Description
Make this Herb-Crusted Prime Rib Roast perfectly juicy and tender every time using a simple oven method with a rich garlic butter coating. This recipe delivers impressive results for any special occasion.
Ingredients
Scale
- 1 (5-7 lb) bone-in Prime Rib Roast
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 1/2 cup unsalted butter, softened
- 1 cup beef broth (for Au Jus)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for Au Jus slurry)
Instructions
- Remove the prime rib from the refrigerator 2-3 hours before cooking. Pat the roast completely dry with paper towels.
- In a small bowl, combine the minced garlic, rosemary, thyme, salt, and pepper.
- Rub the roast all over with olive oil. Then, thoroughly press the herb and garlic mixture onto the entire surface of the meat.
- In another small bowl, mix the softened butter with a pinch of salt and pepper. Spread this garlic butter mixture evenly over the herb crust.
- Preheat your oven to 500 degrees F. Place the roast, fat side up, on a rack in a roasting pan.
- Roast at 500 degrees F for 15 minutes.
- Reduce the oven temperature to 325 degrees F. Continue roasting until the internal temperature reaches your desired doneness (120-125 degrees F for medium-rare). This usually takes about 13-15 minutes per pound after the initial blast.
- Remove the roast from the oven when it hits 120 degrees F. Tent loosely with foil and let it rest for at least 20 minutes before carving. The temperature will rise during resting.
- To make the Au Jus: Place the roasting pan drippings on the stovetop over medium heat. Skim off excess fat. Add beef broth and bring to a simmer, scraping up any browned bits. Whisk in the cornstarch slurry and cook until the sauce thickens slightly.
- Slice the prime rib and serve immediately with the warm Au Jus.
Notes
- Always use a reliable meat thermometer inserted into the thickest part of the roast, avoiding the bone, for accurate temperature reading.
- Resting the roast is mandatory; it allows the juices to redistribute, ensuring a tender result.
- For a bone-out roast, adjust the cooking time slightly, checking temperature sooner.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Oven Roast
- Cuisine: Italian American
Nutrition
- Serving Size: 6 ounces cooked meat
- Calories: 450
- Sugar: 1g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 140mg