Best No-fail Prime Rib Recipe For Easter Day 2024

This is the best prime rib recipe with a garlic herb crust – the perfect holiday standing rib roast. 

 –  12" Cast Iron Pan I use this pan all the time in the kitchen. – Instant Read Thermometer A necessary tool when cooking large roasts.


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 –  6 pounds prime rib, bone-in (with bones cut off and tied back on) ½ cup butter, softened 6 garlic cloves, minced 1 tablespoon kosher salt 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped fresh rosemary 1 teaspoon black pepper 1 onion, quartered (if making the red wine au jus)


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 –   ¼ cup drippings from prime rib pan, make sure to separate the fat from the dripping 2 cups beef broth 1 ½ cups red wine Optional: 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken


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Step 1

Remove the prime rib from the fridge 2 to 3 hours before cooking, and allow it to come to room temperature.    


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Step 2

Preheat your oven to 450°F (230°C). In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper. 

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Step 3

Pat the prime rib dry with paper towels after it reaches room temperature. Rub the herb butter mixture on the prime rib's outside.  

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Step 4

Place the prime rib bone-side down, fat-side up in an oven-safe pan or roasting tray. If making red wine au jus, place onion slices around the meat in the pan. If not, skip the onions.  

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Step 5

In the center of a 450°F (230°C) oven, bake prime rib 20 minutes. Excellent exterior scorching. Cook another five minutes if not. 1.5 hours at 325°F (160°C) for medium-rare. Heat prime rib by temperature, not time, depending on oven type and size.  

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Step 6

Wait 20–30 minutes after removing the prime rib from the oven. For warmth, tent it with aluminum foil. Remove string and bones, then slice into ½-inch thick slices.  

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Step 7

After you've removed the fat from the pan, add up to ¼ cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well. 


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Step 8

Simmer for 15 minutes to halve the liquid. Your sauce should be thin, but you can thicken it. Strain onion and brown particles from the au jus and pour over prime rib.  

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