Bone-In Prime Rib (Holiday Favorite)

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This is the one that makes people think you hired a caterer.

Prep time: 20 minutes, plus overnight in the fridge
Cook time: 3.5-5 hours, but always go by temperature, not the clock
Serves: 8-10

Ingredients:

6-8 pound bone-in prime rib roast (3-4 ribs)
2 sticks butter, softened
4-5 cloves garlic, minced
Fresh and dried basil
Fresh and dried parsley
Fresh and dried oregano
Fresh and dried thyme
Crushed rosemary
Salt and pepper

Instructions:

Mix the softened butter with the minced garlic and all the herbs. Don’t hold back on the aromatics, more is better here.
Slather the herb butter all over the roast, covering it completely.
Refrigerate overnight, uncovered or loosely covered, to let the butter and herbs really work into the meat.
The next day, let the roast sit out to come toward room temperature before it goes in the oven.
Roast at 225-250°F. This is a low and slow cook, plan for it to take most of the afternoon, roughly 3.5 to 5 hours depending on your exact oven and roast size.
Use a wireless digital thermometer so you’re not opening the oven constantly to check. Pull the roast once it hits 140°F for medium.
Let it rest, tented loosely with foil, for at least 20-30 minutes before slicing. This step matters as much as the cook itself, cutting too soon loses all those juices onto the cutting board instead of staying in the meat.

Notes:
The overnight rest with the herb butter on is what separates this from a rushed roast, the flavor has time to actually get into the meat instead of just sitting on the surface. Don’t skip it if you can help it.

A reliable wireless thermometer is worth the investment for a roast this size and this expensive, you don’t want to be guessing on something that feeds the whole holiday table.

Short on time? This one doesn’t really have a shortcut, and that’s okay, it’s meant to be the one dish all year where you take the long way. Save the shortcuts for the sides.