Best Prime Rib (Garlic Herb Crust)


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Are you ready for the BEST Prime Rib recipe? This is a no-fail, meltingly tender and juicy, garlic-crusted prime rib that will have all your guests swooning. This standing beef rib roast is perfect for Christmas and the holidays, or any special occasion worthy of a little splurge.

Prime rib sliced on a cutting board.

Prime rib (also known as standing rib roast) is up there next to turkey, honey baked ham, filet mignon and beef tenderloin in terms of intimidating recipes. It’s a big ‘ol chunk of meat that’s usually the centerpiece of a holiday meal. And let’s be honest, you don’t want to accidentally over cook it or mess it up, especially if you have guests over.

Adding to the intimidation…prime rib is also super pricey. But if you’ve enjoyed a perfectly roasted prime rib, you also know that it’s worth every penny for that beautiful, show-stopping piece of meat.

So let’s jump to the good news – it’s really easy to cook! Sure, you may find different cooking methods online, like a reverse sear, but I promise that if you stick with this simple, no-fail prime rib recipe you’ll get raving accolades all around. You know my motto, simple and foolproof is best.

Ingredients to make prime rib on a counter.

Prime Rib Ingredients

A cut of meat this good doesn’t need much. Heck, simple salt and pepper works just fine. But today, we’ll add a few garlic cloves and herbs for the ultimate flavorful crust.

  • Prime Rib: Grab a bone-in prime rib from your butcher. For details on picking the best one, keep reading below.
  • Butter: This helps the seasoning stick to the meat and crisps up the outside. You could also use ghee if you’re dairy-sensitive.
  • Herbs: Fresh rosemary and thyme pair beautifully with the garlic.
  • Salt: You need a good amount of this! And make sure to use kosher salt and not table salt. Kosher salt has a coarser grain and helps to add texture to the outside crust.
  • Pepper: Freshly cracked black pepper is best, if you have it.

Find the printable recipe with measurements below.

What Size Prime Rib to Buy?

The general rule of thumb is 1 pound of prime rib per person. But in my experience, that’s a lot of meat!  I think ¾ pound per person is a better estimate, or even ½ pound if you’re serving it up with a lot of sides. Here’s a general guideline:

  • For 6 people: get a 4 ½ pound prime rib
  • For 8 people: get a 6 pound prime rib
  • For 12 people: get a 9 pound prime rib

Bone-in Versus Boneless Prime Rib

You have the option of purchasing either a bone-in or boneless prime rib. Both work just fine in this recipe, though I personally prefer bone-in. The bones act as a natural rack, keeping the meat elevated when cooking, and they insulate the meat, keeping it extra juicy.

Pro Tip: Ask your butcher to cut the bones off, but then tie them back on! This gives you all the benefits of the bones with none of the work of having to slice them off. You just have to cut the string and remove the bones before serving. Super easy!

Cooked prime rib in a pan.

Prime Versus Choice Cut – Which is Better?

Don’t confuse the name prime rib with the grade of meat. Prime rib can come in prime or choice cuts. Prime cuts are the most expensive and have beautiful fat marbling (which translates to lots of delicious flavor!). Choice cuts have slightly less marbling, and are slightly cheaper.

Pro Tip: Most grocery stores only carry choice cuts, and often only on the weekends. If you want a prime cut it’s best to plan ahead, as you may have to order it from your butcher.

Equipment You’ll Need

All you need are three basic items for the perfect prime rib – an oven-safe pan or roasting tray, a thermometer, and a sharp knife.

  • Pan or Roasting Tray: I prefer a sturdy, oven-safe, cast-iron pan for this recipe (assuming my roast fits in the pan). Because then it’s really easy to make the au jus with the leftover juices in the pan on the stove. If you’re cooking a large roast though, you’ll likely need a larger roasting pan.
  • Thermometer: The most important thing to make the BEST prime rib is a thermometer. Nailing the right temperature is key! You can use a probe thermometer (that you’ll leave in the meat), an instant read thermometer, or a basic meat thermometer.
  • Knife: A good sharp knife is essential to those beautiful cuts. You could use either a carving knife or chef’s knife.

