Prime Rib with Garlic Herb Butter Crust
Updated: Aug 16
This slow cooked prime rib is melt-in-your-mouth tender and flavorful; cooked medium-rare to perfection and with great marbling. Prime rib is incredibly juicy and tender, because it is marbled with fat due to unused muscle tissues. Adding a seared garlic butter herb crust takes this prime rib recipe to a whole other level!
4-6 lb prime rib roast, bones removed
5 TBSN extra virgin olive oil
To make Herb Butter Crust:
1 cup preferred butter, softened
Kosher salt, Use 1/2 teaspoon salt per pound of roast for salting; a 5-lb roast will require 2 1/2 teaspoons of salt
2 TBSN fresh cracked black pepper
1 TBSN garlic powder
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon smoked paprika
Select the best cut of a prime rib A prime rib roast is cut from the back of the upper-rib section of the steer and typically contains a total of seven ribs. Get with your butcher, and select a three-bone rib roast, which can be cut either from the chuck end or the loin end of the rib section.
Prepare your work area:
Medium mixing bowl, roasting pan with a rack, measuring spoons, aluminum foil, measuring cups, sharp carving knife, cooking spray, Smoker grill (optional), hickory or pecan wood chips (optional) Prep: 40 minutes prep, 20-30 minutes to rest and carve Cook: 2 hours, 30 minutes Ready: 30 hours, 30 minutes Serves: 6-8 1" slices
Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.
To make Prime Rib with Garlic Herb Butter Crust:
1. In a small bowl, mix the softened butter, thyme, oregano, rosemary, black pepper, garlic powder, onion powder, and paprika.
TIP: Use 1/2 teaspoon salt per pound of roast for salting; a 5-lb roast will require 2 1/2 teaspoons of salt.
2. Use cooking spray to coat a sheet of aluminum foil large enough to wrap the roast.
3. Rub all of the butter herb mixture around the outside of the rib roast, then wrap the roast in the aluminum foil.
4. Refrigerate the wrapped roast for 4 to 12 hours.
5. Remove the rib roast from the refrigerator at least 30 minutes before cooking to bring it to room temperature.
6. To roast in an oven, preheat oven to 500° F. If you wish to roast in a slow-cook smoker, preheat smoker to 225 to 230 degrees F for 3 to 3 1/2 hours. Add hickory or pecan wood chips to smoker.
7. Remove foil from roast, then place on a rack inside a roasting pan. Be sure to use a rack, or else you will block the airflow around the lower third of the meat resulting in under-cooked meat and a soggy crust.
8. Roast for 5 minutes per pound of meat; A 5-pound roast would cook in the oven at 500° F for 25 minutes.
9. Once roasted, turn off the oven, and let the rib roast slow cook in the residual heat within the oven for 2 hours. Do not open the oven door to let any residual heat escape.
10. After 2 hours, remove the roast from the oven; use a meat thermometer to ensure meat temperature is at least 130 degrees F for a medium-rare prime rib.
11. Cover roast in aluminum foil and let it rest for 20 minutes.
12. Carve the prime rib into 1-inch slices. Serve with Au Jus sauce.
Total Fat: 26 g
Saturated Fat: 9 g
Cholesterol: 80 mg
Sodium: 555 mg
Potassium: 409 mg
Total Carbohydrates: 2 g
Dietary Fiber: 1 g
Protein: 49 g
Sugars: 0 g
Prime rib is an excellent source of vitamin B12 for healthy duplication of your DNA, decreases the risk of birth defects and protects against heart disease and cancer. Zinc is an essential mineral for your immune system, growth and development, brain function, reproduction and skin health. Niacin keeps your cells talking to each other, is vital for your energy production and may protect you from cancer. Phosphorus is required by every cell in your body to work normally, is critical in creating your energy and maintaining the chemical balance of your body. Riboflavin for your blood cleansing and works with other vitamins to protect you from chronic disease. Vitamin B6 for your immune system, contributes to oxygen circulation and to you feeling happy.
tannic Cabernet-based wine or a more robust Merlot or Bordeaux.
More variations coming soon.