Description
This Best No-Fail Prime Rib with Garlic Herb Crust recipe delivers a perfectly seared and tender prime rib roast with a flavorful garlic and herb compound butter crust. Finished with an optional rich red wine au jus, this impressive main course is ideal for special occasions and 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
- Optional: 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken
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 for even roasting.
- Make the herb butter: Preheat your oven to 450°F (230°C). In a small bowl, combine softened butter, minced garlic, kosher salt, chopped fresh thyme, rosemary, and black pepper. Mix well to create the garlic herb butter.
- Coat the prime rib: Pat the prime rib dry with paper towels once at room temperature. Rub the entire outside of the prime rib evenly with the garlic herb butter mixture.
- Prep the prime rib: Place the prime rib in an oven-safe pan or roasting tray bone-side down and fat-side up. If making the au jus, scatter quartered onion slices around the meat; otherwise, omit the onions.
- Cook the prime rib: Roast in the center of the oven at 450°F (230°C) for 20 minutes to sear and develop a crust. If necessary, add a few more minutes to enhance the crust. Then lower the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120°F (50°C), approximately 1 hour and 30 minutes for medium-rare, but monitor temperature carefully rather than time.
- Let it rest: Remove the prime rib from the oven and tent loosely with aluminum foil. Let rest for 20 to 30 minutes to allow juices to redistribute. Remove the string and bones, then slice the meat into ½-inch thick slices.
- Make the optional red wine au jus: Separate fat from the pan drippings and add up to ¼ cup of drippings back to the pan along with beef broth and red wine. Add leftover herbs if desired. Simmer for about 15 minutes or until the liquid reduces by half. If preferred, stir in a slurry of cornstarch or arrowroot to thicken slightly.
- Strain and serve the au jus: Strain the sauce to remove onions and solid bits, then serve warm alongside the sliced prime rib or drizzle over the top.
Notes
- Ask your butcher to remove bones and tie them back on for easier carving later.
- Monitor internal temperature closely during resting to avoid overcooking.
- Use a fat separator for the red wine au jus to keep the sauce from being too greasy.
- Use fresh herbs for maximum flavor in the herb butter.
- Resting the meat is crucial for juicy, tender slices.
Nutrition
- Serving Size: 1 slice (about 6 ounces)
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 55 g
- Cholesterol: 180 mg
