Best No-Fail Prime Rib (Garlic Herb Crust)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8 servings
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Calories
1129 kcal
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Course
Main Course
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Cuisine
American
Best No-Fail Prime Rib (Garlic Herb Crust)
Description
The prime rib is prepared by bringing it to room temperature, then coating with a butter mixture blended with minced garlic, kosher salt, fresh thyme, rosemary, and black pepper. It is roasted initially at 450°F to sear the exterior and develop a crust. The oven temperature is then lowered to 325°F for slow cooking until the internal temperature reaches about 120°F, indicating medium-rare doneness.
The roasting pan can include quartered onions if making the red wine au jus, which uses the separated fat and drippings combined with beef broth and red wine, thickened optionally with cornstarch. Resting the roast allows juices to redistribute while the exterior crust remains flavorful and aromatic.
This preparation suits special occasions or gatherings where a substantial, richly flavored roast is desired. Oven monitoring and resting time ensure tenderness and proper doneness throughout.
Ingredients
Prime Rib
- 6 pounds prime rib bone-in (with bones cut off and tied back on)
- ½ cup butter softened
- 6 garlic minced, cloves
- 1 tablespoon kosher salt
- 1 teaspoon thyme finely chopped fresh
- 1 teaspoon rosemary finely chopped fresh
- 1 teaspoon black pepper
- 1 onion quartered (if making the red wine au jus)
Red Wine Au Jus (Optional)
- ¼ cup prime rib drippings make sure to separate the fat from the drippings
- 2 cups beef broth
- 1 ½ cups red wine
- corn starch or arrowroot powder, in a slurry, to thicken, optional
Instructions
Prime Rib
- Remove the prime rib from the fridge 2 to 3 hours before cooking, and allow it to come to room temperature.
- Preheat your oven to 450°F (230°C). In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
- After the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Then rub the entire outside of the prime rib with the herb butter mixture.
- Place the prime rib in an oven-safe pan or roasting tray with the bone-side down, fat-side up. Place the onion slices in the pan around the meat, if you're making the red wine au jus. If not, you can omit the onions.
- Cook the prime rib in the center of the oven for 20 minutes at 450°F (230°C). It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325°F (160°C) and continue cooking until the internal temperature reaches 120°F (50°C), which takes about an hour and a half, for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
- Remove the prime rib from the oven and let it rest for 20 to 30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick ½-inch thick slices.
Red Wine Au Jus
- After you've removed the fat from the pan, add up to ¼ cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
- Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.
Notes
- Ask your butcher to cut off the bones and tie them back on for easier removal after cooking.
- Monitor internal temperature during resting to avoid overcooking the roast.
- Use a fat separator when making the red wine au jus to reduce greasiness of the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1129 kcal
% Daily Value*
| Calories | 1129kcal | 56% |
| Carbohydrates | 3g | 1% |
| Protein | 47g | 94% |
| Fat | 100g | 154% |
| Saturated Fat | 43g | 215% |
| Cholesterol | 225mg | 75% |
| Sodium | 1193mg | 50% |
| Potassium | 824mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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