Juicy Garlic and Herb Prime Rib with Pan Drippings

There’s something undeniably special about gathering around the dinner table for a perfectly cooked prime rib. Whether it’s a cozy family evening, a festive holiday celebration, or a memorable Sunday dinner, a succulent cut of beef infused with aromatic garlic and fresh herbs is always the centerpiece everyone looks forward to. This Juicy Garlic and Herb Prime Rib recipe is designed to make every bite tender, flavorful, and unforgettable.

Inspired by the classic tradition of roasting prime rib for special occasions, this recipe combines time-honored techniques with simple, high-quality ingredients. Imagine the aroma of garlic, rosemary, and thyme filling your kitchen while the beef roasts to perfection, promising a meal that’s not only delicious but also impressive in presentation. The addition of pan drippings as a natural gravy elevates this dish, ensuring every slice is rich, savory, and melt-in-your-mouth tender. Whether you’re hosting a small family dinner or celebrating a milestone, this prime rib is guaranteed to make your meal extraordinary.

Ingredients

• 1 (5–7 lb) bone-in prime rib roast

• 5 cloves garlic, minced

• 2 tablespoons fresh rosemary, finely chopped

• 2 tablespoons fresh thyme, finely chopped

• 2 tablespoons fresh parsley, finely chopped

• 1 tablespoon kosher salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 1 teaspoon Dijon mustard (optional, for extra depth)

• 1 cup beef broth or stock

• 1 tablespoon unsalted butter (for pan drippings)

Directions

1. Prepare the Prime Rib

Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature. This ensures even cooking. Pat the roast dry with paper towels to remove excess moisture, which helps achieve a crisp, flavorful crust.

2. Make the Garlic and Herb Rub

In a small bowl, combine minced garlic, rosemary, thyme, parsley, salt, pepper, and olive oil. Optional: mix in Dijon mustard for an extra layer of flavor. Rub the mixture generously over the entire surface of the prime rib, making sure to coat all sides evenly. Let the seasoned roast rest for about 30 minutes to allow the flavors to penetrate the meat.

3. Preheat the Oven

Preheat your oven to 450°F (230°C). Position a rack in a roasting pan to lift the meat slightly above the base, allowing air to circulate and juices to collect for later use in the pan drippings.

4. Roast the Prime Rib

Place the roast, bone-side down, on the prepared rack. Roast at 450°F for 15–20 minutes to create a flavorful crust. Then, reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches your desired doneness:

• Rare: 120–125°F

• Medium-rare: 130–135°F

• Medium: 140–145°F

Use a meat thermometer inserted into the thickest part of the roast (away from the bone) to ensure accuracy. Cooking time will vary depending on the size of the roast, approximately 15–20 minutes per pound after the initial high-heat sear.

5. Rest the Roast

Once the prime rib reaches the desired internal temperature, remove it from the oven and tent loosely with foil. Allow it to rest for at least 20–30 minutes. Resting redistributes the juices throughout the meat, ensuring each slice is moist and tender.

6. Make the Pan Drippings

While the roast rests, prepare the pan drippings. Pour off excess fat, leaving about 2 tablespoons in the roasting pan. Place the pan on the stovetop over medium heat. Add beef broth and a tablespoon of butter, scraping up the browned bits from the bottom of the pan. Simmer for 5–7 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if needed.

7. Carve and Serve

Slice the prime rib against the grain into thick, juicy slices. Serve immediately with the warm pan drippings poured over the top or on the side. This is the perfect accompaniment for mashed potatoes, roasted vegetables, or a fresh garden salad.

Prep Time: 30 minutes
Cook Time: 2–3 hours (depending on roast size)
Total Time: 2.5–3.5 hours
Yield: 8–10 servings

Notes:

• Adjust herb quantities to suit your taste.

• Pan drippings can be thickened with a small amount of flour or cornstarch if desired.

• Always allow the roast to rest before carving to ensure juicy, tender slices.

Tips for the Perfect Prime Rib

1. Choose the Right Cut – Look for a prime rib roast with good marbling. The fat ensures tenderness and enhances flavor during roasting.

2. Bring to Room Temperature – Allowing the meat to sit out before cooking prevents uneven doneness and helps achieve a consistent roast.

3. Use a Meat Thermometer – The internal temperature is the most reliable way to achieve your preferred level of doneness.

4. Don’t Skip the Resting Step – Resting is crucial to lock in the juices and maintain tenderness.

5. Experiment with Herbs – While garlic, rosemary, and thyme are classic, you can also try oregano or sage for a unique flavor profile.

Serving Suggestions

Pair this juicy prime rib with classic sides such as:

• Creamy mashed potatoes or roasted garlic mashed potatoes

• Honey-glazed carrots or roasted root vegetables

• Garlic butter green beans or sautéed asparagus

• Freshly baked dinner rolls or crusty bread to soak up the pan drippings

For a festive presentation, garnish the platter with sprigs of rosemary and thyme. This simple touch elevates the visual appeal, making it ideal for holiday dinners or special occasions.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, cover slices with foil and warm in the oven at 300°F (150°C) until heated through. Avoid microwaving, as it can dry out the meat. Use leftover pan drippings or a splash of beef broth to maintain moisture during reheating.

You can also freeze leftover prime rib for up to 2 months. Wrap tightly in plastic wrap and then in foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating.

Why This Recipe Works

The combination of garlic, fresh herbs, and pan drippings makes this recipe stand out. Garlic infuses the meat with savory depth, while rosemary and thyme add aromatic complexity. The high-heat sear at the beginning creates a caramelized crust that locks in juices, and the slow roast ensures the interior is tender and evenly cooked. Pan drippings serve as a natural, flavorful gravy, bringing everything together for an unforgettable meal.

