Ready to elevate your prime rib game? This butter-crusted prime rib is a showstopper that promises juicy, flavorful meat with a golden, buttery crust. Perfect for special occasions or when you’re just feeling fancy.
Why This Recipe Works
- The butter crust locks in the juices, ensuring the prime rib stays moist and tender.
- Herbs and garlic in the butter crust add layers of flavor that complement the natural taste of the beef.
- Slow roasting at a low temperature before the final high-heat blast gives you perfect doneness from edge to center.
Ingredients
- 1 (5-pound) prime rib roast
- 1 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp salt
- 1 tbsp black pepper
Equipment Needed
- Roasting pan with rack
- Meat thermometer
- Mixing bowl
- Knife and cutting board
Instructions
Preheat and Prepare
Preheat your oven to 250°F. While the oven heats, mix the softened butter with minced garlic, rosemary, thyme, salt, and pepper in a bowl until well combined. This herbed butter will be the crust that makes your prime rib unforgettable.
Apply the Butter Crust
Generously coat the entire surface of the prime rib with the herbed butter mixture. Don’t be shy; the more butter, the better the crust and flavor. Ensure every inch is covered for maximum deliciousness.
Slow Roast to Perfection
Place the prime rib on the rack in the roasting pan and insert a meat thermometer into the thickest part. Roast at 250°F until the internal temperature reaches 120°F for medium-rare, about 3 to 4 hours. This slow roast ensures even cooking.
Blast with High Heat
Once the prime rib reaches 120°F, increase the oven temperature to 500°F and roast for another 10 minutes. This final blast creates that irresistible golden crust. Watch closely to prevent burning.
Rest and Serve
Remove the prime rib from the oven and let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist and flavorful.
Tips and Tricks
For an even more flavorful prime rib, let the herbed butter-coated roast sit in the fridge overnight before cooking. This marinating time allows the flavors to penetrate deeper into the meat. Always use a meat thermometer to avoid overcooking; prime rib is best enjoyed medium-rare. If you’re short on time, you can skip the slow roast and cook at 350°F until the desired doneness, but the slow method yields more tender results. Lastly, let the prime rib come to room temperature before roasting for more even cooking.
Recipe Variations
- Try different herb combinations in the butter crust, such as sage and oregano, for a new flavor profile.
- Add a tablespoon of horseradish to the butter mixture for a spicy kick.
- For a smoky flavor, rub the prime rib with smoked paprika before applying the butter crust.
- Substitute half the butter with duck fat for an even richer crust.
Frequently Asked Questions
Can I use salted butter for the crust?
Yes, you can use salted butter, but you may want to reduce the additional salt in the recipe to avoid over-salting. The key is to taste the butter mixture before applying it to the prime rib and adjust the seasoning as needed.
How do I know when the prime rib is done?
The best way to ensure your prime rib is cooked to your liking is by using a meat thermometer. For medium-rare, aim for an internal temperature of 120°F before the final high-heat blast. The temperature will rise slightly during resting.
Can I make this recipe without a roasting rack?
While a roasting rack is ideal for even air circulation and cooking, you can still make this recipe without one. Just be sure to turn the prime rib halfway through cooking to ensure even browning and cooking.
Summary
This prime rib recipe with a butter crust is a foolproof way to achieve a juicy, flavorful roast with a deliciously golden exterior. Perfect for any special occasion, it’s sure to impress your guests with its tenderness and depth of flavor.