How to Cook Prime Rib

Remove the prime rib from the fridge. Let it come to room temperature for 2 to 3 hours before cooking.

Room temperature meat is key! To ensure the prime rib is cooked evenly it must be at room temperature before going into the oven. Otherwise, you’ll end up with well-done meat on the ends and raw meat in the middle, which is definitely not ideal. So remember to remove it from the fridge 2 to 3 hours before cooking.

Raw prime rib on a plate.

Make the garlic herb butter. Preheat your oven to 450°F (230°C), then mix together the butter, herbs, salt, and pepper in a small bowl.

Garlic herb butter mixed in a bowl.

Pat and coat. After the prime rib has come to room temperature, pat it down with a few paper towels to remove any moisture. Then slather it all over with the garlic herb butter mix.

Adding garlic herb butter to prime rib.

It’s time to roast it. Place the prime bones side down in an oven-safe pan or roasting pan. Place onion slices around the meat if you plan to make the red wine au jus (if not, you can omit them). Then roast the prime rib for 20 minutes at the high temperature, to sear the outside and create a crust. After you’ve seared the outside, reduce the temperature to 325°F (160°C), and continue cooking until the internal temperature reaches your desired level of doneness (see chart below).

Prime rib in pan ready to be cooked.

Let it rest. Remove the prime rib from the oven and let it rest for 20 to 30 minutes. You can tent it with aluminum foil to keep it warm.

Cooked prime rib in a pan on a table.

Slice it up. Remove the strings that are keeping the bones attached or slice the bones off the meat. Then, carve the prime rib into thick ½-inch slices and serve with the red wine au jus.

Sliced prime rib on a cutting board.

How Long to Cook Prime Rib

I’m cooking a 6 pound prime rib for this recipe, which will take about an hour and a half. Estimate 13 to 15 minutes per pound for medium-rare. If your prime rib is larger or smaller you’ll need to adjust the cook time. Here are a few estimates, but remember to always go by internal temperature, not time. Especially as all ovens cook slightly differently.

  • 2 ribs (4 to 5 pounds) – 60 to 70 minutes
  • 3 ribs (7 to 8½ pounds) – 1½ to 1¾ hours
  • 4 ribs (9 to 10½ pounds) – 1¾ to 2¼ hours

Standing Rib Roast Internal Temperature

It’s important to remember that there will be residual heat and carryover cooking, once you remove the prime rib from the oven. That means the internal temperature will continue to rise 7 to 10 degrees. So don’t overcook it! And always (always) let it rest, for 20 to 30 minutes.

  • Rare – remove at 110°F. Rested temp will be 117 to 120°F. Center is bright red, pinkish toward the outer edges.
  • Medium Rare – remove at 120°F. Rested temp will be 127 to 130°F. Center is very pink, slightly brown toward the outer edges.
  • Medium – remove at 130°F. Rested temp will be 137 to 140°F. Center is light pink, outer portion is brown.
  • Medium well – remove at 140°F. Rested temp will be 147 to 150°F. No pink.
  • Well – remove at 150°F. Rested temp will be 157 to 165°F.
Drizzling red wine au jus over a slice of prime rib.

Storage Tips

If you have leftovers after your dinner or party, not to worry, you can save them! You definitely don’t want this expensive cut of meat going to waste. You can turn leftovers into prime rib tacos (they’re amazingly good) or enjoy slices reheated with the sides mentioned below. Here’s how to store the meat:

  • In the fridge: If you have just a few slices and plan to eat it later that week, you can store leftovers in a sealed storage container in the fridge for 4 to 5 days.
  • In the freezer: If you have more leftovers than you can handle, freeze them! Let the meat cool completely. Then slice it up, place it in freezer safe bags, and squeeze all the air out. It’ll last for up to 3 months in the freezer.
  • To reheat: If the meat is frozen, thaw it in the fridge the day before you’d like to eat it. Then, just microwave it for a minute or two, until it’s warmed through.

