Description
This Best No-Fail Prime Rib recipe features a succulent bone-in prime rib roast coated in a flavorful garlic herb butter crust. It is oven-roasted to perfection, seared at high heat for a crisp exterior, then slow-cooked to medium-rare. Served with a rich red wine au jus made from pan drippings, beef broth, and red wine, this dish is perfect for special occasions or holiday dinners.
Ingredients
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 onion (quartered, optional for au jus)
Red Wine Au Jus
- 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 (mixed with water to form slurry for thickening)
Instructions
- Prepare Prime Rib: Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to reach room temperature, which ensures even cooking.
- Mix Herb Butter: Preheat the oven to 450°F (230°C). In a small bowl, combine softened butter, minced garlic, kosher salt, chopped thyme, chopped rosemary, and black pepper thoroughly to create the herb butter mixture.
- Pat and Rub: Pat the prime rib dry with paper towels to remove moisture, then evenly rub the entire exterior of the roast with the prepared garlic herb butter mixture.
- Arrange and Add Onions: Place the prime rib bone-side down and fat-side up in an oven-safe roasting pan. Scatter quartered onion pieces around the meat if making the red wine au jus; otherwise, omit the onions.
- Sear Prime Rib: Roast the prime rib in the center of the preheated oven at 450°F (230°C) for 20 minutes to develop a flavorful seared crust. If searing is insufficient, extend the time by a few minutes.
- Slow Roast: Lower the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120°F (50°C) for medium-rare doneness, approximately 1.5 hours but monitor with a meat thermometer as times may vary.
- Rest and Slice: 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. Then, remove the string and bones, and cut the roast into ½-inch thick slices.
- Prepare Red Wine Au Jus: Carefully remove fat from the pan drippings, reserving up to ¼ cup of the drippings. Add the drippings back to the pan along with beef broth and red wine. Optionally add leftover fresh herbs.
- Simmer Sauce: Simmer the mixture for about 15 minutes or until the liquid reduces by half and slightly thickens. If desired, incorporate a slurry of cornstarch or arrowroot powder to thicken further. Strain the sauce to remove onions and any solids.
- Serve: Drizzle the red wine au jus over the sliced prime rib or serve it alongside as a flavorful dipping sauce.
Notes
- Bringing the prime rib to room temperature before roasting helps achieve even cooking.
- Using a meat thermometer is essential to avoid overcooking the prime rib.
- Resting the meat after roasting makes slicing easier and retains juiciness.
- The red wine au jus can be thickened if a more gravy-like consistency is preferred.
- If omitting the red wine au jus, the onion can be left out from the roasting pan.
- Bones tied back on help maintain roast shape and add flavor during cooking.
