Garlic and Herb Butter Rubbed Prime Rib

Ooooohhh...Butter makes everything better! No, but really, butter really does make everything better. Side story - John and I went to Ireland last year and they have the best butter. I am infamous for my butter eating (don't judge), but let's just say I may have taken it to the next level in Ireland. My inner chubby gal was rejoicing.

OK - back on topic. I found an awesome bone in prime rib at our favorite butcher and I just had to roast this bad boy up. I have butter rubbed other meat before then roasted/grilled it and it turned out well, so I decided to use the technique in this recipe as well. John's exact words were "I have never had a better prime rib in my life!" And then he just kept saying it over and over and over again. It was BOMB!

Garlic and Herb Butter Rubbed Prime Rib
Serves 8-10

Ingredients:

• 5 lb bone in prime rib tied up
• 2 sticks butter softened
• 5 sprigs rosemary minced
• 30 cloves garlic minced
• Salt and pepper to taste

How to Make Garlic Herb Butter Rubbed Prime Rib:

1. An hour before you are ready to cook your prime rib, remove it from the refrigerator. 
2. Combine the butter, garlic, and rosemary and set aside. 
3. Season your prime rib generously with salt and pepper then coat it with the garlic herb butter. 
4. In the meantime, heat your grill (I used the BGE) to 250 degrees using indirect heat. 
5. Add your prime rib to the grill and plan on cooking approximately 35 minutes for every pound.
6. During the last hour of cooking, heat your grill up to 350 degrees. This will help get a really nice crust on the outside. 
7. Once you have hit your desired internal temperature, remove from the grill, tent with foil, and let rest for 30 minutes. 120-125 rare, 130-135 medium rare, 140-145 medium.
8. Remove your string, cut the bones off, slice, serve, and enjoy!

Oh sooo good. Juicy, moist, tender! We obviously had a ton of leftovers, so I will be posting a beef stroganoff recipe if you find yourself in the same predicament. 

Enjoy!

~H&J