What to Serve with Prime Rib

I always love a good potato and veggie side dish. Some of my favorite sides to serve with prime rib include:

And while I’m serving this prime rib with a red wine au jus, you could also serve it up with a homemade horseradish sauce. Either one is divine!

Your friends and family are going to be head over heels for this prime rib. If you make it this holiday season or serve it up for Christmas dinner, I’d love to hear what you and your loved ones think in a comment below!

Prime rib sliced on a cutting board.

Best No-Fail Prime Rib (Garlic Herb Crust)

4.97 from 146 votes
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Servings: 8 servings
Author: Lisa Bryan


This is the best prime rib recipe with a garlic herb crust – the perfect holiday standing rib roast. Watch the video below to see how I make it in my kitchen!




Prime Rib

  • 6 pounds prime rib, bone-in (with bones cut off and tied back on)
  • ½ cup butter, softened
  • 6 garlic cloves, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon black pepper
  • 1 onion, quartered (if making the red wine au jus)

Red Wine Au Jus (Optional)

  • ¼ cup drippings from prime rib pan, make sure to separate the fat from the drippings
  • 2 cups beef broth
  • 1 ½ cups red wine
  • Optional: 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken


Prime Rib

  • Remove the prime rib from the fridge 2 to 3 hours before cooking, and allow it to come to room temperature.
    Raw prime rib on a plate on a table.
  • Preheat your oven to 450°F (230°C). In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
    Mixing garlic herb butter in a glass bowl for prime rib.
  • After the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Then rub the entire outside of the prime rib with the herb butter mixture.
    Coating the prime rib with garlic herb butter.
  • Place the prime rib in an oven-safe pan or roasting tray with the bone-side down, fat-side up. Place the onion slices in the pan around the meat, if you're making the red wine au jus. If not, you can omit the onions.
    Prime rib with herb butter in a pan with onions.
  • Cook the prime rib in the center of the oven for 20 minutes at 450°F (230°C). It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325°F (160°C) and continue cooking until the internal temperature reaches 120°F (50°C), which takes about an hour and a half, for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
    Cooked prime rib in a pan.
  • Remove the prime rib from the oven and let it rest for 20 to 30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick ½-inch thick slices.
    Sliced prime rib on a cutting board.

Red Wine Au Jus

  • After you've removed the fat from the pan, add up to ¼ cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
    Making red wine au jus in a pan.
  • Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.
    Straining the red wine au jus.

Lisa’s Tips

  • If you can, get your butcher to cut the bones off the prime rib, and tie them back on for you. It’s much easier to simply snip the string and remove them at the end!
  • Keep an eye on the internal temperature even while the prime rib is resting. If you rest it too long, the temperature may increase a bit too much.
  • For the red wine au jus, I recommend a fat separator, to ensure your sauce isn’t too greasy.


Calories: 1129kcal | Carbohydrates: 3g | Protein: 47g | Fat: 100g | Saturated Fat: 43g | Cholesterol: 225mg | Sodium: 1193mg | Potassium: 824mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 5mg
Course: Main Course
Cuisine: American
Keyword: prime rib, prime rib recipe, rib roast, standing rib roast
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted December 2020, but updated to include new information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Hi there!
    Love your videos and best of luck on your quest towards good health! I for one would love to see your recipe for prime rib by reverse sear!!! We cooked our top loin roast this year in place of prime rib and it came out wonderful using reverse sear method! Happy New Year!
    Dr Weiss (formerly from Topanga Canyon!)

  2. I’ve tried to make a prime rib once before and it ended up raw in the middle. I decided to try your recipe based on all of the positive reviews. THANK YOU, for your step by step instructions. It turned out absolutely PERFECT! Will continue to make it just this way. Our Christmas dinner was absolutely wonderful with this show stopping main course.5 stars

    1. Amazing! Glad you’ve come across a winning prime rib recipe you can depend on every holiday season Nicole :)

  3. Great recipe – just tried it yesterday. I have to say that for my two bone roast (4 pounds) the 20-minute sear and an additional 50 minutes was would have been about right for medium-rare. I set the timer at 60 minutes and my roast was mid-rare to medium. Delicious though – and we ate the onion, carrots, and fennel I put in the pan with the roast. Also loved the jus.

