Garlic Butter Roasted Prime Rib for Christmas Recipe
A festive and flavorful Garlic Butter Roasted Prime Rib perfect for Christmas gatherings, featuring a herb-infused butter rub and tender, juicy meat.
- Prep Time: 2 hours 15 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
For the Prime Rib:
- 1 (6–7 lb) prime rib roast
- 1/2 cup unsalted butter, softened
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1/2 tsp paprika
For Serving (Optional):
- Au jus or red wine gravy
- Horseradish cream sauce
Instructions
- Prepare the Roast: Take the prime rib out of the refrigerator and let it rest at room temperature for 1 hour 30 minutes to 2 hours. Preheat your oven to 450°F (230°C).
- Make Garlic Butter Rub: In a bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, kosher salt, black pepper, onion powder, and paprika. Mix thoroughly until it forms a smooth paste.
- Season the Meat: Pat the prime rib dry with paper towels to remove excess moisture. Spread the garlic butter mixture evenly over the entire roast, covering all sides and the bones for maximum flavor.
- Roast the Prime Rib: Place the roast bone-side down on a rack inside a large roasting pan. Insert into the preheated oven and roast at 450°F (230°C) for 20 minutes to sear the meat. Lower the oven temperature to 325°F (165°C) and continue roasting for approximately 105 minutes (15 minutes per pound) for medium-rare, or about 140 minutes (20 minutes per pound) for medium doneness. Use a meat thermometer to ensure internal temperature reaches 130°F (55°C) for medium-rare or 140°F (60°C) for medium.
- Rest the Meat: Remove the roast from the oven and loosely tent it with aluminum foil. Allow it to rest for 25 minutes to redistribute the juices before carving into thick slices. Serve with optional au jus, red wine gravy, or horseradish cream sauce.
Notes
- Resting the roast at room temperature before cooking ensures even cooking.
- Use a meat thermometer to check doneness precisely.
- Letting the meat rest after roasting helps retain its juices.
- You can substitute fresh herbs with 1 tablespoon each of dried rosemary and thyme if fresh aren’t available.
- Leftover prime rib can be used for sandwiches or added to soups.
