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Best Herb Butter Prime Rib Roast for the Holidays

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A foolproof method for a perfectly pink center and beautifully browned crust, this herb butter prime rib roast is the ultimate holiday centerpiece. The herb butter locks in moisture while the high-heat start creates a spectacular crust.

Ingredients

Scale
  • 1 (6-8 pound) bone-in prime rib roast
  • Kosher salt and freshly ground black pepper
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon Worcestershire sauce
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 cup beef broth

Instructions

  1. Take the Chill Off (2-3 hours before cooking): Pull your prime rib roast out of the refrigerator at least 2-3 hours before you plan to cook it. Let it sit on a baking sheet, unwrapped, on the counter.
  2. Make the Herb Butter (15 minutes before cooking): In a medium bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, red pepper flakes (if using), and Worcestershire sauce. Mash it all together with a fork until well combined. Season with a pinch of salt and pepper.
  3. Preheat and Prep (30 minutes before cooking): Position your oven rack in the lower third of the oven and preheat it to 450°F (232°C). Place the quartered onion, carrots, and celery in the bottom of your roasting pan.
  4. Season the Roast (Right before it goes in): Pat the roast completely dry with paper towels. Season it very generously all over with kosher salt and freshly ground black pepper (about 1 tablespoon of salt for a 6-8 pound roast).
  5. Apply the Herb Butter: Slather the herb butter all over the roast, covering the top, bottom, sides, and between the bones.
  6. Initial High-Heat Sear (15 minutes): Place the roast, bone-side down, on a rack in the roasting pan. Roast at 450°F (232°C) for 15 minutes.
  7. Lower the Heat: After 15 minutes, without opening the oven door, reduce the oven temperature to 325°F (163°C). Continue roasting. Total cooking time will be about 15-20 minutes per pound for medium-rare.
  8. Use Your Thermometer: Start checking the internal temperature about 30 minutes before you think it will be done. Insert the thermometer into the thickest part of the meat, away from the bone. For medium-rare, aim for 120-125°F (49-52°C); for medium, 130-135°F (54-57°C).
  9. Rest, Rest, Rest (30-45 minutes): Once the roast hits your target temperature, remove it from the oven. Transfer to a cutting board and tent loosely with aluminum foil. Let rest for at least 30 minutes, up to 45.
  10. Make the Au Jus (While the roast rests): Place the roasting pan over two burners on medium-high heat. Pour in the beef broth and bring to a simmer, scraping up browned bits. Simmer for 5-7 minutes, then strain through a fine-mesh sieve. Season with salt and pepper to taste.
  11. Carve and Serve: After the rest, remove the bones by slicing down along them. Slice the roast against the grain into 1/2-inch to 3/4-inch thick slices. Serve immediately with warm au jus.

Notes

For a more intense crust, sear the roast in a hot cast-iron skillet with oil before applying the herb butter. The reverse sear method is an alternative. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat slices in a baking dish with a splash of beef broth, covered with foil, at 300°F (150°C) for 10-15 minutes.

Nutrition

Keywords: prime rib, herb butter, holiday roast, Christmas dinner, beef roast, standing rib roast

Find it online: https://yumbelle.com/best-herb-butter-prime-rib-roast-for-the-holidays/