Description
This Best Christmas No-Fail Prime Rib with a Garlic Herb Crust is a spectacular holiday centerpiece featuring a succulent bone-in prime rib roast coated in a flavorful blend of butter, garlic, and fresh herbs. Cooked to perfect medium-rare with a beautifully seared crust, it is complemented by an optional rich red wine au jus sauce made from pan drippings, beef broth, and red wine, enhancing the savory experience. Ideal for festive gatherings, this recipe balances simple ingredients with precise cooking techniques to deliver tender, juicy meat 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
- 1½ 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 refrigerator 2 to 3 hours before cooking, allowing it to come to room temperature to ensure even cooking.
- Make the herb butter: Preheat your oven to 450°F (230°C). In a small bowl, combine the softened butter with minced garlic, kosher salt, chopped fresh thyme, rosemary, and black pepper, mixing thoroughly to create a fragrant herb butter.
- Coat the prime rib: Pat the prime rib dry with paper towels to remove any moisture. Rub the entire surface of the roast generously with the prepared herb butter mixture, ensuring even coverage for a flavorful crust.
- Prep the prime rib for roasting: Place the prime rib bone-side down and fat-side up in an oven-safe roasting pan. If making the red wine au jus, arrange the quartered yellow onion around the meat in the pan; otherwise, omit the onions.
- Sear and roast: Roast the prime rib in the center of the preheated oven at 450°F (230°C) for 20 minutes to develop a nice seared crust. If the crust isn’t well developed, extend the searing time by a few minutes. 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, though times can vary based on roast size and oven.
- Let the prime rib rest: Remove the roast from the oven and tent it loosely with aluminum foil. Allow it to rest for 20 to 30 minutes so the juices redistribute, ensuring tender slices. After resting, remove the string and bones, and slice into thick ½-inch slices.
- Prepare the red wine au jus: Remove fat from the roasting pan drippings, reserving about ¼ cup of drippings. In the pan, combine the reserved drippings, beef broth, and red wine. Add leftover herbs if available. Simmer gently over medium heat for about 15 minutes until the liquid reduces by half to concentrate the flavors. Optionally, stir in cornstarch or arrowroot powder slurry to thicken slightly.
- Strain and serve: Strain the au jus through a fine-mesh sieve to remove onions and any solids, then transfer to a serving bowl or drizzle over the sliced prime rib for added moisture and flavor.
Notes
- Ask your butcher to remove bones and tie them back on for easier carving after cooking.
- Monitor the internal temperature closely to avoid overcooking, even during resting.
- Use a fat separator when making the au jus to reduce greasiness in the sauce.
- This recipe yields the best medium-rare prime rib, but internal temperature can be adjusted for desired doneness.
Nutrition
- Serving Size: 1 slice (approximately 6 oz)
- Calories: 650
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 50 g
- Saturated Fat: 22 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 50 g
- Cholesterol: 160 mg
