Name: Best No-Fail 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 (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, as a slurry for thickening)

If you’re looking for a show-stopping centerpiece for your next holiday feast or special dinner, I’m excited to share the Best No-Fail Garlic Herb Prime Rib Recipe with you. This recipe delivers a tender, juicy roast with a perfectly crispy garlic and herb crust that my family absolutely goes crazy for. Trust me, once you try this, you’ll want to make it your go-to for prime rib night every time.

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Why You’ll Love This Recipe

Unbeatable Flavor: The garlic herb butter crust infuses every bite with aromatic, savory goodness.
Consistent Results: By following the temperature guide, you’ll get the perfect medium-rare prime rib every single time.
Easy to Make: Simple ingredients and straightforward steps make this recipe approachable even if you’ve never cooked a prime rib before.
Flavorful Au Jus: The optional red wine au jus adds a rich, elegant touch without extra fuss.

A large, thick piece of roasted meat with a dark brown, crispy, and textured crust sits in the center of a white skillet. The meat’s surface is covered in a spice and herb crust that adds a bumpy texture, with a shiny glaze reflecting light. Surrounding the meat in the pan are several roasted onion halves with caramelized, golden brown layers curling slightly from the heat. The skillet rests on a white marbled surface, with green sprigs of rosemary and thyme arranged beside it, and a white cloth napkin partially visible in the corner. Photo taken with an iphone --ar 2:3 --v 7 - Best No-Fail Garlic Herb Prime Rib, prime rib cooking tips, garlic herb roast, how to cook perfect prime rib, holiday prime rib recipe

Ingredients You’ll Need

For a roast this special, the magic really comes from high-quality ingredients that blend perfectly. I always recommend fresh herbs and good butter for that irresistible crust, plus quality beef broth and wine for a deeply flavorful au jus.

Flat lay of a fresh bone-in prime rib roast tied with kitchen twine, a small white ceramic bowl of softened butter, six peeled garlic cloves arranged neatly, a small white bowl filled with coarse kosher salt, a few sprigs of fresh thyme, a few sprigs of fresh rosemary, a small white bowl of freshly cracked black peppercorns, and a quartered yellow onion, all placed symmetrically 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 - Best No-Fail Garlic Herb Prime Rib, prime rib cooking tips, garlic herb roast, how to cook perfect prime rib, holiday prime rib recipe

Prime Rib: Look for a bone-in cut with good marbling — the bones add flavor and help it cook evenly.
Butter: Choose unsalted and softened for easy mixing with the garlic and herbs.
Garlic Cloves: Freshly minced garlic delivers that classic punch without being overpowering.
Kosher Salt: Coarse salt helps form the crust and enhances the natural flavor of the beef.
Fresh Thyme: I like to chop mine finely so it distributes evenly in the herb butter.
Fresh Rosemary: Adds a fragrant woodsy note that’s simply delicious with beef.
Black Pepper: Freshly cracked for the best aroma and bite.
Yellow Onion: Quartered and used in the pan to infuse the au jus with subtle sweetness (optional, but highly recommended).
Beef Broth: Look for a rich broth to build your sauce.
Red Wine: Use a dry red wine you’d enjoy drinking — it brings brightness and depth to the au jus.
Cornstarch or Arrowroot Powder: Optional, only if you want to thicken your au jus slightly.

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.

Variations

I love how adaptable this Best No-Fail Garlic Herb Prime Rib Recipe is—you can tweak it to suit your tastes or dietary needs and still get stellar results. Here are a few ways I like to make it my own, but feel free to experiment!

Herb Swap: I once used fresh oregano and marjoram instead of thyme and rosemary, which gave the crust a bright, Mediterranean twist my family loved.
Spice it Up: Adding a pinch of smoked paprika or cayenne to the herb butter adds a subtle heat that complements the garlic beautifully.
Au Jus Variations: If you’re not a fan of red wine, try using only beef broth with a splash of Worcestershire sauce for a slightly different savory sauce.
Butter Alternatives: For a dairy-free version, I’ve had success using olive oil mixed with minced garlic and herbs, though the crust won’t be quite as rich.

How to Make Best No-Fail Garlic Herb Prime Rib Recipe

Step 1: Bring Your Prime Rib to Room Temperature

This step is a game-changer. When I first tried roasting prime rib straight from the fridge, the results were uneven. Removing the meat and letting it sit for 2 to 3 hours at room temperature helps it cook more evenly and gently, stopping those cold spots from forming inside. Plus, it helps the crust develop perfectly in the oven.

Step 2: Make the Garlic Herb Butter

Mix softened butter with minced garlic, kosher salt, fresh chopped thyme, rosemary, and black pepper. This herb butter is your superstar—packing layers of flavor into every bite. I like to use a fork to mash it all together so the garlic gets evenly spread without lumps.

Step 3: Rub the Prime Rib and Prep the Pan

Pat your prime rib dry with paper towels—that’s key to achieving a great crust. Then, slather the herb butter all over, making sure to cover every inch, especially the fatty top. Place the roast fat-side up with the bone side down in your roasting pan, adding quartered onions around it if you want that flavorful au jus. Those onions roast down nicely and give your sauce a lovely sweetness.