    Thanks for making this so easy. My husband usually cooks the roast but I did it this time around.5 stars

  4. Made this the second year in a row for Christmas. This is an awesome, no fail recipe! Just follow the instructions and use a probe thermometer. It’s hands down the best prime rib we’ve ever had. Thank you for the great recipe and for making our holiday meal really special! 5 stars

  5. Made this for Christmas Eve dinner I had a 14 lb rib roast and I doubled butter mixture and used herbs de Provence  for herbs  followed cooking instructions to a T it was perfect 5 stars

  6. This looks delicious! I will be following this recipe for this year’s Christmas dinner. I have a few questions, though. I purchased a 12 lb bone in from Costco. Is bone removal a critical step? If so, can you guide me in removing it on my own? Lastly, how should I adjust the time since this is a larger roast? We like it on the medium rare side. I appreciate your guidance. I am so excited for this awesome cut of meat!

    1. Hi Christine – it’s fairly easy to remove the bone after cooking. Just run a long knife between the bone and the meat, that’s it! For a roast that large, it could take 2 1/2 hours or more (as all ovens cook a bit different). The best thing to do is to use a probe thermometer (there’s one linked on the post) and just keep an eye on the temperature and remove it at 120F. Can’t wait to hear how your prime rib turns out!

  7. I made this yesterday and was absolutely delicious. My family loved! We like well done so I cooked for 4 hours at 300 degrees. The meat was tender and juicy.5 stars

  8. I’ve now made this recipe twice, and it came out perfect each time. It always gets rave reviews from everyone at the table and makes me look like a pro chef – ha! I plan to make it again for Christmas this year!!5 stars

    1. Wonderful! I’m so thrilled you love the recipe, Kaye! I’m actually making it for Christmas this year as well. Great minds! ;)

      1. Hi! I’m making this for Christmas and made the butter per your directions. Sorrry if this sounds dumb(this is my first prime rib and first time hosting so I’m nervous) but I tried just the butter and it’s so salty. That’s how it’s supposed to be, right? Thanks! It smells amazing and I can’t wait to fully execute this. 

      2. Can’t wait to try this out for my family’s Christmas dinner.
        Super nervous as this is my First prime rib ever. Pretty big one-
        4 bone 12.5lbs but hopefully they will love it as much as I did watching your videos
        P.s I choose your recipe over Ramsey’s and Oliver’s

  9. Hello! I am so excited to try this recipe for the holidays but am just a little nervous. Can you answer just a couple questions? Should I salt and pepper the roast prior to the butter? 

    And, is the butter used sales or unsalted? I just wanted to make sure the meat is thoroughly seasoned.

    Thank you!! 

    1. You will be using unsalted butter for this, and no need to salt and pepper the roast prior to the butter. Hope your prime rib turns out great Shannon!

  10. I’ve been trying to find the recipe for perfect prime rib over the years. This is exactly the same recipe that I used last year and it turned out perfect! It just makes sense to turn the temp down—not off for the duration of cooking. I’m saving this pin. Thanks so much!

  11. I did our family Thanksgiving Dinner on 11/27//21 and cooked Prime Rib for the very first time. 😳 Yes, I am a seasoned cook but I was very nervous with 8 lbs of pricy yumminess. 
    I found your recipe and loved the flow and simplicity. I followed it plus added an extra 20 minutes because your recipe is for 6 lbs and I had 8lbs. I paced my kitchen, never opened the oven, peeked through window as my family was like … Mom, it’s going to be amazing. Well, they were correct, my first Prime Rib and it turned out perfect because of your amazing recipe!!! Thank You and I am so happy I found your website!
    Warm Regards, Gina W5 stars

  12. THANK YOU so much. I have try at least 3 times to make Prime Rib. ( Woof} Well Good New. I try this recipe for my birthday. 23* and my Uncle’s. I watch video and PRAY HARD.

