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 (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); 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)

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.

The image shows a large piece of roast beef on a wooden cutting board placed on a white marbled surface. The roast has three visible layers: a dark brown, crispy outer crust seasoned with pepper and spices, a thin tan brown layer just beneath the crust, and a thick middle section that is bright pink in the center indicating it is cooked medium rare. A thick slice of the beef has been cut and lies in front of the main piece, showing the same three layers in cross-section. A shiny, sharp knife with a metal blade rests on the board next to the meat. The scene looks simple and rustic. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Perfect Garlic Herb Prime Rib Recipe
Top Tip
How to Serve Perfect Garlic Herb Prime Rib Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Perfect Garlic Herb Prime Rib Recipe

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.

A large piece of roasted meat with a dark, crispy, and seasoned outer layer sits in the middle of a white pan. The meat has a rich brown color with some lighter golden spots and is surrounded by caramelized onion layers that are golden and slightly charred. The white marbled surface underneath holds fresh green rosemary sprigs to the left and a white cloth on the right side of the pan. The whole scene gives a warm, rustic feeling of a cooked meal. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a large raw prime rib roast with bones tied back, a small white ceramic bowl of softened butter, a small white ceramic bowl with minced garlic cloves, a small white ceramic bowl of coarse kosher salt, a few sprigs of fresh thyme, a few sprigs of fresh rosemary, a small white ceramic bowl of black peppercorns, and a medium yellow onion quartered placed 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

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.

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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.

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

garlic herb prime rib - Serving Suggestion

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:

How do I know when the prime rib is done?

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.

Can I prepare the herb butter ahead of time?

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.

What’s the advantage of removing the bones before serving?

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.

Can I make the red wine au jus without wine?

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.