Description
A succulent and flavorful prime rib roast featuring a savory garlic herb crust. This foolproof recipe ensures a tender, juicy roast perfect for holiday dinners or special occasions, complemented by a rich red wine au jus.
Ingredients
Scale
Prime Rib Roast
- 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
Red Wine Au Jus (Optional)
- 1 medium yellow onion (quartered)
- ¼ cup drippings from prime rib pan (separated from fat)
- 2 cups beef broth
- 1 ½ cups red wine
- Optional: 1 tablespoon cornstarch or arrowroot powder (for slurry to thicken)
Instructions
- Prepare the Garlic Herb Butter: In a small bowl, combine softened butter, minced garlic, kosher salt, chopped fresh thyme, rosemary, and black pepper. Mix until well incorporated to create the garlic herb butter.
- Prepare the Prime Rib: Pat the prime rib dry with paper towels. Carefully spread the garlic herb butter evenly over the entire surface of the roast, making sure to cover all sides thoroughly.
- Tie the Bones: If bones were removed, tie them back onto the roast with kitchen twine to ensure even cooking and presentation.
- Preheat Oven and Roast: Preheat your oven to 450°F (232°C). Place the prime rib on a rack in a roasting pan, fat side up. Roast at this high temperature for 15 minutes to create a crust.
- Reduce Oven Temperature and Continue Roasting: Lower oven temperature to 325°F (163°C) and roast for approximately 75 minutes or until the internal temperature reaches your desired doneness (120-125°F for rare, 130-135°F for medium-rare).
- Rest the Meat: Remove the roast from the oven and tent with foil. Allow it to rest for at least 20 minutes to let the juices redistribute, ensuring a moist and tender roast.
- Make the Red Wine Au Jus: While the roast rests, place the roasting pan on the stovetop over medium heat. Add the quartered onion and deglaze the pan with red wine, scraping up browned bits. Pour in beef broth and the separated drippings (fat removed). Simmer until reduced by half. For thicker au jus, stir in a slurry of cornstarch or arrowroot powder mixed with water and cook until thickened. Strain if desired.
- Slice and Serve: Remove twine from bones, slice the roast to preferred thickness, and serve alongside the red wine au jus.
Notes
- This recipe yields a flavorful garlic herb crust you won’t want to miss, making it ideal for holiday dinners or special occasions.
- Letting the roast rest before carving is crucial for juicy results.
- The red wine au jus complements the rich beef flavor perfectly and can be thickened to preference.
- Use a meat thermometer to achieve the perfect doneness.
- The bones tied back on the roast add flavor and help retain moisture during cooking.
- Adjust seasoning according to taste, especially salt and herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 1129 kcal
- Sugar: 1 g
- Sodium: 1193 mg
- Fat: 100 g
- Saturated Fat: 43 g
- Unsaturated Fat: 54 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 47 g
- Cholesterol: 225 mg
