Prime Rib Compound Butter

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

Print Recipe

4.80 from 5 votes

Prep Time10

Total Time10

Course: Dinner

Cuisine: American

Keyword: Compound butter, prime rib butter, prime rib compound butter

Servings:

Calories: 308.06kcal

Equipment

Stand Mixer

Ingredients

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

US Customary - Metric

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