Garlic and Herb Crusted Prime Rib

Looking for a showstopping centerpiece? This Garlic and Herb Crusted Prime Rib is everything you crave—it’s outrageously juicy, bursting with savory flavor, and framed by a golden, crispy crust that’s absolutely irresistible.

You get deep beefy richness with every bite, paired with roasted garlic and fresh herbs that make your kitchen smell heavenly. The best part? It’s surprisingly easy to pull off, yet so impressive your guests will think you hired a chef!

Whether you’re celebrating a holiday, hosting Sunday dinner, or want to treat your loved ones to something special, this prime rib is the ultimate feast. Inspired by my family’s annual Christmas tradition, it’s one of those recipes that always gets rave reviews—year after year.

Why You'll Love This Recipe

• Jaw-dropping centerpiece that steals the show at any dinner table
• Luxuriously tender and juicy beef with layers of robust, savory flavor
• Simple prep with no-fail instructions for perfect results, even for first-timers
• Crowd-pleasing recipe that feels gourmet but is achievable at home

Key Ingredients for Garlic and Herb Crusted Prime Rib

See recipe card below for full list of measurements, ingredients, and instructions.

Prime Rib Roast

The star of the show! Choose a well-marbled, bone-in prime rib (also labeled as standing rib roast) for the juiciest, most flavorful results. A 6-7 lb roast serves about six, but you can scale up for a bigger crowd. Ask your butcher to trim excess fat and tie the roast for easier handling. If you need a substitute, a boneless ribeye roast works too—just monitor for a slightly shorter cook time.

Fresh Garlic

Garlic is essential for building the aromatic, savory crust. Finely mince or crush the garlic so it melts into the rub as it roasts, infusing the meat with deep flavor. In a pinch, you can use garlic paste or even roasted garlic for a milder profile; however, fresh really delivers the punch you want here.

Fresh Herbs

A blend of rosemary, thyme, and parsley is classic for herb-crusted prime rib, providing earthy, vibrant notes that marry beautifully with the beef. Use only fresh herbs for the brightest, most aromatic flavor. Dried herbs work (just use half the amount), but fresh is worth the extra step.

Kosher Salt

Salt isn’t just for flavor—it helps form the crust and draws moisture for juicy, tender meat. Always opt for kosher salt, which adheres well and seasons more evenly than table salt. If you only have fine salt, use a bit less to avoid over-seasoning.

Olive Oil

Olive oil helps bind the garlic-herb mixture, ensuring it sticks to the roast and creates that gorgeous crust. For best results, use a good-quality extra virgin olive oil. You can swap in melted butter for even richer flavor, though it may brown a bit faster, so keep a close eye during roasting.

Instructions for Garlic and Herb Crusted Prime Rib

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Prime Rib

Pat the prime rib dry with paper towels. Set it on a rack in a large roasting pan. If your roast isn’t already tied, loop butcher’s twine around it to help hold its shape during cooking. Let the meat sit at room temperature for at least 1 hour—this ensures even roasting.

Make the Herb Crust

In a bowl, mix together the garlic, rosemary, thyme, parsley, salt, pepper, olive oil, Dijon mustard, and onion powder to form a thick paste. Use your hands to rub this herb mixture all over the surface of the roast, pressing firmly so it adheres.

Preheat the Oven

Preheat your oven to 450°F (232°C). This high heat will help form that irresistible golden crust.

Sear and Roast

Place the prime rib fat-side up in the roasting pan. Roast in the preheated oven for 20 minutes to lock in juices and crisp the crust.

Lower Heat and Continue Roasting

Reduce the oven temperature to 325°F (163°C). Continue roasting for 1 hour 45 minutes to 2 hours (about 13-15 minutes per pound), until a meat thermometer inserted into the thickest part reads 125°F (51°C) for rare, 130°F (54°C) for medium rare, or 135°F (57°C) for medium.

Rest and Carve

Transfer the roast to a cutting board and tent it loosely with foil. Rest for at least 20-30 minutes before slicing—this allows the juices to redistribute and keeps the meat succulent. Slice thickly and serve.

Recipe Variations

Add a Spicy Kick

Love a bit of heat? Mix 1 teaspoon of crushed red pepper flakes or a pinch of cayenne into your herb crust for a bold, spicy edge that pairs beautifully with the savory beef.

Herb Swap

Feel free to play with the herb blend! Try adding sage or oregano, or swap parsley for cilantro for a slightly different aromatic profile. Mixing in a bit of lemon zest also brightens up the crust.

Gluten-Free Option

This recipe is naturally gluten-free, just double-check your Dijon mustard for hidden gluten if you’re cooking for guests with sensitivities.

Boneless Prime Rib

You can use a boneless ribeye roast instead of bone-in. Cooking time will be slightly less, so start checking temperature about 20 minutes earlier, and remember bone-in generally yields a juicier result.

Butter Baste

For an extra luxurious finish, brush the roast with melted butter right before serving. This adds richness and a bit more color to the crust.

Serving Suggestions

Serve your Garlic and Herb Crusted Prime Rib alongside creamy horseradish sauce or a classic au jus for dipping. Pair it with garlic mashed potatoes, sautéed green beans, and a crisp green salad for a balanced, crowd-pleasing feast. Sprinkle with a shower of fresh chopped herbs or flaky sea salt for a gourmet touch right before bringing it to the table.

Storage and Reheating

Wrap leftover prime rib tightly in foil or place in an airtight container. Store in the refrigerator for up to 4 days. For the best texture, reheat gently in a 300°F (150°C) oven, covered, until just warmed through (about 15-20 minutes). You can also freeze sliced prime rib for up to 2 months—thaw overnight in the fridge and reheat as above.

Frequently Asked Questions About Garlic and Herb Crusted Prime Rib (FAQ)

Q: How do I know when my prime rib is done?
A: Use a meat thermometer inserted into the thickest part—125°F for rare, 130°F for medium rare, and 135°F for medium. The roast will continue to cook a bit as it rests.

Q: Do I need to let the prime rib rest after roasting?
A: Yes! Resting for at least 20-30 minutes lets the juices redistribute, ensuring each slice is juicy and tender.

Q: Can I prep this recipe ahead of time?
A: Absolutely. You can rub the roast with the garlic and herb mixture up to 24 hours in advance and refrigerate uncovered. Just let it warm up at room temp for 1 hour before roasting.

Ready to create a prime rib roast that everyone will talk about long after dinner? This Garlic and Herb Crusted Prime Rib never disappoints—tender, bursting with flavor, and perfect for special occasions! Give it a try and let me know what you think by leaving a rating or a comment below. Happy feasting!