Garlic N Herb Prime Rib Roast
Garlic & Herb Prime Rib Roast with Bone Marrow Butter
Garlic and herb prime rib is always the star of the show, but when you add bone marrow compound butter to the mix, you’re taking it to a whole different level. This recipe uses fresh rosemary, thyme, oregano, garlic, lemon, and roasted bone marrow blended into soft butter and spread all over the roast before it hits the smoker. The butter melts into the meat as it smokes, basting it from the outside and creating this incredible herb crust that’s packed with flavor. Then you reverse sear it to get that crispy, caramelized exterior.
The whole process takes about 2-3 days if you count the bone marrow soak, but the active cooking time is only about 3-4 hours. You soak the bone marrow for 24 hours to clean it out, roast it on the grill, blend it with butter and fresh herbs, coat your prime rib, then smoke it low and slow at 250°F until it hits 125°F internal. After that, you crank the heat and sear all sides to lock in that crust. This bone marrow herb butter prime rib is perfect for holidays, special occasions, or any time you want to impress a crowd with something that tastes like it came from a high-end steakhouse.
Why Bone Marrow Takes This Prime Rib to the Next Level
Bone marrow is beef fat in its purest form. When you roast it, it becomes this rich, buttery substance that’s incredibly flavorful. Mixing roasted bone marrow into compound butter creates something way more complex than just regular herb butter. The marrow adds a deep, beefy richness that complements the prime rib perfectly. It’s like you’re basting the roast with concentrated beef flavor mixed with fresh herbs.
The key is preparing the bone marrow correctly. You need to soak it in cold salted water for 24 hours, changing the water 3-4 times during that period. This pulls out the blood and any impurities that can make bone marrow taste metallic or funky. After the soak, the marrow is clean and white. When you roast it on the grill until it’s bubbly and soft, it’s ready to blend into the butter.
Some people are intimidated by bone marrow, but it’s actually really simple to work with. You can buy beef marrow bones at most butcher shops or good grocery stores. Just ask for center-cut marrow bones that are split lengthwise. That makes it easy to scoop out the marrow after it’s roasted.
How the Herb Butter Paste Works on Prime Rib
The compound butter does two important things. First, it bastes the meat as it smokes. The butter melts and runs down the sides of the roast, keeping the exterior moist and adding flavor to every inch of the surface. Second, it creates a paste that holds the fresh herbs right against the meat. As the prime rib smokes, those herbs infuse into the crust and create layers of flavor that you don’t get from just a dry rub.
Using fresh herbs instead of dried makes a huge difference. Fresh rosemary, thyme, and oregano have oils and moisture that bloom when they hit the heat. Dried herbs just sit there. The garlic gets roasted into the butter and mellows out, so it’s not harsh or overpowering. The lemon juice and zest add brightness that cuts through all that richness and keeps the butter from being too heavy.
The beauty of this butter paste is that you can make extra and save it for other cooks. It’s incredible on steaks, chicken, seafood, or melted over vegetables. Make a double batch, roll the extra into a log in parchment paper, and freeze it. You’ll have gourmet compound butter ready to go whenever you need it.
Step-by-Step Instructions
Step 1: Soak the Bone Marrow (Day 1)
This step happens a full day before you cook. Get your bone marrow bones and place them in a large bowl or container. Fill it with cold water and add 2 tablespoons of kosher salt. Stir it around so the salt dissolves.
Put the bowl in the fridge and let the marrow soak for 24 hours. During that time, change the water and add fresh salt 3-4 times. Set a reminder on your phone so you don’t forget. Each time you change the water, you’ll notice it gets clearer. The first change will have some pink or red tint from the blood. By the third or fourth change, the water should be mostly clear.
After 24 hours, take the marrow bones out of the water and pat them completely dry with paper towels. Set them aside. They’re ready to be roasted.
Step 2: Prep the Prime Rib and Butter
The day you’re cooking, take your prime rib roast out of the package. Pat it completely dry with paper towels. Season it all over with 2 tablespoons of kosher salt. Place it on a wire rack set over a baking sheet and let it sit at room temperature while you prep everything else. This usually takes about an hour.
Take your 4 sticks of unsalted butter out of the fridge and let them sit at room temperature for at least an hour. You want the butter soft and pliable, not melted. Room temperature butter blends better in the food processor and creates a smoother paste.