    Every one was so HAPPY. Not only did to look good it taste Great5 stars

  13. I made the most beautiful dinner tonight using this recipe. This was the first prime rib I have ever cooked, and by far the best meal I have ever made. My husband and guests said it was the best prime rib they have ever had. The au jus was phenomenal!! I couldn’t have found a better recipe- Thank you!

  14. My first time cooking prime rib and followed this recipe. I only made 3.5 lbs and followed everything on the recipe and used the thermometer to check for medium ish rare. I was aiming for 125 meat thermometer check. It was perfect and my guests were impressed too. Also made the au Jus and followed the recipe. Thanks for making me look like a pro! 5 stars

  15. This is the best recipe for prime rib I ever imagined. I have prepared it twice and it was 100% successful both times. I watched videos from a few well-known chefs, but opted for this one as it just looked like it would be what I had in mind.
    I am a follower of Downshiftology and prepare many of the recipes on a regular basis. This is absolutely my family’s favorite!!!5 stars

  16. hello! 
    This looks amazing! Am thinking about making this for easter. Do you think I can use a rib eye for this recipe?

    1. You could add the butter garlic herb flavor to a rib eye, yes! But the cook time for cut rib eyes would of course be different.

  17. This is my first posted comment but definitely not the first recipe of yours that I’ve tried. I’m such a big fan of your recipes and videos. Please keep posting!

    As for this recipe….WOW! After watching your video I felt less intimidated to cook my first prime rib with the red wine au jus for Christmas dinner. We couldn’t get enough. My mother-in-law was very impressed. 
    Thank you!!!5 stars

    1. That’s amazing to hear Shay! Glad you were able to successfully roast your first prime rib without hesitation :)

  18. The one thing I would change in your recipe is the cooking method. From your photos the lip, the best part of the roast is brown and dry. This can be fixed by cooking on a low heat. What happens when the roast is cooked for an extended time on high heat is the moisture in the outside part of the roast boils and leaves the meat causing it to dry out. The best way to avoid this is by keeping the cooking temperature as close to 212⁰ as possible. We still want to shoot for the 120⁰ internal temp and let it rest for 30 minutes, an the roast will continue to cook to the 130⁰ internal temperature. After the 30 minute rest return the roast to the 500⁰ oven, or very hot grill to sear and create the crust on the outside. Using this method will assure a juicy medium rare throughout the roast to the outside edge.3 stars

    1. Michael D. I just wrote a comment just like yours. Reverse sear is the best to avoid this problem.

  19. No-fail, tender, and easy. I could not believe how easy the process was. The results were absolutely amazing. Definitely my go-to recipe. JUST WOW!!5 stars

  20. Made your garlic crust prime rib, followed your instructions, step by step and it turned out fantastic! First time I attempted to make a roast. So good to. Thank you. 5 stars

  21. We made this for New Years Day, and it was incredible. It was my first time making a prime rib, and I will never use another recipe. We couldn’t stop going back for more!5 stars

  22. I rubbed my 6.5 lb prime rib the night before. I didn’t have fresh herbs so I used bottled rosemary and thyme. I cooked my rib roast in a roaster oven in a cake pan. It turned out terriffic. Thank you for the recipe. I will use this again.5 stars

  23. We just made this for NYE. It was so easy and so delicious. The kids ate it too and declared it the best meat they’ve ever had!5 stars

  24. Not my first Prime rib dinner to prepare , but the first recipe I have tried of yours. This was so easy and the best tasting prime rib we have ever had! My daughter and husband loved it as did I. We prepared this for our new years eve dinner, and it will not be our last time! Thanks for sharing your recipe and taking the fear out of preparing such an expensive piece of meat.5 stars

    1. Wow, I’m so glad the first Downshiftology recipe turned out to be a success! Especially with this being a pretty big recipe to make.

