Description
This no-fail prime rib recipe features a flavorful garlic herb crust and an optional red wine au jus, producing a tender, juicy roast perfect for special occasions. The prime rib is seared at high heat for a crusty exterior, then slow-roasted to medium-rare perfection. The accompanying red wine au jus adds a rich, savory sauce to complement the meat.
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 (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 so it can come to room temperature for even cooking.
- Make the herb butter: Preheat the oven to 450°F (230°C). In a small bowl, combine the softened butter, minced garlic, kosher salt, fresh thyme, fresh rosemary, and black pepper, mixing thoroughly.
- Coat the prime rib: Pat the prime rib dry with paper towels. Rub the garlic herb butter mixture evenly over the entire surface of the meat.
- Prepare for roasting: Place the prime rib bone-side down and fat-side up in an oven-safe roasting pan. If making the red wine au jus, add the quartered yellow onion around the meat in the pan.
- Sear the roast: Cook the prime rib in the preheated oven at 450°F (230°C) for 20 minutes, allowing a crust to form. Extend by a few minutes if needed for a good sear.
- Roast at lower temperature: Reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120°F (50°C) for medium-rare, which takes approximately 1 hour and 30 minutes. Use a meat thermometer to check doneness rather than relying solely on time.
- Rest the prime rib: Remove from oven and tent loosely with aluminum foil. Let rest for 20 to 30 minutes to allow the juices to redistribute. Then remove the string and bones, and slice into thick ½-inch slices for serving.
- Make the red wine au jus (optional): Remove excess fat from the roasting pan drippings, reserving up to ¼ cup. Add reserved drippings, beef broth, and red wine to the pan. Optionally add leftover herbs. Simmer for about 15 minutes until reduced by half. If desired, thicken with a slurry of cornstarch or arrowroot powder.
- Strain and serve the au jus: Strain the sauce to remove onions and solids, then serve alongside or drizzle over the sliced prime rib.
Notes
- Ask your butcher to cut the bones off and tie them back on; it makes carving easier at the end.
- Monitor internal temperature closely during resting to avoid overcooking from carryover heat.
- Use a fat separator when making au jus to prevent a greasy sauce.
- Letting the meat come to room temperature ensures even roasting.
- Use a reliable meat thermometer for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 160 mg
