I’m sharing my no-fail garlic-crusted standing beef rib roast and the Slow Roasted Prime Rib technique that makes it the perfect centerpiece for Christmas or any special occasion worthy of a little splurge.

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I still get a little smug when this roast comes out right. My Ultimate Prime Rib Recipe with a garlic herb crust makes guests go quiet, then reach for more.

I pile on garlic and press in fresh rosemary leaves so every bite smells like a little celebration. I go for that glowing Medium Rare Prime Rib center that feels almost wrong it tastes so good, and yet somehow it stays juicy and tender.

It looks fancy but it is forgiving, and it gives you that wow moment without turning the whole night into a kitchen panic. Try it and watch faces change.

Why I Like this Recipe

– I love how the outside gets a gorgeous crust while the inside stays super juicy, it literally melts.
– It always looks fancy so guests are impressed even tho I didn’t slave over it.
– I can do most of the prep ahead and be relaxed during the party.
– Leftovers are awesome the next day, sandwiches or reheated, nobody complains.

Ingredients

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Bone in standing rib roast: Rich source of protein and iron, very filling, high in saturated fat though.
Garlic: Adds pungent savory flavor, offers small amounts of vitamin C and antioxidants.
Unsalted butter: Gives creamy richness, mostly fat, adds mouthfeel, use sparingly if watching cholesterol.
Fresh rosemary leaves: Aromatic herb, bright pine like notes, adds savory depth and visual pop.
Dijon mustard: Tangy, sharp flavor that cuts richness, small carbs, boosts overall flavor.
Yellow onion: Sweet when roasted, gives natural sugars and body to pan juices.
Low sodium beef broth: Adds savory umami and keeps juices moist while deglazing pan for gravy.

Ingredient Quantities

about 6 to 8 lb bone in standing rib roast (prime rib), 3 to 4 ribs

kosher salt, 2 to 3 tablespoons

freshly ground black pepper, 2 teaspoons

unsalted butter, 1/2 cup (1 stick), softened

garlic, 6 large cloves, minced

fresh rosemary leaves, 2 tablespoons, finely chopped

fresh thyme leaves, 2 tablespoons, finely chopped

fresh flat leaf parsley, 2 tablespoons, chopped

Dijon mustard, 2 tablespoons

olive oil, 2 tablespoons

Worcestershire sauce, 1 teaspoon (optional)

yellow onion, 1, halved

carrots, 2 large, cut into chunks

celery stalks, 2, cut into chunks

low sodium beef broth, 2 cups

How to Make this

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1. If you can plan ahead salt the roast heavily with 2 to 3 tablespoons kosher salt all over, cover and refrigerate uncovered overnight for a dry brine; if short on time rub the salt and 2 teaspoons freshly ground black pepper on and let sit at room temp for 2 hours before cooking.

2. Make the garlic herb butter: in a bowl mix 1/2 cup softened unsalted butter, 6 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons chopped thyme, 2 tablespoons chopped parsley, 2 tablespoons Dijon mustard, 2 tablespoons olive oil and 1 teaspoon Worcestershire sauce if using; taste and add a little pepper if you want.

3. Preheat the oven to 450 degrees F. Loosen the fat cap on the roast a bit with your fingers and smear most of the herb butter under the fat and the rest all over the outside of the roast so you get flavor right at the meat.

4. Put the halved yellow onion, chopped carrots and celery into a large roasting pan to make a bed for the roast; place the bone in standing rib roast bone side down or on a rack set over the veg and pour 2 cups low sodium beef broth into the bottom of the pan (not over the roast) to keep drippings from burning.

5. Roast at 450 degrees F for 15 to 20 minutes until the crust is nicely browned and the garlic butter is bubbling, then lower the oven temperature to 325 degrees F.

6. Continue roasting at 325 degrees F until the center of the roast reaches 115 degrees F for rare or 125 degrees F for medium rare when you check with an instant read thermometer in the thickest part (remove about 10 degrees below your final target because of carryover cooking).

7. Remove the roast from the pan, tent loosely with foil and let it rest for 20 to 30 minutes; this lets the juices redistribute so the meat stays meltingly tender, dont skip this.

8. While the roast rests make the jus: pour the pan juices and the roasted onion, carrots and celery into a saucepan, add any extra beef broth you need, simmer for 8 to 10 minutes scraping up browned bits, mash the veg a bit to release flavor then strain into a bowl, skim fat and season to taste with salt and pepper.

9. Carve the standing rib between the bones into slices, serve with the warm au jus and any reserved herb butter if you like, watch everyone swoon.

