Name: Garlic Herb Crusted 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; Optional: 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken

There’s something unforgettable about the aroma of garlic and fresh herbs melding with a beautifully roasted beef—this Garlic Herb Crusted Prime Rib Recipe delivers that deeply satisfying experience every time. It’s a showstopper that feels fancy but is actually super doable, perfect for celebrations or any time you want to impress your dinner guests.

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

Why You'll Love This Recipe

This Garlic Herb Crusted Prime Rib Recipe is my go-to when I want to serve something truly special without stressing over complicated steps. The garlic-herb butter crust creates an irresistible crust while the inside stays tender and juicy—a perfect combination every time.

Effortless Elegance: This recipe looks fancy but is straightforward enough for home cooks to pull off without fuss.
Flavor-Packed Crust: The garlic, rosemary, and thyme butter crust adds a deep, savory flavor that makes each bite unforgettable.
Perfectly Juicy: The roast stays tender inside thanks to careful temperature control and resting, locking in those juices.
Versatile Serving: With the optional red wine au jus, you can customize the dish to your taste and occasion.

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

Each ingredient in this Garlic Herb Crusted Prime Rib Recipe plays its part perfectly. The fresh herbs bring brightness, the garlic punches up the savory notes, and butter provides that luscious crust that seals in flavor. A quality prime rib is essential here — the better the meat, the better the final dish.

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: Look for bone-in prime rib with nice marbling; the bones add flavor and help the meat cook evenly.
Butter: Softened butter helps spread the garlic and herbs evenly and forms the crust during roasting.
Garlic Cloves: Fresh, minced garlic delivers that punchy flavor you want without any bitterness.
Kosher Salt: Essential for seasoning deeply and helping draw the flavors out of the meat.
Fresh Thyme & Rosemary: These herbs add woodsy, aromatic notes that pair beautifully with beef.
Black Pepper: Freshly ground black pepper adds just enough bite to balance richness.
Yellow Onion: For roasting alongside the prime rib if you’re making the red wine au jus; adds sweetness and depth.
Beef Broth & Red Wine: Used for the optional au jus, enriching the sauce with savory and tangy notes.
Cornstarch or Arrowroot Powder: Optional for thickening the au jus if you prefer a richer sauce.

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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

One of the best things about this Garlic Herb Crusted Prime Rib Recipe is how easy it is to adjust based on what you love. I often play around with the herb mix or add extra garlic if I’m feeling indulgent—but you can scale the seasonings to fit your taste perfectly.

Herb Variations: I once swapped rosemary and thyme for tarragon and sage for a slightly different twist that felt fresh and bright.
Garlic Intensity: Feel free to roast some of the garlic first to mellow it out if raw garlic feels too sharp for you.
Dietary Tweaks: Use a dairy-free butter substitute to make this recipe friendly for those avoiding dairy—just be sure to still have some fat to create the crust.
Au Jus Free: If you prefer a simpler dish, skip the red wine au jus and serve with horseradish sauce or creamy mustard instead.

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

Step 1: Let It Come to Room Temperature

Patience here pays off big time. I always take the prime rib out of the fridge about 2 to 3 hours before roasting. This helps it cook more evenly throughout, avoiding a cold center with overdone edges—trust me, that’s the secret to juicy, tender slices.

Step 2: Prepare the Garlic Herb Butter

While the meat is resting, mix softened butter with minced garlic, kosher salt, fresh thyme, rosemary, and black pepper. This butter combo isn’t just tasty—it glues the herbs onto the roast and creates that irresistible crust once in the oven.

Step 3: Coat and Roast the Prime Rib

Make sure the prime rib is dry by patting it with paper towels—moisture is the enemy of a good crust! Then, rub that glorious herb butter all over the roast. Place the roast fat-side up in a roasting pan (bones tied on if possible!) and roast at 450°F for 20 minutes to get that beautiful sear.

Afterwards, reduce the oven to 325°F and roast until the internal temperature reaches 120°F for medium-rare, typically about 1.5 hours but keep an eye on the thermometer. This step is all about controlled, low-and-slow cooking so the meat stays juicy.

