There’s just something magical about sinking your teeth into a juicy, tender prime rib that’s bursting with fragrant herbs and garlic. This Perfect Garlic Herb Prime Rib Recipe is my go-to for special occasions because it’s not only straightforward but always impresses with a luscious crust and melt-in-your-mouth center.
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Why You'll Love This Recipe
This prime rib recipe has been my reliable winner time and again, and I just love how the garlic and fresh herbs create that irresistible crust while keeping the meat ultra-juicy. Trust me, once you try this, it’s going to be your holiday centerpiece for life.
- Effortless Elegance: With simple ingredients and minimal prep, you’ll achieve restaurant-quality prime rib easily at home.
- Perfect Herb & Garlic Crust: The blend of fresh thyme, rosemary, and garlic infuses deep flavor that’s fragrant but not overpowering.
- Juicy, Tender Interior: The slow roasting method ensures every bite is tender and cooked to your desired doneness.
- Optional Red Wine Au Jus: The pan sauce is a luxurious touch that brings everything together beautifully with minimal extra work.

Ingredients & Why They Work
Every ingredient here plays a role in making this Perfect Garlic Herb Prime Rib Recipe unforgettable. Fresh herbs and garlic build wonderful aroma and flavor, butter adds richness, and a simple seasoning of salt and pepper lets the prime rib’s natural taste shine.

- 6 pounds prime rib, bone-in: Getting the bone-in cut is key for flavor and moisture, plus the bones act like a natural roasting rack.
- Butter, softened: Butter melds the herbs and garlic into a luscious paste that bastes the meat during roasting.
- Garlic cloves, minced: Fresh garlic versus powder always elevates the flavor with an aromatic punch.
- Kosher salt: Salt penetrates the beef, enhancing natural flavors and helping to form a savory crust.
- Fresh thyme and rosemary: These herbs offer a woodsy, fragrant note that’s perfect with beef.
- Black pepper: Adds just the right amount of warmth to balance the herbs.
- Yellow onion, quartered: Used only if you’re making the red wine au jus; it adds sweetness and depth to the sauce.
- Red wine (optional): Brings acidity and richness for the au jus that pairs beautifully with the beef.
- Beef broth (optional): Complements the drippings and rounds out the au jus base.
- Cornstarch or arrowroot powder (optional): For thickening the au jus if you prefer a slightly richer sauce.
Make It Your Way
One of the best things about this Perfect Garlic Herb Prime Rib Recipe is how easy it is to tweak it for your taste. I often swap out rosemary for sage or add a pinch of smoked paprika for a smoky twist — don’t be afraid to get creative!
- Variation: I once tried adding a hint of Dijon mustard to the herb butter mixture for an extra tangy layer — it was a game-changer.
- Dietary switch: For a dairy-free option, try substituting the butter with softened olive oil; it still makes a great herb coating.
- Seasonal tweak: In winter, I add a bit of fresh cracked juniper berries to the herb rub — it adds cozy depth perfect for holiday dinners.
Step-by-Step: How I Make Perfect Garlic Herb Prime Rib Recipe
Step 1: Bring Your Prime Rib to Room Temperature
Start by pulling your prime rib out of the fridge about 2 to 3 hours before cooking to let it come to room temp. This step helps the meat cook evenly and ensures a juicy, tender roast.
Step 2: Whip Up the Garlic Herb Butter Mixture
While the meat warms, preheat your oven to 450°F (230°C). In a small bowl, mix softened butter with minced garlic, kosher salt, fresh thyme, rosemary, and black pepper until well combined. It smells amazing already, trust me!
Step 3: Coat the Prime Rib with Herb Butter
Pat the prime rib dry with paper towels to ensure the herb butter sticks well. Then smear the butter mixture all over the outside of the roast—the more generous you are, the better that crust will be!
Step 4: Prep and Roast
Place the roast bone-side down and fat-side up in an oven-safe pan or roasting tray. If you’re making the optional red wine au jus, scatter the quartered onion pieces around the meat. Roast at 450°F for 20 minutes to develop a beautiful crust. Then, lower the oven temperature to 325°F (160°C) and continue cooking until the internal temperature hits 120°F (50°C) for medium-rare, about 1.5 hours—but always rely on a meat thermometer to be sure.
Step 5: Rest and Slice
Once it reaches temp, take it out and tent loosely with foil. Let it rest for 20 to 30 minutes—this locks in the juices and lets the meat relax. When ready, remove the bones and string, then slice thickly, about ½ inch slices.
Step 6: Optional - Make the Red Wine Au Jus
If you want to add that fancy touch, take the drippings from the pan, skim off the fat, then add drippings back (up to ¼ cup), along with beef broth and red wine. Toss in any leftover herbs and simmer for about 15 minutes until reduced by half. Strain out the solids, and you have a perfect au jus to drizzle or dip.
Top Tip
From my many attempts at perfecting this recipe, I’ve learned that attention to temperature and resting time make all the difference. These tips saved me from dry or unevenly cooked roasts multiple times, so I’m passing them on to you.
- Use a Reliable Thermometer: Don’t guess the doneness—an instant-read thermometer guarantees your prime rib will be exactly how you want it.
- Rest Without Rush: Resist the temptation to speed up serving; resting allows the juices to redistribute so every bite is juicy.
- Bone Handling Made Easy: Have your butcher cut and tie back the bones beforehand, so you can remove them effortlessly after roasting.
- Fat Separator for Au Jus: Using a fat separator is a small investment that keeps your sauce from feeling greasy and overly rich.
How to Serve Perfect Garlic Herb Prime Rib Recipe

