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 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 something truly magical about a beautifully roasted prime rib, especially when it’s infused with fresh garlic and herbs. This Perfect Garlic Herb Prime Rib Recipe has become my go-to whenever I want to impress guests or just treat myself to something special. The crust, the tender center—it’s all about that simple blend of flavors that elevate this classic cut to a showstopper.

A large piece of roast beef sliced into two thick pieces rests on a wooden cutting board over a white marbled surface. The roast beef has three main layers: a dark brown crust with cracked black pepper and seasoning on top, a light brown cooked outer meat layer, and a wide pink center with a thin strip of white fat running through it. A silver knife lies flat on the cutting board next to the sliced pieces, with some meat juices visible on the board. 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

I still remember the first time I nailed this roast—the garlic-herb crust was perfectly golden, the meat juicy and pink in the center, and the whole kitchen smelled incredible. It’s a recipe that feels fancy but is honestly quite forgiving once you know the tricks.

Effortless elegance: This recipe transforms a prime rib into a stunning centerpiece with minimal fuss.
Flavor-packed: The garlic and fresh herbs create a crust that’s bursting with aroma and taste.
Consistent results: By focusing on temperature, you’ll get perfectly cooked prime rib every time.
Optional au jus: The red wine sauce adds that extra touch of sophistication without complicating the process.

A large, round roast with a dark, crispy, and textured crust sits in the center of a white pan filled with caramelized, golden brown onion slices layered around its base. The roast's surface is shiny with glistening oil and small bits of seasoning, giving a rich and savory look. The pan rests on a white marbled surface with sprigs of fresh green rosemary and thyme placed nearby. A white cloth is casually folded beside the pan, adding a soft contrast to the hearty roast. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients work together beautifully to highlight the prime rib’s richness without overpowering it. Choosing fresh herbs and good-quality garlic really makes a difference, and the butter helps carry those flavors while keeping the crust moist and delicious.

Flat lay of a large raw prime rib roast tied with butcher’s twine, a small mound of softened butter on a simple white ceramic plate, six peeled garlic cloves, a small white bowl of coarse kosher salt, a few sprigs of fresh thyme, a few sprigs of fresh rosemary, a small white bowl of black peppercorns, one medium yellow onion quartered into four pieces, a small white bowl filled with deep red wine, a small white bowl of rich brown beef broth, and a small white bowl with a pale off-white powder of cornstarch 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

Prime rib: Opt for a bone-in roast for extra flavor and juiciness; ask your butcher to remove and tie back the bones for easier carving.
Butter: Softened for easy mixing and smooth coating, it melds all the flavors and aids in browning.
Garlic cloves: Freshly minced garlic is vital here—powder just doesn’t cut it in this crust.
Kosher salt: Enhances flavor and helps create that savory crust.
Fresh thyme: Adds a woody, slightly floral note that complements beef perfectly.
Fresh rosemary: Its piney aroma elevates the herb profile without overpowering.
Black pepper: Freshly ground pepper adds a subtle heat and depth.
Yellow onion: Used in the optional au jus for a natural sweetness and complexity.
Beef broth & red wine: They’re the foundation for that luscious, flavorful sauce to serve alongside.

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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

I love how adaptable this Perfect Garlic Herb Prime Rib Recipe is. You can tweak the herbs based on what you have on hand or even switch out the butter for olive oil if you prefer a lighter crust. Personalizing it to match your taste or season is one of the reasons this recipe feels so cozy and approachable.

Variation: Once, I swapped rosemary for sage and added a pinch of smoked paprika. The smoky hint gave the roast an unexpected but delightful twist that guests loved.
Dietary modification: For a dairy-free option, swapping butter for vegan margarine works well without losing any flavor in the crust.
Seasonal tweaks: In fall, I sometimes add a splash of maple syrup to the herb butter for a subtle sweetness that pairs beautifully with roasted root veggies on the side.

Step-by-Step: How I Make Perfect Garlic Herb Prime Rib Recipe

Step 1: Bring It to Room Temperature

This step is key for even cooking throughout. Take your prime rib out of the fridge about 2 to 3 hours before you plan to roast it. Trust me, skipping this results in uneven doneness—cold meat in the center while the outside cooks too fast.

Step 2: Mix Your Garlic Herb Butter

In a small bowl, combine softened butter with minced garlic, kosher salt, fresh thyme, rosemary, and freshly ground black pepper. Make sure your butter is nicely softened to get a smooth, spreadable paste. This mixture will be the star of your crust.

