Description
This Best No-Fail Prime Rib recipe features a juicy, tender prime rib roast with a flavorful garlic herb crust. The method uses a high-heat sear followed by slow roasting to ensure a perfect medium-rare interior. An optional red wine au jus adds a savory, rich sauce for serving. This classic dish is ideal for special occasions or holiday dinners, impressing guests with minimal fuss.
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, separated from fat
- 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 and allow it to come to room temperature for even cooking.
- Make the herb butter: Preheat your oven to 450°F (230°C). In a small bowl, mix together the softened butter, minced garlic, kosher salt, thyme, rosemary, and black pepper until well combined.
- Coat the prime rib: Pat the prime rib dry with paper towels to remove moisture, then rub the entire surface evenly with the prepared garlic herb butter mixture.
- Prep the prime rib for roasting: Place the prime rib in an oven-safe roasting pan or tray with the bone-side down and fat-side up. If making the red wine au jus, arrange the quartered yellow onion slices around the meat in the pan.
- Cook the prime rib: Roast the prime rib at 450°F (230°C) in the center of the oven for 20 minutes to sear and develop a crust. If the crust is not prominent, cook a few extra minutes. Then reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120°F (50°C) for medium-rare, approximately 1 hour and 30 minutes depending on size.
- Let it rest: Remove the prime rib from the oven and tent loosely with aluminum foil. Let it rest for 20 to 30 minutes to allow juices to redistribute. After resting, remove the string and bones, then slice into thick ½-inch slices for serving.
- Make the optional red wine au jus: After removing fat from the pan drippings, add up to ¼ cup of separated drippings back into the pan along with beef broth and red wine. Add any leftover herbs if desired. Simmer the mixture over medium heat for about 15 minutes until reduced by half. If a thicker sauce is desired, stir in a slurry of cornstarch or arrowroot powder and simmer an additional 2 to 3 minutes.
- Strain and serve au jus: Strain the sauce through a fine mesh sieve to remove onions and solids. Serve the au jus alongside or drizzled over the sliced prime rib.
Notes
- Ask your butcher to cut the bones off and tie them back onto the prime rib for easier removal after roasting.
- Monitor the internal temperature carefully as it will continue to rise during resting; avoid resting too long to maintain perfect doneness.
- Use a fat separator to remove excess grease for a cleaner, less oily red wine au jus.
- If you prefer a more well-done roast, cook until higher internal temperatures accordingly (130-135°F for medium, 140°F for medium-well).
- Make sure to pat the meat dry before applying herb butter to encourage proper crust formation.
Nutrition
- Serving Size: 1 slice (approximately 6 oz)
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 180 mg