This recipe balances technique with accessibility, making it approachable even for home cooks attempting prime rib for the first time. Every step, from seasoning to resting, has been carefully designed to deliver consistent results and maximum flavor.

Frequently Asked Questions

Can I cook the prime rib without the bone?
Yes, you can absolutely cook a boneless prime rib using the same method outlined in this recipe. Boneless prime rib can be slightly easier to slice and is often more convenient for home cooks who want uniform portions. However, there are a few differences to keep in mind. Bones naturally help insulate the meat, ensuring more even cooking and added flavor during the roasting process. Without the bone, the roast may cook a little faster, so monitoring the internal temperature closely is essential to avoid overcooking. Even though it lacks the bone, a boneless roast can still be exceptionally tender and juicy when prepared properly. Just be sure to allow the meat to rest after cooking, as this helps redistribute the juices throughout the roast, keeping each slice moist and flavorful.

What is the best way to check doneness?
The most reliable method to check the doneness of your prime rib is to use a digital meat thermometer. Insert the thermometer into the thickest part of the roast, away from any bones, to get an accurate reading. This ensures you achieve your preferred level of doneness, whether rare, medium-rare, or medium. It’s important to note that the roast will continue cooking slightly after being removed from the oven, a process known as carryover cooking. For best results, remove the roast from the oven a few degrees below your target temperature and allow it to rest. Resting not only finishes the cooking gently but also locks in the juices, resulting in tender, flavorful slices.

Can I prepare the rub in advance?
Yes, preparing the garlic and herb rub in advance is a great way to save time and reduce stress on the day of cooking. You can mix the rub a day ahead and store it in an airtight container in the refrigerator. This allows the flavors to meld together and remain fresh until you’re ready to apply it to your roast. When you’re ready to cook, simply rub the mixture evenly over the prime rib, ensuring it coats all sides thoroughly. Preparing the rub ahead of time makes the process faster and allows you to focus on other aspects of your meal, such as sides and presentation.

How do I make the pan drippings richer?
Pan drippings are a natural, flavorful addition to your prime rib, and there are a few ways to enhance them for a richer sauce. After roasting, pour off any excess fat, leaving just enough to sauté the browned bits from the pan. Adding a splash of beef stock or a teaspoon of Dijon mustard while simmering helps deepen the flavor and create a more luxurious sauce. You can also whisk in a small pat of butter at the end for added richness and shine. These simple steps elevate your drippings into a savory sauce that perfectly complements the tender, juicy prime rib.

Final Thoughts

Roasting a prime rib doesn’t have to be intimidating. With proper preparation and attention to detail, this Juicy Garlic and Herb Prime Rib with Pan Drippings becomes the highlight of any meal. From the moment it enters the oven, the aroma will fill your home, drawing family and friends to the table in anticipation. The tender, flavorful slices paired with rich, savory drippings create a dining experience that is both comforting and elegant.

Whether it’s a special occasion, a holiday feast, or simply a desire to enjoy a restaurant-quality meal at home, this recipe provides all the guidance you need to succeed. The combination of technique, quality ingredients, and simple steps ensures every bite is memorable, satisfying, and worthy of sharing. Gather your loved ones, carve generous slices, and savor the taste of a prime rib done right.

Juicy Garlic and Herb Prime Rib with Pan Drippings

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• Author: Michelle Davis
• Total Time: 2.5–3.5 hours
• Yield: 8–10 servings 1x

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Description

This Juicy Garlic and Herb Prime Rib is the perfect centerpiece for any special occasion, from a cozy family dinner to a festive holiday gathering. Infused with aromatic garlic and fresh herbs, this tender, flavorful roast is enhanced by rich pan drippings that create a natural, savory sauce. The recipe combines classic techniques with simple, high-quality ingredients, ensuring every slice is juicy, melt-in-your-mouth delicious. Whether it’s your first time roasting prime rib or you’re a seasoned cook, this recipe guarantees a memorable and impressive meal.

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Ingredients

Scale 1x2x3x

• 1 (5–7 lb) bone-in prime rib roast

• 5 cloves garlic, minced

• 2 tablespoons fresh rosemary, finely chopped

• 2 tablespoons fresh thyme, finely chopped

• 2 tablespoons fresh parsley, finely chopped

• 1 tablespoon kosher salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 1 teaspoon Dijon mustard (optional)

• 1 cup beef broth or stock

• 1 tablespoon unsalted butter

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Instructions

• Remove the prime rib from the refrigerator at least 2 hours before cooking to bring it to room temperature. Pat dry with paper towels.

• In a small bowl, combine garlic, rosemary, thyme, parsley, salt, pepper, olive oil, and optional Dijon mustard. Rub evenly over the roast. Let rest for 30 minutes.

• Preheat oven to 450°F (230°C) and place a rack in a roasting pan.

• Roast the prime rib, bone-side down, at 450°F for 15–20 minutes to create a crust. Reduce oven to 325°F (160°C) and continue roasting until internal temperature reaches desired doneness (Rare: 120–125°F, Medium-Rare: 130–135°F, Medium: 140–145°F).

• Remove roast from oven and tent loosely with foil. Rest for 20–30 minutes.

• For pan drippings, pour off excess fat, leaving 2 tablespoons in the pan. Place pan over medium heat, add beef broth and butter, scraping browned bits. Simmer 5–7 minutes until slightly thickened. Adjust seasoning if needed.

• Slice prime rib against the grain and serve immediately with pan drippings.

Notes

• Adjust herbs to taste.

• Pan drippings can be thickened with flour or cornstarch if desired.

• Resting the roast is crucial to retain juices.

• Use a meat thermometer for accurate doneness.

• Prep Time: 30 minutes
• Cook Time: 2–3 hours

Michelle Davis