Best Prime Rib in Garlic Butter
User Reviews
4.9
Best Prime Rib in Garlic Butter
Description
This recipe begins by bringing a 4-bone standing rib roast to room temperature and patting it dry. A garlic butter mixture made from unsalted butter, minced garlic, coarse salt, and black pepper is spread across the roast. The roast is placed bone-side down on halved garlic heads in a heavy pan or cast iron skillet; the bones naturally elevate the meat for even roasting. Initial high-temperature roasting develops a browned crust, then the roast is basted with remaining garlic butter and cooked to the chosen internal temperature, which is carefully monitored to ensure perfect doneness from rare to medium well.
The red wine jus is made by reducing beef stock and red wine, optionally thickened with cornstarch, to accompany the meat and add a rich sauce with acidic balance. The garlic butter and roasting technique create a flavorful crust while keeping the meat juicy and tender inside. Resting is essential to allow carryover cooking and juiciness retention.
Serving this prime rib showcases the tender beef with its garlic butter crust and is enhanced by the accompanying jus. This recipe fits special occasions and a centerpiece roast for elegant meals.
The guide reminds to purchase high-quality cuts from a butcher for freshness and bone-in roasts that facilitate even cooking. Internal temperatures are provided for different doneness levels, and resting times allow the internal heat to rise, so removal from the oven occurs slightly before the target doneness.
Ingredients
PRIME RIB:
- 6.6 pounds standing rib roast 4 bone rib roast
- 2 heads garlic unpeeled and halved horizontally, unpeeled keeps it together
GARLIC BUTTER:
- ½ cup butter unsalted
- 5 cloves garlic minced
- 1 tablespoon salt coarse
- 1 teaspoon black pepper
RED WINE JUS:
- 3 cups beef stock or broth, low sodium
- 2 cups red wine
- 1 tablespoon cornstarch cornflour - optional for a thicker sauce.
Instructions
- PRIME RIB: Take prime rib out of the refridgerator atleast 2 - 3 hours before cooking to bring to room temperature. Pat dry all over with paper towel.
- PREHEAT: STANDARD oven to 460˚F (240°C) | FAN/CONVECTION 430˚F (220°C).
- GARLIC BUTTER: Mix together the butter and garlic and ½ tablespoon of salt in a small bowl until combined.
- SKILLET OR ROASTING PAN: Arrange garlic halves in a heavy-based pan or cast-iron skillet. Spread 2 tablespoons of garlic butter on the underside of the beef (bone-side) to completely coat. Place the roast, bone-side down, in the pan/skillet on top of the garlic halves (the bones create a natural roasting rack for the meat). Spread another 2-3 tablespoons of garlic butter on the top and sides, rubbing into the flesh. Coat well.Season with remaining salt and pepper.
- ROAST: For 20-30 minutes or until the roast has nicely browned.
- GARLIC BUTTER 2: Carefully remove roast from oven. Spread with remaining garlic butter.
- REDUCE OVEN TEMPERATURE: STANDARD oven 250°F (120°C) | FAN/CONVECTION oven 220°F (100°C).
- COVER WITH FOIL and continue to slow roast for 1 - 1 ½ hours, basting every 20-30 minutes with the pan juices, until reaching your desired preference. Internal temperature should read 118°F | 48°C for med/rare. (TIP: Start checking internal temperature after 45 minutes of roasting. Continue to keep checking with each baste to ensure it doesn't over cook.)
- Once cooked to your liking, allow to rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F | 55°C for a perfect medium-rare prime rib.
- REST: Transfer roast to serving plate, tent loosely with foil and let rest for 20 - 30 minutes. Internal temperature will rise to 125°F (52°C) for medium rare.
- SLICE AND SERVE with Red Wine Jus/Sauce.
- RED WINE JUS: Place skillet with pan juices and the cooked garlic halves left in the pan on the stove top over high heat. Stir in 2 ½ cups of the beef stock and all of the wine. Bring to a fast simmer for 10 minutes until iquid has reduced by roughly half.
- REDUCE HEAT to medium. Whisk cornstarch (cornflour) into the remaining beef stock. Whisk half of the mixture into the red wine jus. Sauce will begin to thicken. Whisk in remaining cornstarch mixture for a thicker jus. Strain jus into a bowl, pressing garlic juices through the strainer, then pour jus into serving jug.
Notes
- Remove the prime rib from the refrigerator 2-3 hours before cooking to reach room temperature for even roasting.
- Choose a bone-in standing rib roast and consider a butcher-trimmed or frenched cut for the best quality.
- Rest the roast after cooking; its internal temperature will rise 5-7°F (3-4°C) every 10-15 minutes.
- Adjust roasting time based on size, adding about 10 minutes per extra 2 pounds (1 kg) for larger roasts.
- Remove the roast from the oven slightly before your desired doneness to account for resting temperature rise: rare at 115°F, medium rare at 118°F, medium at 123°F, and medium well at 127°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 7g | 2% |
| Protein | 53g | 106% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 174mg | 58% |
| Sodium | 1.194mg | 0% |
| Potassium | 1.118mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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