Herb Butter Prime Rib Roast with RUB PRIME STEAK

How to Make Herb Butter Prime Rib Roast with RUB PRIME STEAK

1. 1

   Step 1: Make the compound herb butter and rub

   In a bowl, mash the unsalted butter until soft, then stir in chopped rosemary, chopped thyme, minced garlic, RUB PRIME STEAK, kosher salt, and black pepper until evenly combined. Taste and adjust seasoning. Cover and chill for 10 minutes to firm slightly, or leave at cool room temperature if your butter is already soft.

   For this step

   • 2 tbspfresh rosemary, chopped
   • 2 tbspfresh thyme, chopped
   • 6 clovesgarlic cloves, minced
   • 2 tbspRUB PRIME STEAK
   • 1 tbspkosher salt
   • 2 tspfreshly ground black pepper
   
2. 2

   Step 2: Prepare the roast

   Bring the prime rib roast to room temperature for 30–45 minutes (this helps even cooking). Pat dry with paper towels, rub the exterior lightly with olive oil, then loosen the fat cap and spread about two-thirds of the compound butter under the fat and the remaining butter over the top and sides. Tie or truss the roast if needed for even shape.

   For this step

   • 4 1/2 lbprime rib roast (bone-in)
   • 2 tbspolive oil
   
3. 3

   Step 3: Low-and-slow roast

   Preheat oven to 250°F (120°C). Place roast fat-side up on a wire rack set in a roasting pan and insert a probe thermometer into the thickest part, avoiding bone. Roast until the internal temperature reaches 115–120°F (46–49°C) for medium-rare after searing—about 90–120 minutes for a 4–5 lb roast (times vary—use thermometer).
   
4. 4

   Step 4: High-heat finish for crust

   Increase oven to 500°F (260°C) (or preheat a hot skillet) and roast or sear the roast 10–15 minutes until the exterior is deeply browned and the thermometer reads 125–130°F (52–54°C) for medium-rare. Remove roast and tent loosely with foil; rest 15–20 minutes (carryover will raise temperature ~5–10°F).
   
5. 5

   Step 5: Make quick pan sauce (optional)

   While the roast rests, place the roasting pan over medium heat on the stovetop (or use a skillet) and deglaze with beef stock, scraping up browned bits. Reduce by about half to concentrate flavor, then whisk in a spoonful of any reserved compound butter if desired. Season to taste and strain into a gravy boat.

   For this step

   • 1 cupbeef stock (for pan sauce, optional)
   
6. 6

   Step 6: Carve and serve

   Slice the rested roast against the grain into thick slices. Serve with pan sauce on the side and any remaining compound butter. Enjoy immediately—this cut shines with simple sides like roasted potatoes and green vegetables.
   

1. In a bowl, mash the unsalted butter until soft, then stir in chopped rosemary, chopped thyme, minced garlic, RUB PRIME STEAK, kosher salt, and black pepper until evenly combined. Taste and adjust seasoning. Cover and chill for 10 minutes to firm slightly, or leave at cool room temperature if your butter is already soft.
2. Bring the prime rib roast to room temperature for 30–45 minutes (this helps even cooking). Pat dry with paper towels, rub the exterior lightly with olive oil, then loosen the fat cap and spread about two-thirds of the compound butter under the fat and the remaining butter over the top and sides. Tie or truss the roast if needed for even shape.
3. Preheat oven to 250°F (120°C). Place roast fat-side up on a wire rack set in a roasting pan and insert a probe thermometer into the thickest part, avoiding bone. Roast until the internal temperature reaches 115–120°F (46–49°C) for medium-rare after searing—about 90–120 minutes for a 4–5 lb roast (times vary—use thermometer).
4. Increase oven to 500°F (260°C) (or preheat a hot skillet) and roast or sear the roast 10–15 minutes until the exterior is deeply browned and the thermometer reads 125–130°F (52–54°C) for medium-rare. Remove roast and tent loosely with foil; rest 15–20 minutes (carryover will raise temperature ~5–10°F).
5. While the roast rests, place the roasting pan over medium heat on the stovetop (or use a skillet) and deglaze with beef stock, scraping up browned bits. Reduce by about half to concentrate flavor, then whisk in a spoonful of any reserved compound butter if desired. Season to taste and strain into a gravy boat.
6. Slice the rested roast against the grain into thick slices. Serve with pan sauce on the side and any remaining compound butter. Enjoy immediately—this cut shines with simple sides like roasted potatoes and green vegetables.