Description
This Best Christmas No-Fail Prime Rib with Garlic Herb Crust is a show-stopping centerpiece perfect for holiday celebrations. Featuring a juicy, tender prime rib seasoned with a savory garlic and fresh herb butter crust, it is oven-roasted to perfection for a beautifully seared outside and a succulent, medium-rare inside. An optional red wine au jus adds a rich, flavorful sauce made from pan drippings, beef broth, and red wine to elevate the dish. Simple to prepare yet impressive, this recipe guarantees a prime rib roast that is both flavorful and effortlessly elegant.
Ingredients
Scale
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 medium yellow 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
- 1 tablespoon cornstarch or arrowroot powder (optional, as a slurry for thickening)
Instructions
- Bring to room temperature: Remove the prime rib from the fridge 2 to 3 hours before cooking to allow it to reach room temperature for even cooking.
- Make the herb butter: Preheat your oven to 450°F (230°C). In a small bowl, mix together softened butter, minced garlic, kosher salt, finely chopped thyme, rosemary, and black pepper to create a flavorful herb butter.
- Coat the prime rib: Pat the prime rib dry with paper towels once it has reached room temperature. Rub the entire outside of the prime rib thoroughly with the prepared herb butter mixture to form a garlic herb crust.
- Prep the prime rib for roasting: Place the prime rib bone-side down and fat-side up in an oven-safe pan or roasting tray. If making the red wine au jus, arrange the quartered onion around the meat in the pan; otherwise, omit the onions.
- Cook the prime rib: Roast the prime rib in the center of the oven at 450°F (230°C) for 20 minutes to develop a seared crust. If the crust is not browned enough, extend this time slightly. Then, reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120°F (50°C) for medium-rare, approximately 1 hour and 30 minutes (time varies depending on size and oven). Use a meat thermometer to monitor temperature rather than time alone.
- Let it rest: 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. After resting, remove the string and bones, then slice the meat into thick ½-inch slices.
- Simmer the red wine au jus: After removing excess fat from the pan drippings, add up to ¼ cup of drippings back into the pan with beef broth and red wine. Optionally add leftover herbs. Simmer over medium heat for about 15 minutes until the liquid reduces by half. For a thicker sauce, stir in a cornstarch or arrowroot slurry at the end.
- Strain and serve: Strain the au jus to remove onions and any solids, then transfer to a serving bowl or drizzle directly over the sliced prime rib for serving.
Notes
- Ask your butcher to cut the bones off the prime rib and tie them back on for easier removal after cooking.
- Monitor internal temperature closely even while resting to avoid overcooking.
- Use a fat separator when making the red wine au jus for a less greasy sauce.
- Letting the prime rib come to room temperature before roasting ensures even cooking.
- Resting the meat after cooking is essential for juicy slices.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 550
- Sugar: 0.5 g
- Sodium: 750 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.4 g
- Carbohydrates: 2 g
- Fiber: 0.1 g
- Protein: 45 g
- Cholesterol: 140 mg
