Cowboy Butter Prime Rib
Discover how to elevate your Prime Rib with Cowboy Butter Prime Rib, a flavorful and succulent centerpiece for any occasion.
Servings: 8 people
Calories: 1172kcal
Ingredients
Cowboy Butter
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 2 tablespoons coarse Dijon Mustard
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 4 teaspoons fresh thyme
- 4 teaspoons garlic, minced
- 2 teaspoons lemon juice
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
Prime Rib
- 1 boneless prime rib roast, 6-7 pounds
Instructions
Cowboy Butter
- In a medium bowl, add the softened butter, dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. Mix together until combined. This recipe makes about 1 ⅓ cups of cowboy butter. (You could also mix the ingredients in a food processor.)
- Reserve ⅓ cup of the cowboy butter for serving. The remaining butter will be used to season the prime rib.
Prime Rib
- Remove the prime rib roast from the refrigerator and let it sit at room temperature for 2 hours to ensure even cooking.
- If the roast is uneven in shape, use kitchen twine to tie it at 2-inch intervals to help it cook evenly.
- Preheat the oven to 500°F. Position the oven rack in the lower third of the oven to fit the roast.
- Place a roasting rack inside a large roasting pan. Set the roast on the rack.
- Pat the roast dry with paper towels. Rub the roast generously with the cowboy butter.
- Roast at 500°F for 15 minutes to develop a browned, flavorful crust.
- Without opening the oven door, reduce the oven temperature to 325°F. Continue roasting for about 13 to 15 minutes per pound.
- Start checking the internal temperature with a meat thermometer* 30-40 minutes before your estimated end time. The roast is ready when the thickest part reaches: 120°F to 125°F for medium rare; 130°F to 135°F for medium.
- Once the desired temperature is reached, remove the roast from the oven.
- Tent loosely with aluminum foil and let rest for 30 minutes. This allows the juices to redistribute.
- Slice against the grain for the most tender bite and serve with the reserved cowboy butter, softened at room temperature or slightly melted.
Notes
*Since you are not opening the oven door, be sure to use a meat thermometer that has an external wire probe that allows you to see the temperature of the meat throughout the cooking process. 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.
Nutrition
Serving: 1portion | Calories: 1172kcal