow these cooking guidelines: Rare : 25-30 minutes per pound. Medium Rare: 30-35 minutes per pound. Medium: 35-40 minutes per pound. Medium Well: 40-45 minutes per pound.
Oven temperature can vary; always check your prime rib on the earlier side of the recommended cook time!
You will need a sharp knife to cut the prime rib. Be careful when cutting it, but make sure your knife is sharp enough to go against the grain of the meat.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