Prep all your herbs and aromatics. Strip the leaves from 10 sprigs of fresh rosemary. Measure out ¼ cup of fresh thyme leaves and ¼ cup of fresh oregano. Peel 8 cloves of garlic. Zest one lemon, then juice it. Put everything in separate small bowls so it’s ready to go when you need it.
Step 3: Roast the Bone Marrow
Fire up your grill and get it to 350°F. You can use a gas grill, charcoal grill, or your smoker for this. Place the bone marrow halves directly on the grill grates, cut side up. Close the lid and let them roast for about 10-15 minutes.
You’ll know the marrow is done when it’s bubbling and soft. It should look melted and almost liquid inside the bone. If you poke it with a spoon, it should jiggle like jello. That’s when you know it’s ready.
Take the bones off the grill and let them cool for a few minutes so you can handle them. Use a spoon to scoop all the roasted marrow out of the bones into a bowl. You should get about ½ cup of marrow total from 4 halves. Set it aside.
Step 4: Make the Bone Marrow Herb Butter
Get your food processor ready. Add the 4 sticks of softened butter to the bowl. Add all the roasted bone marrow, the rosemary leaves, thyme, oregano, 8 cloves of garlic, lemon juice, and lemon zest.
Pulse the food processor in short bursts. You’re not trying to puree everything into a smooth paste. You want the butter soft and mixed with visible flecks of herbs throughout. Pulse about 10-15 times, scraping down the sides if needed, until everything is combined.
Taste the butter and season with salt and pepper. The amount you need depends on how salty your butter is and your personal preference. Start with about a teaspoon of salt and ½ teaspoon of pepper, mix, taste, and adjust from there.
Once the butter is seasoned right, scoop it into a bowl. If you’re not using it right away, you can cover it and keep it in the fridge for up to 3 days. If you made extra, roll it into a log in parchment paper and freeze it for up to 3 months.
Step 5: Coat the Prime Rib with Butter
Take your salted prime rib off the wire rack and place it on a clean work surface or cutting board. Get a large spoon or offset spatula and start spreading the bone marrow herb butter all over the entire roast. You want to coat every inch of the surface—top, sides, and bottom.
Don’t be shy with the butter. Use all of it. Pack it on thick. As the prime rib smokes, the butter will melt and some of it will drip off, but plenty will stay on the roast and create that herb crust. Get it into all the crevices around the bones and make sure the fat cap on top is completely covered.
Once the roast is fully coated, place it back on the wire rack. The rack is important because it allows smoke to circulate all around the roast, even underneath. If you put it directly on the grates or in a pan, the bottom won’t get as much smoke.
Step 6: Set Up Your Grill or Smoker
Get your grill or smoker ready for indirect cooking at 250°F. If you’re using a charcoal grill, bank your coals to one side. If you’re using a gas grill, turn on one or two burners and leave the others off. If you’re using a smoker, just set it to 250°F.
Add your wood chunks or chips. Hickory, oak, or pecan all work great with prime rib. You want wood that gives you a robust smoke flavor that can stand up to the rich beef and herb butter.
Place a drip pan on the grates or in the bottom of your cooker under where the prime rib will sit. This catches all the drippings and prevents flare-ups. Fill it with a little water if you want—this adds humidity to the cook and helps keep the roast moist.
Step 7: Smoke the Prime Rib
Once your cooker is holding steady at 250°F, place the wire rack with the butter-coated prime rib directly on the grates over the drip pan. Close the lid and let it smoke.
Insert a leave-in meat thermometer into the thickest part of the roast, making sure you’re not touching bone. You’re going to smoke the prime rib until it reaches an internal temperature of 125°F. This usually takes about 2.5-3 hours for a 3-4 bone roast, but don’t go by time. Go by temperature.
During the smoke, don’t open the lid constantly to check on it. Every time you open the lid, you lose heat and smoke. Just monitor the internal temperature through your thermometer and let the smoker do its thing. The butter will melt and baste the roast, and the herbs will toast and create an incredible crust.
Step 8: Reverse Sear
When the prime rib hits 125°F internal temperature, take it off the smoker. This is your target temp for medium-rare after the sear. Place the roast on a heatproof surface and let it rest for a few minutes while you get your grill screaming hot.
Open all the vents on your charcoal grill or turn your gas grill to high. You want the grates as hot as possible—aim for 500°F or higher. This is the reverse sear, and it’s what gives you that final crispy crust on the outside.
Once your grill is blazing hot, place the prime rib directly on the grates. Sear each side for 45-60 seconds. That’s it. You’re not trying to cook it more. You’re just crisping up the herb butter crust and adding some char. Rotate the roast so you sear the top, bottom, and both ends.
