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Christmas Prime Rib Roast with Garlic Herb Butter

Christmas prime rib roast is coated with garlic herb butter and roasted at high heat before finishing low and slow for a tender, flavorful centerpiece. Rest it before carving into slices to help keep the meat juicy.
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Prep Time 15 minutes
Cook Time 2 hours 20 minutes
resting 20 minutes
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 5 lb prime rib roast bone-in, chine bone removed and tied
  • 0.5 cup unsalted butter softened
  • 6 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp kosher salt
  • 1 tsp ground black pepper

Equipment

  • 1 16x13-inch roasting pan

Method
 

  1. Preheat the oven to 450°F and set a rack inside a 16x13-inch roasting pan.
  2. Stir together the butter, garlic, rosemary, thyme, salt, and pepper in a small bowl.
  3. Pat the roast dry with paper towels and spread the garlic herb butter evenly over the top and sides.
  4. Set the roast bone-side down on the rack and roast at 450°F for 20 minutes, then reduce the oven to 325°F and roast for 1 to 2 hours, until a thermometer inserted into the thickest part without touching bone reads 145°F.
  5. Transfer the roast to a cutting board, tent loosely with foil, and rest for at least 20 minutes before carving.
  6. Cut away the twine and carve the roast into slices.

Notes

For the best doneness, check the thickest part with a thermometer without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free swap, use olive oil in place of the butter.