Description
This Best No-Fail Prime Rib recipe features a bone-in prime rib roast coated with a garlic herb butter crust, roasted to perfection for a juicy and tender medium-rare finish. It includes an optional red wine au jus sauce for added richness, making it an impressive and flavorful main course perfect for special occasions or holiday meals.
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
- 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 to allow it to come to room temperature, ensuring even cooking.
- 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 to create the garlic herb butter mixture.
- Coat the Prime Rib: Pat the prime rib dry with paper towels once it has reached room temperature. Rub the entire outside of the roast evenly with the prepared garlic herb butter mixture.
- Prep the Prime Rib for Roasting: Place the prime rib in an oven-safe pan or roasting tray, bone-side down and fat-side up. If preparing the red wine au jus, arrange the quartered yellow onion slices around the meat in the pan.
- Sear at High Heat: Roast the prime rib in the center of the preheated oven at 450°F (230°C) for 20 minutes to develop a flavorful crust. If the crust is insufficient, cook for a few more minutes.
- Reduce Temperature and Continue Cooking: Lower the oven temperature to 325°F (160°C) and continue roasting the prime rib until the internal temperature reaches 120°F (50°C) for medium-rare. This will take about 1 hour and 30 minutes depending on the oven and meat size.
- Rest the Meat: Remove the roast from the oven and tent it with aluminum foil. Let it rest for 20 to 30 minutes to allow juices to redistribute. Then, remove the string and bones, and slice into thick ½-inch slices.
- Make the Red Wine Au Jus (Optional): After separating fat from the pan drippings, add up to ¼ cup drippings back along with 2 cups beef broth and 1 ½ cups red wine to the roasting pan. Optionally add leftover herbs. Simmer over medium heat for 15 minutes or until reduced by half. If desired, stir in a slurry of 1 tablespoon cornstarch or arrowroot powder to thicken.
- Strain and Serve Sauce: Strain the au jus through a fine mesh sieve to remove onions and solids. Serve warm alongside sliced prime rib or drizzle over the meat.
Notes
- Ask your butcher to remove the bones from the prime rib and tie them back on for easier removal after cooking.
- Monitor the internal temperature even while resting, as carryover heat can raise it slightly if rested too long.
- Use a fat separator for the au jus to ensure a less greasy sauce.
- If you do not have fresh herbs, dried thyme and rosemary can be substituted but use half the quantity.
- Use a meat thermometer for precise doneness instead of relying solely on cooking times.
Nutrition
- Serving Size: 6 ounces
- Calories: 620 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 160 mg
