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Best No-Fail Prime Rib with Garlic Herb Crust and Red Wine Au Jus Recipe

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4.4 from 60 reviews

  • Author: Maggie
  • Total Time: approximately 4 hours including resting and prep
  • Yield: 8 servings

Description

This Best No-Fail Prime Rib features a succulent bone-in cut rubbed with a flavorful garlic herb butter crust and roasted to perfect medium-rare. The prime rib is seared at high heat then slow-roasted in the oven, resulting in a tender, juicy roast with a beautiful crust. Served with an optional rich red wine au jus made from the pan drippings, this recipe guarantees a show-stopping centerpiece for any special occasion or holiday meal.

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 fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon black pepper
  • 1 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
  • Optional: 1 tablespoon cornstarch or arrowroot powder (mixed with water to form a slurry to thicken)

Instructions

  1. Bring Prime Rib to Room Temperature: Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature, which ensures even cooking throughout the roast.
  2. Prepare Herb Butter Mixture: Preheat your oven to 450°F (230°C). In a small bowl, combine the softened butter, minced garlic, kosher salt, chopped fresh thyme, rosemary, and black pepper, mixing until well blended.
  3. Dry and Rub Prime Rib: Pat the prime rib dry with paper towels to remove any moisture on the surface. Then, thoroughly rub the entire outside of the roast with the garlic herb butter mixture, coating it evenly for maximum flavor and crust development.
  4. Set Up for Roasting: Place the prime rib bone-side down and fat-side up into an oven-safe roasting pan or tray. If making the red wine au jus, arrange the quartered onion pieces around the meat in the pan; if not, omit the onions.
  5. Sear the Roast: Roast the prime rib in the preheated oven at 450°F (230°C) for 20 minutes to sear the outside and develop a flavorful crust. If a deeper sear is desired, cook for a few additional minutes but avoid overcooking.
  6. Lower Heat and Continue Roasting: Reduce the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches 120°F (50°C) for medium-rare, approximately 1 hour and 30 minutes. Use a thermometer to accurately gauge doneness, as times will vary based on oven and roast size.
  7. Rest the Roast: Remove the prime rib from the oven and tent it 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 into ½-inch thick slices.
  8. Make the Red Wine Au Jus: Carefully separate the fat from the drippings collected in the roasting pan, reserving about ¼ cup of drippings. Add the reserved drippings back to the pan along with 2 cups of beef broth and 1 ½ cups of red wine. Add any leftover herbs if you have them.
  9. Simmer and Reduce: Place the pan over medium heat and simmer the mixture for about 15 minutes, or until the liquid reduces by half to intensify the flavors. If you prefer a thicker sauce, stir in a slurry made from 1 tablespoon cornstarch or arrowroot powder mixed with water and cook until slightly thickened.
  10. Strain and Serve: Strain the au jus to remove the onion quarters and any solids. Drizzle the flavorful sauce over the sliced prime rib before serving to enhance each bite with rich, savory goodness.

Notes

  • Bringing the meat to room temperature before roasting ensures it cooks evenly.
  • Use a meat thermometer to check internal temperature accurately for perfect doneness.
  • Resting the roast after cooking is crucial to preserve juiciness.
  • If you prefer your prime rib more or less cooked, adjust the internal temperature goal accordingly (e.g., 130°F for medium).
  • The red wine au jus is optional but adds an elegant, rich flavor to the dish.
  • Removing excess fat from pan drippings prevents a greasy sauce.
  • The tied-on bones add flavor during cooking and make carving easier.
  • Prep Time: 15 minutes (plus 2-3 hours to bring roast to room temperature)
  • Cook Time: 1 hour 50 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://recipeworthsaving.com/best-no-fail-prime-rib-with-garlic-herb-crust-and-red-wine-au-jus-recipe/