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 nothing quite like sinking your teeth into a tender, juicy prime rib coated with that irresistible garlic-herb crust. This Perfect Garlic Herb Prime Rib Recipe is one of those dishes that turns any meal into a celebration, with flavors that feel both classic and comforting.

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

From my experience, this recipe nails the balance between straightforward and show-stopping. It’s perfect for impressing guests or savoring a special family dinner with minimal stress.

Effortless Elegance: The garlic herb butter creates a flavorful crust that’s stunning and oh-so tasty without complicated steps.
Juicy, Tender Results: Slow roasting at the right temperature locks in juices for a perfectly medium-rare bite every time.
Flexible Flavors: You can easily customize the herb blend or add an optional red wine au jus for extra depth.
Reliable Guide: Clear temperature markers and resting tips keep you on track, even if you’re not a pro chef.

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

The magic lies in a handful of fresh, simple ingredients that complement the prime rib’s rich flavor perfectly. Using fresh herbs and real butter makes all the difference in building that savory, garlicky crust we all dream about.

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

Prime Rib: The star of the show—bone-in cut tied back for even cooking and great presentation.
Butter: Softened for easy mixing, it’s the base of our herb crust, adding richness and helping flavors stick.
Garlic: Freshly minced for punchy aroma and flavor that infuses the crust inside and out.
Kosher Salt: Essential for seasoning and drawing out moisture to help the crust form beautifully.
Fresh Thyme & Rosemary: These herbs pack a fragrant, earthy note that pairs perfectly with beef.
Black Pepper: Adds just the right amount of heat and balance to the herb butter.
Yellow Onion: Optional for roasting with the meat, it adds sweetness and depth to the pan drippings if you're making au jus.
Red Wine & Beef Broth: Used in the au jus for a savory, flavorful sauce that complements the prime rib beautifully.

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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 making this Perfect Garlic Herb Prime Rib Recipe my own by tweaking the herb mix or experimenting with different side sauces. Don’t hesitate to swap rosemary for sage or add a pinch of smoked paprika to the herb butter for a smoky twist.

Variation: Once, I added a splash of lemon juice to the herb butter for a subtle brightness that cut through the richness wonderfully.
Dietary Tweaks: For a dairy-free take, feel free to swap butter for olive oil, though you might lose some of that classic crust richness.
Seasonal Herb Use: Fresh garden herbs in spring or dried herbs in winter both work—just adjust quantities to taste.

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

Step 1: Let Your Prime Rib Come to Room Temperature

This small but critical step helps your prime rib cook evenly. Take it out of the fridge 2 to 3 hours before roasting—don’t rush it. I know it’s tempting to skip this, but trust me, it makes slicing and serving a dream.

Step 2: Mix Up That Garlic Herb Butter

Preheat your oven to 450°F (230°C). While it heats, combine softened butter, minced garlic, kosher salt, thyme, rosemary, and freshly ground black pepper in a bowl. Mixing it first makes it easier to spread evenly and guarantees every nook gets flavor.

Step 3: Coat and Prep the Prime Rib

Pat your prime rib dry with paper towels—it’s essential for getting a great crust—and then slather on your garlic herb butter mixture all over. Lay the meat bone-side down and fat-side up in your roasting pan. Don’t forget the onions if you’re making the au jus; their sweetness takes the sauce to the next level.

Step 4: Sear High, Then Slow Roast

Pop the prime rib into your hot oven for a 20-minute sear at 450°F (230°C). This locks in juices and browns the crust. If it looks pale at that point, a few extra minutes won’t hurt. Then, turn the heat down to 325°F (160°C) and roast until the internal temperature hits 120°F (50°C) for perfect medium-rare—a meat thermometer is your best friend here.

Step 5: The All-Important Rest

Once out of the oven, cover the prime rib loosely with foil and let it rest 20 to 30 minutes. This rest time lets the juices redistribute, making each slice juicy and tender. Remove the string and bones after resting, then slice into thick, juicy ½-inch pieces.

Step 6: Optional Red Wine Au Jus

Drain excess fat from the pan, then add drippings, beef broth, and red wine. Toss in leftover fresh herbs if you have them. Simmer about 15 minutes until reduced by half. If you want a thicker sauce, stir in a cornstarch or arrowroot slurry a little at a time. Strain before serving for a smooth, elegant au jus drizzled over your prime rib.

Top Tip

From my many attempts at prime rib, these tips make a huge difference in getting it just right without fuss:

Use a Meat Thermometer: I can’t overstate this—the difference between medium-rare and medium-well is just a few degrees. Keep an eye on temperature, not just the clock.
Butter Should Be Soft But Not Melting: Room temp butter mixes best with garlic and herbs and helps that seasoning stick beautifully without sliding off.
Don’t Skip the Rest: The resting phase is when magic happens—your prime rib slices juicy and tender, not dry.
Get Your Butcher’s Help: Ask if they can tie the bones back on for you—it makes carving later way simpler and looks impressive when served.

How to Serve Perfect Garlic Herb Prime Rib Recipe

Garlic Herb Prime Rib - Serving Suggestion

Garnishes

I like to keep it simple—just a sprinkle of fresh rosemary or thyme sprigs on top adds such a lovely aroma and looks inviting. Sometimes, a few rings of caramelized onions add that sweet contrast right on the plate.

Side Dishes

Classic sides like creamy mashed potatoes and roasted Brussels sprouts are my go-tos. But roasted root vegetables or a simple arugula salad with lemon vinaigrette bring a fresh balance that cuts through the richness nicely.

Creative Ways to Present

For special occasions, I’ve served slices arranged in a fan shape on a large wooden board with horseradish cream and the au jus in small bowls for dipping. It turns the meal into a fun, interactive centerpiece everyone loves.

Make Ahead and Storage

Storing Leftovers

After cooling, I wrap leftover slices tightly in foil or airtight containers and refrigerate. They keep nicely for up to 3 days and still taste fantastic with a quick reheat.

Freezing

If you have a lot leftover, slice and freeze portions in freezer bags with as much air removed as possible. Thaw overnight in the fridge to retain texture and flavor.

Reheating

The best way I’ve found to reheat prime rib is gently in the oven at low heat (around 250°F) wrapped in foil. This keeps it juicy without drying out. A minute or two in a cast iron skillet afterward revives that crust nicely.

Frequently Asked Questions:

How do I know when the prime rib is perfectly cooked?

The best way is to use a meat thermometer and look for an internal temperature of about 120°F (50°C) for medium-rare. Remember the temperature will rise a bit during resting, so don’t wait too long to take it out of the oven.

Can I prepare the herb butter ahead of time?

Absolutely! You can mix the garlic herb butter a day ahead and store it in the fridge. Just bring it back to room temperature before rubbing it on the meat for easier spreading.

Is bone-in prime rib better than boneless?

Bone-in prime rib usually retains more flavor and cooks more evenly due to the bones. Plus, bones add to an impressive presentation. If your butcher can tie the bones back after trimming, it makes carving easier too.

What can I do if I don’t have fresh herbs?

Dried herbs can be used, but use about one-third the amount of fresh herbs since they’re more concentrated. Just keep in mind fresh herbs offer brighter, fresher flavor, which makes a difference in the crust.

Final Thoughts

This Perfect Garlic Herb Prime Rib Recipe holds a special place in my heart—it’s the dish I turn to when I want to make people feel truly pampered without stressful prep. Once you try it, you’ll appreciate how simple techniques and thoughtful seasoning create a mouthwatering moment every single time. I can’t wait for you to savor it as much as I do.