Best No-Fail Prime Rib (Garlic Herb Crust)
This is the best prime rib recipe with a garlic herb crust - the perfect holiday standing rib roast. Watch the video below to see how I make it in my kitchen!
Servings: 8 servings
Equipment
- 12" Cast Iron Pan I use this pan all the time in the kitchen.
- Instant Read Thermometer A necessary tool when cooking large roasts.
Ingredients
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 make sure to separate the fat from the drippings
- 2 cups beef broth
- 1 ½ cups red wine
- Optional: 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken
Instructions
Prime Rib
- Bring to room temperature. Remove the prime rib from the fridge 2 to 3 hours before cooking, and allow it to come to room temperature.
- Make the herb butter. Preheat your oven to 450°F (230°C). In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
- Coat the prime rib. 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.
- Prep the prime rib. Place the prime rib in an oven-safe pan or roasting tray with the bone-side down, fat-side up. If you're making the red wine au jus, place the onion slices in the pan around the meat. If not, you can omit the onions.
- Cook the prime rib. 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 it doesn't have much of a crust, cook it a few minutes longer. Then, reduce the temperature to 325°F (160°C) and continue cooking the prime rib until the internal temperature reaches 120°F (50°C). This should take about an hour and a half for medium-rare. Note: go by temperature (listed above), and not time, as it will depend on the size of your prime rib and your oven.
- Let it rest. 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.
Optional: Red Wine Au Jus
- Simmer. 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 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 and serve. Strain the au jus to remove the onion and any browned bits, then transfer to a serving bowl and/or drizzle over the prime rib.
Video
Notes
- If you can, get your butcher to cut the bones off the prime rib, and tie them back on for you. It's much easier to simply snip the string and remove them at the end!
- Keep an eye on the internal temperature even while the prime rib is resting. If you rest it too long, the temperature may increase a bit too much.
- For the red wine au jus, I recommend a fat separator, to ensure your sauce isn't too greasy.
Nutrition
Calories: 1129kcal | Carbohydrates: 3g | Protein: 47g | Fat: 100g | Saturated Fat: 43g | Cholesterol: 225mg | Sodium: 1193mg | Potassium: 824mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 5mg