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Perfect Slow-Roasted Prime Rib with Garlic Herb Butter

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This foolproof prime rib recipe uses a low-temperature slow-roast method and a garlic herb butter that’s stuffed into slits for deep flavor. The result is a tender, juicy roast with a perfectly browned crust, ideal for special occasions.

Ingredients

Scale
  • 1 bone-in prime rib roast (7–8 pounds)
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, finely chopped (optional)
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 cups beef broth (low-sodium)
  • 1 tablespoon Worcestershire sauce (optional, for the jus)

Instructions

  1. Remove the prime rib from the refrigerator about 2 hours before cooking. Pat it dry with paper towels and let it sit at room temperature.
  2. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, and sage (if using). Mix until evenly distributed.
  3. Generously season the entire roast with kosher salt and black pepper, pressing the seasoning into the fat cap and all sides.
  4. Using a small, sharp knife, cut 1-inch deep slits all over the top and sides of the roast (about 12 to 15 slits). Push small pieces of the garlic herb butter into each slit. Rub any remaining butter all over the surface.
  5. Preheat the oven to 250°F (120°C). Place the oven rack in the center position.
  6. Place the seasoned roast bone-side down on a rack inside a roasting pan. Pour the beef broth into the bottom of the pan (not over the roast).
  7. Insert a probe thermometer into the thickest part of the meat, avoiding the bone. Roast at 250°F for approximately 3 to 4 hours, or until the internal temperature reaches 125°F for medium-rare (130°F for medium, 135°F for medium-well).
  8. Remove the roast from the oven. Transfer it to a carving board and tent loosely with aluminum foil. Let it rest for at least 30 minutes.
  9. While the roast rests, increase the oven temperature to 500°F (260°C). After the rest, remove the foil and place the roast back in the oven for 8 to 10 minutes to create a crust. Watch closely to prevent burning.
  10. Remove the bones by slicing along them with a knife. Slice the roast against the grain into ½-inch to ¾-inch thick slices. Arrange on a platter and spoon pan juices over the top.

Notes

Let the roast sit at room temperature for about 2 hours before cooking for even cooking. Use a probe thermometer to avoid opening the oven door. Resting for at least 30 minutes is crucial for juicy meat. The final high-heat blast is optional but recommended for a crisp crust. Season the roast the day before for even better flavor.

Nutrition

Keywords: prime rib, slow-roasted prime rib, garlic herb butter, beef roast, holiday roast, Christmas dinner, New Year's Eve

Find it online: https://leilameals.com/perfect-slow-roasted-prime-rib-with-garlic-herb-butter/