Garnishes
I love keeping it simple with fresh sprigs of rosemary or thyme on the serving platter—it adds a pop of color and a lovely herbal scent that gets everyone excited. Sometimes, I’ll shave a bit of coarse sea salt on top just before serving for that little extra crunch and flavor burst.
Side Dishes
Classic cream cheese mashed potatoes or roasted garlic mashed potatoes are my absolute favorites alongside this prime rib. I also like to pair it with roasted root vegetables like carrots and parsnips or a fresh green bean almondine for a crisp counterpoint to the rich meat.
Creative Ways to Present
For a holiday party, I’ve arranged slices fanned out on a platter with fresh herbs, surrounded by bowls of the red wine au jus and horseradish cream. It makes a splash visually and offers guests delicious options to customize each bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover sliced prime rib tightly wrapped in aluminum foil or an airtight container in the fridge for up to 3 days. Keeping the slices in a single layer helps prevent drying out.
Freezing
I’ve successfully frozen leftover prime rib slices by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Just make sure to thaw overnight in the fridge for best results — it reheats just as nicely this way!
Reheating
To keep the juicy tenderness, I reheat my prime rib leftovers gently in a low oven (about 250°F) wrapped in foil until just warmed through. Microwave reheating tends to dry it out, so slow and steady wins the race here.
Frequently Asked Questions:
The best way is to use an instant-read meat thermometer. For medium-rare, remove the roast from the oven when it reaches 120°F (50°C). Remember, it will continue cooking slightly while it rests.
Absolutely! You can mix the herb butter up to a day in advance and keep it covered in the fridge. Just bring it back to room temperature before applying to the prime rib for easier spreading.
Removing the bones after roasting makes slicing the prime rib easier and gives you clean, boneless servings. If your butcher can tie the bones back on, it saves you time and hassle post-roasting.
Definitely. You can skip the wine and simply use extra beef broth along with the pan drippings and onions to make a flavorful au jus alternative.
Final Thoughts
This Perfect Garlic Herb Prime Rib Recipe truly holds a special place in my kitchen repertoire because it combines simplicity with unforgettable flavor. Serving this at family gatherings always sparks joy and brings everyone to the table happy and satisfied. I’m confident you’ll love making it your own and creating delicious memories too.
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Perfect Garlic Herb Prime Rib Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Best No-Fail Prime Rib recipe features a garlic herb crust that enhances the rich and tender prime rib. Cooked to perfection with a sear at high heat followed by slow roasting, the prime rib delivers a juicy, flavorful main course. An optional red wine au jus adds an elegant touch to this classic dish, perfect for special occasions or holiday dinners.
Ingredients
Prime Rib
- 6 pounds prime rib, bone-in (with 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 (if making the red wine au jus)
Red Wine Au Jus (Optional)
- ¼ cup drippings from prime rib pan, fat separated
- 2 cups beef broth
- 1 ½ cups red wine
- 1 tablespoon cornstarch or arrowroot powder (optional, for thickening)
Instructions
- Bring to Room Temperature: Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature, ensuring even cooking.
- Make the Herb Butter: Preheat the oven to 450°F (230°C). In a small bowl, mix together the softened butter, minced garlic, kosher salt, chopped thyme, chopped rosemary, and black pepper to create the garlic herb butter.
- Coat the Prime Rib: Pat the prime rib dry with paper towels to remove moisture. Rub the entire outside of the prime rib evenly with the prepared garlic herb butter mixture.
- Prepare for Roasting: Place the prime rib in an oven-safe roasting pan with the bone-side down and fat-side up. If making the red wine au jus, scatter the quartered yellow onion around the roast in the pan.
- Sear the Prime Rib: Roast the prime rib in the center of the oven at 450°F (230°C) for 20 minutes, allowing a crust to form. If the crust isn’t developed enough, cook a few minutes longer until nicely browned.
- Slow Roast: Reduce oven temperature to 325°F (160°C). Continue roasting the prime rib until the internal temperature reaches 120°F (50°C) for medium-rare, which will take approximately 1 hour and 30 minutes but monitor with a meat thermometer for accuracy.
- Rest the Meat: Remove the prime rib from the oven, tent with aluminum foil, and rest for 20 to 30 minutes to allow juices to redistribute. After resting, remove the tying string and bones, then slice into ½-inch thick slices for serving.
- Prepare Red Wine Au Jus (Optional): Remove fat from the pan drippings, then add up to ¼ cup of drippings back to the pan along with beef broth and red wine. Add leftover herbs if available. Simmer for about 15 minutes until the liquid reduces by half. If desired, stir in a cornstarch or arrowroot slurry to thicken slightly.
- Strain and Serve: Strain the au jus to remove onions and bits. Serve warm alongside or drizzled over the sliced prime rib.
Notes
- Ask your butcher to cut the bones off and tie them back on. This simplifies removal after cooking.
- Monitor internal temperature carefully during resting as it can rise slightly; avoid over-resting.
- Use a fat separator for the au jus to keep the sauce from becoming greasy.
- Use a reliable meat thermometer for perfectly cooked prime rib.
- Allow ample resting time for the meat to retain juices for tender slices.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 580 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 140 mg



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