Description
This prime rib roast with garlic herb rub is a holiday showstopper. Rich with butter and herbs, perfectly pink inside, and crisp on the outside it’s more than a roast, it’s an experience.
Ingredients
Units
Scale
- 10-pound bone-in prime rib roast (ribeye roast or rib roast)
- 1 cup water or beef broth
- 1 cup unsalted butter, softened
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 8 cloves garlic, crushed
- 2 teaspoons sea salt
- 2 teaspoons ground black pepper
Instructions
- Place roast on a cutting board and let rest at room temperature for 1–2 hours
- Preheat oven to 450°F
- Pour 1–2 cups water or broth into the bottom of a large roasting pan
- Mix butter, rosemary, thyme, parsley, garlic, salt, and pepper into a paste
- Flip roast and rub a light layer of paste on the bone side
- Place roast bone-side down in the pan and coat top and sides with remaining paste
- Roast at 450°F for 20 minutes
- Reduce oven to 250°F and roast 12–15 minutes per pound until internal temp hits 122°F for medium-rare
- Remove from oven, tent with foil, and rest for 30 minutes
- Slice into ½-inch pieces and serve
Notes
Let roast come to room temp before cooking. Use a thermometer for perfect doneness. Herb butter can be made ahead. Ask your butcher to prep the roast for easier carving. Serve with horseradish cream or au jus, and pair with red wine or sparkling cranberry juice.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 0g
- Sodium: 480mg
- Fat: 44g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 140mg