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Roasted Garlic and Wild Sage-Crusted Prime Rib with Black Garlic Compound Butter

This succulent prime rib is coated with a flavorful herb and garlic crust, complemented by rich black garlic compound butter for a truly decadent meal.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 portions
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 5-6 pounds Bone-in prime rib roast
  • 10 cloves Garlic, roasted
  • 2 tablespoons Wild sage, finely chopped
  • 2 tablespoons Fresh rosemary, finely chopped
  • 1 tablespoon Fresh thyme, finely chopped
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Freshly ground black pepper
  • 1 cup Beef broth
Black Garlic Compound Butter
  • 1/2 cup Unsalted butter, softened
  • 4 cloves Black garlic, mashed
  • 1 tablespoon Fresh parsley, finely chopped
  • 1 teaspoon Lemon juice
  • to taste Salt

Equipment

  • Roasting pan
  • Oven

Method
 

Instructions
  1. Preheat your oven to 450°F (232°C).
  2. In a small bowl, combine the roasted garlic, wild sage, rosemary, thyme, olive oil, salt, and pepper to create a paste.
  3. Rub this herb and garlic mixture all over the prime rib, making sure to coat it evenly.
  4. Place the seasoned prime rib on a rack in a roasting pan, bone side down.
  5. Roast in the preheated oven for 20 minutes to develop a crust.
  6. After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (135°F for medium-rare).
  7. Baste the roast with beef broth every 30 minutes for added moisture.
  8. In a medium bowl, combine the softened butter, mashed black garlic, parsley, lemon juice, and a pinch of salt. Mix until well combined.
  9. Taste and adjust the seasoning if necessary. Transfer the compound butter to a piece of plastic wrap, roll it into a log shape, and refrigerate until firm.
  10. Once the prime rib reaches the desired temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for 20-30 minutes to allow the juices to redistribute.
  11. Slice the prime rib and serve with slices of black garlic compound butter melted on top.

Notes

Allowing the prime rib to rest is crucial for juicy slices. You can also customize the compound butter with different herbs or spices to your preference.