A Southern-style, slow-roasted prime rib that’s rich, juicy, and crusted with garlic-herb butter. Perfect for holidays or family gatherings.

Scale

1 (6- to 7-pound) bone-in prime rib roast (3–4 ribs)

5 cloves garlic, minced

2 tbsp coarse sea salt

2 tbsp freshly cracked black pepper

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh thyme leaves

4 tbsp unsalted butter, softened

1 tbsp olive oil

Optional: smoked paprika for extra kick

Substitutes: Use sage instead of rosemary, Italian seasoning instead of thyme.

1. Bring roast to room temperature (at least 1 hour).

2. Preheat oven to 500°F. Line roasting pan with foil.

3. Mix butter, oil, garlic, herbs, salt, pepper, and paprika into a paste.

4. Rub paste over roast. Place bone side down on a rack in the pan.

5. Insert meat thermometer into thickest part of roast (avoid bone).

6. Roast using the 500 Rule (5 minutes per pound at 500°F).

7. Turn oven off, leave roast inside with door closed for 2 hours.

8. Remove when internal temp hits 125°F (for medium-rare).

9. Tent with foil and rest for 10 minutes.

10. Slice against the grain and serve with au jus or gravy.

Use a probe meat thermometer for accurate doneness.

Carryover cooking will raise internal temp by 5–7°F.

Perfect pairings include garlic mashed potatoes, parker house rolls, and roasted carrots.

Leftovers are great in sandwiches, hash, or stir fry.

Store in airtight container with a splash of drippings.

Keywords: prime rib, beef roast, holiday meal, garlic herb butter