Step 3: Coat the Prime Rib Thoroughly

Pat the meat dry with paper towels—this helps the crust stick and crisp up properly. Then, rub the garlic herb butter all over the entire surface of the roast.

Step 4: Roast with Confidence

Place your prime rib bone-side down and fat-side up in an oven-safe roasting pan. If you’re going for the classic red wine au jus, scatter some quartered yellow onions around the roast. Start by roasting at 450°F (230°C) for 20 minutes to develop that golden crust. Then, lower the temperature to 325°F (160°C) and cook until the internal temperature hits 120°F (50°C) for medium-rare—about 1.5 hours, but always go by temperature rather than time. I use a digital meat thermometer, and I can’t recommend it enough.

Step 5: Rest Like a Pro

Once out of the oven, let the prime rib rest for 20 to 30 minutes tented with foil. Resting is crucial—it lets the juices redistribute so your slices stay juicy and tender when serving. Also, keep a thermometer handy because the meat’s temperature can rise slightly during this time.

Step 6: Optional – Make the Red Wine Au Jus

After removing excess fat from your roasting pan, add back about ¼ cup of drippings along with beef broth and red wine. Toss in leftover herbs if you have any, then simmer for 15 minutes until the sauce reduces by half. Strain to remove onions and bits for a silky smooth au jus. It’s such a lovely addition that elevates each bite.

Top Tip

Having cooked quite a few prime ribs, I’ve learned a few tricks that seriously guarantee success. Paying attention to temperature rather than cooking time, and letting your roast rest properly, are game changers.

Use a reliable meat thermometer: It’s the only way to know exactly when your prime rib reaches that perfect medium-rare.
Don’t skip bring-to-room temp: I once rushed this step and ended up with a colder center which was disappointing.
Herb butter consistency: Make sure your butter is quite soft so it spreads evenly and clings to the meat.
Don’t over-rest: Resting too long can push the temperature too high and overcook the roast slightly.

How to Serve Perfect Garlic Herb Prime Rib Recipe

Garlic Herb Prime Rib - Serving Suggestion

Garnishes

I usually keep it simple here. A sprinkle of fresh chopped parsley on the sliced meat adds a pop of color and freshness. Occasionally, I add a few sprigs of rosemary next to the serving platter just for the aroma—and it looks so elegant!

Side Dishes

My favorite pairing is classic roasted potatoes—crispy on the outside, fluffy inside—and some garlicky green beans for a fresh contrast. Sometimes I toss in a creamy horseradish sauce on the side too; it cuts through the richness beautifully.

Creative Ways to Present

For special occasions, I like arranging thick slices on a wooden carving board surrounded by colorful roasted veggies and little bowls of au jus and mustard. It turns dinner into more of an experience and gets everyone excited to dig in.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover slices in foil or place them in an airtight container and keep them in the fridge for up to 3 days. Reheating gently is key so you don’t dry out the meat.

Freezing

This roast freezes surprisingly well. Before freezing, I slice and layer the prime rib between parchment paper in a freezer-safe container. It thaws relatively quickly overnight in the fridge, and reheats beautifully if done gently.

Reheating

My favorite way is to reheat slices in a low oven (around 275°F/135°C) wrapped in foil to retain moisture. You can also gently warm them in a skillet with a splash of broth to keep things juicy.

Frequently Asked Questions:

What’s the best way to check doneness for prime rib?

The best method is using a digital meat thermometer inserted into the thickest part of the roast, avoiding any bones. For medium-rare, aim for an internal temperature of 120°F (50°C) before resting, as the temperature will rise slightly while resting.

Can I prepare this prime rib the day before?

You can absolutely prepare the herb butter and rub the roast the day before, keeping it wrapped tightly in the fridge overnight. Let it come to room temperature before roasting to ensure even cooking.

Is the red wine au jus necessary?

The red wine au jus is optional, but it adds a wonderful depth of flavor and moistness to the final dish. If you’re short on time or prefer simplicity, the prime rib is still incredible on its own with that garlic herb crust.

How do I get a nice crust on my prime rib?

Starting the roast at a high temperature (450°F/230°C) helps develop a beautiful seared crust. Make sure the butter herb mixture is spread evenly and the meat is dry before roasting. If needed, you can extend the initial searing time by a few minutes to get extra color.

Final Thoughts

This Perfect Garlic Herb Prime Rib Recipe holds a special place in my heart because it’s one of those dishes that brings people together effortlessly. The balance of flavors, the juicy interior, and that golden crust make it a true crowd-pleaser every time. I hope you give it a try and find it as satisfying and comforting as I do—just like sharing a warm conversation over a great meal with friends.