If you’re on the hunt for a show-stopping roast that never disappoints, you’re going to absolutely love this Perfect Garlic Herb Prime Rib Recipe. It’s the kind of meal that turns any gathering into a special occasion and fills your kitchen with irresistible aromas. I’ve made this recipe countless times, especially for holidays and family dinners, and every single time it comes out juicy with a crispy, flavorful crust that makes everyone go crazy. Trust me, once you try it, this prime rib will be your new go-to for celebrations big and small.
Why You’ll Love This Recipe
- Finger-Licking Garlic Herb Crust: The garlic and fresh herbs create a crust so flavorful it enhances every bite.
- Juicy and Tender Inside: I discovered that tying the bones back on helps keep the roast moist and evenly cooked.
- Simple Yet Elegant: With just a handful of ingredients, this recipe tastes like it took hours, but it’s easy enough to nail on a weeknight.
- Versatile Au Jus: The optional red wine au jus elevates the flavors and pairs perfectly with the roast or leftovers.
Ingredients You’ll Need
This recipe shines because of the quality of the prime rib and the fragrant blend of garlic and fresh herbs. Shopping tip: look for a well-marbled prime rib with a good fat cap—it makes all the difference for flavor and tenderness.
- Prime rib: Bone-in with bones cut off and retied adds flavor and helps cook evenly.
- Butter: Softened butter acts as the base for that garlicky crust and keeps the roast moist.
- Garlic cloves: Fresh minced garlic packs the aromatic punch.
- Kosher salt: Essential for seasoning—it helps form a perfect crust and enhances the meatiness.
- Fresh thyme: Adds a subtle earthy note that pairs beautifully with beef.
- Fresh rosemary: Brings piney, herbaceous flavor that complements the garlic.
- Black pepper: Freshly cracked for a bit of heat and depth.
- Yellow onion: Optional, for making the easy red wine au jus afterward.
- Pan drippings: Separated fat and drippings make the au jus rich but not greasy.
- Beef broth: Creates a flavorful base for the sauce.
- Red wine: Adds complexity and richness to the jus.
- Cornstarch or arrowroot powder (optional): The secret to thickening your au jus just right without lumps.
Variations
I love how versatile the Perfect Garlic Herb Prime Rib Recipe is. Over the years, I’ve played around with a few variations to suit the vibe or dietary needs, and I encourage you to personalize it too! It’s all about making the recipe yours.
- Herb Variations: I’ve sometimes swapped rosemary for sage or added a bit of oregano for a different herbal twist that my family enjoyed just as much.
- Spice it Up: Adding a pinch of smoked paprika or cayenne pepper brings a gentle smoky heat—perfect when you want something a little bolder.
- Diet-Friendly: For a dairy-free version, I’ve prepared the crust with olive oil instead of butter—still fabulous and rich.
- Oven Technique: Tried reverse searing once by slow-roasting first, then finishing with high heat for a crispy crust—it works wonders if you have time!
How to Make Perfect Garlic Herb Prime Rib Recipe
Step 1: Prepare Your Prime Rib and Herb Butter
I always start by bringing my prime rib to room temperature—about an hour before cooking—to ensure even roasting. While it rests, I mix softened butter with minced garlic, kosher salt, freshly chopped thyme, rosemary, and black pepper. This herb butter is your secret weapon for a gorgeously flavored crust. Don’t skimp on fresh herbs here; they truly make a difference. Then, I spread this butter all over the surface of the roast, massaging it in gently so every inch is coated.
Step 2: Tie the Bones and Season
This is a tip I discovered after a few attempts: keeping the bones attached by tying them back on helps the prime rib cook more evenly and hold its shape beautifully. If your butcher doesn’t do this for you, it’s super easy to tie with kitchen twine at home. After tying, give the outside one last sprinkle of kosher salt and pepper—seasoning is key for that savory crust.
Step 3: Roast to Perfection
Preheat your oven to 450°F (232°C). Pop your prime rib in and roast it at this high temperature for about 20 minutes. This initial blast produces a crispy, caramelized crust that I love. Then lower the oven to 325°F (163°C) and continue roasting—usually around 70-80 minutes for a six-pound roast—to reach medium-rare doneness. I rely on a meat thermometer here; when it hits 130°F internal, it’s perfect. Remove it and tent it with foil to rest. This step lets the juices redistribute, making every bite tender and juicy.
Step 4: Make the Red Wine Au Jus (Optional but Worth It!)
While the roast rests, I pour off the fat from the pan drippings, reserving the flavorful juices. Add quartered yellow onion to the pan and give it a quick sauté to release aroma. Then pour in beef broth and red wine, scraping up those tasty browned bits. Simmer and reduce for about 15 minutes. If you like a thicker sauce, whisk in a cornstarch or arrowroot slurry until it coats the back of a spoon. This jus not only smells amazing but also makes every slice even more indulgent.
Pro Tips for Making Perfect Garlic Herb Prime Rib Recipe
- Bring to Room Temperature: I learned that letting the roast sit out before cooking helps it cook evenly and stay juicy.
- Use a Meat Thermometer: No guessing here—I rely on an instant-read thermometer to hit that perfect medium-rare every time.
- Tie the Bones Back On: Keeps the roast’s shape and prevents overcooking the meat near the bones.
- Rest Before Slicing: Don’t rush this step; resting ensures the meat juices stay locked in for maximum flavor.
How to Serve Perfect Garlic Herb Prime Rib Recipe
Garnishes
I’m a simple garnisher—fresh parsley chopped over the sliced prime rib adds a bright pop of color and fresh aroma. Lemon zest is another subtle touch I sometimes sprinkle on the jus to cut through the richness. It’s all about balancing flavors while keeping things elegant.
