If you are searing a roast with butter before or after cooking it, it is more likely to burn due to its low smoke point. Instead, David Rose recommends home cooks use olive oil or grapeseed oil to lessen any chance of the roast charring. “I make it with the grapeseed oil or olive oil, and then I make that compound butter, and when it’s resting, I put that compound butter on there and let it rest, as well,” he says.
Compound butter is butter mixed with herbs (such as smoked paprika, rosemary, thyme, parsley, black pepper, and salt) and minced garlic. When you allow the roast to rest, the butter melts into the “pores and crevices of the prime rib,” resulting in an exceptional roast. Finally, If you need a roast recipe to complete your holiday meal, check out ‘s standing rib roast recipe or Bobby Flay’s prime rib recipe and apply Rose’s advice.