Garlic Butter Prime Rib Recipe - The Cookie Rookie® (2024)

FAQs

Is it better to use olive oil or butter on prime rib? ›

If you are searing a roast with butter before or after cooking it, it is more likely to burn due to its low smoke point. Instead, David Rose recommends home cooks use olive oil or grapeseed oil to lessen any chance of the roast charring.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.

Prepare the Rub

You can season the roast a day in advance, but no later than 2 hours before cooking time.

Cooked low and slow in the oven and finished with a blast of heat for the juiciest, most flavorful, evenly cooked prime rib roast. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.

Let it sit on the counter for 2 to 3 hours before smoking; this will help it cook more evenly.

Cook the prime rib for about 10-15 minutes bone side down first, then flip it over and roast for 10-15 minutes fat side down. Brown the sides for 10 minutes per side.

Mix garlic, olive oil, salt, pepper, and thyme together in a small bowl. Place roast in a roasting pan with the fatty side up. Spread mixture over the top of roast; let roast sit out until it is at room temperature, no longer than 1 hour.

You'll cook your room-temperature prime rib at 500 degrees F for exactly that many minutes. (Twenty-seven minutes, in my case.) Then turn off the oven and wait 2 hours without opening the door. When the time's up, remove the prime rib and slice into the most perfectly medium-rare meat you've ever seen.

Place the prime rib on a roasting rack and set in a roasting pan on your grill. I always add a little water to my pan and wow does it give you some amazing flavor! Use fresh herbs. I love using fresh thyme, sage, oregano and parsley.

How to cook prime rib Bobby Flay? ›

Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F.

Prime rib has a large “eye” of meat in the center, which is juicy, tender, and marbled with fat. This eye has a fat-marbled muscle around it, and the whole thing is surrounded by a thick cap of fat. This means that prime rib is tender, juicy, and extremely flavorful because the muscles aren't heavily used.

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

Smear 2-3 tablespoons of olive oil on all sides of the prime rib. Use your fingers to rub Kosher salt and black pepper over the meat. Press any other desired herbs on the meat and then set the meat fat side up in a roasting pan.

Rubbing a Prime Rib roast down with softened butter before cooking serves a few purposes. First, the extra layer of fat spread over the surface of the meat traps moisture so it can't escape as easily. This ensures a tender and juicy slice of roast beef.