This prime rib recipe is everything I want in a holiday or special-occasion centerpiece—tender, juicy, packed with flavor, and surprisingly easy to prepare. It features a garlic herb crust that crisps up beautifully in the oven, while the inside stays perfectly pink and melt-in-your-mouth tender. I come back to this recipe year after year, and it never disappoints.

Why You’ll Love This Recipe

I used to think prime rib was intimidating, but this method changed everything for me. It’s surprisingly low-effort, with huge payoff. Here’s what I love about it:

• I get a rich, flavorful crust with minimal ingredients thanks to garlic, rosemary, thyme, and butter.

• The recipe is nearly foolproof, as long as I monitor the temperature.

• It feels luxurious and festive—perfect for holidays like Christmas or any special dinner.

• It makes the most of a pricey cut of meat, ensuring I never overcook or waste it.

• Leftovers? Absolutely divine, whether I reheat them or repurpose them into something new.

Ingredients

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

• 6 pounds bone-in prime rib (with 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 onion, quartered (optional, for au jus)

Optional Au Jus:

• ¼ cup pan drippings (fat separated)

• 2 cups beef broth

• 1½ cups wine (or broth if preferred)

• 1 tablespoon cornstarch or arrowroot slurry (optional, for thickening)

Directions

1. I remove the prime rib from the fridge and let it sit at room temperature for 2 to 3 hours.

2. I preheat my oven to 450°F (230°C).

3. In a bowl, I mix the butter, garlic, salt, thyme, rosemary, and pepper until smooth.

4. Once the prime rib is at room temp, I pat it dry with paper towels and rub the garlic herb butter all over.

5. I place the roast bone-side down in an oven-safe pan or roasting tray. If making au jus, I add onion slices around the meat.

6. I roast it for 20 minutes at 450°F to sear the crust.

7. Then, I reduce the oven to 325°F (160°C) and roast until it reaches 120°F internally for medium-rare—this takes about 1 hour and 30 minutes.

8. I remove it from the oven and let it rest for 20 to 30 minutes under foil.

9. Finally, I slice off the tied bones and carve the meat into ½-inch thick slices.

For the Au Jus:

1. I combine ¼ cup of the separated drippings with the beef broth and wine in a pan.

2. I simmer it for 15 minutes until reduced by half.

3. Optionally, I stir in a slurry to slightly thicken it.

4. I strain it, then drizzle it over the sliced meat.

Servings and timing

• Servings: 8

• Prep Time: 15 minutes

• Cook Time: 1 hour 30 minutes

• Total Time: 1 hour 45 minutes

Variations

• I sometimes switch rosemary and thyme for sage and parsley to change the herb profile.

• If I’m avoiding dairy, I use ghee instead of butter for the crust.

• For a smoky touch, I’ve tried adding a touch of smoked paprika to the butter.

• Boneless prime rib works just as well, but I do miss the flavor and insulation from the bones.

• I’ve also served this with horseradish cream instead of au jus for a sharper contrast.

Storage/Reheating

Fridge:
I store leftover prime rib in an airtight container in the fridge for up to 5 days.

Freezer:
If I have more leftovers than I can eat in a few days, I slice and freeze them in a tightly sealed bag for up to 3 months.

Reheating:
To reheat, I thaw frozen slices in the fridge overnight if needed, then microwave them for 1–2 minutes or gently warm in a skillet with a lid.

FAQs

What’s the difference between prime and choice prime rib?

“Prime” refers to the USDA grade of beef, while “prime rib” is the cut. Prime grade has better marbling, but choice is easier to find and still delicious when cooked right.

Can I make this recipe with a boneless prime rib?

Yes, I’ve done this with boneless prime rib too. It cooks a bit faster and still tastes amazing, though I prefer bone-in for extra flavor and juiciness.

What’s the best internal temperature for prime rib?

I aim to remove the roast from the oven at 120°F for medium-rare. After resting, it rises to around 130°F, which is perfect for a warm pink center.

How do I know how big a roast to buy?

I plan on about ¾ pound per person for generous portions. For 8 people, a 6-pound roast works great, especially with side dishes.

Can I make this ahead of time?

I don’t recommend cooking the whole roast ahead, but I sometimes prep the garlic herb butter and coat the meat the night before. That way, it’s ready to go straight into the oven after warming up to room temp.

Conclusion

This garlic herb crusted prime rib is my go-to when I want to serve something impressive, delicious, and completely satisfying. It’s simple enough to manage even on a busy holiday, but flavorful and elegant enough to make any meal feel like a celebration. Whether I serve it with mashed potatoes or a rich au jus, it always steals the show.