If you’re on the hunt for a restaurant-quality centerpiece that will absolutely wow your dinner guests, you’re in the right place. I’m so excited to share my Herb Garlic Stuffed Prime Rib Roast Recipe with you—it’s honestly one of the best prime rib roasts I’ve ever made, and trust me, I’ve tried a lot. You’ll find that the luscious herb butter and whole garlic cloves stuffed right into the meat create an unforgettable burst of flavor in every bite. Keep reading, and I’ll walk you through everything you need to know to nail this stunning roast at home.

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Why You’ll Love This Recipe

Flavor Explosion: The herb garlic butter infuses the prime rib inside and out, delivering rich, savory goodness in every slice.
Perfectly Juicy: Letting the roast rest under foil ensures juicy meat that melts in your mouth, not drying out as sometimes happens with big cuts.
Impress Without Stress: The step-by-step method makes roasting prime rib straightforward, even if you usually shy away from big roasts.
Made for Sharing: It’s a perfect festive entree that your friends and family will rave about and ask you to make again.

A white plate holds a meal with three parts: on the bottom left, there is a large slice of dark brown roast beef covered with thick brown gravy; to the upper left, there are several bright green broccoli florets with small bits of melted butter on top; on the right side, there is a round scoop of creamy white mashed potatoes also topped with brown gravy. In the background on a separate white plate with a subtle brown decorative pattern, a large piece of roast beef shows a pink center and a dark seasoned crust. A large knife with a black handle rests on a white marbled surface beside the plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This combination of ingredients is simple but powerful—the fresh herb butter balances beautifully with the punch of whole roasted garlic, and the sea salt brings it all to life. When shopping, opt for freeze-dried herbs if possible for the most intense flavor here.

Prime Rib Roast: I recommend asking your butcher to bone and roll it, which helps with even cooking and easier carving.
Butter: Softened butter is crucial to mix easily with the herbs and garlic, creating the perfect stuffing texture.
Dried Rosemary: Freeze-dried rosemary holds its flavor beautifully in the butter blend.
Dried Thyme: Another herb that adds depth and warmth to the roast’s seasoning.
Flaked Sea Salt: Adds crunch and brings out all the flavors—you want flaked for that texture and flavor burst.
Black Pepper: Freshly cracked whenever possible for the best aromatic hit.
Garlic Cloves: Small to medium cloves are perfect for stuffing; I usually go with three per rib for maximum garlic punch.
Beef Stock: For making a rich gravy with the pan drippings.
Cornstarch and Cold Water: These thicken your gravy to silky perfection.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Herb Garlic Stuffed Prime Rib Roast Recipe has room for little twists to match your mood or your guests’ tastes. It’s a forgiving recipe, so don’t hesitate to make it your own!

Herb Choices: I’ve swapped rosemary and thyme for fresh sage or oregano and it turns out beautifully—just finely chop and mix into your butter.
Garlic Intensity: If you’re not a garlic fanatic like me, try using fewer cloves or roasting them whole and spreading the softened garlic on the sliced meat instead.
Spicy Kick: Adding a touch of smoked paprika or cayenne powder to the herb butter gives a subtle warmth that some friends really enjoy.
Dietary Options: For a paleo version, substitute butter for ghee or a good-quality animal fat.

How to Make Herb Garlic Stuffed Prime Rib Roast Recipe

Step 1: Bring Your Roast to Room Temperature

Before diving in, remove your prime rib from its packaging and leave it out for about an hour. Trust me, this step is key—it helps the roast cook evenly and prevents the outside from overcooking while the inside warms up.

Step 2: Prepare Your Roasting Pan and Herb Butter

Line a large roasting pan with foil, leaving enough on the sides so you can fold tabs to cover your roast later. Place the roast carefully in the pan. Then, in a bowl, mix your softened butter with dried rosemary, thyme, sea salt, and black pepper—hold off on the garlic for now.

Step 3: Stuff the Roast with Garlic and Herb Butter

Here’s where the magic happens. Using a sharp paring knife, cut small slits into the roast—aim for two per rib. Now take your garlic cloves, coat them in the herb butter, and gently push them into each slit. The garlic melts slowly during roasting, infusing the meat with deep flavor. Then cover the entire roast with the remaining herb butter, making sure it’s sealed in that buttery, herby goodness.

Step 4: Sear the Roast at High Heat

Preheat your oven to 450°F (232°C). Roast the prime rib for 20 minutes at this high temp to get a beautiful crust. This is one of those little tricks I discovered that really boosts flavor and texture—you want a caramelized outside before lowering the heat.

