Description
This irresistible Garlic Herb Prime Rib is a show-stopping roast perfect for impressing guests. Featuring a succulent, bone-in cut seasoned with a fragrant butter, garlic, and herb mixture, then oven-seared and slow roasted to tender perfection. Finished with a rich red wine au jus made from pan drippings to elevate every bite.
Ingredients
Scale
Prime Rib Roast
- 6 pounds prime rib, bone-in
- ½ cup butter, softened
- 6 cloves garlic, 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
Au Jus
- ¼ cup drippings from prime rib pan
- 2 cups beef broth
- 1 ½ cups red wine
- 1 tablespoon cornstarch or arrowroot powder (optional for thickening)
Instructions
- Bring Prime Rib to Room Temperature: Remove the prime rib from the refrigerator and let it sit uncovered for 2 to 3 hours to reach room temperature, ensuring even cooking throughout.
- Prepare Herb Butter Mixture: Preheat the oven to 450°F (230°C). In a bowl, combine softened butter, minced garlic, kosher salt, chopped fresh thyme, chopped fresh rosemary, and black pepper until thoroughly mixed.
- Season the Prime Rib: Pat the prime rib dry with paper towels. Rub the prepared garlic herb butter mixture all over the entire surface of the roast, coating evenly to infuse rich flavors.
- Arrange Roast and Onion: Place the prime rib, bone-side down and fat-side up, into an oven-safe roasting pan. Scatter the quartered yellow onion around the roast to enhance flavor for the au jus.
- Sear the Roast: Roast the prime rib in the preheated oven at 450°F for 20 minutes to create a flavorful seared crust on the outside.
- Roast to Desired Temperature: Lower the oven temperature to 325°F (160°C). Continue roasting the prime rib until the internal temperature reaches 120°F for rare doneness, about 1.5 to 2 hours depending on oven and roast size.
- Rest the Prime Rib: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 20 to 30 minutes; this allows the juices to redistribute, ensuring tender, juicy slices.
- Prepare Au Jus: Pour the pan drippings into a saucepan. Add the beef broth and red wine, then simmer gently for about 15 minutes until flavors meld. Strain the liquid to remove solids. If desired, whisk in 1 tablespoon cornstarch or arrowroot powder dissolved in a little cold water to thicken the au jus slightly.
- Serve: Slice the prime rib against the grain and serve hot, accompanied by the warm au jus.
Notes
- Allowing the meat to come to room temperature before cooking helps achieve even cooking.
- Using bone-in prime rib enhances flavor and juiciness during roasting.
- Resting the meat after roasting is crucial to maintain moisture.
- Red wine in the au jus adds depth but can be omitted or substituted with additional beef broth if preferred.
- Use a meat thermometer for precise doneness: 120°F for rare, 130°F for medium-rare.
