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This Prime Rib with a Rosemary Garlic Butter Rub is perfect for Christmas or New Years Eve!
Hello Kendall-Jackson friends it's, Jo-Anna from A Pretty Life Blog and I'm here to share the best Prime Rib recipe with you!
With cuts of meat like prime rib being more expensive, this recipe is truly a decadent treat. We like to serve prime rib during the holiday season, especially for New Year's Eve — it makes our final dinner of the year really special!
To get the true prime rib experience, we like to make the roast the star of the show and, just to add to its already amazing flavour, we normally use a simple butter rub. Herbs like rosemary are perfect with cuts of red meat, so we decided to make a Rosemary Garlic Butter to spread over the roast before roasting. The butter, garlic and herbs make the most amazing crust on the prime rib roast... you'll be fighting over the outside pieces. Not to mention how delicious the pan drippings are, it makes an incredible gravy.
We roast our prime rib with a method that may seem a little different, at first. But trust me when I tell you, the roast will come out absolutely perfectly cooked and so, so tender. And as an added bonus, the method we used for this recipe, is incredibly simple and easy. You don't even have to watch over the roast while it cooks... just let your oven do all the work for you. Just make sure you follow the recipe exactly as I have it.
Then after just a couple of hours, you will have the most beautiful roast to serve up to your dinner guests. Just look at that beautiful crust.
Prime rib is wonderful when served with gravy made from the pan drippings, Yorkshire puddings, horseradish and all your favourite side dishes — and, of course, a glass of Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon! It's the meal dreams are made of.
Tender and so delicious. And don't worry, if you like your meat a little more medium-to-well-done, just leave it in the oven a little longer. We're big fans of medium rare here, so this roast is perfect for us! Even with how long we cooked it, there are some slices that are more well done (they're just more towards the outside of the roast). This slicing is from the middle, where the roast is closer to medium-rare.
So good. I hope you enjoy this recipe! If you're looking for more great steak and wine pairings, check out this robust Wine and Steak Pairings guide.
Prime Rib with Rosemary Garlic Butter Rub
Recipe Type:
Main Dish
Prep Time:
25 minutes
Cook Time:
150 minutes
Total Time:
175 minutes
Servings:
6
Ingredients
- 1 - 4.5lb prime rib roast
- Rosemary Garlic Butter
- 1 cup butter
- 7 cloves garlic, minced
- 3 tbsp fresh chopped rosemary
- 1 tbsp fresh chopped thyme
- 2 tbsp salt
- 1 tbsp pepper
- 1 bottle of Kendall-Jackson Vintner's Reserve Cabernet Sauvignon
Instructions
- Preheat your oven to 500°F.
- Mix together the butter, garlic, rosemary, thyme, salt and pepper, until smooth.
- Pat and dry the prime rib.
- Warm up the butter slightly, so it's easy to rub on the roast. I find that about 9 seconds in the microwave makes the butter pliable.
- Cover the top and sides of the prime rib with the butter.
- Place the roast on a baking pan with a drip grate. I use a turkey pan to roast ours.
- Place the roast in the 500 degree oven, and cook at this high heat for 5 minutes per pound. We cooked our 4.5 pound roast for 23 minutes at this high heat.
- After this short time period, turn the oven off, and let sit for 2 hours. DO NOT OPEN THE OVEN.
- The 2 hour time period is perfect for a medium rare prime rib roast! If you would like it a little more done, just leave it in the oven for a little longer.
- Pour a glass of K-J Vintner's Reserve Cabernet Sauvignon and enjoy!
What Wine Goes Best With Prime Rib?
Cabernet Sauvignon is the classic answer, and it earns the title. Prime rib is rich and well marbled, and a Cab’s firm tannins and bright acidity balance that richness so each bite tastes fresh. The dark berry and cassis notes also go well with the savory pan juices, and the herbal edge of a good Cabernet echoes the rosemary and thyme in the butter crust.
Our Pick: Vintner’s Reserve Cabernet Sauvignon
Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon is the easy choice for this roast. It’s approachable enough for a crowded holiday table and structured enough to stand up to the beef and the garlic butter crust.
For a Special Occasion
If you’re celebrating, step up to a bolder bottle like the Kendall-Jackson Grand Reserve Cabernet Sauvignon. Fuller-bodied Cabernets have the depth to match a generous slice from the center of the roast, where the meat is at its juiciest.
For Guests Who Prefer Something Lighter
Not everyone at the table wants a big red. A Pinot Noir is a softer match, especially for the more well-done slices from the outer edge of the roast. [Add Vintner’s Reserve Pinot Noir link.] And if you have a white wine lover in the group, a rich Chardonnay complements the butter in the crust.
Pour a Glass and Enjoy the Feast
This rosemary garlic butter prime rib is simple to make and impressive to serve, and it’s even better with the right wine in the glass. Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon is a classic match for a rich, herb-crusted roast, so it’s an easy way to round out the meal.
Planning the rest of your menu? Our guide to wine and steak pairings will help you choose a bottle for any cut. You can also browse our holiday sets and gifts to stock up for the season. Cheers to good food, good wine, and the people you share them with!For an extra special treat, you can make Prime Rib Sliders with Caramelized Onions and Horseradish Cream with your prime rib leftovers!
Have a very delicious day!
- Jo-Anna
FAQs
How long do you cook prime rib per pound?
With this method, roast at 500°F for 5 minutes per pound, then turn the oven off and leave the door closed for 2 hours. A 4.5-pound roast gets 23 minutes at high heat. Always confirm doneness with a thermometer, since oven and roast sizes vary.
What internal temperature is medium-rare prime rib?
Pull the roast at 120 to 125°F. After resting, it will reach about 130 to 135°F, which is medium-rare.
How much prime rib do I need per person?
Plan on about 1 pound per person for bone-in prime rib, or 3/4 pound per person for boneless. Go a little higher if you want leftovers.
Should prime rib be at room temperature before roasting?
Letting the roast sit out for about 1 to 2 hours before cooking helps it cook more evenly. Pat it dry before applying the butter so the crust browns well. [Confirm this matches Jo-Anna’s tested method.]
What wine goes best with prime rib?
A full-bodied red like Cabernet Sauvignon. The tannins balance the richness of the beef. Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon is an easy match for this rosemary garlic butter roast.
Can I make the rosemary garlic butter ahead of time?
Yes. Refrigerate it for up to 3 days, or freeze it for up to 3 months. Soften it before spreading.
How do I store and reheat leftover prime rib?
Refrigerate leftovers in an airtight container within 2 hours and eat them within 3 to 4 days. Reheat slices gently in a covered pan with a little broth or gravy.
