Garlic and Herb Crusted Prime Rib
Updated Aug 30, 2025
Prime rib rubbed with a garlic herb butter, salted overnight, and roasted at high then low heat to medium-rare. Served with shallots and the pan drippings.
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When I’m planning a special dinner and want to make beef, boneless prime rib is usually the first thing I think of. It’s a splurge, so yes, I’m paying close attention to that thermometer while cooking. But for something that feels like such a big deal to cook, I’m mostly just waiting for it. The garlic herb butter takes a few minutes to compound, and then there really isn’t much for me to do once the Prime rib is in the oven.
I usually make herb crusted prime rib at Christmas, but I did make it for Sunday dinner once, and my kids flipped out. I love the crust, so that’s one thing I wouldn’t leave off, even though the roast itself is flavorful.
Recipe testing notes
For the past 10 years, I’ve tested every recipe multiple times before sharing it! These notes give you a peek into my process of developing and testing.
I tried giving the prime rib less time with the salt, but I wasn’t as happy with it. It needed more seasoning, and the crust wasn’t quite the same. The full 24 hours uncovered in the fridge worked better; the meat was noticeably more flavorful and tender.
One time I put it in the oven straight from the fridge (lost track of time… oops), and the outside was done, but the center was still blue. If this happens to you, you can tent the roast with foil, and it will keep the outside from burning. Ever since then, I set a timer just to remind myself to pull it out about 90 minutes before to get a more even cook.
Happy Cooking!
– Yumna
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Garlic and Herb Crusted Prime Rib Ingredients
- Boneless Ribeye roast: Look for a roast that’s well-marbled. An aged roast is extra tender and flavorful! I prefer boneless, but bone-in works, too, though you may need to cook it for longer. Use a meat thermometer to guide you. If it has a thick fat cap, score just the fat in a shallow crosshatch pattern without cutting into the meat. Here is what cut of meat to look for in the grocery store:
- Standing rib roast: Usually bone-in, commonly used for prime rib.
- Ribeye roast: Usually the boneless version of a standing rib roast.
- Prime rib roast: A common label for a roast sold specifically for making prime rib, either bone-in or boneless.
- Salt: I use kosher salt for this recipe because the flakes are bigger and give the salt time to season the meat, which tenderizes it and brings out the flavor. Season all sides of the roast before refrigerating it uncovered overnight.
- Garlic herb butter: Unsalted butter, garlic, fresh thyme, and black pepper make the herb butter. Read my tips on how to soften butter and how to mince garlic.
- Shallots: Here are my tips on how to cut shallots into thick, even slices. Yellow onion also works if that’s what you have.
How to Make Crusted Prime Rib
These step-by-step photos walk you through how to cook Prime Rib. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Prime Rib recipe below
1. Start the herb butter
Place the softened butter, minced garlic, thyme leaves, and black pepper in a bowl. The butter should give easily when pressed with a spoon.
2. Stir until combined
Work the garlic and seasonings through the butter until they’re evenly distributed. If the butter is still too firm, let it soften a little longer before continuing.
3. Position the roast
After its overnight salting and resting out of the fridge, place the roast fat-side up on the rack in a roasting pan.
4. Arrange the shallots
Spread the thick slices across the bottom of the pan beneath and around the rack. Keep them in an even layer rather than piled together.
5. Crust roast with herb butter
Use a spoon or spatula to spread the mixture over the top and sides of the roast. If the meat is still cool, work in small sections so the butter is easier to spread.
6. Roast the prime rib until medium-rare
Roast on high heat for about 15 minutes, then reduce the oven temperature and finish cooking. Check the center with a meat thermometer rather than relying on the browned crust, then transfer to a carving board and rest under a loose foil tent for at least 20 minutes.
Full Prime Rib Recipe
Prime Rib Roast Recipe Garlic and Herb Crusted
Ingredients
- 1 6 to 7 pound boneless ribeye roast or Prime rib roast
- 1 tablespoon kosher salt
- 6 tablespoons unsalted butter softened
- 6 garlic cloves minced
- 2 tablespoons fresh thyme leaves
- 1 teaspoon black pepper
- 4 shallots cut into thick slices
Au Jus
- ¼ cup to ½ cup drippings from Roast or butter
- 1 onion roughly chopped
- 3 cups beef stock
- 3 sprigs fresh thyme
- salt and black pepper to taste
Instructions
- If your roast has a thick layer of fat (fat cap) on top, use a very sharp chef's knife to carefully crosshatch the fat. Liberally season the roast all over with kosher salt, then place it on a roasting pan or rimmed sheet pan and set it in the fridge uncovered for 24 hours. This will allow the salt to penetrate the meat for maximum flavor.
