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Perfect Holiday Prime Rib Roast with Easy Herb Butter

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This foolproof prime rib roast uses a reverse-sear technique and a flavorful herb butter to deliver a perfectly cooked, tender, and juicy centerpiece for any celebration. It’s a restaurant-quality dish made simple with fresh ingredients and patience.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (6-8 pound) bone-in prime rib roast (first-cut or standing rib roast, 3–4 bones)
  • 2 tablespoons kosher salt (for dry-brining)
  • 1 tablespoon black pepper, freshly ground
  • 1 tablespoon fresh rosemary, finely chopped (extra for crust)
  • 1 tablespoon fresh thyme leaves (extra for crust)
  • 1 cup low-sodium beef broth
  • 1/2 cup dry red wine (optional)

Instructions

  1. Prepare the roast (24 hours before cooking): Pat the prime rib dry with paper towels. Season generously with 2 tablespoons kosher salt and 1 tablespoon black pepper. Place on a wire rack over a baking sheet and refrigerate, uncovered, for 12-24 hours.
  2. Make the herb butter (up to 3 days ahead): In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, parsley, salt, pepper, and red pepper flakes (if using). Mix until evenly distributed. Refrigerate if making ahead; bring to room temperature before using.
  3. Bring the roast to room temperature: About 2-3 hours before cooking, remove roast from fridge and let sit on counter until internal temperature reaches about 60°F.
  4. Preheat the oven to 250°F (120°C). Place a rack in the lower third of the oven.
  5. Apply the herb butter: Pat the roast dry with paper towels. Rub herb butter all over the roast, covering every crevice.
  6. Roast low and slow: Place roast bone-side down on a rack in a roasting pan. Insert a meat thermometer into the thickest part, avoiding bone. Roast at 250°F until internal temperature reaches 120°F for rare, 125°F for medium-rare, or 130°F for medium (about 3-4 hours for a 6-8 pound roast). Start checking at 2.5 hours.
  7. Rest and crank the heat: Remove roast from oven, tent loosely with foil, and let rest for 30 minutes. Increase oven temperature to 500°F (260°C).
  8. Sear the crust: Remove foil and return roast to 500°F oven. Roast for 8-12 minutes until deeply browned and crusty. Watch carefully. Remove and let rest another 10-15 minutes before carving.
  9. Make the au jus: Place roasting pan over two burners on medium heat. Add beef broth and red wine (if using). Bring to a simmer, scraping up browned bits. Let reduce about 5 minutes. Strain through a fine-mesh sieve into a small saucepan. Season with salt and pepper to taste. Keep warm.
  10. Carve and serve: Remove kitchen twine. Slice between bones to separate, then slice meat against the grain into 1/2-inch thick slices. Arrange on a platter, spoon some au jus over the top, and serve remaining on the side.

Notes

Don’t skip the dry brine; it deeply seasons the meat and helps form a crust. Use a thermometer for perfect doneness. Let the roast rest twice for juicy results. Save the bones for stock.

Nutrition

Keywords: prime rib, holiday roast, herb butter, reverse sear, Christmas dinner, beef roast, special occasion

Find it online: https://elaraeats.com/perfect-holiday-prime-rib-roast-with-easy-herb-butter/