Description
This Best Christmas No-Fail Prime Rib recipe features a perfectly roasted bone-in prime rib with a flavorful garlic herb crust. Cooked to medium-rare with a tender, juicy interior and a beautifully seared outer crust, it is ideal for holiday feasts. Paired with an optional rich red wine au jus made from pan drippings, beef broth, and red wine, this prime rib roast promises a delicious and elegant centerpiece for any festive meal.
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 (in a slurry) to thicken
Instructions
- Bring to room temperature: Remove the prime rib from the refrigerator 2 to 3 hours before cooking to let it come to room temperature, ensuring even roasting.
- 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, chopped rosemary, and black pepper.
- Coat the prime rib: Pat the prime rib dry with paper towels. Rub the entire exterior of the roast thoroughly with the prepared garlic herb butter mixture.
- Prep the prime rib for roasting: Place the prime rib in an oven-safe roasting pan or tray, bone-side down and fat-side up. If preparing the red wine au jus, place the quartered onion slices around the meat in the pan; otherwise, omit the onions.
- Sear the prime rib: Roast in the preheated oven at 450°F (230°C) for 20 minutes to develop a nice crust. If the crust is insufficient, extend searing by a few minutes.
- Continue roasting: Reduce oven temperature to 325°F (160°C) and continue cooking until the internal temperature registers 120°F (50°C) for medium-rare. This usually takes approximately 1 hour and 30 minutes but use a thermometer to ensure precision.
- Let rest: Remove the roast from the oven and let it rest tented loosely with foil for 20 to 30 minutes. This allows juices to redistribute and the meat to finish cooking gently. Then remove the string and bones, slicing into thick ½-inch slices.
- Prepare the red wine au jus: Remove excess fat from the roasting pan, reserving up to ¼ cup of the pan drippings. Add the drippings to a saucepan along with 2 cups beef broth and 1 ½ cups red wine. Toss in any leftover herbs if desired. Simmer for about 15 minutes until the liquid reduces by half. To thicken slightly, stir in 1 tablespoon cornstarch or arrowroot slurry if preferred.
- Strain and serve: Strain the au jus to remove onions and solids, then serve it poured over the sliced prime rib or on the side as a flavorful dipping sauce.
Notes
- For convenience, have your butcher remove the bones and tie them back on; this makes final carving easier by simply snipping the string.
- Monitor internal temperature carefully during the resting period as it can rise slightly; avoid resting too long to maintain perfect doneness.
- A fat separator is recommended to ensure the red wine au jus isn’t overly greasy.
Nutrition
- Serving Size: 1 slice (approximately 6 ounces)
- Calories: 550
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 45 g
- Cholesterol: 140 mg
