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This Garlic and Herb Prime Rib is the perfect showstopper for the holidays. It’s tender, full of amazing flavors and cooked to just the right temperature. Wow your family and friends this holiday season with this centerpiece! Let me show you how to grill the perfect prime rib with this easy to follow recipe.
Looking for more holiday inspiration then check out my Holiday Rotisserie Prime Rib recipe or my perfectly smoked holiday pork roast.
Table of Contents
What is a prime rib? It’s basically a roast sized ribeye steak. The name “PRIME RIB” refers to the cut and not the grade of the meat. For example, you can have a Choice “Prime Rib” or a Prime “Prime Rib”. These are especially popular around the holidays because prime rib roast can feed a a whole dinner table. And when it comes to cooking it, think of it as big steak. Medium rare finish is best but feel free to cook it to your desired doneness.
If you are more of holiday turkey household, a classic butter and herb grilled turkey recipe is ideal, or try my delicious cajun honey ham.
Ingredient list for Garlic and Herb Prime Rib.
- Prime Rib: a bone in prime rib is best. The bones help to retain moisture and add flavor to the meat while cooking.
- Butter: room temperature unsalted butter is best to apply the garlic and herb mixture directly onto the trimmed prime rib. Adds flavor by creating a barrier on the meat’s surface. Make your own compound garlic and herb butter, store it and use it when needed.
- Fresh Herbs: rosemary, garlic, thyme and parsley are great compliments to a savory prime rib. Fresh herbs add an aromatic complexity that dried herbs will not achieve with the same amounts.
Step 1: Garlic and Herb Butter
The star of this dish is the butter glaze that will cover the entire roast on the outside to create that flavorful bark but also used on the inside for some extra flavor.
In a mixing bowl, add 2 sticks of soft room temperature butter, fresh parsley, thyme, rosemary, minced garlic and salt. Blend the ingredients together using a fork and set aside.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Prepare the Prime Rib Roast.
For this recipe, I went with a bone-in prime roast. The ribs add additional flavor to the dish. This Swift Meats prime rib already came in a convenient net holding the ribs and meat together. I decided to remove this net to add a generous layer of the homemade butter spread between the ribs and meat. Next, I tied the whole piece together with butchers twine to hold it together during the cook.
For the final step, I melted the remaining butter spread to a thick liquid consistency. This made it easier to cover the entire outer prime rib. Leave it on to harden, putting it in the ridge for a few minutes or outside like I did as it was colder. The garlic and herb butter will harden and create a beautiful coat around the roast.
Step 3: How to grill the perfect garlic and herb prime rib
Preheat the grill to 275 degrees and set it for indirect heat. Depending on the size of your roast, the total grill process will take 2-3 hours. Once the internal temperature reaches 115 degrees, it’s time to remove from the grill. At this internal temperature, the prime rib will be perfectly cooked to a medium rare which is ideal for this cut of meat. If you cook any longer, the meat will be tough and chewy. A medium rare will have the succulent red middle and slightly more done outer parts for those that prefer more cooked meat. Trust me!
Let it rest for 10-15 minutes allowing the juices to redistribute throughout the prime rib.
Carve into that beautiful and flavor garlic and herb prime rib, serve and enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
There are a few important steps to ensure a perfectly cooked prime rib. Cook to a medium rare. The done internal temperature should be 110 degrees. The meat will be tender and juicy. Use bone in prime rib for the additional flavor and moisture.
A great binder for prime rib is a garlic and herb compound butter. Add richness and fattiness to the meat plus helps brown the skin. Olive oil is a great alternative. Just sprinkle on the dried herb seasoning.
Crowd Pleasing Holiday Meal Ideas:
If you tried this Garlic and Herb Prime Rib or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Garlic and Herb Prime Rib
Ingredients
- 4 lbs Bone-in Ribeye
- 3 sticks Unsalted butter
- 1 tbsp Freshly chopped parsley
- 1 tbsp Freshly chopped thyme
- 1 tbsp Freshly chopped rosemary
- 1 tbsp Minced garlic
- 1 tbsp Salt
Instructions
Butter Spread instructions
- In a mixing bowl, add 3 sticks of soft room temperature butter, fresh parsley, thyme, rosemary, minced garlic and salt. Blend the ingredients together using a fork and set aside.
Prime Rib instructions
- Add a generous layer of the homemade butter spread between the ribs and meat.
- Tie the whole piece together with butchers twine to hold the prime rib together during the cook.
- Melt the remaining butter spread to a thick liquid consistency. This made it easier to cover the entire outer prime rib.
- Place the prime rib in the fridge for the butter to harden and create a thick buttery bark.
- Preheat the grill to 275 degrees and set it for indirect heat. Depending on the size of your roast, the total grill process will take 2-3 hours.
- Remove it from the grill once the internal temperature of the prime rib reaches 115 degrees.
- Let it rest for 10-15 minutes before carving.
Notes
Nutrition
Check out the Recipes Page for other tasty ideas!
Oh wow! This grilling method is spot-on. And the flavor amazing.
We had a 6 3/4# rib roast & it took just under 3 hours to reach 115°.
We used a propane grill which we’ve had for at least 10 years. Maybe because our grill is older, but we had to keep an eye on the temperature the first hour; after that, the temp stayed consistent @ 275. We kept a meat thermometer inserted & checked the temp periodically.
We placed a 9 x 13 under the grates to catch all the drippings.
This is the only way that we’ll prepare prime rib going forward.
That looked deeeeevine!!!
Can I do this in oven? I guess at the minute or two I’d have use the broiler?
Thanks!
Been doing this for 30 years now, my grandmother used it in her restaurant in Gillette Wyoming ( The White Pony ) for years before and everyone in town said it was the best! And it is, every New Years it’s our family’s treat and tradition,, also remembrance of grandmother and all the great award winning recipes she collected for years… Don’t Miss this one folks! It’s the best!
Followed this one for Christmas dinner. Everyone enjoyed.
This is the only way my family will eat prime rib. This is the recipe we use every Christmas and it never disappoints