Prime rib sear + fresh garlic/herbs - will they burn?

[hominamad]

I picked up a very large prime rib to make tonight for a bunch of family. I'm doing a method that involves a high heat sear for 60-75 min, then very low heat for the rest of the time. I'm coating the entire roast with an herb butter before cooking. I want to use fresh garlic and other herbs in the butter, but I'm afraid that it will burn - especially the garlic. I usually use completely dry rubs for my cooks, but really want to get the fresh garlic taste in this time. Any tips or advice?

 

[Bbq_lover]

I usually marinade my prime rib in fresh garlic, rosemary olive oil and salt and pepper and let it sit in the fridge for 24 hours or longer before cooking. I then cook it slow at first then as temp comes up, crank up the heat for the sear. I leave all the rosemary and garlic on it and forms a great crust. Usually cook it at 300ish for a couple hours till it hits 110/115. Then crank it to 500 to hit 120/125. Carryover Temp will end up around 130/135ish, so Vary your final temp as needed.