# Herb-Crusted Prime Rib Roast with Garlic Butter and Jus > A showstopping oven-roasted prime rib with a fragrant herb and garlic butter crust, finished with a rich red-wine jus. Crisp exterior, tender pink interior — perfect for holidays and special occasions when you want a centerpiece roast that’s as impressive as it is comforting. Canonical URL: https://www.topshelf.recipes/recipes/herb-crusted-prime-rib-garlic-butter-jus ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 25, 2026 ## About This Recipe This herb-crusted prime rib is the kind of roast that rewards modest attention with dramatic results: a deeply caramelized exterior from an initial high-heat blast or sear, a glossy, savory garlic-and-herb compound butter that bakes into a fragrant crust, and a rosy, tender interior when you pull it at the right temperature. Using fresh rosemary, thyme and parsley keeps the aroma bright rather than cloying, while the garlic butter both seasons the meat and creates a rich lacquer that crisps under heat. The red-wine jus, made from the pan drippings, ties the whole thing together—acid and stock cut through the butter richness and give the plate lift. This version is built to be approachable for a home cook staging a holiday center piece or for a relaxed dinner where you want the main course to feel luxurious without theatrics. Opt for bone-in if you want extra flavor and show; boneless is easier to carve. Watch the thermometer, give the roast a proper rest to let juices redistribute, and spoon the warm jus over slices just before serving so each bite is glossy and balanced rather than simply greasy. Small handling choices—how you salt, how long you sear, and when you tent—make the difference between a good roast and a memorable one. ## Recipe Information - Prep Time: 30 minutes - Cook Time: 120 minutes - Total Time: 150 minutes - Servings: 8 - Difficulty: Medium - Category: Baking ## Ingredients ### Prepare the roast - 6 lb Prime rib roast (bone-in or boneless) - 2 tbsp Extra-virgin olive oil ### Make the garlic-herb butter - 1/2 cup Unsalted butter (softened) - 6 cloves Garlic (minced) - 3 tbsp Fresh mixed herbs (rosemary, thyme, parsley), chopped - 2 tbsp Kosher salt - 1 tbsp Freshly ground black pepper ### Make the red-wine jus - 1/2 cup Dry red wine (for deglazing) - 2 cups Beef stock (low-sodium preferred) ## Instructions ### 1. Make the garlic-herb butter In a medium bowl, combine the softened butter, minced garlic, chopped fresh herbs, kosher salt, and freshly ground black pepper. Mix until well blended, then set aside and refrigerate briefly if it needs to firm up; this compound butter will both flavor and help form the crust. ### 2. Prepare the roast Bring the prime rib to room temperature for 1 hour before cooking and pat it dry with paper towels; tie with kitchen twine if needed for even cooking. Rub the exterior lightly with olive oil, then spread two-thirds of the garlic-herb butter over the top and sides and reserve the remainder to finish or serve alongside. ### 3. Sear to develop a crust Preheat the oven to 475°F (245°C). Heat a large heavy skillet over high heat and sear the roast 2–4 minutes per side until deeply browned, or place the roast in the preheated oven for a 15-minute initial blast to caramelize the exterior. ### 4. Roast to temperature Reduce the oven temperature to 325°F (160°C) and transfer the roast (or keep it on a rack in the roasting pan) to continue roasting. Roast until an instant-read thermometer in the thickest part registers 120°F (49°C) for medium-rare, about 15–20 minutes per pound (total oven time will vary by roast size). ### 5. Make the red-wine jus When the roast is resting, place the roasting pan over medium-high heat on the stovetop (or use the skillet with drippings) and deglaze with the red wine, scraping up browned bits. Add the beef stock, simmer and reduce by about one-third until slightly thickened, then strain and adjust seasoning; whisk in a small spoonful of the reserved compound butter for shine and richness if desired. ### 6. Rest, carve, and serve Tent the roast loosely with foil and rest for 20–30 minutes so juices redistribute, keeping it warm. Carve into thick