Name: Perfect Garlic Herb Prime Rib Roast 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; 1 ½ cups red wine; 1 tablespoon cornstarch or arrowroot powder (optional, for thickening, in slurry form)

If you’ve ever yearned to impress family and friends with a show-stopping centerpiece, this Perfect Garlic Herb Prime Rib Roast Recipe is your golden ticket. I absolutely love how this roast turns out — juicy, tender, and packed with the kind of garlicky herb flavor that’ll have everyone asking for seconds. Whether it’s a holiday feast or a special weekend dinner, this recipe is a real crowd-pleaser that’s surprisingly easy once you know the tricks. Stick with me, and I’ll walk you through making the ultimate prime rib that’s as flavorful as it is beautiful.

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Why You’ll Love This Recipe

Juicy & Flavorful: The garlic herb butter sears perfectly into the meat, locking in moisture and flavor.
Fail-Proof Technique: A high-heat sear followed by slow roasting ensures even cooking and a beautiful crust.
Versatile & Customizable: You can easily add a rich red wine au jus or enjoy it simply with the herb crust.
Perfect for Any Occasion: From holidays to Sunday dinners, this roast is guaranteed to impress.

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 Roast, garlic herb prime rib, prime rib roast recipe, juicy tender prime rib, holiday prime rib

Ingredients You’ll Need

Choosing fresh, quality ingredients makes all the difference in this Perfect Garlic Herb Prime Rib Roast Recipe. I love using fresh rosemary and thyme — their aroma when roasting is unbeatable. Also, make sure your butter is softened for easy mixing, and get a prime rib cut that your butcher can “de-bone and tie” for you (more on why this helps later!).

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 Roast, garlic herb prime rib, prime rib roast recipe, juicy tender prime rib, holiday prime rib

Prime Rib (bone-in): Opt for a 6-pound roast — big enough to feed a crowd but manageable to roast evenly.
Butter (softened): This is the base for the herb rub; softened butter blends better for an even coating.
Garlic cloves (minced): Fresh garlic gives that punch everyone loves — no garlic powder here.
Kosher salt: Essential for flavoring and helping the crust develop.
Fresh thyme and rosemary (finely chopped): These herbs bring a woodsy freshness that pairs beautifully with beef.
Black pepper: Freshly ground for that spicy kick.
Yellow onion (quartered): Optional, but great for making a rich red wine au jus alongside the roast.
Beef broth and red wine: For that luscious au jus — choose a good red wine you’d enjoy drinking.
Cornstarch or arrowroot powder: Optional, used if you want to thicken the au jus a bit.

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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.

Variations

This recipe is wonderfully adaptable. Over the years, I’ve tried a few twists on the classic garlic herb crust to suit different tastes and occasions. Feel free to adjust the herbs or side sauces to make it your own — that’s part of the fun!

Herb Variations: I sometimes swap rosemary and thyme for oregano and sage when I want a slightly earthier vibe.
Spice It Up: Adding a pinch of smoked paprika or cayenne gives the crust a subtle smoky heat that’s a hit with spice lovers.
Au Jus Alternatives: Instead of red wine, try making a mushroom jus or even a horseradish cream sauce for a different flavor profile.
Lifestyle Adjustments: For dairy-free, just swap butter with olive oil and skip the au jus thickener or use arrowroot powder.

How to Make Perfect Garlic Herb Prime Rib Roast Recipe

Step 1: Bring Your Prime Rib to Room Temperature

One thing I learned early on is that letting your prime rib sit out for 2 to 3 hours before cooking is a game changer. It helps it cook evenly all the way through, so the center isn’t too cold and the crust doesn’t burn trying to compensate. Plan ahead — trust me, it’s worth the wait!

Step 2: Make the Garlic Herb Butter Rub

Preheat your oven to a blazing 450°F (230°C). While it heats, combine softened butter with minced garlic, kosher salt, fresh thyme, rosemary, and a good crack of black pepper. The butter is your flavor vehicle here — spread it on generously for a deep, herbaceous crust that seals in all the juices.

Step 3: Coat and Prep the Prime Rib

Pat your rib roast dry with paper towels to get rid of excess moisture — this helps the crust get crispier. Slather the herb butter all over, making sure to cover every nook and cranny. I find placing the roast bone-side down and fat-side up in the roasting pan helps baste the meat naturally as it cooks. If you’re making the red wine au jus, tuck quartered onions around the meat now to infuse extra flavor.

Step 4: Sear and Roast

Pop the roast into the hot oven and sear it at 450°F for about 20 minutes — you want that crust to get beautifully browned and aromatic. Don’t rush this step; the crust is what sets this recipe apart. If after 20 minutes the crust isn’t quite there, leave it a few extra minutes, but watch closely to avoid burning. Then, lower the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120°F (50°C) for medium-rare, about 1.5 hours depending on your roast size. Using a meat thermometer is absolutely key here — I used to just go by time and learned the hard way that temperature is what really matters.

