Description
This Best No-Fail Prime Rib recipe features a succulent bone-in prime rib roast with a garlic herb butter crust, cooked to perfect medium-rare and optionally served with a rich red wine au jus. Perfect for special occasions and holiday dinners, this recipe ensures a tender, flavorful roast with a crispy, aromatic crust and juicy interior.
Ingredients
Scale
Prime Rib
- 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
- 1 medium yellow onion, quartered (optional, for 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 reach room temperature for even cooking.
- Make the herb butter: Preheat the oven to 450°F (230°C). In a small bowl, combine softened butter, minced garlic, kosher salt, finely chopped thyme, rosemary, and black pepper to create the herb butter mixture.
- Coat the prime rib: Pat the prime rib dry with paper towels. Rub the entire surface evenly with the prepared garlic herb butter.
- Prep the prime rib: Place the prime rib fat-side up and bone-side down in an oven-safe roasting pan. If making red wine au jus, scatter quartered onions around the meat in the pan; otherwise omit the onions.
- Cook the prime rib: Roast in the center of the oven at 450°F (230°C) for 20 minutes to sear and develop a crust. If needed, cook a few extra minutes for a better crust. Then reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120°F (50°C) for medium-rare, about 1 hour 30 minutes depending on size and oven.
- Rest the prime rib: Remove the roast from the oven and tent loosely with foil. Let it rest for 20 to 30 minutes to allow juices to redistribute. Then remove strings and bones, and slice into ½-inch thick portions.
- Make the optional red wine au jus: After removing fat from the drippings, add up to ¼ cup of drippings back into the pan along with beef broth, red wine, and any leftover herbs. Simmer for about 15 minutes until reduced by half. If desired, thicken with cornstarch or arrowroot slurry.
- Strain and serve the au jus: Strain the sauce to remove onions and solids, then serve drizzled over the sliced prime rib or in a bowl on the side.
Notes
- Ask your butcher to cut the bones off and tie them back on for easier removal after roasting.
- Monitor internal temperature closely during resting, as it may increase slightly; avoid resting too long.
- Use a fat separator to remove excess grease from drippings when making the red wine au jus.
- Letting the meat come to room temperature ensures a more evenly cooked roast.
- Adjust seasoning in herb butter based on personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 55 g
- Saturated Fat: 25 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 60 g
- Cholesterol: 200 mg
