Name: Perfect Garlic Herb Prime Rib Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 6 pounds prime rib, bone-in (bones cut off and tied back on); ½ cup butter, softened; 6 garlic cloves, minced; 1 tablespoon kosher salt; 1 teaspoon finely chopped fresh thyme; 1 teaspoon finely chopped fresh rosemary; 1 teaspoon black pepper; 1 medium yellow onion, quartered (optional, for au jus); ¼ cup drippings from prime rib pan (fat separated); 2 cups beef broth; 1½ cups red wine; 1 tablespoon cornstarch or arrowroot powder (optional, as a slurry for thickening)

Jump to Recipe· 4.8 from 126 reviews

If you’re on the hunt for a show-stopping roast that feels both classic and downright irresistible, I’ve got you covered with this Perfect Garlic Herb Prime Rib Recipe. It’s my go-to for holiday dinners, celebrations, or whenever you want to wow your guests (or just yourself!). The rich garlic herb crust combined with the tender, juicy prime rib inside? Pure magic. Stick with me, and I’ll walk you through every step, share my little kitchen hacks, and make sure you get that perfect crust and melt-in-your-mouth texture every time.

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Why You’ll Love This Recipe

Easy to Follow: Every step is straightforward—perfect even if you haven’t roasted a prime rib before.
Incredible Flavor: The garlic herb butter crust locks in juices while infusing savory notes throughout the meat.
Versatile Serving Options: Comes with an option for a fabulous red wine au jus that elevates the whole meal.
Guaranteed Crowd-Pleaser: My family can’t get enough of this, and I’m sure yours won’t either!

A large, thick piece of roasted meat with a dark brown, crispy, and textured crust sits in the center of a white skillet. The meat’s surface is covered in a spice and herb crust that adds a bumpy texture, with a shiny glaze reflecting light. Surrounding the meat in the pan are several roasted onion halves with caramelized, golden brown layers curling slightly from the heat. The skillet rests on a white marbled surface, with green sprigs of rosemary and thyme arranged beside it, and a white cloth napkin partially visible in the corner. Photo taken with an iphone --ar 2:3 --v 7 - Perfect Garlic Herb Prime Rib, garlic herb prime rib, roast beef recipe, holiday prime rib, juicy prime rib

Ingredients You’ll Need

The beauty of this Perfect Garlic Herb Prime Rib Recipe is in its simplicity and quality ingredients. Fresh herbs, real butter, and a hearty cut of meat combine for a flavor that’s pure comfort food at its finest. Make sure to get good-quality beef and fresh herbs for the best outcome.

Flat lay of a fresh bone-in prime rib roast tied with kitchen twine, a small white ceramic bowl of softened butter, six peeled garlic cloves arranged neatly, a small white bowl filled with coarse kosher salt, a few sprigs of fresh thyme, a few sprigs of fresh rosemary, a small white bowl of freshly cracked black peppercorns, and a quartered yellow onion, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Perfect Garlic Herb Prime Rib, garlic herb prime rib, roast beef recipe, holiday prime rib, juicy prime rib

Prime Rib: Bone-in cuts give incredible flavor, and I always ask my butcher to tie the bones back on—it makes carving a breeze after cooking.
Butter: Softened is key for easy mixing with garlic and herbs.
Garlic cloves: Fresh and minced fine to spread that unmistakable garlicky punch evenly all over.
Kosher Salt: Essential to bring out the meat’s deep flavors without overpowering.
Fresh Thyme and Rosemary: These herbs are the cornerstones of the crust, adding woodsy, aromatic notes.
Black Pepper: Freshly ground gives a nice subtle heat that complements the other seasonings.
Yellow Onion: I love adding quartered onion for the optional red wine au jus—it gives the sauce a sweeter depth.
Beef Broth and Red Wine (for au jus): Pick a wine you enjoy drinking, as it directly impacts the sauce’s flavor.
Cornstarch or Arrowroot Powder: Optional, for thickening the au jus if you prefer it less runny.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m a big fan of letting this recipe shine with the original herb butter and au jus, but I love encouraging you to make it your own. Whether it’s tweaking the herbs or going full-on festive, there’s room for creativity here!

Herb Variations: Sometimes I swap rosemary for oregano or add a pinch of sage for a slightly earthier profile—great for autumn feasts.
Spice it Up: A little smoked paprika or cayenne in the herb butter adds a subtle smoky warmth that my husband adores.
Au Jus Options: For a non-alcoholic version, I’ve made a beef broth au jus without wine—still tasty and perfect for kids or designated drivers.
Cooking Style: I’ve also tried a sous-vide pre-cook before finishing in the oven for ultra-precise doneness and texture. Fancy, but optional!

How to Make Perfect Garlic Herb Prime Rib Recipe

Step 1: Bring Your Prime Rib to Room Temperature

This first step might seem small, but it makes a world of difference. Take the prime rib out of the fridge 2 to 3 hours before roasting. I remember the first time I skipped this and the meat roasted unevenly—such a bummer! When you let it warm up naturally, the roast cooks more evenly from edge to center, giving you that perfect medium-rare throughout.

Step 2: Prepare the Garlic Herb Butter

Preheat your oven to 450°F (230°C). While it’s heating, mix together softly softened butter, the minced garlic, kosher salt, fresh thyme, rosemary, and black pepper in a small bowl. I love using a fork to mash everything into a creamy paste—that way, every bite gets coated with flavor. This herb butter is the star of the show and forms that crave-worthy crust we all drool over.

