Best No-Fail Prime Rib (Garlic Herb Crust)

Why You’ll Love This Recipe

I love this recipe because it’s nearly foolproof. The garlic herb crust creates a delicious, golden exterior while the meat inside stays juicy and tender. The step-by-step process is easy to follow, and using a thermometer takes the guesswork out of cooking the perfect prime rib. Whether I’m hosting a holiday dinner or just treating my family to something special, this roast never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Prime Rib

• 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 au jus)

Optional Red Wine Au Jus

• ¼ cup pan drippings (fat removed)

• 2 cups beef broth

• 1 ½ cups red wine

• Optional: 1 tablespoon cornstarch or arrowroot slurry to thicken

Directions

1. I take the prime rib out of the fridge 2–3 hours before cooking so it can come to room temperature—this helps it cook evenly.

2. I preheat the oven to 450°F (230°C) and make the garlic herb butter by mixing the softened butter with garlic, salt, thyme, rosemary, and black pepper.

3. Once the meat is at room temperature, I pat it dry with paper towels, then rub the entire roast generously with the herb butter mixture.

4. I place the roast bone-side down, fat-side up, in an oven-safe pan or roasting tray. If I’m making the red wine au jus, I add the onion around the meat.

5. I roast it at 450°F for 20 minutes to create a beautiful crust, then lower the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches 120°F (50°C) for medium-rare (about 1 hour and 30 minutes for a 6 lb roast).

6. I remove it from the oven, tent it with foil, and let it rest for 20–30 minutes before slicing.

For the Red Wine Au Jus (Optional):

1. I pour off the fat from the pan and return up to ¼ cup of drippings back in.

2. I add beef broth, red wine, and any extra herbs, then simmer for 15 minutes or until reduced by half.

3. I strain the sauce and serve it warm alongside the prime rib.

Servings and timing

This prime rib serves 8 people and takes about 15 minutes to prep and 1 hour 30 minutes to cook, with a total time of around 1 hour 45 minutes (not including resting time before cooking). Resting the roast before slicing is crucial—it locks in the juices and finishes the cooking process gently.

Variations

• Change the herbs: I sometimes swap rosemary and thyme for sage or oregano depending on what I have on hand.

• Make it crustier: Adding a little Dijon mustard to the butter gives an extra tangy crust.

• Dry rub option: If I don’t want to use butter, I mix the herbs and garlic with olive oil for a lighter version.

• Different sauces: If I’m not using wine, I make a simple pan gravy with beef broth and a cornstarch slurry.

• Boneless option: I’ve also made this with a boneless prime rib—just reduce the cook time slightly and watch the thermometer closely.

Storage/Reheating

Leftover prime rib keeps well in the fridge for up to 4 days. I wrap the slices in foil and reheat in a 300°F oven for about 10–15 minutes until warmed through. For freezing, I wrap individual slices in parchment and foil, then store them in a freezer-safe bag for up to 2 months. I thaw them in the fridge overnight before reheating.

FAQs

How do I know when the prime rib is done?

I always go by temperature, not time. For medium-rare, I take it out at 120°F since it will rise to 130°F while resting. A meat thermometer is key.

Should I remove the bones before cooking?

I ask the butcher to cut the bones off and tie them back on. This makes it easy to slice after roasting while still getting the flavor and structure of a bone-in roast.

Can I skip the resting time before cooking?

I don’t recommend it. Letting the meat come to room temperature helps it cook evenly and prevents a cold center.

What type of wine should I use for the au jus?

I like using a dry red wine like Cabernet Sauvignon or Merlot—nothing too sweet, so it balances the savory flavors.

How thick should I slice the prime rib?

I usually slice it about ½-inch thick, but I adjust based on preference. Thinner for sandwiches, thicker for a hearty main course.

Conclusion

This No-Fail Prime Rib with Garlic Herb Crust is my favorite way to serve a show-stopping holiday meal without the stress. It’s rich, flavorful, and surprisingly easy to make with the right technique. Whether it’s your first time cooking prime rib or you’re a seasoned pro, this recipe makes it easy to deliver perfect results every time.

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