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Prime Rib with Herb Butter Rub

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Prime Rib with Herb Butter Rub

Cole Roberson
By Cole Roberson

Flavors Used:

Delight your senses with this Dantastic prime rib recipe by Cole Roberson (@thatsavagekitchen). It’s a masterpiece that marries the robust, hearty flavors of bone-in beef with the aromatic charm of herbs. Each slice of the 7-pound beef prime rib roast offers a juicy, melt-in-your-mouth texture, enriched by a light coating of olive oil that amplifies the meat's natural succulence.


  • 7 Lb Bone-In Beef Prime Rib Roast
  • Coarse Salt
  • Dan-O’s Preem-O Seasoning
  • 1 Tbsp Olive Oil
  • 1 Stick Unsalted Butter, softened
  • 5 Cloves Garlic
  • 1 Sprig Rosemary
  • 2 Sprigs Thyme
  • Horseradish (for serving, optional)
  • Au Jus (for serving, optional)

Preparation Instructions

  1. Prepping the Meat: Begin by patting the prime rib dry with a paper towel. Coat the meat evenly in olive oil, and season all sides with Dan-O’s Preem-O Seasoning and coarse salt. Place the seasoned prime rib on a wire rack or tray, and let it dry brine in the refrigerator for 24-48 hours.
  2. Oven Preparation and First Cook: When ready to cook, adjust your oven rack so the meat will be centered during cooking. Insert a meat thermometer into the thickest part of the prime rib. Roast in a preheated 250°F oven for approximately 3 hours, or until the internal temperature reaches 120°F.
  3. Rest Period: After reaching the desired internal temperature, wrap the roast in foil and let it rest for 45 minutes.
  4. Compound Butter: Meanwhile, roughly chop the thyme, garlic, and rosemary. Mix these herbs with the softened butter to create the compound butter.
  5. Final Bake: Coat the rested prime rib with the compound butter. Place it in a 550°F oven for 10-15 minutes. Monitor the meat's internal temperature for your desired level of doneness:
    Rare: 120°F (about 10-12 minutes per pound)
    Medium Rare: 130°F (about 13-14 minutes per pound)
    Medium: 140°F (about 14-15 minutes per pound)
    Medium Well: 150°F (about 15-16 minutes per pound)
  6. Note: The meat will continue cooking after removal from the oven, so take it out 15°F before it reaches your target temperature.
  7. Carving: Detach the bone from the prime rib roast. Slice the meat against the grain into approximately ½ inch thick slices. Serve with horseradish or Au Jus, if desired.


2 Responses

  1. This is one of the best recipes I have ever seen. My husband did this process almost exactly. He prepared it for a group at his Elk Lodge and always wanted more. Do have to say
    it is a long process but it is what you get in the end.
    By the way my husband made his own seasoning mix.

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