Description
This Best No-Fail Prime Rib recipe features a flavorful garlic herb crust that delivers a perfectly seared, juicy prime rib roast with an optional rich red wine au jus. Simple yet elegant, this dish is ideal for special occasions or celebratory dinners, offering tender meat with aromatic herbs and a deliciously savory sauce.
Ingredients
Scale
Prime Rib
- 6 pounds prime rib, bone-in (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 medium yellow onion, quartered (optional, for red wine au jus)
Red Wine Au Jus (Optional)
- ¼ cup drippings from prime rib pan, fat separated
- 2 cups beef broth
- 1 ½ cups red wine
- 1 tablespoon cornstarch or arrowroot powder (optional, for thickening)
Instructions
- Bring to room temperature: Remove the prime rib from the fridge 2 to 3 hours before cooking to allow it to come to room temperature.
- Make the herb butter: Preheat the oven to 450°F (230°C). In a bowl, combine the softened butter, minced garlic, kosher salt, chopped thyme, rosemary, and black pepper, mixing well.
- Coat the prime rib: Pat the prime rib dry with paper towels, then rub the entire outside with the prepared garlic herb butter mixture evenly.
- Prepare for roasting: Place the prime rib in an oven-safe roasting pan, bone-side down and fat-side up. Surround the meat with quartered onion slices if making the red wine au jus.
- Sear the prime rib: Roast in the preheated oven for 20 minutes at 450°F (230°C) to develop a crust. Extend searing time if needed for a darker crust.
- Continue roasting: Lower the oven temperature to 325°F (160°C) and roast until the internal temperature reaches 120°F (50°C) for medium-rare, about 1 hour 30 minutes, depending on your oven and meat size.
- Rest the meat: Remove the prime rib from the oven and tent with foil. Let it rest for 20 to 30 minutes, allowing juices to redistribute and the temperature to rise slightly.
- Prepare the au jus (optional): Remove fat from roasting pan drippings leaving ¼ cup. Add beef broth and red wine to the pan with any leftover herbs. Simmer for 15 minutes until reduced by half. Optionally, incorporate a slurry of cornstarch or arrowroot to thicken.
- Strain and serve: Strain the au jus to remove onions and solids, then serve alongside or drizzle over sliced prime rib, which should be cut into ½-inch thick slices after removing bones and string.
Notes
- Ask your butcher to cut the bones off and tie them back on for easier carving at the end.
- Monitor the internal temperature carefully during roasting and resting to avoid overcooking.
- Use a fat separator when making the red wine au jus to reduce greasiness.
- Resting tented with foil keeps the meat warm and juicy.
- Adjust cooking times based on the size of the roast and your oven’s performance.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 22 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 160 mg
