Description
This Best No-Fail Prime Rib with Garlic Herb Crust is a foolproof recipe for a tender, juicy, and flavorful standing rib roast. Perfect for holiday dinners or special occasions, it features a savory garlic and herb butter crust that infuses the meat with rich taste. Serve it alongside a homemade red wine au jus for an elegant and satisfying meal.
Ingredients
Scale
Prime Rib Roast
- 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
Red Wine Au Jus (Optional)
- 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 (mixed into a slurry to thicken)
Instructions
- Prepare the Garlic Herb Butter: In a bowl, combine the softened butter, minced garlic, kosher salt, chopped fresh thyme, chopped fresh rosemary, and black pepper. Mix well until all ingredients are evenly incorporated to create the garlic herb butter.
- Season the Prime Rib: Pat the prime rib dry with paper towels. Evenly spread the garlic herb butter all over the surface of the prime rib, making sure to cover every side, including the tied-back bones.
- Roast the Prime Rib: Preheat your oven to 450°F (232°C). Place the prime rib on a roasting rack in a large roasting pan. Roast in the preheated oven for 15 minutes to develop a crust, then reduce the temperature to 325°F (163°C) and continue roasting for approximately 75–90 minutes, or until an internal temperature of 130°F (54°C) is reached for medium rare. Remove from oven and tent loosely with foil; allow the roast to rest for 20 minutes before carving.
- Make the Red Wine Au Jus: While the prime rib rests, prepare the au jus. Strain the pan drippings to separate the fat; reserve ¼ cup drippings without fat. In a medium skillet or saucepan, sauté the quartered yellow onion in the reserved drippings until softened and caramelized, about 5–7 minutes.
- Simmer the Sauce: Add the beef broth and red wine to the skillet with the onions. Bring to a simmer over medium heat and reduce by about half to concentrate the flavors, approximately 10–15 minutes.
- Thicken (Optional): If you prefer a thicker sauce, stir in the cornstarch or arrowroot slurry and continue simmering until the sauce thickens to your desired consistency.
- Serve: Slice the rested prime rib and serve with the warm red wine au jus on the side. Enjoy your perfectly cooked, flavorful prime rib with garlic herb crust.
Notes
- This garlic herb crust prime rib is an exceptional choice for festive occasions, offering a juicy and tender roast every time.
- Trussing the bones back onto the roast helps it cook evenly and creates a beautiful presentation.
- Letting the roast rest after cooking allows the juices to redistribute for maximum moistness.
- The optional red wine au jus adds a rich, savory complement to the meat.
- Using fresh herbs and real butter in the crust elevates the flavor significantly compared to dried or processed ingredients.
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 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 47 g
- Cholesterol: 225 mg