slices, serve with extra garlic-herb butter and the warm jus, and spoon any pan juices over each portion. ## Nutrition Estimated nutrition per serving (1 serving — bone-in option): - Calories: 1036 kcal - Protein: 49.6 g - Carbohydrates: 1.9 g - Fat: 91.7 g - Saturated Fat: 40.1 g - Fiber: 0.3 g - Sugar: 0.3 g - Added Sugars: 0 g - Cholesterol: 247.1 mg - Sodium: 1993.3 mg - Potassium: 823.1 mg - Calcium: 43.1 mg - Iron: 5.5 mg - Vitamin D: 0.5 mcg ## Tips ### Bring to room temperature Take the roast out of the fridge at least one hour before cooking so it sears evenly and reaches the target temp more predictably. ### Use a probe thermometer Insert an instant-read or leave-in probe into the thickest part; pull at 120°F for medium-rare, since carryover will raise it to about 125–130°F while resting. ### Chill the herb butter If your compound butter is too soft it will run; refrigerate briefly to firm it so it stays on the meat during the initial sear and oven blast. ### Sear for real crust Don’t rush the sear—use a very hot pan or a 15-minute high temp oven blast to develop deep Maillard flavor before lowering the heat to finish. ### Tent but don’t steam Loosely tent with foil to keep warm during the 20–30 minute rest; avoid wrapping tightly or the crust will soften from trapped steam. ## Variations and Substitutions ### Horseradish-Parsley Butter Fold 2–3 tablespoons of prepared horseradish into the compound butter for a bright, piquant finish that complements rich beef beautifully. ### Mustard-Herb Crust Brush the roast with Dijon mustard before the herb butter to add a tangy backing note and help the crust adhere even better. ### Smoky Coffee Rub For a deeper, savory twist, mix ground espresso, smoked paprika and brown sugar into the herb rub—use sparingly to avoid overpowering the beef. ### Wine-Free Jus Skip the red wine and deglaze with a splash of balsamic vinegar and extra beef stock for a similarly bright sauce without alcohol. ## Notes This prime rib gets its flavor from the compound garlic-herb butter tucked under the crust and the pan jus made from the drippings. It's ideal for holiday dinners — slice thick, pass the jus, and enjoy the applause. ### Storage and Make-Ahead Store leftover sliced prime rib in an airtight container in the refrigerator for up to 3–4 days; keep the jus separate in a sealed jar. For make-ahead, the compound butter can be prepared up to 3 days ahead or frozen for a month. Reheat slices gently in a 250°F oven wrapped loosely in foil until warmed through, or quickly in a skillet with a splash of beef stock to avoid overcooking. ### Serving Suggestions Serve slices with a spoonful of the warm red-wine jus and an extra pat of garlic-herb butter so each portion gets glossy finish. Sides that stand up to the richness—roasted root vegetables, creamy potato gratin, or a lemony green vegetable like haricots verts—work well, and a medium-bodied red wine such as a Rioja or Cabernet pairs nicely to cut through the fat. ## Frequently Asked Questions ### Bone-in or boneless—which should I choose? Bone-in adds flavor and helps the roast cook more evenly around the rib area, and it looks impressive; boneless is easier to carve and fits more precisely in roasting pans. ### How do I judge doneness without a thermometer? Press the roast: rare feels soft and spongy, medium-rare has some spring, and well-done is firm—however these cues are subjective, so a thermometer is strongly recommended for consistent results. ### Can I roast at a lower temperature all the way through? Yes—low-and-slow (around 275–300°F) will produce an even edge-to-edge color but sacrifices the deeply caramelized crust; if you go low, sear first or finish under high heat for a crust. ### What if my jus is too thin or too salty? Reduce it further to thicken, or whisk in a small pat of cold butter for shine and body; if too salty, dilute with unsalted beef stock or a splash of water and re-reduce slightly. ### Can I make the jus ahead of time? Yes—the jus can be made a day ahead and refrigerated; reheat gently and adjust seasoning, adding a splash of stock or water if it has thickened too much. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)