Step 3: Coat and Prep Your Prime Rib

Once your beef has warmed up, pat it dry with paper towels—this step helps the herb butter stick and develop a better crust. Then, rub the entire roast generously with the garlic herb butter, making sure all sides are coated. Place the prime rib fat-side up in a roasting pan, bone side down (bones tied back on if you’ve got them). I usually add quartered onions around the roast if I’m making the au jus. It’s that secret little touch that deepens the flavor of the sauce.

Step 4: Sear the Roast at High Heat

Pop your roast into the hot oven for 20 minutes at 450°F. This initial blast gets a gorgeous sear on the outside and sets the crust. I always peek around the 18-minute mark to make sure it’s browning but not burning—every oven’s different, so keep an eye on it! If the crust isn’t quite there, give it a few extra minutes.

Step 5: Lower the Heat and Roast to Perfection

After the searing, turn down the oven to 325°F (160°C) and continue roasting until the internal temperature hits 120°F (50°C) for medium-rare. This usually takes about 1.5 hours, but I can’t stress enough—use a meat thermometer! When I first eyeballed it and went by time alone, I ended up with an overcooked roast, and trust me, nobody wants that. Patience and accurate temps are your best friends here.

Step 6: Rest, Carve, and Get Ready to Indulge

Take your roast out and let it rest for 20 to 30 minutes, tented loosely with foil. Resting lets the juices redistribute, so your slices stay juicy and tender instead of drying out. Quick story: I once rushed this part, and the whole prime rib seemed a little tough—that’s when I learned resting is not optional! Once rested, remove the bones and string, and carve into thick ½-inch slices.

Step 7: Make the Optional Red Wine Au Jus

Don’t toss out those precious pan drippings! Separate the fat and then add about ¼ cup back to a saucepan with beef broth, red wine, and any leftover herbs. Simmer for 15 minutes until reduced by half, then strain out the onion and bits. You’ll get this rich, flavorful au jus that’s perfect for drizzling or dipping. If you like it thicker, stir in a cornstarch slurry. I always keep a fat separator close by to keep my sauce smooth and not too greasy.

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Pro Tips for Making Perfect Garlic Herb Prime Rib Recipe

Room Temperature is Essential: I always set the roast out ahead of time; it cooks more evenly and juicy every time.
Use a Meat Thermometer: I learned the hard way to trust the temp, not guesswork—it’s the key to perfect doneness.
Don’t Skip Resting: Letting your prime rib rest locks in those precious juices—don’t rush it!
Prep Bones for Easy Carving: Have your butcher tie the bones on—they add flavor during cooking but come off effortlessly after.

How to Serve Perfect Garlic Herb Prime Rib Recipe

Perfect Garlic Herb Prime Rib Recipe - Serving

Garnishes

I love keeping it simple here: a sprinkle of freshly chopped parsley or thyme adds a pop of color and freshness. Plus, a few lemon wedges on the side can brighten up the richness of the roast if someone wants that zing.

Side Dishes

My family goes crazy for classic sides like creamy mashed potatoes, roasted Brussels sprouts with a touch of balsamic glaze, and buttery dinner rolls to sop up every last bit of that au jus. If you want something a little lighter, roasted carrots or a crisp green salad complement the richness perfectly.

Creative Ways to Present

For special occasions, I like presenting the prime rib whole on a large wooden board surrounded by fresh herbs and edible flowers—makes the table look stunning. You can also slice it just before serving and fan out the slices on a platter with the au jus in a pretty gravy boat. It’s elegant but still super approachable.

Make Ahead and Storage

Storing Leftovers

After the feast, I let leftovers cool completely and then store them in an airtight container in the fridge. I’ve found they stay juicy for up to 3 days when wrapped tightly. Slicing leftovers thinly before storing helps with quick warming later, too.

Freezing

If you want to freeze leftovers, slice them first and layer with parchment paper in a freezer-safe container or bag. This helps avoid clumping. Frozen prime rib maintains great flavor for up to 2 months. Just be sure to thaw slowly in the fridge overnight.

Reheating

To reheat, I bring the meat to room temp, then warm gently in a low oven (about 275°F) wrapped in foil to keep moisture locked in. Avoid microwaving if you can—it tends to dry out the beef. A splash of the leftover au jus while reheating brings back that fresh-from-the-oven taste.

FAQs

What’s the best way to check if my prime rib is done?

The most reliable method is using an instant-read meat thermometer. For medium-rare, aim for an internal temperature of 120°F (50°C) before resting. Remember, the temperature will rise a few degrees while resting.
Can I make the Perfect Garlic Herb Prime Rib Recipe without the red wine au jus?

Absolutely! The roast is delicious on its own, thanks to the garlic herb crust. The au jus is optional but adds a wonderful layer of flavor. You can also serve with horseradish sauce or a simple beef gravy if you prefer.
How do I prevent the crust from burning during roasting?

Keeping a close eye during the initial high-heat sear is key. If you notice the crust getting too dark after 20 minutes, tent the roast loosely with foil and reduce the oven temperature. Using fresh herbs and softened butter helps prevent burning, too.
Can I use a boneless prime rib instead?

You can, but the bones add flavor and help with even cooking. If using boneless, adjust cooking time slightly and monitor internal temperature closely. For a beginner, bone-in with tied bones is my top recommendation.

Final Thoughts

This Perfect Garlic Herb Prime Rib Recipe has been a total gamechanger in my kitchen. It’s one of those recipes I turn to when I want to impress without stress, and the results never disappoint. From the rich herb-crusted exterior to the tender pink center, it’s just pure comfort and celebration on a plate. I can’t wait for you to try it out—you’ll be hearing compliments all night long, and trust me, that’s why I love sharing this one with friends like you!