Name: 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 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 undeniably impressive about a juicy, tender prime rib roast, especially when it’s slathered with rich garlic and fragrant herbs. This Garlic Herb Prime Rib Roast Recipe has become my go-to for celebrations, because it delivers that perfect crust and melt-in-your-mouth inside every single time.

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 Garlic Herb Prime Rib Roast Recipe
Top Tip
How to Serve Garlic Herb Prime Rib Roast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Herb Prime Rib Roast Recipe

Why You'll Love This Recipe

I can’t remember the last time I didn’t get compliments serving up this Garlic Herb Prime Rib Roast Recipe. It’s simple enough for a weeknight treat if you’re feeling fancy, yet spectacular enough for big holidays or dinner parties. Let me share why this roast stands out and how to get it just right.

Perfect Crust: That initial high-heat roast seals in the juices and creates a garlicky, herby crust that’s simply irresistible.
Herb and Garlic Blend: The fresh thyme, rosemary, and garlic bring aromatic depth that pairs beautifully with the beef’s rich flavor.
Room Temperature Trick: Letting the meat come to room temp before cooking ensures even cooking—no surprises with underdone or overcooked edges.
Optional Red Wine Au Jus: It’s an easy, flavorful sauce made from pan drippings that really elevates the whole experience without any extra fuss.

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

This combination of ingredients strikes a perfect balance: tender, juicy beef partnered with rich butter, pungent garlic, and fragrant fresh herbs. Each ingredient plays a key role in maximizing flavor and texture, while easily accessible items keep it approachable.

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 (bone-in): The star of the show – bone-in adds flavor and helps cook more evenly. Ask your butcher to tie the bones back on if you can, it makes slicing so much easier later.
Butter (softened): Butter carries the herbs and garlic onto the roast, creating that golden, crispy crust you’ll crave.
Garlic cloves (minced): Raw garlic infuses a punch of savory aroma directly into the butter and roast exterior.
Kosher salt: Essential for seasoning deeply and drawing out those juicy flavors.
Fresh thyme and rosemary (finely chopped): Fresh herbs give a brightness and earthiness that dried simply can’t match.
Black pepper: Adds a subtle spice and cuts through the richness.
Yellow onion (quartered, optional): Adds sweetness and depth if you decide to make the red wine au jus.
Beef broth and red wine (for au jus): These combine to make a luscious sauce from your pan drippings – easy and impressive.
Cornstarch or arrowroot (optional): Use if you prefer a thicker au jus consistency.

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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

This Garlic Herb Prime Rib Roast Recipe really invites you to put your own spin on it. I love adding a touch of crushed red pepper flakes into the herb butter for a subtle kick, but you could also swap in sage or tarragon for a different herb note. The best part? It’s forgiving enough that you can tailor it to your taste.

Variation: I once tried adding a mustard rub under the herb butter for a tangy crust—delicious and added an intriguing dimension.

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

Step 1: Bring the Prime Rib to Room Temperature

About 2 to 3 hours before you plan to cook, pull the prime rib out of the fridge and set it on the counter. Trust me, this step makes a world of difference in cooking evenly. A cold, dense roast can end up underdone in the center or dry around the edges – you don’t want that! Just let it sit uncovered or loosely tented on a plate or baking rack.

Step 2: Make Your Garlic Herb Butter

While your roast is warming up, preheat your oven to 450°F (230°C). In a small bowl, mix softened butter with minced garlic, kosher salt, fresh thyme, rosemary, and black pepper. I love doing this by hand so I really feel and control the texture—it ends up so aromatic and flavorful.

Step 3: Coat and Prep the Roast

Make sure your prime rib is completely dry by patting it well with paper towels—moisture is enemy number one for that crust! Then rub the entire surface liberally with your garlic herb butter mixture. Place the roast bone-side down and fat-side up in a roasting pan. If you want to use the red wine au jus, scatter quartered onions around the roast now.

Step 4: High-Heat Roast for Crust

Pop the roast into your preheated 450°F oven and roast for 20 minutes. This initial blast of heat carmelizes the herb butter and sears the beef, locking in those beautiful juices. Peek at the crust—if it’s not quite browned enough, give it a few extra minutes, but watch closely so it doesn’t burn.