  25. Wow, just wow! This was my first time making prime rib or cooking for my immediate family on Christmas Day. I’m not sure I have ever been quite so nervous making a meal, but also had peace of mind knowing every recipe of yours I have tried has been spot on. This was no exception. My 11 year old said this was the fanciest meal he has ever eaten, and my husband agreed this was the best piece of meat he has ever had. All 6 of us devoured that prime rib. Thank YOU for making me look good!5 stars

    1. Wow! Thrilled to hear your first ever prime rib recipe was a success Lisa. Now you can always have this entree to impress a crowd!

  26. I made this for Christmas and was nervous but I followed the directions carefully and it was PHENOMENAL. There was only a little bit leftover and everyone raved about it! Thanks for making this an easy crowd pleaser!!!!5 stars

  27. I can’t wait to try this tonight. I’d like to do it with the reverse sear and did some research on how that’s done. My only question is, when doing the reverse sear, would I still put the garlic herb butter all over it before cooking? Does it work the same way?

  28. Thank you for this wonderful recipe and tips for taking the angst out of cooking prime rib. Everyone enjoyed it – even the 5 year old. I followed as written even though it was a boneless prime rib roast. It smelled so good while it was roasting for Christmas dinner. We watched the temperature very carefully as we have a convection oven. Another winner! The Thanksgiving turkey recipe from you was the best too, so thankful for these.5 stars

    1. Hi Sharon – I’m so thrilled you loved both the prime rib and the turkey recipes. They definitely make for tasty holiday meals. Thanks for giving these recipes a try!

  29. I’ve always been intimidated to cook prime rib. My husband loves it, I usually prefer other cuts of meat. 
    My husband came home from the grocery store two days before Christmas Eve with a surprise 4lb choice cut prime rib. Not as high quality as Lisa says, but still a decent piece. 
    I knew that I HAD to try Lisa’s prime rib recipe and it did not disappoint!!! It was the highlight of Christmas Eve. 4 pounds was exactly enough for 4 adults and two small children. My in laws did not stop raving about it! I made the au jus as well, the perfect compliment to this recipe. Served with baked potatoe and sautéed mushrooms. 
    I did however forget to baste it so it did not develop as much crust. Also, o had purchased the recomended instant read thermometer just in time and used that instead of my old SLOW one. I do recommend taking it OUT of the oven to get a good read, as I used mine while still somewhat in and nearly had a heart attack when it read at 156 at first take! Taking it out, it read 110. So I let it cook a few more minutes to get to the perfect 117.
    Thank you, Lisa for this amazing recipe!!!5 stars

    1. Yay, I’m happy you loved this recipe, Caroline! Prime rib is definitely intimidating, but as you saw, it’s actually really easy to cook. I’m thrilled your whole family loved it!

  30. Made this for Christmas dinner (did a side salad with shallot vinaigrette and roasted rosemary potatoes). Thank you for this recipe, it turned out delicious! Was so easy to make! I had a 3 pound bone in rib eye (grassfed choice cut), did 18 minutes at 450, 20 minutes at 325 (checked and was about 110 degrees), 10 more minutes at 325 (checked and pulled it out at 130 degrees). This was my first time making a rib eye and will definitely be keeping this recipe in my back pocket for future dinner parties!5 stars

    1. Happy to hear this recipe turned out to be a success! Can’t wait for you to make this again in the future :)

  31. I made this tonight for Christmas dinner, and it was a HUGE hit! I made the mistake of getting a 5lb. roast for 3 people, so I just cut it in half (before prep) and put half in the freezer for another day. It was so easy and full of flavor and the Au Jus made it even better. Next time I may cook for a bit longer, as I like my meat more medium than medium rare (though my mother thought it was perfect). Luckily, I have the other half of the roast for ‘next time’.5 stars

    1. I had a problem with the herb butter went to put on meat it was not sticking properly had problem spreading evenly what was i doing wrong the butter was at room temperature should I have soften in the micro

