Recipe: Prime Rib

I should really post my recipes closer to when I make them. I made this back on New Years Day. Oh boy, thinking about that, feels like years ago huh? I hope you folks are holding on together alright during this pandemic. I am grateful that I am able to currently work from home. It’s been a tough few months for me and sometimes it’s not that easy to really reach deep in and be grateful for what I do have.

I have been following the orders to stay home pretty well. If I go out, I am going out to buy groceries (I am trying to stock up as much as I can so the trips are less). Still have TP and hand soap (knocks on wood). Hope you are all doing well.


I had my doubts when I first saw this recipe. You “cook” it for a very short time and then let is sit in the oven with the residual heat for 2 hours. The way I calculated it, it would only cook for 25 minutes. That’s nuts! That’s how long it takes to heat up like frozen fries…! Well I held onto my patience and followed through on the directions and behold…it worked! Isn’t it beautiful?

I don’t have a roasting rack so I made a “rack” of vegetables. I was all excited to eat the vegetables after but ummm…they didn’t work. I feel like my carrot was already junk but since the actual cooking time was short…the carrots were still hard. I never like recook them so I just let it go…

I pierce many holes into the meat and stuff each hole with a clove of garlic. Oh…I just love garlic.

Mix that soft butter with all the herbs and spices you want to create a lovely crust on your prime rib!

Can any dish ever go wrong with that much butter? No, I don’t think so. Do I need to remind you to scroll back up to see the first picture? I am tempted to repost it…

Prime Rib With Garlic Herb Butter


  • 1 cup butter, softened
  • 7 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped (I don’t think I had this so I used dried Italian seasoning)
  • 2 tablespoons fresh thyme, finely chopped (I used dried)
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 5 lb boneless ribeye roast, trimmed


  1. Preheat oven to 500°F (260°C).
  2. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
  3. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
  4. Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
  5. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
  6. Once the 2 hours are up, remove the roast from the pan.
  7. Carve the prime rib into ¾-inch (20 mm) slices.
  8. Enjoy!


  • This was the main recipe I used but I really just used whatever dried herbs I had, italian seasoning and thyme worked great!
  • I deviated from the recipe by piercing holes into the meat and adding cloves of garlic. How many did I do? Maybe about 15? It’s up to you how much you want to add in!
  • Main recipe inspiration:

6 responses to “Recipe: Prime Rib

  1. vickinags

    LOL, the garlic! , but wow, this looks so good!
    I actually have a couple of ribs and small piece of meat left over from Xmas and I had planned to just pour barbeque sauce over them sometime this week.. I remember going to Flamingo Chuckwagon for lunch and they would have barbeque ribs that was so ono!

  2. kat

    looks so ono! good job!

  3. OMG! Looks SOOOO ono! I was always afraid that I would mess up cooking prime rib but this one seems so easy, I will definitely try. Mahalo!!!!

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