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Best Garlic Herb Butter Prime Rib Roast for a Crowd

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This garlic herb butter prime rib roast is the perfect centerpiece for feeding a crowd. With a flavorful herb butter crust and a perfectly pink, tender interior, it’s surprisingly simple to make and always impresses.

Ingredients

Scale
  • 1 cup unsalted butter, softened (2 sticks, 8 oz or 226g)
  • 8 cloves garlic, minced (about 2 tablespoons or 30ml)
  • 2 tablespoons fresh rosemary, finely chopped (about 6g)
  • 2 tablespoons fresh thyme leaves (about 4g)
  • 1 tablespoon fresh parsley, finely chopped (about 3g)
  • 2 teaspoons kosher salt (10g)
  • 1 teaspoon black pepper, freshly ground (2g)
  • 1 teaspoon onion powder (2g)
  • 1 bone-in prime rib roast, 7-8 pounds (3.2–3.6 kg)
  • Additional kosher salt for seasoning (about 1 tablespoon or 15g)
  • Fresh cracked black pepper (about 1 teaspoon or 2g)
  • 2 cups beef broth (480ml)
  • 1/4 cup dry red wine (60ml)
  • 2 tablespoons pan drippings (from the roast)
  • 1 teaspoon Worcestershire sauce (5ml)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

  1. Make the garlic herb butter: In a medium mixing bowl, combine softened butter, minced garlic, rosemary, thyme, parsley, kosher salt, black pepper, and onion powder. Mix until well combined.
  2. Prepare the roast: Take the prime rib roast out of the refrigerator 2-3 hours before cooking. Pat dry with paper towels. Rub the garlic herb butter all over the roast, then sprinkle with additional kosher salt and fresh cracked black pepper.
  3. Sear the roast: Preheat oven to 450°F (232°C). Place the roast on a rack in a roasting pan, bone side down. Roast at 450°F for 20 minutes.
  4. Roast to doneness: Reduce oven temperature to 325°F (163°C) without opening the door. Continue roasting until internal temperature reaches 125°F (52°C) for medium-rare (about 2 to 2 1/2 hours total). Use an instant-read thermometer to check.
  5. Rest the roast: Remove from oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 20-30 minutes.
  6. Make the au jus (optional): Pour pan drippings through a fine-mesh strainer into a small saucepan. Add beef broth, red wine, and Worcestershire sauce. Bring to a simmer over medium heat, scraping up browned bits. Simmer for 5-7 minutes. For thicker gravy, whisk in cornstarch slurry and simmer 1 minute more. Strain again before serving.
  7. Carve and serve: Remove kitchen twine. Slice between bones to separate them, then slice meat against the grain into 1/2-inch to 3/4-inch thick slices. Arrange on a warm platter and spoon some au jus over the top. Serve remaining au jus on the side.

Notes

Let the roast come to room temperature before cooking for even doneness. Use a probe thermometer to monitor temperature without opening the oven. Don’t skip the resting period. For extra flavor, salt the roast the night before and dry brine in the refrigerator.

Nutrition

Keywords: prime rib, garlic herb butter, roast beef, holiday dinner, Christmas dinner, special occasion, beef roast

Find it online: https://dinadishes.com/best-garlic-herb-butter-prime-rib-roast-for-a-crowd/