Ingredients
**For the prime rib:**
1 (4–5 lb) bone-in prime rib roast
1/2 cup unsalted butter, softened
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp salt
1/2 tsp black pepper
**For the rice:**
1 1/2 cups jasmine or basmati rice
3 cups chicken broth
1 tbsp butter
1/2 tsp garlic powder
1/4 tsp salt
Instructions
1. Remove prime rib from the fridge 1 hour before roasting. Preheat oven to 450°F (232°C).
2. In a bowl, mix softened butter, garlic, rosemary, thyme, salt, and pepper.
3. Pat roast dry and rub garlic butter mixture generously all over.
4. Place roast bone-side down in a roasting pan. Roast at 450°F for 20 minutes.
5. Reduce oven to 325°F and continue roasting for 1.5 to 2 hours, or until internal temp reaches 125°F for medium-rare.
6. Let rest 20–30 minutes before slicing.
7.
8. While roast rests, prepare the rice:
9. Rinse rice and add to a saucepan with broth, butter, garlic powder, and salt.
10. Bring to a boil, reduce to a simmer, cover, and cook 15–18 minutes.
11. Fluff with a fork and serve under sliced prime rib.
Notes
Use a meat thermometer to avoid overcooking.
Letting the roast rest ensures juicy, tender slices.
You can swap jasmine rice for wild rice or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner, Beef, Holiday
- Method: Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 slice with 3/4 cup rice
- Calories: 670
- Sugar: 1g
- Sodium: 580mg
- Fat: 46g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 140mg
Keywords: garlic butter prime rib, oven roasted rib roast, prime rib with rice, holiday beef recipe