Step 4: Sear at High Heat

Start by roasting at 450°F (230°C) for 20 minutes. This high heat sears the outside quickly, locking in juices and creating a beautiful crust. If your roast isn’t as browned as you want at the 20-minute mark, leave it in a few extra minutes, but keep watch to avoid burning.

Step 5: Slow Roast to Perfection

Lower the oven temperature to 325°F (160°C) and continue roasting until your meat hits 120°F (50°C) internal temperature for medium-rare. This usually takes about an hour and a half but always depends on your roast size and oven, so using an instant-read thermometer is essential. I’ve learned to ignore the clock and trust the temperature every time.

Step 6: Rest and Slice

After pulling your prime rib out of the oven, tent it loosely with foil and let it rest for 20 to 30 minutes. Resting allows the juices to redistribute for a moist, tender roast. When you slice it, you’ll see those beautiful pink layers. Don’t skip this step—I’ve learned the hard way that slicing too early can dry out your meat.

Step 7: Make the Red Wine Au Jus (Optional but Worth It!)

Carefully remove the fat from the pan drippings, then add up to ¼ cup of those flavorful drippings back in along with 2 cups beef broth and 1 ½ cups red wine. Toss in any leftover herbs if you have them. Simmer for about 15 minutes until the sauce reduces by half—it should be thin and rich. If you prefer a thicker sauce, a tablespoon of cornstarch slurry works well. Strain the sauce to remove onions and solids, then serve alongside your slices for dipping.

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Pro Tips for Making Best No-Fail Garlic Herb Prime Rib Recipe

Use a Meat Thermometer: This was a total game-changer for me; going by temperature instead of time guarantees you won’t overcook your prime rib.
Let the Roast Rest Properly: Resting your meat is crucial—it locks in those juices and makes slicing easier.
Ask Your Butcher for Help: Getting the bones removed and tied back on saves so much hassle when carving at the end.
Avoid High Heat Too Long: Don’t leave the roast at 450°F too long or the crust might burn—watch carefully and adjust timing if needed.

How to Serve Best No-Fail Garlic Herb Prime Rib Recipe

Best No-Fail Garlic Herb Prime Rib Recipe - Serving

Garnishes

I personally love serving my prime rib with sprigs of fresh rosemary and thyme for a rustic touch—plus, a sprinkle of flaky sea salt on top just before serving makes every bite pop. It’s simple but adds so much visual and flavor appeal.

Side Dishes

For sides, you can’t go wrong with classic creamy mashed potatoes, roasted Brussels sprouts with a little balsamic glaze, and maybe a rich horseradish cream sauce on the side. My family also loves a fresh arugula salad tossed with lemon vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, I’ve arranged the sliced prime rib on a large platter surrounded by colorful roasted veggies and scatter fresh herb leaves for that elegant, festive look. Another fun idea is serving individual portions on small wooden boards with mini bowls of au jus and horseradish—it’s a crowd-pleaser and looks really impressive.

Make Ahead and Storage

Storing Leftovers

I always wrap leftover prime rib tightly in aluminum foil and store it in an airtight container in the fridge. Proper wrapping keeps it tender and juicy, and I usually eat leftovers within 3 days. Slicing leftovers thinly helps reheat evenly without drying out.

Freezing

Freezing is totally doable—I slice the meat before freezing and separate layers with parchment paper. That way, I can thaw only what I need. Make sure to vacuum seal or wrap tightly to avoid freezer burn. Your prime rib will reheat nicely if thawed slowly in the fridge overnight.

Reheating

To reheat leftover prime rib without drying it out, I like to gently warm slices in a skillet over low heat with a splash of beef broth, covering with a lid to keep moisture in. Alternatively, reheating wrapped in foil in the oven at 250°F until warm also works great.

FAQs

What size prime rib should I buy for 8 people?

I recommend getting a 6-pound bone-in prime rib for 8 servings, which allows each person a hearty portion plus leftovers. If you want more leftovers or have big eaters, consider going up to 7-8 pounds.
Can I use dried herbs instead of fresh for the herb butter?

While fresh herbs give the best flavor and aroma, you can substitute dried herbs at about one-third the amount. Just note that the crust won’t be as vibrant, but it’ll still taste delicious.
How do I know when the prime rib is done?

The most reliable way is to use an instant-read thermometer. Pull it out of the oven at 120°F (50°C) for medium-rare—the meat will continue to rise a few degrees while resting.
Can I make the red wine au jus ahead of time?

Yes! You can make the au jus a day ahead and gently reheat before serving. Just keep it covered and stir occasionally while warming to avoid reduction beyond your preferred thickness.

Final Thoughts

I absolutely love how this Best No-Fail Garlic Herb Prime Rib Recipe turns out every single time—it’s my secret weapon for holiday dinners and family celebrations. The balance of juicy, tender meat with that flavorful garlic herb crust never fails to impress, and the optional au jus takes it over the top. Whether you’re cooking for your family or entertaining friends, you’ll enjoy how easy it is to pull off this elegant roast. Seriously, give it a try—I promise you’ll be glad you did!