Step 5: Lower the Oven Temperature and Continue Roasting

Turn the oven down to 325°F (163°C) and keep roasting. Use a meat thermometer here—it’s your best friend. Pull the roast when it’s about 10 degrees shy of your desired internal temperature because it’ll keep cooking as it rests. For a medium-rare finish, think pulling it out around 115-120°F (46-49°C).

Step 6: Rest, Then Make Your Pan Gravy

Once out of the oven, tent the roast with foil and let it rest for at least 30 minutes. This is when the juices redistribute and you get that melt-in-your-mouth tenderness. Meanwhile, scoop 1 1/2 to 2 cups of the pan drippings into a saucepan. Bring to a boil, let it reduce for a couple of minutes, then whisk in beef stock.

Mix cornstarch with cold water, whisk into the pan juices, and cook until thickened. This gravy is the perfect complement and will get your guests asking for seconds.

Step 7: Carve and Serve

Carefully slice along the curve of the bones to remove them, then cut the meat into desired slices. Serve alongside the rich gravy and watch everyone swoon over your Herb Garlic Stuffed Prime Rib Roast creation.

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Pro Tips for Making Herb Garlic Stuffed Prime Rib Roast Recipe

Use a Meat Thermometer: I can’t emphasize this enough—checking internal temp prevents overcooking and guarantees your perfect doneness.
Let it Rest Properly: Skipping the resting step can lead to lost juices on your cutting board rather than in your roast.
Freeze-Dried Herbs Rule: They pack more flavor than dried and don’t get bitter like fresh herbs sometimes do in butter.
Slice Against the Grain: Makes a tender bite every time and shows off all your hard work beautifully.

How to Serve Herb Garlic Stuffed Prime Rib Roast Recipe

A thick slice of roast meat with a dark brown crust sprinkled with small pieces of green herbs, likely rosemary, covering the top and sides. The inside shows a single, thick layer of tender, pale pink meat with a smooth texture, and some lighter fat lining the outer edge. The roast sits on a clean white plate that is placed on a white marbled surface. The edges of the roast show some browned seasoning and cooked juices. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically like to garnish with fresh rosemary sprigs or thyme just for a pop of green and a subtle fragrance. A sprinkle of flaky sea salt on the sliced meat right before serving also brings that finishing touch of flavor and texture that people notice.

Side Dishes

This prime rib shines alongside classics like creamy mashed potatoes, roasted root vegetables, or a vibrant green bean almondine. I also love serving it with a horseradish cream sauce for a bit of tangy heat that contrasts beautifully with the rich beef.

Creative Ways to Present

For special occasions, I’ve arranged slices on a large wooden board with small bowls of mustard, horseradish, and au jus on the side. Adding a little edible flower or microgreens garnish takes it up a notch and makes the presentation festive without extra fuss.

Make Ahead and Storage

Storing Leftovers

I like to store leftover slices in an airtight container in the fridge and try to use them within 3 days. Wrapping the meat tightly with a bit of the pan juices inside the container helps keep it moist instead of drying out.

Freezing

Freezing this roast works well if you slice it first, then layer the meat between sheets of parchment or wax paper to prevent sticking. Store in a freezer-safe bag, and it’s best used within 2 months for optimum flavor and texture.

Reheating

To reheat, I recommend warming slices gently in a low oven (around 275°F) covered with foil, or briefly in a microwave covered with a damp towel to keep moisture in. This helps keep the meat tender without drying it out or getting tough.

FAQs

Can I prepare the Herb Garlic Stuffed Prime Rib Roast Recipe the day before?

Absolutely! You can prep your roast the day before by stuffing it with the garlic and herb butter, then wrapping it tightly and refrigerating. Just bring it to room temperature before roasting. This actually helps the flavors meld together beautifully.
What if I don’t have a meat thermometer?

While I highly recommend a meat thermometer for precision, you can also use timing guidelines based on weight and desired doneness. However, a thermometer ensures your roast is neither under nor overcooked, making it well worth the investment.
How important is resting the prime rib after roasting?

Resting is essential! It allows the juices to redistribute and the carryover cooking to finish gently. Skipping this can lead to dry, unevenly cooked beef and a less juicy roast overall.
Can I use fresh herbs instead of dried?

You can use fresh herbs, but I find dried, especially freeze-dried, gives a more concentrated flavor in the butter. If substituting with fresh, use about double the amount and finely chop. Just note the flavors will be a bit different but still delicious.

Final Thoughts

I absolutely love how this Herb Garlic Stuffed Prime Rib Roast Recipe turns out every time—rich, flavorful, and tender beyond words. When I first tried this method of stuffing garlic cloves into the roast, I knew I had found a game changer. Whether it’s a holiday feast or a special weekend dinner, this recipe makes you look like a pro without the stress. So, grab your butter, garlic, and herbs, and treat yourself and your loved ones to something truly unforgettable!