Scale

1 (4–6 lb) bone-in prime rib roast

4 tbsp unsalted butter, softened

1 tbsp olive oil

4 cloves garlic, minced

1 tbsp fresh rosemary, chopped (or 1 tsp dried)

1 tbsp fresh thyme, chopped (or 1 tsp dried)

1 tsp dried oregano

1 tsp dried basil

1.5 tsp kosher salt

1 tsp freshly ground black pepper

Optional: grated Parmesan for finishing

1. Let the prime rib sit at room temperature for 1–2 hours before roasting.

2. Preheat oven to 450°F (232°C). Pat the roast dry.

3. In a small bowl, combine softened butter, olive oil, garlic, rosemary, thyme, oregano, basil, salt, and pepper.

4. Rub the herb butter all over the roast, covering all sides evenly.

5. Place roast on a wire rack in a roasting pan, bone-side down or fat-side up.

6. Roast at 450°F for 20 minutes to create a crust, then reduce oven to 325°F.

7. Continue roasting for 1.5–2 hours, or until internal temperature reaches 125°F for rare, 135°F for medium-rare.

8. Remove roast from oven and let it rest, tented with foil, for 20–30 minutes before slicing.

9. Sprinkle with Parmesan if desired and serve warm.

Use a meat thermometer for best results.

Letting the meat rest before slicing ensures maximum juiciness.

Pairs beautifully with roasted potatoes, risotto, or sautéed greens.

Keywords: italian herb butter prime rib, roast beef recipe, holiday prime rib