Description
This Best No-Fail Prime Rib recipe features a succulent bone-in prime rib roast generously coated with a flavorful garlic herb crust. Perfect for special occasions and holiday dinners, this recipe yields a tender, juicy roast with a beautifully savory crust and an optional rich red wine au jus to complement every bite.
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 (fat separated)
- 2 cups beef broth
- 1 ½ cups red wine
- Optional: 1 tablespoon cornstarch or arrowroot powder (mixed with water to form slurry for thickening)
Instructions
- Prepare the Garlic Herb Butter: In a bowl, combine the softened butter, minced garlic, kosher salt, fresh thyme, fresh rosemary, and black pepper. Mix well until fully incorporated to create the herb butter paste.
- Prepare the Prime Rib: Pat the prime rib dry with paper towels. Carefully spread the garlic herb butter evenly all over the surface of the roast, ensuring full coverage to build the flavorful crust.
- Tie the Bones: If the bones have been removed, securely tie them back onto the roast with kitchen twine to help maintain shape and even cooking during roasting.
- Roast the Prime Rib: Preheat your oven to 450°F (232°C). Place the prime rib on a rack in a roasting pan. Roast at 450°F for 15 minutes to sear and develop a crust.
- Lower Temperature and Continue Roasting: Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 75 minutes, or until a meat thermometer inserted into the thickest part reaches your desired doneness (about 130°F for medium rare).
- Rest the Roast: Remove the prime rib from the oven and tent loosely with foil. Let it rest for at least 20 minutes to allow juices to redistribute, yielding a tender, juicy roast.
- Make the Red Wine Au Jus (Optional): While the roast is resting, place the roasting pan with drippings on the stovetop over medium heat. Add the quartered onion and sauté until softened. Pour in the beef broth and red wine, scraping the pan to deglaze and lift all browned bits.
- Simmer and Thicken: Bring the mixture to a gentle boil and reduce by half for about 15 minutes. If a thicker sauce is desired, stir in the cornstarch or arrowroot slurry and simmer for a few minutes until thickened. Strain the sauce to remove solids, then serve alongside the prime rib.
Notes
- This recipe creates an impressively flavorful garlic herb crust that enhances the natural richness of the prime rib.
- For best results, use a meat thermometer to ensure precise doneness.
- Resting the meat is crucial to retain juices and tenderness.
- The red wine au jus is an optional but delicious complement that adds depth to each serving.
- Cooking times can vary based on oven and roast size, so monitor internal temperature carefully.
Nutrition
- Serving Size: 1 serving
- Calories: 1129 kcal
- Sugar: 1 g
- Sodium: 1193 mg
- Fat: 100 g
- Saturated Fat: 43 g
- Unsaturated Fat: 57 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 47 g
- Cholesterol: 225 mg