Equipment Needed

1. Large roasting pan with tall sides
2. Roasting rack or small oven rack to set the roast over the vegetables
3. Instant read thermometer to check the center temp
4. Chef knife and a sturdy cutting board for trimming and carving
5. Mixing bowl and spoon to make the garlic herb butter
6. Silicone spatula or offset spatula to smear the butter under the fat
7. Tongs and a carving fork to move and hold the roast
8. Saucepan and fine mesh strainer for the jus, plus measuring cups and spoons
9. Aluminum foil to tent the roast while it rests, dont forget it

FAQ

Q: How do I know when the prime rib is done? A: Use an instant read thermometer, not time alone. Pull the roast when it reaches 5 to 10F below your target final temp because it will keep rising while it rests: for rare aim for 115 to 120F, medium rare 125 to 130F, medium 135 to 140F. After the initial high sear and roasting at 325F expect roughly 15 to 20 minutes per pound but temps win every time, so check early and often.

Q: Should I salt the roast ahead of time? A: Yes, if you can salt it the day before and let it sit uncovered in the fridge that's best, it acts like a dry brine and makes the meat juicier and the crust better. If you're short on time, salt at least 1 hour before cooking and bring to room temp for even cooking.

Q: How do I get the garlic herb crust to stick and stay flavorful? A: Make the butter + garlic + herbs + Dijon paste and rub it under and over the fat cap so flavor penetrates, then rub a little olive oil on the outside before the high temp sear. The Dijon helps adhesion, and the initial blast of heat (450F for 15 to 20 minutes) browns the crust fast, then lower the oven to finish cooking.

Q: Do I need to sear it first or can I do a reverse sear? A: Either works. Traditional method sears at high heat then roasts, which gives a great crust fast. Reverse sear (low oven to temp then high heat finish) yields more even pink from edge to bone and is harder to overcook. Pick the method that fits your schedule, both taste great.

Q: What about resting and carving, any tricks? A: Rest at least 20 to 30 minutes loosely tented with foil so juices redistribute, don't wrap tight or it will steam and soften the crust. Carve between the bones, slice against the grain, and serve thicker slices for juicier meat. Don't freak out if it looks a bit underdone before resting, it will finish rising.

Q: How do I make a quick au jus from the pan drippings? A: After removing roast, pour off excess fat leaving brown bits, deglaze the pan with about 1 to 2 cups beef broth and scrape up the fond, simmer a few minutes, skim fat, season to taste and strain. A splash of Worcestershire adds depth, but it's optional.

Ultimate Prime Rib Recipe (Garlic Herb Crust) Substitutions and Variations

Unsalted butter (1/2 cup) — swap with 1/2 cup ghee for the same rich flavor and better browning, or use 1/3 to 1/2 cup extra virgin olive oil if you need dairy free. If using oil, press the herb mix on firmly and chill the roast 15 minutes so the crust sticks better.
Fresh rosemary / thyme / parsley (2 Tbsp each) — use dried herbs at about 1/3 the fresh amount (so ~2 tsp dried of each), or substitute an equal amount of Italian seasoning for a quick, all-in-one herb mix. If you use frozen herbs, thaw and pat dry before mixing, they release extra water.
Dijon mustard (2 Tbsp) — swap 1:1 with whole grain mustard for texture, or use 1–2 tsp prepared horseradish plus 1 tsp white wine vinegar for a punchier crust. Taste first, horseradish can overpower if you use too much.
Low sodium beef broth (2 cups) — replace with 1 cup dry red wine plus 1 cup water for deeper, richer pan juices, or use 2 cups low sodium chicken broth in a pinch. If you use bouillon, dilute to taste since it can be saltier than boxed broth.

Pro Tips

1) Salt early and dry well. If you can, salt a day ahead, leave uncovered in the fridge so the surface dries out and the salt can work its way in. Dont skip bringing it to room temp for at least an hour before cooking or you’ll get uneven doneness.

2) Use a leave in probe and aim for the thickest bit not touching bone. Trust the thermometer more than time charts. Pull the roast about 8 to 10 degrees below your final temp for perfect carryover, tent loosely and let it rest — its where the magic happens.

3) Crisp the fat properly. Pat the fat cap dry, score shallow lines, and get that initial blast of heat so the fat renders and the butter/herbs brown. If the crust needs extra color, a quick few minutes under the broiler or a propane torch will zap it, but watch the garlic so it doesnt burn.

4) Make a glossy, bright jus. Deglaze the pan with a splash of red wine before adding stock, reduce to concentrate flavor, strain and skim fat. Finish by whisking in a knob of the reserved herb butter or a splash of acid like balsamic or lemon to wake up the sauce.