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 (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 nothing quite like the aroma of roasting beef infused with garlic and fresh herbs filling your kitchen. This Perfect Garlic Herb Prime Rib Recipe is that show-stopper dish you’ll happily make for any special occasion or cozy Sunday dinner because the flavors are rich, the crust is heavenly, and it practically melts in your mouth.

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

I’m a big fan of making prime rib that’s both impressive and genuinely easy to pull off. This Perfect Garlic Herb Prime Rib Recipe captures that magic with a simple herb butter rub that creates a crisp, flavorful crust while keeping the inside juicy and tender.

Effortless elegance: This recipe gives you a restaurant-quality prime rib without complicated steps or fancy equipment.
Garlic and herbs in harmony: Fresh garlic, rosemary, and thyme complement the rich beef beautifully—flavor that’s balanced and fragrant.
Customizable cooking: Whether you want medium-rare or a different doneness, watching the thermometer lets you nail it every time.
Versatile serving options: Pair it with a silky red wine au jus or keep it simple—the flavor stands strong either way.

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

Each ingredient plays a key role in building layers of flavor and delivering that perfect crust. Picking fresh herbs and good quality beef can really elevate the dish from good to unforgettable.

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: Opt for bone-in—it adds flavor and moisture. Ask your butcher if they’ll tie the bones back on; it makes carving easier.
Butter: Softened butter is the creamy base for the garlic herb rub that keeps the crust moist and golden.
Garlic cloves: Fresh garlic gives the prime rib a punch of savory aroma—not overpowering but just right.
Kosher salt: Essential for drawing out flavor and helping create that crusty exterior.
Fresh thyme and rosemary: These herbs bring earthy, piney notes that shine alongside the garlic and beef.
Black pepper: Adds a subtle heat and sharpness to balance the richness.
Yellow onion: Optional, for the red wine au jus—adds sweetness and depth.
Beef broth and red wine: Combined for a rich au jus that complements but doesn’t compete with the meat.
Cornstarch or arrowroot powder: If you want a slightly thicker au jus, these natural thickeners work well.

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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’ve found that once you master the basics of this Perfect Garlic Herb Prime Rib Recipe, it’s fun to personalize it. Personally, I like to tweak the herbs or try different rub techniques depending on the season or occasion.

Variation: Adding a touch of smoked paprika to the herb butter mix gives a lovely warmth and color, especially for autumn dinners.
Dietary adjustments: For a dairy-free version, swap butter for olive oil infused with garlic and herbs—works surprisingly well.
Seasonal herbs: Play around with sage or oregano if fresh thyme and rosemary aren’t available.

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

Step 1: Bring the Prime Rib to Room Temperature

This step can’t be skipped! About 2 to 3 hours before you plan to cook, take the meat out of the fridge. Letting it warm up helps it roast evenly and prevents the edges from overcooking while the center comes up to temperature.

Step 2: Make the Garlic Herb Butter

While the meat is resting, preheat your oven to 450°F (230°C). Mix your softened butter with minced garlic, kosher salt, fresh thyme, rosemary, and black pepper. This herb butter is your flavor bomb for the crust.

Step 3: Coat and Prep the Prime Rib

Pat the prime rib dry with paper towels to help the herb butter stick and develop a crust. Slather the butter mix evenly all over the outside. Then, place it bone-side down and fat-side up in an oven-safe pan. If you’re making the red wine au jus, toss those quartered onion pieces around the meat now.

Step 4: Sear at High Heat

Pop the prime rib into the oven for 20 minutes at 450°F to get that beautiful sear and caramelized crust. Don’t rush this – if the crust isn’t as golden as you want, give it a few extra minutes.

Step 5: Lower Temperature and Roast Slowly

After searing, reduce the oven to 325°F (160°C) and continue roasting until the internal temperature hits about 120°F (50°C) for medium-rare. I always use a meat thermometer here—it’s the most reliable way to get the doneness you want.

Step 6: Let It Rest Before Carving

Once out of the oven, the prime rib needs a good rest—20 to 30 minutes under a tent of foil works best. This step redistributes the juices and lets the temperature rise slightly to that perfect doneness. Then, trim off the bones and slice your prime rib into thick, juicy pieces.

Step 7: Optional Red Wine Au Jus

Scoop out the fat from the pan drippings, then simmer the flavorful juices with beef broth and red wine for about 15 minutes. If you want it thicker, whisk in a bit of cornstarch or arrowroot slurry. Strain out the onions and pour the silky sauce over your slices for an extra touch of elegance.

Top Tip

From my many prime rib attempts, keeping the internal temperature front and center is the ultimate game-changer. Don’t just rely on cooking times—those vary widely depending on your oven and the meat's size.

Use a Meat Thermometer: It’s your best friend to achieve perfect doneness without guesswork or cutting in early.
Remove Bones Easily: Having your butcher tie the bones back makes removal after cooking a breeze, letting you slice neatly without fuss.
Don’t Skip the Rest: Resting lets the juices redistribute so every bite is juicy, not dry.
Keep Fat Separated: For the au jus, use a fat separator to prevent greasy sauce—that difference elevates your plate every time.

How to Serve Perfect Garlic Herb Prime Rib Recipe

garlic herb prime rib - Serving Suggestion

Garnishes

I love finishing off my prime rib slices with a simple sprinkle of fresh herbs like chopped parsley or thyme sprigs—it adds a pop of color and fresh aroma that contrasts wonderfully with the rich meat.

Side Dishes

My go-to sides are creamy mashed potatoes and roasted seasonal vegetables like Brussels sprouts or carrots. Sometimes I whip up a tangy horseradish sauce or even a classic Yorkshire pudding to really round out the meal.

Creative Ways to Present

For holiday dinners, I arrange thick prime rib slices on a large wooden board surrounded by roasted garlic cloves, fresh herb sprigs, and a small bowl of au jus for dipping. It’s inviting, rustic, and perfect for sharing stories around the table.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover prime rib slices in foil or plastic wrap, then store them in an airtight container in the fridge. When properly stored, they stay tender and tasty for up to 3 days.

Freezing

Freezing prime rib works well if you slice it first. I lay slices flat on a baking sheet to flash freeze, then stack them in freezer bags. This way, you can thaw only what you need without sacrificing quality.

Reheating

The best way I’ve found to reheat leftovers is gently in the oven wrapped in foil at a low temperature (around 275°F). Alternatively, popping slices in a covered skillet with a little beef broth helps maintain moisture without drying out the meat.

Frequently Asked Questions:

How do I know when the prime rib is done?

The most accurate way is to use an instant-read meat thermometer. For medium-rare, remove the prime rib when it reaches 120°F (50°C) internal temperature; it will rise a bit more while resting.

Can I prepare the herb butter ahead of time?

Absolutely! You can mix the herb butter a day ahead and refrigerate it. Just bring it back to room temperature before spreading it on the meat so it’s easy to work with.

Is the red wine au jus necessary?

Not at all—it’s optional but highly recommended. The au jus adds a luxurious, savory finish with great depth and complements the prime rib wonderfully.

How long can I store leftover prime rib?

Leftover prime rib will keep well in the refrigerator for up to 3 days when stored properly in an airtight container or wrapped tightly in foil or plastic wrap.

Final Thoughts

I’ve made this Perfect Garlic Herb Prime Rib Recipe more times than I can count, and every single time it brings smiles to the table. It’s that perfect balance of effortless cooking technique and decadent flavor you’ll want in your recipe arsenal. Trust me, your friends will be asking you for the secret—let this one become your go-to special meal!