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Prime Rib Compound Butter

4.80 from 5 votes
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If you are making my prime rib recipe, you need this compound butter to go with it. Compound butter is just butter mixed with herbs and seasonings, and it is one of the easiest ways to add a ton of flavor to steak, prime rib, or even bread with almost no effort. This recipe comes together in minutes with a handful of ingredients you probably already have.

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This recipe could not be easier to make. You combine everything in a stand mixer, and that is really it. There is no cooking and no complicated steps, just mix it all together until it is combined, and you have a compound butter that is ready to use.

I keep this compound butter simple with rosemary, thyme, and oregano, but you can switch up the herbs based on what you like. Try adding a little garlic, or swap in sage or parsley instead. However you make it, it is an easy way to add extra flavor to your prime rib without any extra effort on the big day.

Prime Rib Compound Butter on a plate

This compound butter is not just for prime rib. Try it on steak, chicken, roasted vegetables, or spread on warm bread. Once you have a batch made, you will probably find yourself putting it on everything.

Prime Rib Compound Butter close up

Since this is a compound butter and not something you are eating on its own, a little goes a long way. Softening the butter first instead of melting it is what keeps the texture right, so the herbs and seasonings stay mixed through instead of separating out.

Once it is mixed, you can use it right away or make it ahead of time and keep it in the fridge until you need it. Either way, it is one less thing to worry about when you are getting a big meal like prime rib on the table.

Tips for making Prime Rib Compound Butter

Should I use fresh or dried herbs?

Use fresh herbs if you can. Fresh rosemary and thyme really add a nice freshness to the compound butter that is worth the extra effort of chopping them up.

Do I need to melt the butter first?

No, do not melt the butter before mixing. If your butter is too cold to combine with the other ingredients, put it in the microwave for 5 to 10 seconds at a time and check it in between. You want soft butter, not melted butter. If you do accidentally melt it, stick it in the freezer for 5 or 10 minutes and stir it well so the fat and seasonings get recombined evenly.

What kind of butter should I use for this recipe?

I use salted butter for this recipe. If you only have unsalted butter, that works too, just add a little extra salt to taste since the recipe is built around the salt that salted butter already brings.

Do I need a stand mixer to make this compound butter?

A stand mixer makes it easy, but you can also mix it by hand with a sturdy spoon or use a hand mixer as long as the butter is softened enough to combine smoothly.

How do you store or freeze compound butter?

Store it in the fridge in an airtight container, or roll it into a log wrapped in plastic wrap and freeze it if you want to keep it longer. Just slice off pieces as you need them.

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Ingredient tips and substitutions

The full ingredient list is at the bottom of this post in the recipe card.

Ingredients for Prime Rib Compound Butter
  • Salted Butter: You can use unsalted butter instead, just add a little extra salt to taste since this recipe is built around the salt that salted butter already has in it.
  • Fresh Rosemary: Dried rosemary works too. Since dried herbs are more concentrated, use about a third of the amount the recipe calls for.
  • Fresh Thyme: Dried thyme can be used the same way, just cut the amount down to about a third of what is listed for fresh.
  • Dried Oregano: If you would rather use fresh oregano, use about three times the amount, since fresh herbs are less concentrated than dried.
  • Salt and Pepper: Adjust these to taste, especially if you switch to unsalted butter or change up the herbs.

Directions for Making Prime Rib Compound Butter

  1. Combine all ingredients in a mixer. That’s it!

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Prime Rib Compound Butter Pinterest pin

Recipe

Raw turkey covered with herb butter for roasting, ready for oven.

Prime Rib Compound Butter

4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 308.06kcal
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Equipment

Ingredients

  • ¾ Pound (340 ⅕ g) Butter (salted-room temperature)
  • 6 Sprigs (6 Sprigs) Rosemary (sprigs fresh rosemary (approximately ¼ cup))
  • 6 Sprigs (6 Sprigs) Thyme (sprigs fresh thyme (approximately ⅛ cup))
  • ⅛ Cup (6 g) Oregano (dried oregano)
  • ½ Teaspoon (½ Teaspoon) Salt
  • ½ Teaspoon (½ Teaspoon) Pepper

Instructions

  • Combine all ingredients in a mixer.  That's it!

Notes

Use fresh herbs!  Fresh herbs really add a nice freshness to the compound butter, and it was worth the added effort it took to chop up the herbs.
Don’t “melt” the butter before mixing.  If your butter is too cold to mix with the other ingredients, you can put it in the microwave, but do so sparingly.  I put it in for 5-10 seconds and check it between microwaving times.  You do not want melted butter; you want soft butter.  If you do accidentally melt it (I admit that I have done it), it’s not the end of the world.  After all of the ingredients have been combined, stick it in the freezer for 5 or 10 minutes, and then stir well.  You want to make sure that you get all of the butter recombined.  If you don’t stir it well before using, you will have portions that have all of the fat and salt (and flavor) and other portions that are more oily tasting. 

Nutrition

Calories: 308.06kcal | Carbohydrates: 0.82g | Protein: 0.49g | Fat: 34.54g | Saturated Fat: 21.88g | Polyunsaturated Fat: 1.31g | Monounsaturated Fat: 8.94g | Trans Fat: 1.39g | Cholesterol: 91.43mg | Sodium: 419.07mg | Potassium: 26.42mg | Fiber: 0.46g | Sugar: 0.06g | Vitamin A: 1113.95IU | Vitamin C: 1.24mg | Calcium: 26.1mg | Iron: 0.43mg

Nutrition information is provided as a courtesy and is an estimate only.

Have you tried this recipe? Let us know how it turned out in a comment below!

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4.80 from 5 votes (5 ratings without comment)