Description
This Best No-Fail Prime Rib recipe features a succulent bone-in prime rib roast coated in a flavorful garlic herb crust. Perfectly roasted to achieve a tender, juicy interior and a savory crust, this dish is ideal for holiday dinners or special occasions. Enhanced with a rich red wine au jus made from pan drippings, it offers an elegant yet approachable centerpiece for any feast.
Ingredients
Scale
Prime Rib and Crust
- 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
Au Jus
- 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 (in slurry for thickening)
Instructions
- Prepare the Prime Rib: Remove the prime rib from the refrigerator about an hour before cooking to bring it to room temperature. This ensures even cooking.
- Make the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, kosher salt, chopped thyme, rosemary, and black pepper. Mix well to form a flavorful herb butter.
- Apply the Herb Butter: Pat the prime rib dry with paper towels. Generously spread the garlic herb butter all over the surface of the prime rib, making sure to cover the entire roast evenly.
- Preheat the Oven: Preheat your oven to 450°F (232°C). Place the prime rib on a rack in a roasting pan with the rib side down.
- Initial High-Heat Roast: Roast the prime rib at 450°F for 15 minutes. This step helps develop a flavorful crust.
- Lower the Oven Temperature: Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 75 minutes, or until the internal temperature reaches your desired doneness: 120°F for rare, 130°F for medium-rare, or 140°F for medium, using a meat thermometer inserted into the thickest part of the roast.
- Rest the Prime Rib: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute, resulting in a juicy roast.
- Make the Red Wine Au Jus: While the roast is resting, place the roasting pan on the stovetop over medium heat. Add the quartered onion to the pan drippings (with fat separated) and sauté until softened and caramelized, about 5 minutes.
- Deglaze and Simmer: Pour in the red wine and scrape up any browned bits from the pan. Add the beef broth and bring to a simmer. Reduce the liquid by half, about 10-15 minutes.
- Optional Thickening: If desired, stir in a slurry of cornstarch or arrowroot powder mixed with a little cold water to thicken the au jus, simmering until slightly thickened.
- Strain and Serve: Strain the au jus through a fine mesh sieve to remove onions and solids. Serve the sliced prime rib with the warm au jus on the side.
Notes
- This prime rib roast is perfect for holiday gatherings or any special occasion where a show-stopping main dish is desired.
- Bringing the meat to room temperature before roasting helps ensure even cooking throughout.
- Using a meat thermometer is crucial for achieving your preferred level of doneness without overcooking.
- You can prepare the herb butter in advance to save time on the day of cooking.
- The recipe includes instructions to make a classic red wine au jus, enhancing the richness of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 1129 kcal
- Sugar: 1 g
- Sodium: 1193 mg
- Fat: 100 g
- Saturated Fat: 43 g
- Unsaturated Fat: 55 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 47 g
- Cholesterol: 225 mg
