Oh my goodness, let me tell you about this absolutely divine dinner recipe that’s been making everyone in my household bow down to my cooking skills! 💁♀️ Trust me, once you try this Garlic Butter Herb-Crusted Prime Rib, you’ll feel like you’re dining at a fancy steakhouse – minus the astronomical bill!
Listen up, because this recipe is about to change your dinner game forever. I’ve perfected this over countless family gatherings, and it’s always the star of the show. Like, seriously, my mother-in-law actually asked for the recipe (and if you know anything about mother-in-laws, that’s HUGE! 😉).
What you’ll need (and don’t you dare skip anything!):
– 5-pound prime rib roast
– 8 cloves of garlic (vampires, stay away!)
– 1/2 cup softened butter
– 2 tablespoons fresh rosemary
– 2 tablespoons fresh thyme
– 2 tablespoons olive oil
– Salt and pepper (be generous, darling!)
Now, here’s where the magic happens:
1. Take that prime rib out of the fridge 2 hours before cooking (patience is a virtue, honey!). We want it at room temperature – trust the process!
1. Preheat your oven to 450°F. While that’s heating up, let’s make our butter mixture. Mince those garlic cloves (get your frustrations out!), chop those herbs, and mix them with the softened butter until it looks like a gorgeous green-speckled spread.
1. Pat your meat dry (nobody likes a wet roast!), and rub it all over with olive oil. Season generously with salt and pepper – don’t be shy here!
1. Now for the fun part – slather that herby butter mixture ALL over the meat. Get in there and give it a good massage (the roast, not your significant other 😏).
Hey! Before we continue, if you’re loving this recipe so far, make sure to follow me on Newsbreak for daily doses of deliciousness! I share everything from quick weeknight dinners to fancy weekend treats. Trust me, you don’t want to miss out!
1. Place the roast in a roasting pan, bone side down (if it has bones). Pop it in the oven at 450°F for 15 minutes to get that gorgeous crust going.
1. Lower the temperature to 325°F and cook for about 15 minutes per pound for medium-rare. Use a meat thermometer – we’re aiming for 120-125°F for medium-rare.
1. Here’s the CRUCIAL part: Let it rest for 15-20 minutes after cooking. I know it’s tempting to dive right in, but resist! This is what separates the amateur cooks from the kitchen queens! 👑
The result? A perfectly pink center, a heavenly crusty exterior, and juices that’ll make you want to lick your plate (no judgment here – I’ve done it when nobody’s looking! 🤫).
Serve this beauty with roasted potatoes and your favorite veggies. I personally love adding some Yorkshire puddings on the side because why not go all out?
Y’all, I can’t even tell you how many marriage proposals I’ve received after serving this dish (sorry, already taken! 💍). But seriously, this recipe is a game-changer, and I’d love to hear how it turned out for you!
Don’t forget to follow me on Newsbreak for more mouthwatering recipes that’ll make you the talk of the town! Drop a comment below and let me know if you’re planning to try this recipe, if you’ve already made it, or if you have any questions. I’m always here to help my fellow foodies create magic in the kitchen!
P.S. If your family doesn’t immediately crown you as the ultimate dinner champion after this, they clearly need their taste buds checked! 👩🍳✨
