Prime Rib with a garlic herb crust that cooks tender, juicy, and full of flavor. Learn the easy steps for a perfect holiday or weekend dinner.
A Prime Rib with a garlic herb crust is a classic dish that always feels special. The butter, garlic, and fresh herbs create a rich flavor and a crisp outer layer. The meat stays tender and juicy inside, making it perfect for holidays, family dinners, or any meal you want to impress.
Prime Rib (Garlic Herb Crust)
Serves: 8 servings
Prep Time: 15 mins
Cook Time: 1hour hr 30 mins
Total Time: 1hour hr 45 mins
Equipment
- 12″ Cast Iron Pan
- Instant Read Thermometer: A necessary tool when cooking large roasts.
Ingredients
- 6 pounds prime rib, bone-in (with bones cut off and tied back on)
- 6 garlic cloves, minced
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 medium yellow onion, quartered (if making the red wine au jus)
- ½ cup butter, softened
Red Wine Au Jus (Optional)
- ¼ cup drippings from the prime rib pan, make sure to separate the fat from the drippings
- 1 ½ cups red wine
- 2 cups beef broth
Optional: 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken
Instructions
Bring the meat to room temperature.
Take the prime rib out of the fridge 2 to 3 hours before cooking. Let it sit until it reaches room temperature.
Make the herb butter.
Heat the oven to 450°F (230°C). In a small bowl, mix butter, garlic, salt, thyme, rosemary, and black pepper.
Coat the prime rib.
When the meat is at room temperature, dry it well with paper towels. Rub the herb butter all over the outside of the prime rib.
Prepare the pan.
Place the meat in a roasting pan with the bones facing down and the fat side facing up. If you want to make red wine au jus, add sliced onions around the meat. If not, skip the onions.
Cook the prime rib.
Put the pan in the center of the oven and cook for 20 minutes at 450°F (230°C) to give it a crust. If it’s not browned enough, leave it in a few minutes longer.
Then lower the oven temperature to 325°F (160°C). Continue cooking until the inside reaches 120°F (50°C) for medium-rare. This usually takes about 1½ hours, but use the temperature as your guide.
Let it rest.
Take the meat out of the oven and let it rest for 20 to 30 minutes. You can cover it loosely with foil to keep it warm. Then remove the string and bones, and cut the meat into ½-inch thick slices.
Optional: Red Wine Au Jus
Make the sauce.
Pour out the fat from the pan, then add up to ¼ cup of the drippings back in. Add beef broth and red wine. Add any leftover herbs if you have them.
Simmer the mixture for about 15 minutes, or until it reduces by half. The sauce will be thin, but you can add a little thickener if you prefer it slightly thicker.
Strain and serve.
Pour the au jus through a strainer to remove the onions and any browned bits. Put the smooth sauce into a serving bowl or pour it over the sliced prime rib.
Helpful tip about the bones.
If possible, ask your butcher to cut the bones off the prime rib and tie them back on. This makes it easy to remove them later—just cut the string after cooking.
Watch the temperature.
Keep checking the internal temperature while the meat is resting. If it rests too long, the temperature can rise more than you want.
