Name: 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, for thickening)

Nothing beats the aroma of a perfectly roasted beef dripping with fresh herbs and garlic, which is exactly why this No-Fail Garlic Herb Prime Rib Recipe is such a gem. It’s an impressive centerpiece that’s surprisingly straightforward, delivering tender, juicy meat with a crisp, flavorful crust every 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 No-Fail Garlic Herb Prime Rib Recipe
Top Tip
How to Serve No-Fail Garlic Herb Prime Rib Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
No-Fail Garlic Herb Prime Rib Recipe

Why You'll Love This Recipe

I have to say, this No-Fail Garlic Herb Prime Rib Recipe earned a permanent spot in my go-to dinner arsenal because of how reliably delicious it is. Whether it’s a holiday feast or a special weekend dinner, this recipe makes you look like a kitchen pro without the stress.

Consistently Tender and Juicy: The slow roasting at controlled temperatures ensures that juicy pink center you’re dreaming of.
Flavor-Packed Garlic Herb Butter: The fresh rosemary and thyme combined with garlic form a fragrant crust that’s irresistible.
Simple Yet Elegant: It looks like a dish you'd find in a fancy restaurant but takes surprisingly little hands-on time.
Flexible Serving Options: You can easily elevate it with a homemade red wine au jus or keep it classic for pairing with your favorite sides.

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

When it comes to this No-Fail Garlic Herb Prime Rib Recipe, each ingredient has a role that builds layers of flavor and delivers a perfectly roasted prime rib every time. I always recommend using the freshest herbs and good quality beef to really make the difference.

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 cuts add flavor and help keep the meat juicy during roasting.
Butter (softened): Creates the moisture base for the herb crust and helps the garlic and herbs stick to the meat.
Garlic cloves (minced): Fresh garlic adds a brilliant punch of flavor that's lively but not overpowering once roasted.
Kosher salt: Essential for seasoning deeply—helps to form that savory crust while drawing out the beef’s natural juices.
Fresh thyme and rosemary (finely chopped): The fresh herbs bring an earthy, aromatic complexity that complements the richness of the meat perfectly.
Black pepper: Adds a subtle heat to balance the herbaceous notes.
Yellow onion (optional): Used when making the red wine au jus for added sweetness and depth in the sauce.
Beef broth and red wine (for au jus): These ingredients make a rich, savory sauce that’s perfect for drizzling over slices if you want an elegant touch.
Cornstarch or arrowroot powder (optional): For thickening your au jus slightly, if you prefer a richer sauce 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

One of the things I love about this No-Fail Garlic Herb Prime Rib Recipe is how easy it is to tweak for your taste or occasion. I often switch up herbs, try different finishing salts, or add a dash of smoked paprika for a smoky note.

Variation: Once, I swapped fresh rosemary and thyme for oregano and sage because that’s what I had on hand — the flavor turned out lovely and perfect for a fall meal.
Scaling up or down: Don’t hesitate to use a smaller or larger cut; just remember the internal temperature is the best guide to doneness rather than clock time.
Dietary tweaks: For a dairy-free option, use olive oil in place of butter for rubbing and it still gets that beautiful crust.

Step-by-Step: How I Make No-Fail Garlic Herb Prime Rib Recipe

Step 1: Bring Your Prime Rib to Room Temperature

This is a crucial step. Take the prime rib out of your fridge about 2 to 3 hours before cooking so it can warm up evenly. I can’t stress enough how much this helps the meat cook properly—and it prevents dry edges with an overcooked crust.

Step 2: Make That Garlic Herb Butter

Preheat your oven to 450°F (230°C). While it’s heating, mix your softened butter with the minced garlic, kosher salt, fresh thyme, rosemary, and black pepper. This herb butter isn’t just a topping — it becomes a beautiful crust that locks in flavor and moisture.

Step 3: Coat the Prime Rib and Prep It for Roasting

Pat your prime rib dry with paper towels to help the herb butter stick better—this little step can make all the difference. Then, rub every inch with the garlic herb butter. Place the rib fat-side up in a roasting pan, bone side down. If you’re making the red wine au jus, lay those quartered onions around the meat now.