Step 4: Let It Rest, Then Slice

Don’t rush the resting! Tent the roast with foil and let it rest at least 20-30 minutes. This allows the juices to redistribute so your slices aren’t swimming in their own drippings. When ready, remove the string and bones, then slice thick—about ½ inch each slice.

Optional Step: Make the Red Wine Au Jus

After roasting, drain the fat but reserve drippings. Simmer beef broth, red wine, drippings, and onions from the pan for about 15 minutes until reduced by half. Strain and, if you prefer, thicken slightly with a cornstarch slurry. This rich sauce makes a wonderful partner to your prime rib slices.

Top Tip

Having cooked prime rib a fair few times, these tips really boosted my confidence and results. Perfection is in the details, so don’t rush or skip steps—especially resting and temperature checking.

Bone Handling: I always ask the butcher to remove the bones but tie them back on; it’s a game-changer when carving—the bones just pop off, no struggle.
Temperature is King: Rely on an instant-read thermometer rather than guesswork to hit that perfect medium-rare without overcooking.
Pat It Dry: Moisture on the surface can steam the crust instead of crisping it—remember the paper towels before buttering!
Resting Time: Don’t skip this step—it makes a real difference between a juicy roast and a dry one.

How to Serve Garlic Herb Crusted Prime Rib Recipe

garlic herb prime rib - Serving Suggestion

Garnishes

I like to keep garnishes simple—sprigs of fresh rosemary or thyme sprinkled around the platter add a lovely herbal aroma and make everything look festive. A dollop of creamy horseradish sauce on the side adds just the right spicy kick.

Side Dishes

My favorite sides with this prime rib are classic: garlic mashed potatoes, roasted Brussels sprouts with balsamic glaze, and a fresh arugula salad with lemon vinaigrette. The contrast of rich meat and bright greens keeps the meal balanced.

Creative Ways to Present

For special occasions, I’ve served the prime rib on a large wooden board surrounded by roasted vegetables and small bowls of different mustards and sauces. It invites guests to build their perfect bites and makes the meal an interactive experience.

Make Ahead and Storage

Storing Leftovers

After the initial meal, I wrap leftover slices tightly in plastic wrap then foil, which keeps them fresh in the fridge for 3 to 4 days. Label and store in the coldest part of your fridge for best results.

Freezing

I’ve also had success freezing sliced prime rib. Wrap each slice individually with parchment paper, then place all in a freezer-safe bag. When thawing, do it overnight in the fridge for the best texture retention.

Reheating

To reheat leftovers, I prefer gently warming in a low oven (about 275°F) covered with foil to avoid drying out the meat. A quick sear in a hot pan after warming can refresh the crust nicely too!

Frequently Asked Questions:

How do I know when the prime rib is done?

The best way is to use a meat thermometer to check the internal temperature. Aim for about 120°F (50°C) for medium-rare before resting, as the temperature will rise slightly while resting. Avoid relying solely on cooking time since oven variations and roast size affect doneness.

Can I prepare the herb butter in advance?

Absolutely! You can mix the garlic herb butter a day ahead and keep it in the fridge. Just bring it back to room temperature before rubbing onto the meat so it spreads evenly. This makes the day-of prep much smoother.

What’s the best way to carve a prime rib?

Let the roast rest fully, then remove the twine and bones. Slice against the grain into ½-inch thick slices for tender bites. Using a sharp carving knife and steady hands makes this much easier.

Can I skip the bones on the roast?

You can, but the bones help the roast cook more evenly and add flavor. I recommend having your butcher cut and tie the bones on so you can remove them easily after cooking.

Final Thoughts

This Garlic Herb Crusted Prime Rib Recipe has become a true favorite in my kitchen—not just for the unbeatable flavors, but for the way it brings people together around the table. Once you get the hang of the resting and temperature tips, you’ll feel confident making this stunning roast for yourself and loved ones. Give it a try—you deserve a meal that feels as special as it tastes!