Description
A foolproof recipe for a beautifully roasted prime rib with a flavorful garlic herb crust and an optional rich red wine au jus. Perfect for special occasions or a decadent dinner, this prime rib is seared at high heat then slow-roasted to achieve a tender, juicy, and medium-rare result.
Ingredients
Scale
Prime Rib
- 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 medium yellow onion, quartered (if making the 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 refrigerator 2 to 3 hours before cooking to allow it to come to room temperature, ensuring even cooking.
- Make the herb butter: Preheat the oven to 450°F (230°C). In a small bowl, combine softened butter, minced garlic, kosher salt, chopped fresh thyme, chopped fresh rosemary, and black pepper until well mixed.
- Coat the prime rib: Pat the prime rib dry with paper towels. Rub the entire outside of the meat evenly with the garlic herb butter mixture to form a flavorful crust.
- Prep the prime rib for roasting: Place the prime rib in an oven-safe pan or roasting tray with the bone-side down and fat-side up. If making the au jus, arrange the quartered onion pieces around the meat in the pan.
- Sear the prime rib: Roast the prime rib in the center of the oven at 450°F (230°C) for 20 minutes to develop a nice crust. If needed, extend searing by a few minutes for a deeper crust.
- Slow roast: Lower the oven temperature to 325°F (160°C) and continue roasting the prime rib until the internal temperature reaches 120°F (50°C) for medium-rare, approximately 1 hour 30 minutes depending on size and oven.
- Rest the meat: Remove the prime rib from the oven and tent loosely with aluminum foil. Let it rest for 20 to 30 minutes to allow juices to redistribute. Remove the string and bones before slicing into ½-inch thick slices.
- Prepare the optional red wine au jus: Separate fat from the pan drippings. Add ¼ cup drippings, beef broth, and red wine to the pan. Toss in any leftover herbs if desired. Simmer over medium heat for 15 minutes until the liquid reduces by half. Optionally, stir in a slurry of cornstarch or arrowroot powder to thicken.
- Strain and serve the au jus: Strain the sauce through a sieve to remove onions and solids. Serve in a bowl or drizzle over sliced prime rib.
Notes
- Ask your butcher to remove the bones and tie them back onto the roast; this makes carving easier after cooking.
- Monitor the internal temperature carefully during cooking and resting, as carryover heat will raise the temp slightly.
- Use a fat separator to skim fat from drippings for a less greasy au jus sauce.
- For best results, use a reliable meat thermometer to check doneness rather than relying solely on time.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 25 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 45 g
- Cholesterol: 150 mg