Step 4: Sear It at High Heat

Pop the prime rib into your preheated 450°F oven for about 20 minutes. This searing blast forms the key crust. If the crust isn’t as golden as you like, give it a few extra minutes, but watch closely so it doesn’t burn.

Step 5: Slow Roast Until Perfect

Turn the oven down to 325°F (160°C) and continue roasting. Use a meat thermometer to check the internal temperature—the goal is 120°F (50°C) for a medium-rare finish. This can take about 1.5 hours depending on your roast size and oven, so patience is key. I promise it’s worth it!

Step 6: Rest Before Slicing

Once out of the oven, tent your prime rib with foil and let it rest for 20-30 minutes. This resting period lets juices redistribute so each slice stays juicy. When rested, go ahead and remove the string and bones — here’s where a butcher-prepped cut with tied bones really pays off.

Step 7: Optional Red Wine Au Jus

After skimming fat from your roasting pan drippings, add about ¼ cup drippings back along with beef broth and red wine. Toss in any leftover herbs from your butter if you like. Simmer until reduced by half—around 15 minutes. If you want a thicker sauce, stir in a cornstarch slurry. Strain before serving to keep it smooth and elegant.

Top Tip

After cooking prime rib several times, I’ve learned that a few small steps make a huge difference between good and truly unforgettable.

Room Temperature is Key: Don’t skip letting the rib come to room temp before roasting. It cooks more evenly and keeps the texture tender.
Use a Meat Thermometer: I can’t recommend this enough. Checking internal temp instead of relying on bake time saves you from dry or undercooked meat.
Don’t Rush the Resting: Resting lets the juices soak back into the meat, so hold off on slicing until you’ve given it enough time.
Ask the Butcher for Help: Getting the bones tied on by your butcher means a neater carve and easier cleanup—it’s a tiny convenience with a big payoff.

How to Serve No-Fail Garlic Herb Prime Rib Recipe

garlic herb prime rib - Serving Suggestion

Garnishes

I usually keep garnishes simple—just a scattering of fresh parsley or thyme sprigs around the plate adds a beautiful pop of color and fresh aroma that complements the robust meat. Sometimes I shave a bit of fresh horseradish on top for an extra zing!

Side Dishes

Classic mashed potatoes or creamy garlic mashed cauliflower always pair beautifully. Roasted root vegetables or a crisp green salad balance the richness, and don’t forget the Yorkshire puddings if you’re feeling traditional. These sides soak up the au jus like a dream.

Creative Ways to Present

For special occasions, I like to carve the prime rib into thick slices and serve on an elegant wooden board, surrounded by fresh herbs and mini bowls of au jus and horseradish sauce. It makes the meal feel extra festive and inviting, like a celebratory feast you want to linger over.

Make Ahead and Storage

Storing Leftovers

After the big meal, I store leftover slices in an airtight container and keep them refrigerated. They stay juicy and tasty for up to 3-4 days—perfect for quick sandwiches or reheated plates.

Freezing

You can freeze any leftovers tightly wrapped in plastic wrap and foil to prevent freezer burn. When thawed, the prime rib still tastes great, especially when used in soups or sliced thin for sandwiches.

Reheating

To reheat, I prefer wrapping the slices in foil and warming them gently in a low oven (around 275°F) until just heated through. This keeps the meat tender and avoids drying it out like a microwave might.

Frequently Asked Questions:

What temperature should the prime rib be cooked to for medium-rare?

Aim for an internal temperature of about 120°F (50°C) before resting; the temperature will rise slightly during resting to perfect medium-rare doneness.

Can I prepare the garlic herb butter ahead of time?

Absolutely! You can mix the herb butter a day ahead and keep it refrigerated. Just bring it to room temperature before applying it to your prime rib.

Should I remove the bones before cooking?

It’s best to have your butcher remove the bones and tie them back on. This makes carving easier after cooking and helps the roast cook evenly.

How long should I let the prime rib rest after cooking?

Let it rest for 20 to 30 minutes tented with foil so the juices redistribute and the meat stays tender and juicy when sliced.

Final Thoughts

This No-Fail Garlic Herb Prime Rib Recipe is one I keep going back to because it brings people to the table smiling, ready to dig into something truly special. It’s all about balancing simple ingredients and careful cooking with just enough flair to impress without stress. Give it a try—you might find it becoming your own kitchen classic too.