Description
This Best Christmas No-Fail Prime Rib recipe features a succulent bone-in prime rib roast with a flavorful garlic herb crust. Perfectly seared at high heat and then slow-roasted to medium-rare perfection, this dish is complemented by an optional rich and aromatic red wine au jus made from pan drippings, beef broth, and red wine. Ideal for festive gatherings, this prime rib promises tender, juicy slices with an irresistible crust every time.
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 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, for thickening, in slurry form)
Instructions
- Bring to room temperature: Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature for even cooking.
- Make the herb butter: Preheat your oven to 450°F (230°C). In a small bowl, combine softened butter, minced garlic, kosher salt, chopped thyme, rosemary, and black pepper to create the herb butter mixture.
- Coat the prime rib: Pat the prime rib dry with paper towels, then rub the entire surface thoroughly with the prepared herb butter to ensure a flavorful crust.
- Prep the prime rib: Place the prime rib in an oven-safe roasting pan bone-side down and fat-side up. If you are making the au jus, arrange the quartered onion pieces around the meat; otherwise, omit onions.
- Cook the prime rib: Roast in the preheated oven at 450°F (230°C) for 20 minutes to sear and develop a crust. If needed, extend this time to enhance browning. Reduce 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 30 minutes but monitor with a meat thermometer for accuracy.
- Let it rest: Remove the roast from the oven and tent loosely with aluminum foil. Allow it to rest for 20 to 30 minutes to let juices redistribute. Remove the twine and bones, then slice into ½-inch thick portions.
- Prepare the au jus: After removing excess fat from the roasting pan, return up to ¼ cup of drippings to the pan. Add beef broth and red wine along with any leftover herb bits. Simmer gently for about 15 minutes to reduce the liquid by half. For a thicker sauce, stir in cornstarch or arrowroot slurry and cook until desired consistency is reached.
- Strain and serve: Strain the sauce to remove onion pieces and any browned bits, then transfer to a serving bowl or drizzle directly over the sliced prime rib.
Notes
- Ask your butcher to cut the bones off the prime rib and tie them back on; this makes removing them after cooking much easier.
- Monitor the internal temperature during resting to avoid overcooking from carryover heat.
- Use a fat separator when making the red wine au jus to reduce grease in the sauce.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 650
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 48 g
- Saturated Fat: 20 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 0.3 g
- Protein: 49 g
- Cholesterol: 175 mg