After all sides are seared and the crust looks dark and crispy, take the prime rib off the heat immediately.
Step 9: Rest and Slice
Place the seared prime rib on a wire rack or cutting board and tent it loosely with aluminum foil. Let it rest for 20-30 minutes. This rest time is critical. The juices that got pushed to the center during cooking need time to redistribute through the meat. If you slice it right away, all those juices will run out and your prime rib will be dry.
After 20-30 minutes, the roast is ready to carve. Use a sharp knife to cut along the bones and remove the meat in one piece. Then slice it into thick portions, about ½ to ¾ inch thick. You can also leave the bones attached and cut between each rib for bone-in portions if you prefer.
Arrange the sliced prime rib on a serving platter. If you saved any extra herb butter, melt it and drizzle it over the slices. Garnish with fresh herbs if you want it to look fancy.
Bone Marrow N Herb Butter Prime Rib Roast
Ingredients
- 3-4 Bone-in Prime Rib Roast
- 2 tbsp Kosher Salt
Bone Marrow N Herb Butter Paste
- 4 blocks Unsalted Butter
- 8 cloves Garlic
- 10 springs Fresh rosemary
- ¼ cup Thyme
- 4 halves Bone marrow
- ¼ cup Fresh oregano
- 1 Lemon juiced
- 2 tbsp Lemon zest
Instructions
- Prep your prime rib and all of your ingredients for the bone marrow N herb butter. Place all of your ingredients into separate bowls, also make sure your butter has been sitting out for an hour or so. Basically room temperature. This makes it easier for your food processor.
- The day before make sure you soak your bone marrow in cold water for 24 hours with 2 tablespoons of kosher salt. Pour out and add fresh water and salt 3-4 times during this period. The next day make sure to pat them dry.
- Have your grill fired up to 350 degrees and place your bone marrow on the grill until the marrow is bubbly and is done.
- Once the marrow is done add four blocks of softened butter to the food processor and then add the rosemary, thyme, oregano, garlic, lemon juice, lemon zest and the bone marrow. Salt and pepper to your own taste. Now pulse until your butter is mixed and soft.
- Have your prime rib out and dry. Season with kosher salt and then place on a wire resting rack. At this time you are going to spread the bone marrow N herb butter all over the whole Prime Rib Roast until the whole surface area is covered. Make sure you have your grill/smoker ready with the temp at 250 degrees. Place a drip pan in the bottom and then sit your butter covered goodness above the drip pan on the grates. Add some hickory wood chunks and smoke until an internal temp of 125 degrees.
- Once your temp of 125 hits, remove the prime rib and open all of your vents and get the coals blazing hot. Sear the prime rib on all sides for 45-60 seconds and then place it on a wire rack for resting. Rest 20-30 minutes and then slice for serving.
- As a tip, you can save some of the compound butter for other cooks or to add on your prime rib when it's done.
- Enjoy with friends and family!
Frequently Asked Questions
Where do I buy bone marrow bones?
Most butcher shops and higher-end grocery stores sell beef marrow bones. Ask for center-cut marrow bones that are split lengthwise. This makes it easy to scoop out the marrow after roasting. You can also order them online from meat suppliers. Four halves should give you about ½ cup of roasted marrow.
Can I skip the bone marrow and just use regular compound butter?
Yeah, you can make this with just butter and herbs if you can’t find bone marrow. It’ll still be really good. The bone marrow adds extra richness and beefy flavor, but the fresh herbs and garlic will still give you an incredible herb crust. Just use 4 sticks of butter and blend it with all the herbs, garlic, and lemon.
What if I don’t have a food processor?
You can mix the compound butter by hand. Just make sure your butter is really soft, almost like frosting consistency. Use a fork to mash the roasted bone marrow into the butter, then mix in all the herbs, garlic, and lemon. It’ll take more effort, but you’ll get the same result.
How do I know when the prime rib is done?
Use an instant-read or leave-in meat thermometer. Pull the roast off the smoker when it hits 125°F internal for medium-rare. After the reverse sear and rest, it’ll come up to about 130-135°F, which is perfect. Don’t guess based on time. Every roast is different.
Can I make the compound butter ahead of time?
Absolutely. Make the butter up to 3 days ahead and keep it covered in the fridge. You can also freeze it for up to 3 months. Just let it come back to room temperature before you spread it on the prime rib so it’s easy to work with.
Items Used In this Recipe
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