Description
This Best No-Fail Prime Rib recipe features a garlic herb crust that enhances the rich and tender prime rib. Cooked to perfection with a sear at high heat followed by slow roasting, the prime rib delivers a juicy, flavorful main course. An optional red wine au jus adds an elegant touch to this classic dish, perfect for special occasions or holiday dinners.
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, mix together the softened butter, minced garlic, kosher salt, chopped thyme, chopped rosemary, and black pepper to create the garlic herb butter.
- Coat the Prime Rib: Pat the prime rib dry with paper towels to remove moisture. Rub the entire outside of the prime rib evenly with the prepared garlic herb butter mixture.
- Prepare for Roasting: Place the prime rib in an oven-safe roasting pan with the bone-side down and fat-side up. If making the red wine au jus, scatter the quartered yellow onion around the roast 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, allowing a crust to form. If the crust isn’t developed enough, cook a few minutes longer until nicely browned.
- Slow Roast: Reduce oven temperature to 325°F (160°C). Continue roasting the prime rib until the internal temperature reaches 120°F (50°C) for medium-rare, which will take approximately 1 hour and 30 minutes but monitor with a meat thermometer for accuracy.
- Rest the Meat: Remove the prime rib from the oven, tent with aluminum foil, and rest for 20 to 30 minutes to allow juices to redistribute. After resting, remove the tying string and bones, then slice into ½-inch thick slices for serving.
- Prepare Red Wine Au Jus (Optional): Remove fat from the pan drippings, then add up to ¼ cup of drippings back to the pan along with beef broth and red wine. Add leftover herbs if available. Simmer for about 15 minutes until the liquid reduces by half. If desired, stir in a cornstarch or arrowroot slurry to thicken slightly.
- Strain and Serve: Strain the au jus to remove onions and bits. Serve warm alongside or drizzled over the sliced prime rib.
Notes
- Ask your butcher to cut the bones off and tie them back on. This simplifies removal after cooking.
- Monitor internal temperature carefully during resting as it can rise slightly; avoid over-resting.
- Use a fat separator for the au jus to keep the sauce from becoming greasy.
- Use a reliable meat thermometer for perfectly cooked prime rib.
- Allow ample resting time for the meat to retain juices for tender slices.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 580 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 140 mg
