All the flavor of my popular Prime Rib gets an extra punch with my homemade Cowboy Butter! This prime rib is perfectly roasted, with a golden, flavorful crust, and each juicy slice is topped with a spicy, herby butter that melts into the meat. It’s a showstopping centerpiece for holidays, special dinners, or any time you want a hearty, savory feast. Once you taste how much flavor you get from the cowboy butter, you will want to check out more of my cowboy butter recipes, too!

Sliced into Cowboy Butter Prime Rib showing a medium-rare meat.

Ingredients & Substitutions

Cowboy Butter: This compound butter is the star of the recipe! Softened butter blends with Dijon mustard, fresh herbs, garlic, lemon juice, paprika, and a touch of heat from cayenne and red pepper flakes. Before roasting the prime rib, I generously coat it with the cowboy butter. Then, I serve the roasted prime rib with more of the flavorful butter!
Prime Rib Roast: I recommend a 6-7 pound boneless prime rib for this recipe. Bringing the roast to room temperature before cooking ensures even cooking throughout. You can tie uneven roasts with kitchen twine to help them cook evenly.

Cowboy Butter coating on a rib roast to make Cowboy Butter Prime Rib.

FAQs

Do I need a special thermometer?

Using a meat thermometer with an external probe makes it easier to monitor the internal temperature without opening the oven door, helping ensure your prime rib cooks evenly. If you don’t have one, you can check with a standard meat thermometer; just open the oven briefly and check the thickest part of the roast.

Can I make the Cowboy Butter ahead of time?

Absolutely! You can make it up to 5 days in advance and chill. Before rubbing it on the roast, let the butter soften to room temperature for easy spreading.

How do I know when my prime rib is done?

Check the thickest part of the roast. Medium-rare: 120-125°F; Medium: 130-135°F. Let the roast rest before slicing to allow the juices to redistribute. These numbers I am giving you are just a guide; you should be checking the temperature regularly so the prime rib won’t be overcooked.

Can I use a bone-in roast?

Yes! You can use a bone-in prime rib instead of boneless. Cooking times will vary slightly, so use a meat thermometer to check for doneness. The bone can help retain moisture and flavor, but a boneless roast cooks a bit faster and is easier to slice evenly.

Can I make this in a smoker?

Yes! Smoking is a fantastic low-and-slow method for prime rib. Preheat your smoker to 225°F and place the roast on the grate (bone-side down if using a bone-in roast). Cook about 35-40 minutes per pound, keeping the lid closed. Use a meat thermometer to check for your desired doneness.

Whole Cowboy Butter Prime Rib on a wooden cutting board.

How to Choose the Best Prime Rib

Bone-in vs. Boneless: I used a boneless roast in this recipe, which is easier to slice evenly and cooks a bit faster. Bone-in roasts have a slightly deeper flavor and a natural crust, but boneless is great for hassle-free slicing and serving.
Look for marbling: The small streaks of fat throughout the meat (marbling) help keep the roast juicy and flavorful during cooking. More marbling usually means more flavor.
Choose even thickness: A roast with a relatively uniform shape will cook more evenly. If your roast is uneven, you can tie it with kitchen twine to help it cook consistently.
Fresh or well-chilled: Select a roast that’s bright in color and firm to the touch. If buying ahead, keep it well-chilled in the refrigerator until ready to cook.
Size matters: For a crowd, a 6-7 pound roast serves about 8-10 people. Adjust size based on your gathering and appetite.

Serving Ideas

Pair with roasted potatoes or mashed potatoes and roasted parmesan green beans for a classic holiday plate.
Serve alongside a simple side salad with lemon vinaigrette for balance.
Add warm, easy dinner rolls or breadsticks to soak up the buttery juices.
Top with extra Cowboy Butter for each slice at the table. Yes, please!

Piece of Cowboy Butter Prime Rib on a black plate on a wooden table from overhhead with some cowboy butter on the meat.

How To Store Cowboy Butter Prime Rib

Room Temperature: After cooking, let the prime rib rest for about 30 minutes to allow the juices to redistribute. Once rested, it is best served warm. (Do not let it sit out at room temperature for more than 2 hours.)
Refrigerator: Store sliced leftovers in an airtight container for up to 3 to 4 days. Reheat gently in a low oven to preserve tenderness.
Freezer: Wrap tightly and freeze cooked slices for up to 2 months. Thaw overnight in the refrigerator and reheat carefully.