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a piece of roast beef on a cutting board.

Garlic Butter Prime Rib Recipe

Course: Dinner, Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 hours
Time to Bring to Room Temperature: 4 hours
Total Time: 6 hours 5 minutes
Servings: 4 people
Calories: 1480kcal
Author: Becky Hardin
Make an impressive main dish for Christmas or any other holiday with this garlic herb prime rib. It is an easy to make dinner that everyone will love.
Step-by-step photos can be seen below the recipe card.
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  • 4 pounds boneless prime rib roast (aka: standing rib roast)
  • ¼ cup unsalted butter room temperature (½ stick)
  • 5 cloves garlic minced
  • 1 tablespoon kosher salt
  • 2 teaspoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon ground black pepper


  • Place rib roast in a roasting pan and bring to room temperature, about 4 hours.
    4 pounds boneless prime rib roast
    a piece of meat on a wire rack in an oven.
  • Preheat the oven to 400°F.
  • Place butter, garlic, salt, olive oil, thyme, rosemary, and pepper in a small bowl, then mix until combined.
    ¼ cup unsalted butter, 5 cloves garlic, 1 tablespoon kosher salt, 2 teaspoons olive oil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon ground black pepper
    garlic paste in a bowl with a wooden spoon.
  • Spread butter mixture evenly over the outside of the roast.
    a piece of meat on a rack in an oven.
  • Roast the beef for 25 minutes.
  • Reduce the oven temperature to 225°F. Cover the roast with foil and cook for another 1-1½ hours, checking for internal temperature at the 45-minute mark.
    a roasting rack with a piece of meat in it.
  • Remove roast from the oven. See recipe notes for internal temperature guide.
  • Allow the roast to rest for at least 20 minutes before slicing and serving.



  • Taking the prime rib out to raise it to room temperature is an important step. You will need to take it out at least 4 hours before adding the butter and baking it.
  • Make sure your butter is softened before mixing your herbs and spices. You want it to be soft but not melted.
  • You can customize the herbs and spices in this recipe. Feel free to use your favorite herbs or spices on the prime rib.
  • Temperature guidelines:
    • Rare: 120°F. Remove at 115°F internal temp.
    • Medium Rare: 125°F. Remove at 118°F internal temp.
    • Medium: 130°F. Remove at 123°F internal temp.
    • Medium Well: 135°F. Remove at 127°F internal temp.
  • If using a larger or smaller prime rib, follow these cooking guidelines:
    • Rare: 25-30 minutes per pound.
    • Medium Rare: 30-35 minutes per pound.
    • Medium: 35-40 minutes per pound.
    • Medium Well: 40-45 minutes per pound.
  • Oven temperature can vary; always check your prime rib on the earlier side of the recommended cook time!
  • You will need a sharp knife to cut the prime rib. Be careful when cutting it, but make sure your knife is sharp enough to go against the grain of the meat.
Storage: Store leftover prime rib in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.


Serving: 1pound | Calories: 1480kcal | Carbohydrates: 2g | Protein: 62g | Fat: 134g | Saturated Fat: 58g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 57g | Trans Fat: 0.5g | Cholesterol: 305mg | Sodium: 1949mg | Potassium: 1030mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 7mg