Step-by-step instructions
- Start by removing the prime rib from the refrigerator 1–2 hours before cooking to bring it closer to room temperature.
- Preheat your oven to 450°F (230°C) to create that initial sear.
- In a mixing bowl, combine the softened butter, olive oil, minced garlic, and chopped herbs with salt and pepper to form a thick paste.
- Pat the roast dry with paper towels and rub the garlic-herb mixture all over it, ensuring it is generously coated.
- Place the roast fat-side up on a roasting rack in a pan.
- Roast for 20 minutes at the high temperature to develop a flavorful crust.
- Reduce the temperature to 325°F (165°C) and continue roasting until the internal temperature reaches:
- 120°F for rare
- 125°F for medium-rare
- 130°F for medium
- Once cooked, remove the roast from the oven and tent it loosely with foil. Let it rest for 20–30 minutes before slicing for maximum juiciness.
Best ways to enjoy it
When it’s time to serve your prime rib, consider pairing it with classic sides like creamy mashed potatoes, garlic green beans, or a fresh garden salad. A rich red wine or a tangy horseradish sauce can complement the meat beautifully. Don’t forget a beautiful carving knife to slice the roast — presentation matters as much as flavor!
Storage and reheating tips
After enjoying your succulent prime rib, it’s essential to store leftovers properly. Wrap any remaining meat tightly in plastic wrap or aluminum foil and refrigerate for up to 3–4 days. If you’re hoping to keep it longer, you can freeze slices for up to 6 months. When reheating, do so gently in the oven to avoid drying out the meat, or enjoy cold in sandwiches!
Helpful cooking tips
Achieving the perfect prime rib requires a little attention to detail. Always ensure your roast is at room temperature before starting — this helps it cook evenly. To enhance the crust, use a roasting pan that allows air circulation underneath, so the fat renders properly. If you’re aiming for that fancy restaurant finish, consider using a meat thermometer to keep an eye on doneness without cutting into the meat.
Creative twists
While the classic version is delightful, don’t hesitate to experiment! Adding different herbs or flavors, such as Dijon mustard or smoked paprika, can create unique variations of this dish. You might also consider making a savory herb crust by mixing breadcrumbs with the herb-butter paste for an extra crunch.
Common questions
How long should I let the prime rib rest before slicing?
Resting your prime rib for at least 20–30 minutes is crucial. This step allows the juices to redistribute throughout the meat, ensuring every slice remains moist and flavorful.
Can I prepare the herb butter ahead of time?
Absolutely! You can mix the herb butter a day in advance. Just store it in the refrigerator and bring it to room temperature before you rub it on the roast.
What if I don’t have fresh herbs?
If fresh herbs are unavailable, dried herbs can work as a substitute. Use about one-third the amount of dried herbs compared to fresh, as they are more concentrated in flavor.
This Ruth’s Chris–Style Roasted Garlic & Herb Prime Rib is sure to impress and become a cherished recipe for any special occasion — or even just for a delightful weeknight dinner. Happy cooking!