Step 5: Lower Heat & Cook to Temperature

Turn your oven down to 325°F (160°C) and continue roasting until the internal temperature reaches 120°F (50°C) for medium-rare. This usually takes about an hour and a half but rely on an instant-read meat thermometer here. This temperature target is gently under-cooked because the roast will keep cooking as it rests.

Step 6: Rest, Then Carve

Once the roast hits 120°F internal temp, take it out and tent loosely with foil. Rest for 20–30 minutes. This pause lets the juices redistribute and the carryover heat will raise the temperature a bit, finishing the cooking. When ready, carefully snip off the string and bones, then slice into thick, juicy ½-inch pieces.

Optional Step: Make the Red Wine Au Jus

Use the pan drippings for this game-changer. Skim off the fat, then add up to ¼ cup drippings back into the pan along with 2 cups beef broth and 1½ cups red wine. Toss in leftover herbs if you have them. Simmer for 15 minutes or until it reduces by half. For a thicker jus, stir in a slurry of cornstarch or arrowroot at the end. Strain off solids and serve immediately poured over your shiny slices.

Top Tip

Having made this Garlic Herb Prime Rib Roast Recipe many times, here are a few tried-and-true tips to help you nail your roast like a pro:

Bone-Off But Tied-On: Ask your butcher to cut the bones off and tie them back on. It makes carving simple and quicker—no saws or prying needed.
Resting Watch: Keep an eye on the internal temp while resting; it can creep up quickly and you want that perfect medium-rare.
Fat Separator for Au Jus: Using a fat separator prevents greasy sauce and ensures your au jus is silky and balanced.
Pat It Dry: Never skip drying the roast before applying the herb butter. Moisture traps steam and prevents that coveted crust.

How to Serve Garlic Herb Prime Rib Roast Recipe

garlic herb prime rib - Serving Suggestion

Garnishes

I like to keep garnishes simple—think a sprinkle of fresh chopped parsley for a pop of color and a few sprigs of thyme alongside the platter. Sometimes, thin lemon wedges brighten it up beautifully. These fresh touches make the plate look inviting without competing with those big beef flavors.

Side Dishes

Classic sides work best here—creamy mashed potatoes, roasted garlic green beans, and a crisp Caesar salad are my favorites. If you want to get fancy, roasted root vegetables or a wild mushroom risotto complement the garlic herb prime rib roast beautifully, soaking up those meaty juices.

Creative Ways to Present

For special occasions, I like arranging thick slices of prime rib on a large wooden board with bowls of au jus and horseradish cream alongside. Throw in crusty artisan bread and some roasted nuts for texture contrast—it makes for a stunning, rustic spread your guests will love digging into.

Make Ahead and Storage

Storing Leftovers

After your feast, wrap leftover slices tightly in plastic wrap, then place them in an airtight container. Store in the fridge for up to 3 days. I always slice before storing; it makes reheating quick and easy.

Freezing

If you want to freeze leftovers, individually wrap the slices in foil or plastic wrap and then place in a freezer bag. The roast freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat your slices gently in a low oven (about 250°F) wrapped loosely in foil to prevent drying out. A quick warm-up in a covered skillet over medium-low heat also works well. Avoid high heat which toughens the beef.

Frequently Asked Questions:

What is the best internal temperature for prime rib?

For a perfect medium-rare prime rib, aim to remove the roast from the oven when the internal temperature reaches 120°F (50°C). After resting, it will gently rise to about 130°F, which is ideal.

Can I make this recipe without the red wine au jus?

Absolutely! The red wine au jus is optional but adds a delicious touch. If you prefer, enjoy the prime rib on its own or with a simple horseradish sauce or gravy of your choice.

How do I know when the crust is just right?

After the initial high-heat cooking at 450°F, your prime rib should have a golden-brown crust that smells fragrant and slightly crispy to the touch. If it looks too pale, give it a few extra minutes but watch carefully to avoid burning.

Should I cover the roast while it cooks?

No need to cover the roast while cooking. Leaving it uncovered allows the herb butter crust to brown and crisp up nicely, which is one of the highlights of this recipe.

Final Thoughts

This Garlic Herb Prime Rib Roast Recipe has become one of my trusted favorites to impress guests and satisfy hungry family members alike. There’s something deeply satisfying about carving into that crusty exterior to reveal perfectly pink, juicy meat inside. I hope you enjoy making it as much as I do—and that it becomes a cherished recipe in your kitchen too.