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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
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Perfect Garlic Herb Prime Rib Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This no-fail prime rib recipe features a flavorful garlic herb crust and an optional red wine au jus, producing a tender, juicy roast perfect for special occasions. The prime rib is seared at high heat for a crusty exterior, then slow-roasted to medium-rare perfection. The accompanying red wine au jus adds a rich, savory sauce to complement the meat.
Ingredients
Prime Rib
- 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)
Red Wine Au Jus (Optional)
- 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)
Instructions
- Bring to room temperature: Remove the prime rib from the fridge 2 to 3 hours before cooking so it can come to room temperature for even cooking.
- Make the herb butter: Preheat the oven to 450°F (230°C). In a small bowl, combine the softened butter, minced garlic, kosher salt, fresh thyme, fresh rosemary, and black pepper, mixing thoroughly.
- Coat the prime rib: Pat the prime rib dry with paper towels. Rub the garlic herb butter mixture evenly over the entire surface of the meat.
- Prepare for roasting: Place the prime rib bone-side down and fat-side up in an oven-safe roasting pan. If making the red wine au jus, add the quartered yellow onion around the meat in the pan.
- Sear the roast: Cook the prime rib in the preheated oven at 450°F (230°C) for 20 minutes, allowing a crust to form. Extend by a few minutes if needed for a good sear.
- Roast at lower temperature: Reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120°F (50°C) for medium-rare, which takes approximately 1 hour and 30 minutes. Use a meat thermometer to check doneness rather than relying solely on time.
- Rest the prime rib: Remove from oven and tent loosely with aluminum foil. Let rest for 20 to 30 minutes to allow the juices to redistribute. Then remove the string and bones, and slice into thick ½-inch slices for serving.
- Make the red wine au jus (optional): Remove excess fat from the roasting pan drippings, reserving up to ¼ cup. Add reserved drippings, beef broth, and red wine to the pan. Optionally add leftover herbs. Simmer for about 15 minutes until reduced by half. If desired, thicken with a slurry of cornstarch or arrowroot powder.
- Strain and serve the au jus: Strain the sauce to remove onions and solids, then serve alongside or drizzle over the sliced prime rib.
Notes
- Ask your butcher to cut the bones off and tie them back on; it makes carving easier at the end.
- Monitor internal temperature closely during resting to avoid overcooking from carryover heat.
- Use a fat separator when making au jus to prevent a greasy sauce.
- Letting the meat come to room temperature ensures even roasting.
- Use a reliable meat thermometer for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 160 mg
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