Step 5: Rest and Slice

Once out of the oven, resist the temptation to slice immediately. Tent the roast loosely with foil and let it rest 20-30 minutes. This final rest lets the juices redistribute, ensuring each slice is juicy and tender. Keep an eye on the temperature — resting can cause it to rise slightly, so remove the bones and string carefully before slicing into half-inch thick pieces for the perfect serving size.

Step 6: Make the Red Wine Au Jus (Optional but Worth It!)

After you remove the roast, pour the pan drippings into a fat separator to discard the grease. Pour back about ¼ cup of the drippings into the pan, add beef broth and red wine along with any leftover herbs, and simmer for about 15 minutes until reduced by half. If you prefer a slightly thicker sauce, stir in a cornstarch or arrowroot slurry at the end. Strain before serving to keep it smooth and silky. My family goes crazy for this au jus — it’s the perfect compliment to every bite of prime rib!

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Pro Tips for Making Perfect Garlic Herb Prime Rib Roast Recipe

Use a Meat Thermometer: I can’t stress this enough — knowing the exact internal temperature ensures you get medium-rare every time without guesswork.
Let It Rest Properly: Resting under foil traps heat yet lets juices redistribute gently, avoiding dryness.
Ask Your Butcher for Help: Having the bones removed and tied back makes carving after roasting so much easier and cleaner.
Don’t Skip the High-Heat Sear: That initial 450°F blast creates the legendary garlic herb crust that everyone loves.

How to Serve Perfect Garlic Herb Prime Rib Roast Recipe

Perfect Garlic Herb Prime Rib Roast Recipe - Serving

Garnishes

I like to keep garnishes simple — a sprinkle of freshly chopped parsley brightens up the rich flavors and adds that beautiful pop of green on the plate. Occasionally, I’ll scatter some thinly sliced shallots over the top for mild sharpness. It’s a small detail that elevates the presentation without overpowering the roast’s star quality.

Side Dishes

My go-to sides are creamy mashed potatoes (there’s nothing like the buttery smoothness next to a savory slice of prime rib), roasted garlic green beans, and a tangy horseradish cream sauce to cut through the richness. I’ve also served this with a simple arugula salad dressed with lemon vinaigrette for a fresh contrast. You’ll find these pairings balance the meal perfectly.

Creative Ways to Present

For special occasions, I sometimes carve the prime rib and fan the slices out on a large wooden board lined with fresh rosemary sprigs and lemon wedges on the side for a rustic yet elegant display. Adding small bowls of different mustards and au jus invites guests to customize their flavors. Presentation really amps up the wow factor when you’ve put in all that love to roast this beauty.

Make Ahead and Storage

Storing Leftovers

When my family can’t finish all the prime rib (rare, but it happens!), I tightly wrap leftover slices in foil or pop them in an airtight container and refrigerate. They keep well for up to 4 days. Make sure the meat cools down before sealing to avoid sogginess.

Freezing

If you want to save some prime rib for later, I like to freeze thin slices individually wrapped in plastic wrap, then all together in a freezer-safe bag to avoid freezer burn. They hold up well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To keep the prime rib juicy when reheating, I recommend warming it gently in a low oven (about 250°F) covered loosely with foil for 15-20 minutes. Alternatively, a quick sear in a hot skillet with a splash of beef broth works well to reheat without drying. Avoid the microwave if you can — it can make the meat tough.

FAQs

What is the best internal temperature for prime rib?

I aim for 120°F (50°C) for medium-rare, which is perfect after resting, as the temperature rises a bit. If you prefer medium, cook until about 130°F and let it rest. Always use a reliable meat thermometer to be precise.
Can I prepare the herb butter rub in advance?

Absolutely! Making the garlic herb butter a day ahead lets those flavors meld beautifully. Store it covered in the fridge, then bring to room temperature before applying to the roast.
Do I have to use the bones in the prime rib?

Not strictly, but I love having the bones tied back because they help the roast cook more evenly and add flavor. Plus, they’re easy to remove after resting, making carving simpler.
How do I know when the crust is perfect?

Look for a deep golden-brown color, and the aroma of garlic and herbs filling your kitchen. A crust that flakes slightly but isn’t burnt is ideal. If it’s pale after the initial sear, give it a few more minutes — it makes all the difference.

Final Thoughts

This Perfect Garlic Herb Prime Rib Roast Recipe holds a special place on my holiday table and in weeknight dinner rotations alike. It’s that kind of recipe you return to, year after year, because it just never disappoints. From the savory herb crust to the tender pink interior and optional luscious au jus, it’s a way to create memories over a meal. I hope you enjoy making and sharing this roast as much as I do — after all, good food is best when it’s made with love and shared with friends.