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Perfect Quick Prime Rib Roast with Garlic Herb Crust

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This quick prime rib roast with garlic herb butter crust is the kind of recipe that makes you look like a hero with way less effort than anyone expects. It’s got that gorgeous, peppery, herb-flecked crust on the outside and tender, juicy meat on the inside.

Ingredients

  • Prime Rib Roast (3-4 pounds, bone-in or boneless)
  • Unsalted Butter (4 tablespoons, softened)
  • Garlic (4-5 cloves, minced)
  • Fresh Rosemary (2 tablespoons, finely chopped)
  • Fresh Thyme (1 tablespoon, leaves stripped)
  • Kosher Salt (1 tablespoon, plus more for seasoning)
  • Black Pepper (1 teaspoon, freshly cracked)
  • Olive Oil (1 tablespoon)

Instructions

  1. Take the Chill Off (30 minutes before cooking): Pull your prime rib roast out of the fridge and let it sit on the counter for 30 minutes. Pat it dry with paper towels.
  2. Preheat Your Oven to 450°F (232°C). Position your oven rack in the middle.
  3. Make the Garlic Herb Butter: In a small bowl, combine 4 tablespoons of softened unsalted butter, 4-5 minced garlic cloves, 2 tablespoons of chopped fresh rosemary, and 1 tablespoon of fresh thyme leaves. Add 1 teaspoon of freshly cracked black pepper and a pinch of salt. Mash it all together with a fork until it’s a uniform, fragrant paste.
  4. Season the Roast: Sprinkle 1 tablespoon of kosher salt all over the roast. Rub it into every surface. Then, take your garlic herb butter and slather it all over the roast. Get it under the fat cap if you can, and make sure every inch is covered.
  5. Sear the Roast: Place your cast iron skillet over high heat and add 1 tablespoon of olive oil. Wait until the oil is shimmering and just starting to smoke. Carefully place the roast in the hot pan. Sear for 3-4 minutes per side, using tongs to turn it. You want a deep, golden-brown crust on all sides, including the ends.
  6. Into the Oven: Once the roast is beautifully seared, transfer the entire skillet to the preheated oven. Roast for 15 minutes at 450°F.
  7. Lower the Heat: After 15 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness. For medium-rare, pull it at 125°F (52°C). For medium, pull at 135°F (57°C). This usually takes about 25-35 minutes total for a 3-pound roast.
  8. Rest the Roast (15 minutes, crucial): Remove the skillet from the oven and transfer the roast to a cutting board. Tent it loosely with foil. Let it rest for at least 15 minutes.
  9. Slice and Serve: After resting, slice the roast against the grain into thick, beautiful slices. Spoon any accumulated juices from the cutting board over the meat. Serve immediately.

Notes

Don’t skip the pat-dry step for a good sear. Use a meat thermometer for accuracy. Carryover cooking will raise internal temperature by 5-10°F during rest. Make a quick pan sauce while the meat rests by deglazing the skillet with beef broth or red wine.

Nutrition

Keywords: prime rib, quick prime rib, garlic herb crust, roast beef, easy prime rib, weeknight dinner, holiday dinner

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