Buffet-Style Slow-Roasted Prime Rib with Herb Butter

By AislePrompt Editorial · ·

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A tender and juicy prime rib roast accented by a fragrant herb butter, inspired by classic buffet prime rib offerings. This American beef recipe, ready in about 230 minutes, pairs prime rib roast (bone-in), unsalted butter, and fresh rosemary for a weeknight-friendly dinner. Each serving lands at about 650 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 210 min Serves 8 American cuisine 650 cal/serving
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Ingredients

Leave-in probe thermometers that alarm when the beef is done → Best Leave-In Meat Thermometers for Thanksgiving Turkey and Roasts in 2026: Wireless and Wired Picks

The carving knife we’d slice this with → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

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Instructions

  1. Step 1: Preheat oven to 250°F (120°C). In a bowl, mix 1/2 cup softened unsalted butter with 2 tbsp chopped fresh rosemary, 2 tbsp chopped fresh thyme, and 4 minced garlic cloves until well combined.
  2. Step 2: Pat dry the 5 lb bone-in prime rib roast with paper towels. Rub 2 tbsp olive oil evenly over the roast, then generously season all sides with 2 tbsp kosher salt and 1 tbsp freshly ground black pepper.
  3. Step 3: Spread the herb butter mixture evenly all over the roast, pressing it into the surface to adhere.
  4. Step 4: Place the roast fat-side up on a wire rack set inside a roasting pan. Insert a meat thermometer into the thickest part of the roast.
  5. Step 5: Roast in the preheated oven for approximately 3 to 3.5 hours, or until the internal temperature reaches 125°F (52°C) for medium-rare.
  6. Step 6: Remove the roast from the oven and tent loosely with foil. Let rest for 20 minutes before slicing to allow juices to redistribute.

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