Prime Rib with Four Herb Butter

TIME: 2 hours // SERVES: 5-6 // DIFFICULTY: Medium

This is a statement roast!

Rich, marbled prime rib — rubbed generously with our Four Herb Butter and roasted low and slow for a garlicky, herb-packed crust that builds as it cooks. It’s holiday & special occasion worthy, and shockingly simple when our butter does the heavy lifting!

WHAT DO I NEED?

Prime rib (bone-in or boneless - we recommend bone-in for flavor - 1 lb serves roughly 2 people. We used a 3 lber)
Kosher salt & black pepper
Churn Four Herb Butter - 1 oz of butter per lb of meat
Sheet pan with a wire rack (place your meat on top of the wire rack, so the meat can cook elevated from the falling juices )

Let the prime rib sit at room temp for 1–2 hours. This ensures even cooking. If you have the opportunity to prep at least one day in advance, salt your meat on all sides, place on a wire rack on top of a sheet tray, and place uncovered in the fridge. The longer you can have this sit in the fridge, the better, as the salt will penetrate the thick meat, as well as extract as much moisture as possible, which helps to create a nice, brown crust.
Preheat your oven to 325°F. We're going to cook the meat low and slow (roughly 10 to 15 minutes per lb)
Rub the entire piece of meat generously with Four Herb Butter until completely coated (1 oz per lb of meat is our rule of thumb!!)
Place on top of a sheet tray with a wire rack, and cook in the oven at 325°F until the internal temperature reads 110 degrees (for Medium rare!). For medium, look to pull it at 120 degrees. For Medium well, look for 130 degrees. Once the meat is at your desired temperature, pull it out from the oven and let rest.
Crank up the heat to the highest setting (around 500 degrees if possible), and once ready, place the meat back in the oven and cook for another 5-10 minutes to get that glorious caramelization going on the crust!
Remove the meat, and let rest for at least 20 minutes, covered under foil. The temp will rise a few more degrees as it rests. After carryover heat brings the meat up a few degrees, here are your finished targets:

Medium Rare = 130-135

Medium = 140-145

Medium Well = 150-155

Lastly: Carve & slice into that thick, juicy meat and serve with extra melted herb butter (combined with the leftover pan juices for the ultimate quick & easy sauce!!)