  32. Followed exactly and came out perfectly pinkish/red – not too rare and not too pink! My meat was 4.5 lbs and took a ratio to the 6 lb used in the recipe and 1 hr was prefect for my size! The only comment I can make is it the crust coating seems a little salty but maybe I should not have used salted butter along with the salt the recipe calls for. I know in baking you should use unsalted butter but wasn’t sure with this recipe. Paired it with some Fondant Potatoes and roasted asparagus. A lovely Xmas meal on this snowy day!5 stars

    1. Hi Dina – I’m so happy you loved the recipe! Yes, I always recommend defaulting to unsalted butter in cooking, so that you can control the salt better. But sounds like a delicious meal with the potatoes and veggies!

  33. Will be trying Lisa’s Prime Rib recipe Christmas Day. Followed the turkey recipe for Thanksgiving and was BEST I have ever done. Love to cook but I will never challenge Lisa

    1. Hi Monty – I hope you enjoy this recipe as much as the turkey recipe! You’ll have to let us know how it turned out. Have a wonderful Christmas!

  34. Could I maybe do this with a boneless ribeye roast? We are quarantined and it’s all I have so don’t want to mess it up! Lol

  35. I see a lot of sites recommending salting the roast from the day before, is this necessary? Or is the 1tbsp salt and 1 tsp pepper in the recipe enough seasoning?

    1. Salting the day before is common, to dry the meat and obtain a crispier crust. But honestly, I’ve found it’s not necessary with this recipe. Your crust will be delicious if you follow the instructions as is. Enjoy!

  36. Hi Lisa!

    So excited about this recipe!! I’m cooking a 10lb prime rib for Christmas Day. I have a convection oven. Can you recommend a cooking temp and cook time if using a convection oven? We are shooting for a rare to medium rare prime rib. 


    1. Hi – wow, that’s great! When it comes to meats, convection ovens usually cook them about 25% faster at the same temperature. So I’d just start checking the temperature much earlier. Merry Christmas!

  37. We made this last night as a cozy comfort meal during the snow. It was delicious. I loved the au jus as well! So flavorful and easy. I do have a question though, the sides didn’t get as crisp and caramelized as the top. Any suggestions on how to change that?5 stars

    1. Hi Carol – I’m happy you loved the recipe! If the top is getting more crispy, I’d recommend lowering the position of the prime rib in your oven, if possible. You can also rotate the pan halfway through to see if that helps with the sides. It depends on your oven, but often the meat facing the back of the oven will brown a bit faster.

  38. Love this! Will definitely make it. Would you consider posting a lamb or veal recipe as well? Recently branching out of normal types of meat and made a duck and loved it, would be curious about other recipes on lamb/veal/goose roast, etc.

  39. Ever since, I discovered your website last week when I stumbled on your Homemade Eggnog recipe. I have been constantly impressed by your recipes I have seen, and tried. This Garlic Herb Crust looks so delicious and I hope to prepare it this week to have a taste of it, so as to decide if it will be in the list of meals I will prepare for Christmas or New Year. I am so glad you have provided this recipe before I did grocery shopping for the festivities, so that I can have enough time to prepare. Thank you, Lisa.5 stars

    1. So glad you’re enjoying my recipes so far Arjun! Can’t wait for you to try this prime rib recipe – you’re going to love it!

  40. This looks so good. I’ve tried so many recipes but have never got the texture inside like yours. Gonna try your recipe and see how it goes.

  41. This prime rib looks delicious and juicy! I can’t wait to make this for my husband, he’ll love it! And the garlic herb potato side dish looks so tasty and pairs perfectly with the prime rib! 5 stars

  42. Looks so delicious, my mouth is watering. This looks very similar to how I prepare mine and it does turn out perfect! Last year I finally discovered how to keep my house from getting smokey. On the rack below the roast place a shallow baking pan filed with a generous layer of Kosher salt. It absobs the smoke like a charm.5 stars