Garlic Herb Prime Rib Recipe

If you’re on the hunt for a show-stopping roast that’s juicy on the inside and bursting with flavor on the outside, then you’ll absolutely adore this Garlic Herb Prime Rib Recipe. It’s a classic cut elevated with a fragrant garlic and fresh herb crust that turns your kitchen into a gourmet haven. Whether you’re prepping for the holidays or just want a restaurant-quality dinner at home, this recipe will become your go-to — I promise you that.

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Ingredients You’ll Need

These ingredients come together to create a bold and satisfying flavor profile. I love how simple staples like garlic, fresh herbs, and butter can completely transform a prime rib — plus, it’s easy to find everything at your local market.

• Prime Rib: Choose bone-in for the best flavor and make sure it’s tied up nicely to cook evenly.
• Butter: Softened butter is key to spreading the garlic and herbs evenly. I usually take it out first to soften naturally.
• Garlic: Minced fresh garlic adds that irresistible punch—don’t use powdered here, fresh is the way to go.
• Kosher Salt: This helps season deep into the meat. I prefer it over table salt for a more balanced saltiness.
• Fresh Thyme & Rosemary: Both herbs bring a fragrant earthiness that complements beef beautifully.
• Black Pepper: Freshly ground works best to add a subtle kick and crunch.
• Yellow Onion: Optional but recommended if you’re making the red wine au jus—it adds sweetness and depth.
• Pan Drippings: Separated from fat to make an intense flavor base for your jus.
• Beef Broth & Red Wine: Together they create a rich, savory sauce that brings everything full circle.
• Cornstarch or Arrowroot Powder (Optional): For thickening your au jus if desired, I like arrowroot for a clear finish.

Variations

One of my favorite things about this Garlic Herb Prime Rib Recipe is how adaptable it is. I’ve tried a few tweaks over the years to suit different moods and guests, and you can absolutely play around to make it your own.

• Herb Mix: Sometimes I swap rosemary for oregano or add sage for a warmer, woodsy note that’s perfect in fall.
• Spice Kick: Adding a pinch of smoked paprika to the garlic butter gives it a subtle smoky flavor my family can’t resist.
• Dietary Modifications: For dairy-free, simply swap butter for olive oil—it still coats the meat beautifully and crisps up the crust.
• Cooking Style: If you prefer, try sous vide before finishing in the oven for an ultra-precise doneness.

How to Make Garlic Herb Prime Rib Recipe

Step 1: Prepare Your Prime Rib

Start by patting your prime rib dry with paper towels—that’s crucial for letting the herb butter stick and helping that crust get crispy. If your prime rib isn’t tied, ask your butcher to do this or do it yourself with kitchen twine to keep a neat shape. Then, let the roast come to room temperature for about an hour before roasting; this ensures even cooking and juicy results.

Step 2: Make the Garlic Herb Butter

In a small bowl, mix softened butter with minced garlic, kosher salt, fresh thyme, rosemary, and black pepper. I like to finely chop my herbs to avoid large chunks and create an even spread. This step is where the magic starts—your kitchen will start smelling heavenly right away.

Step 3: Coat and Roast

Generously rub the garlic herb butter all over the prime rib, making sure to get into every nook. Place the roast in a roasting pan, fat side up, and pop it into a preheated oven. Cooking times vary based on size, but for a 6-pound roast, expect about 90 minutes for medium rare. I always use a meat thermometer inserted into the thickest part—aim for around 130°F before resting.

Step 4: Rest and Make the Au Jus (Optional)

Once out of the oven, let your prime rib rest loosely tented with foil for 20-30 minutes. Resting locks in the delicious juices so your slices won’t dry out. Meanwhile, if you’re making the au jus, pour off the pan drippings and separate most of the fat. Add the quartered onion, beef broth, and red wine to the pan and simmer, scraping up all those tasty browned bits. For thicker au jus, whisk in a cornstarch or arrowroot slurry, but it’s delicious just as is.

How to Serve Garlic Herb Prime Rib Recipe

Garnishes

I usually keep garnishes simple—a sprinkle of fresh chopped parsley or thyme gives a lovely fresh contrast to the rich roast. Sometimes a few roasted garlic cloves alongside the slices add extra punch and make the plate look inviting.

Side Dishes

My family goes crazy for creamy mashed potatoes or roasted root veggies alongside the prime rib. Yorkshire puddings are a lovely traditional choice, but for a lighter vibe, steamed green beans or a crisp arugula salad balance the richness beautifully.

Creative Ways to Present

For special dinners, I like to slice the prime rib thick and fan it out on a large platter, draping some au jus over the top. Adding edible flowers or microgreens can instantly elevate the presentation. Also, arranging colorful roasted veggies around the edges makes the whole dish pop visually.

Make Ahead and Storage

Storing Leftovers

Leftover prime rib tastes incredible the next day! I store slices in an airtight container with a splash of beef broth or au jus on top to keep them moist—just make sure to refrigerate promptly within two hours of serving.

Freezing

I’ve frozen sliced prime rib successfully—just wrap tightly in plastic wrap and foil or use a vacuum sealer. It’s best eaten within 2-3 months for optimal flavor and texture.

Reheating

Reheat gently in a low oven (about 250°F) covered with foil, or microwave on medium power in small intervals with a splash of broth to keep it juicy. Avoid high heat to prevent drying out your beautiful prime rib.

FAQs

Final Thoughts

This Garlic Herb Prime Rib Recipe has honestly become a staple in my home for special occasions. It feels luxurious but is surprisingly straightforward—you don’t have to be a seasoned chef to pull off something this impressive. I can’t wait for you to try it and hear how your family reacts when you bring this aromatic, tender roast to the table. Trust me, it’s worth every delicious bite!

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