Description

This Best No-Fail Prime Rib recipe features a succulent bone-in prime rib coated with a flavorful garlic herb butter crust. It delivers a perfect medium-rare roast with an optional rich red wine au jus sauce to complement each savory slice. Ideal for special occasions or holiday dinners, this recipe ensures an elegant and mouthwatering centerpiece everyone will love.

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, for thickening)

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Instructions

Bring to room temperature: Remove the prime rib from the fridge 2 to 3 hours before cooking, allowing it to come to room temperature for even cooking.
Make the herb butter: Preheat the oven to 450°F (230°C). In a small bowl, combine the softened butter with minced garlic, kosher salt, fresh thyme, rosemary, and black pepper until well mixed.
Coat the prime rib: Pat the prime rib dry with paper towels. Rub the entire outside evenly with the garlic herb butter mixture to form a flavorful 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, scatter the quartered onion slices around the meat in the pan.
Sear at high heat: Roast the prime rib in the center of the preheated oven at 450°F (230°C) for 20 minutes to develop a golden crust. If the crust isn’t deep enough, cook a few minutes longer.
Reduce temperature and cook through: Lower the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches 120°F (50°C) for medium-rare. This typically takes about 1 hour 30 minutes, but use a thermometer for accuracy.
Rest the prime rib: Remove from the oven and tent loosely with aluminum foil. Let it rest for 20 to 30 minutes to allow the juices to redistribute. Remove the string and bones, then slice into ½-inch thick pieces.
Make the red wine au jus (optional): After draining fat from the pan, add up to ¼ cup of drippings back along with beef broth and red wine. Add leftover herbs if available. Simmer for about 15 minutes until reduced by half. If desired, stir in a slurry of cornstarch or arrowroot to thicken slightly.
Strain and serve au jus: Strain the sauce through a fine sieve to remove onions and solids. Serve warm alongside the sliced prime rib or drizzle over the top for added flavor.

Notes

Ask your butcher to cut the bones off the prime rib and tie them back on to simplify carving later.
Monitor the internal temperature closely even during resting to prevent overcooking.
Use a fat separator for the au jus to reduce greasiness and improve sauce texture.
Resting the meat is crucial for juicy slices.
Adjust the thickener for the au jus sauce to your preferred consistency.

Nutrition

Serving Size: 1 slice (approx. 6 oz)
Calories: 650 kcal
Sugar: 1 g
Sodium: 800 mg
Fat: 55 g
Saturated Fat: 28 g
Unsaturated Fat: 25 g
Trans Fat: 0.5 g
Carbohydrates: 2 g
Fiber: 0.5 g
Protein: 45 g
Cholesterol: 160 mg