What herb goes with prime rib?

Rosemary, thyme, and garlic are classic choices. They bring out the beef’s natural richness without overpowering it.

What is a good seasoning to put on a prime rib?

A blend of salt, black pepper, minced garlic, and fresh herbs like rosemary or thyme gives the roast deep, savory flavor.

Room temperature meat, high-heat sear, slow roasting, and proper resting are key. These steps guarantee tenderness and juicy slices.

Use a generous garlic herb butter rub and let it soak into the meat. As it roasts, the butter melts, carrying those flavors deep inside.

A show-stopping Prime Rib roast rubbed with garlic herb butter and roasted to a tender, pink perfection. Ideal for holidays or special occasions.

Scale

Prime Rib Roast:

Certified Piedmontese Standing Rib Roast (or equivalent)

Salt and pepper, generously for seasoning

Garlic Herb Butter:

1 stick (8 tablespoons) unsalted butter, very softened

3–4 garlic cloves, finely chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

Salt and pepper, to taste

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1. Bring the roast to room temperature for at least 1 hour before cooking.

2. Preheat oven to high temperature (about 450°F).

3. Mix softened butter with chopped garlic, rosemary, thyme, salt, and pepper to form garlic herb butter.

4. Rub garlic herb butter generously over the entire surface of the roast, focusing on the top.

5. Place roast on a wire rack inside a roasting pan.

6. Roast at high heat to form a crust, then reduce oven temperature and roast low and slow until internal temp reaches about 125°F for medium rare.

7. Remove from oven and let rest to retain juices before slicing.

8. Slice into ¼-inch thick slices using a sharp knife.

Prime Rib is traditionally served medium rare (125°F internal temperature).

Ensure roast is fully defrosted ahead of time if frozen.

Room temperature roast = more even cooking.

Use a meat thermometer for accuracy.

Resting after cooking helps retain juices.

Use a roasting pan with a wire rack for even cooking.