Description
This Best Prime Rib recipe with a garlic herb crust is the perfect centerpiece for your Christmas celebration. Featuring a succulent bone-in prime rib roast seasoned with a rich butter, garlic, and fresh herb mixture, it is slow-roasted to juicy, tender perfection. Optionally served with a flavorful red wine au jus made from pan drippings, this prime rib is the ultimate holiday indulgence that boasts a fragrant, crisp crust and a melt-in-your-mouth interior.
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
- Optional: 1 tablespoon cornstarch or arrowroot powder (for slurry to thicken)
Instructions
- Prep the Prime Rib: Remove the prime rib from the refrigerator about an hour before cooking to bring it to room temperature. This ensures even roasting throughout.
- Make the Garlic Herb Butter: In a bowl, combine softened butter, minced garlic, kosher salt, chopped thyme, rosemary, and black pepper. Mix until well blended to create a flavorful herb butter.
- Season the Roast: Pat the prime rib dry with paper towels. Generously rub the garlic herb butter mixture all over the surface of the meat, including the ends and exposed bones, if any. Tie the bones back on the roast securely with kitchen twine if previously removed.
- Roast the Prime Rib: Preheat your oven to 450°F (232°C). Place the prime rib bone-side down in a roasting pan. Roast for 15 minutes at this high temperature to create a crust, then reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness (approximately 1.5 to 2 hours for medium rare, about 130-135°F internal temperature). Use a meat thermometer for accuracy.
- Rest the Meat: Once cooked to your liking, remove the roast from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes so the juices redistribute throughout the meat, ensuring a moist and tender result.
- Prepare the Red Wine Au Jus (Optional): While the meat rests, place the roasting pan with the drippings on the stovetop over medium heat. Add the quartered yellow onion and sauté briefly to release flavors. Pour in 2 cups of beef broth and 1 ½ cups of red wine, scraping up browned bits from the pan. Simmer the mixture until slightly reduced. If desired, stir in a slurry made from 1 tablespoon cornstarch or arrowroot powder mixed with a little water to thicken the jus. Strain before serving for a smooth sauce.
- Serve: Slice the prime rib against the grain to desired thickness. Serve with the optional red wine au jus and your favorite holiday sides.
Notes
- Bring the prime rib to room temperature before roasting to ensure even cooking.
- Use a meat thermometer to monitor internal temperature and avoid overcooking.
- Resting the meat after roasting is crucial for juicy slices.
- Bone-in prime rib adds flavor and helps retain moisture during roasting.
- The red wine au jus can be thickened or served as-is for a lighter sauce.
- Leftover prime rib makes excellent sandwiches and can be repurposed in various dishes.
Keywords: prime rib, holiday roast, Christmas dinner, garlic herb crust, roasted beef, red wine au jus