Side Dishes
My family goes crazy for classic sides like creamy mashed potatoes, garlic roasted green beans, and a crisp Caesar salad served alongside this prime rib. If you want to keep it cozy, roasted root vegetables tossed with rosemary and olive oil pair beautifully as well.
Creative Ways to Present
One time, I served this Perfect Garlic Herb Prime Rib Recipe with edible flowers and sprigs of fresh herbs on a wooden board for a rustic, festive vibe. Another time, for a holiday feast, I sliced it thick and fanned the pieces out on a platter with small bowls of the red wine au jus for dipping. Guests loved the interactive feel!
Make Ahead and Storage
Storing Leftovers
I always store leftover prime rib wrapped tightly in foil or an airtight container in the fridge. This keeps it moist and ready to enjoy within 3-4 days. Leftover slices make perfect sandwiches or quick dinners the next day.
Freezing
When I want to keep leftovers longer, I freeze the sliced roast in portions using freezer-safe bags. Just make sure to remove as much air as possible to prevent freezer burn. It freezes well up to 3 months and is handy for easy meals later on.
Reheating
To reheat without drying out, I wrap slices in foil and warm them gently in a low oven (around 275°F) until heated through. You can also return them briefly to a hot skillet to crisp the edges. Pour some leftover au jus over the slices to keep them juicy.
FAQs
-
What temperature should I cook prime rib to for medium-rare?
For medium-rare, aim for an internal temperature of about 130°F. It will rise a few degrees while resting, resulting in juicy, tender meat. Using a meat thermometer is the best way to avoid overcooking.
-
Can I make the Perfect Garlic Herb Prime Rib Recipe ahead of time?
The herb butter can be prepared a day ahead and kept in the fridge. The roast itself is best cooked fresh, but you can make the au jus ahead and reheat gently before serving.
-
How do I get a crispy crust on my prime rib?
The key is starting the roast in a hot oven at 450°F for 20 minutes, allowing the garlic herb butter to caramelize and form a flavorful crust before lowering the temperature to cook through.
-
What’s the benefit of tying the bones back on?
Tying the bones back on keeps the roast’s shape intact, allows for even cooking, and helps the meat near the bones stay juicy and not overcooked.
Final Thoughts
This Perfect Garlic Herb Prime Rib Recipe holds a special place in my cookbook and heart. It’s the kind of recipe that brings people together, with every slice offering rich, comforting flavors that make a memorable meal. Whether you’re celebrating a holiday or just want to treat yourself to something exceptional, I can’t recommend giving this a try enough. I’m confident you’ll enjoy making and sharing it as much as I do!
Print
Perfect Garlic Herb Prime Rib Recipe
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Best No-Fail Prime Rib recipe features a succulent bone-in prime rib roast coated in a flavorful garlic herb crust. Perfectly roasted to achieve a tender, juicy interior and a savory crust, this dish is ideal for holiday dinners or special occasions. Enhanced with a rich red wine au jus made from pan drippings, it offers an elegant yet approachable centerpiece for any feast.
Ingredients
Prime Rib and Crust
- 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
Au Jus
- 1 medium yellow onion (quartered)
- 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 slurry for thickening)
Instructions
- Prepare the Prime Rib: Remove the prime rib from the refrigerator about an hour before cooking to bring it to room temperature. This ensures even cooking.
- Make the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, kosher salt, chopped thyme, rosemary, and black pepper. Mix well to form a flavorful herb butter.
- Apply the Herb Butter: Pat the prime rib dry with paper towels. Generously spread the garlic herb butter all over the surface of the prime rib, making sure to cover the entire roast evenly.
- Preheat the Oven: Preheat your oven to 450°F (232°C). Place the prime rib on a rack in a roasting pan with the rib side down.
- Initial High-Heat Roast: Roast the prime rib at 450°F for 15 minutes. This step helps develop a flavorful crust.
- Lower the Oven Temperature: Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 75 minutes, or until the internal temperature reaches your desired doneness: 120°F for rare, 130°F for medium-rare, or 140°F for medium, using a meat thermometer inserted into the thickest part of the roast.
- Rest the Prime Rib: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute, resulting in a juicy roast.
- Make the Red Wine Au Jus: While the roast is resting, place the roasting pan on the stovetop over medium heat. Add the quartered onion to the pan drippings (with fat separated) and sauté until softened and caramelized, about 5 minutes.
- Deglaze and Simmer: Pour in the red wine and scrape up any browned bits from the pan. Add the beef broth and bring to a simmer. Reduce the liquid by half, about 10-15 minutes.
- Optional Thickening: If desired, stir in a slurry of cornstarch or arrowroot powder mixed with a little cold water to thicken the au jus, simmering until slightly thickened.
- Strain and Serve: Strain the au jus through a fine mesh sieve to remove onions and solids. Serve the sliced prime rib with the warm au jus on the side.
Notes
- This prime rib roast is perfect for holiday gatherings or any special occasion where a show-stopping main dish is desired.
- Bringing the meat to room temperature before roasting helps ensure even cooking throughout.
- Using a meat thermometer is crucial for achieving your preferred level of doneness without overcooking.
- You can prepare the herb butter in advance to save time on the day of cooking.
- The recipe includes instructions to make a classic red wine au jus, enhancing the richness of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 1129 kcal
- Sugar: 1 g
- Sodium: 1193 mg
- Fat: 100 g
- Saturated Fat: 43 g
- Unsaturated Fat: 55 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 47 g
- Cholesterol: 225 mg