- About 3 ½ to 4 hours before you would like to eat, remove the meat from the fridge and let it sit at room temperature for about 90 minutes.
- While the roast sits, mix the softened butter, garlic, thyme and pepper together. You want the butter mixture to be solid but easily spreadable.
- Preheat the oven to 500˚F with the baking rack set in the middle of the oven. Set the shallots in an even layer in a roasting pan. Set the roast on top and rub the butter mixture all over.
- Roast at 500˚F for about 15 minutes, or until the fat begins to render and brown. Reduce the heat to 325˚F and continue to roast for 14 to 16 minutes per pound, or until the internal temperature of the very center of the roast reaches 125˚F on an instant-read thermometer for medium-rare.
- Remove the roast from the oven, place it on a carving board (you want something that will collect the juices), and tent it with foil. Rest for at least 20 minutes before carving, it will reach 130˚F while resting for med-rare.
For the Au Jus
- If you used a stove-top safe roasting pan, add onion to the drippings (and shallots remaining in the pan, if you made my prime rib recipe) and cook over medium heat for 3–4 minutes, or until the onions start to take on some color.
- Add beef stock and thyme, and bring to a boil. Reduce heat to a simmer and cook until the liquid is reduced by two-thirds, about 20 to 25 minutes.
- Taste the drippings and see if you need additional salt and pepper. Strain through a fine-mesh strainer and transfer to a gravy boat or serving vessel.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Dijon mustard. Stir 1 tablespoon into the herb butter if you want a little mustard flavor with the garlic.
- Lemon zest. Mix in 2 teaspoons of lemon zest. Zest just the yellow part of the peel to avoid the bitter white pith.
- Smoked paprika. Add 1 teaspoon of smoked paprika to the butter for a lightly smoky crust.
Recipe Tips
- Plan ahead. This prime rib recipe is simple, but it does require some advance planning. You’ll need to account for the 24 hours in the fridge, plus the 90-minute resting time before you even start cooking your meat.
- Measure in the center. Insert the meat thermometer into the thickest part of the meat, avoiding large pockets of fat. Check a second spot if the first reading seems unexpectedly high or low.
- Use a carving board, not a cutting board. There’s a difference! A carving board has an area to catch any juices that may escape during carving. Cutting boards don’t have this feature, so you’ll have a mess to clean up.
Serving Ideas
- Make a side salad. I love eating this prime rib with a massaged kale salad or a classic Caesar salad.
- Pair with potatoes. Prime rib is great with lots of different potato dishes like fondant potatoes, baked potato wedges, or mashed potatoes. You can even drizzle au jus from your prime rib drippings on top!
- Add a veggie dish. I’d recommend my green beans with almonds or roasted Brussel sprouts.
Troubleshooting
The butter may be too cold, or the surface of the meat may be wet. Gently blot away any surface moisture without wiping off the seasoning, and make sure the butter is soft enough to spread. Melted butter will run off more easily.
Cooking times can vary due to several factors like the exact size of your roast, how long it was out of the fridge before cooking, or the true temperature of your oven. If your roast is cooking faster than you expected, lower the oven temperature by about 25°F and check the internal temperature frequently to prevent overcooking.
If your prime rib is cooking slower than anticipated, slightly increase the oven temperature. Always use an instant-read thermometer to check the temperature.
I use a meat thermometer instead of going by time alone. For medium-rare, I take the roast out around 125°F, since the temperature keeps rising while it rests. These are the final temperatures to aim for after resting:
Rare: 120–130°F
Medium-rare: 130–135°F
Medium: 135–140°F
Medium-well: 145–155°F
Well-done: 155°F or higher
Take it out a few degrees before your target temperature, keeping in mind that a larger roast can rise more during the rest.
Comments
I’ve made rib roast using this recipe 3 years in a row and it’s always come out perfect. Absolutely delish. Well-seasoned, perfectly done and a great hit at my holiday dinner table.
Love that!! So happy it’s been a hit for your holiday dinners! Thank you, Tracy!
Quick question. Do you set your oven on “roast” or “bake”? Thank you!
Bake is fine for this application!
Made it last night. It was excellent. Just that my rib eye weighed 3.28pounds ie it was supposed to be in the oven for 48 mins excluding the first 15mins (500F), but it was just at 90F…so I had to cook it for another 30mins to reach 135F. What did I do wrong? My rib eye was not in the fridge for 2 hours.
Hmm, so you started with the meat at room temperature? Any chance it was frozen before cooking?
I bought it fresh, not frozen and yes, I took the meat out 2.5hours before cooking it. no worries. I am just curious…