1 standing rib roast, about 6 to 8 pounds, bone-in
1/2 cup unsalted butter, softened to room temperature
6 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon kosher salt
2 teaspoons cracked black pepper
1 teaspoon onion powder
Instructions
Remove the roast from the refrigerator at least two hours before you plan to cook it. Bringing the meat to room temperature is essential for even cooking, especially for a thick cut like prime rib. Pat the entire surface of the roast dry with paper towels to ensure the herb butter adheres properly.
In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, salt, pepper, and onion powder. Mix until it forms a thick, uniform paste. The fragrance of the fresh herbs will be very strong, which is exactly what you want for a flavorful crust.
Place the roast in a heavy roasting pan with the fat side facing up. Generously slather the garlic herb butter all over the top and sides of the meat. Be sure to press some of the mixture into the crevices and along the bones to maximize the flavor in every bite.
Preheat your oven to 450 degrees Fahrenheit. Place the roast in the oven for 15 minutes to sear the outside and start the crust. After 15 minutes, reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until a meat thermometer inserted into the thickest part reaches 120 degrees for rare or 130 degrees for medium-rare.
Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 20 to 30 minutes. Resting allows the juices to redistribute through the meat, ensuring every slice is moist. Carve the roast by cutting along the bones and then slicing the meat to your desired thickness.
