Description
A simple, stress-free recipe yielding rich & flavor-filled results every single time, my family’s Foolproof Garlic Herb Crusted Prime Rib with Au Jus is the ultimate holiday dinner! Standing rib roast is coated with loads of fresh rosemary, fresh thyme, & garlic, creating a perfect garlic herb crusted prime rib with classic flavor. Roasted briefly at high heat, then finished gently low & slow, this garlic herb prime rib reaches a dreamy medium-rare with hardly any active prep involved.
Ingredients
Scale
- 5 pounds bone-in standing beef rib roast, bones removed & tied back on (see Recipe Notes, below)
- 2–3 tablespoons avocado oil or neutral high smoke point oil of choice
- 4 cloves garlic, grated or mashed into a paste
- 1 sprig fresh rosemary, leaves removed from the stem & finely chopped
- 10–12 sprigs fresh thyme leaves & tender stems, finely chopped
- kosher salt & ground black pepper, to season
Simple Au Jus:
- Garlic & Herb Prime Rib drippings
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
Instructions
- Prep: 2-4 hours before you’d like to begin roasting your prime rib, transfer it from the refrigerator to the kitchen counter, allow it to come to room temperature for even roasting. When you’re ready to begin roasting your prime rib, preheat the oven to 500 degrees F, ensuring a rack is situated in the second lowest position of your oven. Gather & prep all ingredients according to Ingredients List, above.
- Mix the garlic herb rub: Add the oil, garlic, rosemary, & thyme to a small bowl. Season with 1 tablespoon kosher salt & 2 teaspoons ground black pepper. Mix to combine well. Set aside for immediate use, or store in an airtight container in the refrigerator for up to 1 week.
- Season the rib roast: Use paper towels to pat the surface of the standing rib roast completely dry. Using your hands, spread the prepared herb rub from Step 2 all over the roast. Transfer the rib roast to a baking dish or an oven-safe deep skillet, placing it bone-side down & fat cap-side up.
- Roast the prime rib: Transfer the prepared standing rib roast to the preheated oven. Roast at 500 degrees F for 25 minutes. At this point, without opening the oven door, reduce the temperature to 200 degrees F. Continue to roast at 200 degrees F for 2 hours. *Note: Do NOT open the oven door as the prime rib roasts – resist the temptation! In order for the prime rib to cook evenly & reach final temperature on time, we do not want any fluctuation in the temperature of the beef.
- Rest the the prime rib: Once 2 hours have passed, remove the roasted prime rib from the oven. Insert an instant-read thermometer in the center of the roast – it should register 130 degrees F for a perfect medium rare. Carefully transfer to a large cutting board & set aside to rest for 20 minutes, no need to cover with foil.
- Prepare the au jus: Carefully transfer the beef drippings from the baking dish or skillet to a large liquid measuring cup. Use a spoon to skim off most of the excess fat & discard – you can leave some of it in for flavor, but you don’t need all of it for a rich au jus. Add the drippings, beef broth, Worcestershire sauce to a saucepan over medium-high heat. Bring the mixture to a simmer to warm through. Remove from the heat & set aside for serving.
- Serve the prime rib: To carve the prime rib, remove the twine securing the bones to the roast. Remove the bones & set aside. Using a sharp knife, carve the roast into 1/2-inch thick slices (or for heartier appetites, up to 1-inch thick). An electric knife is great for slicing prime rib since it glides through the roast quickly & evenly. Place the sliced prime rib on a serving platter or individual plates. Serve immediately with au jus. Enjoy!
Notes
- Bone-in vs Boneless Standing Rib Roast: You can prepare this prime rib recipe using either bone-in or boneless standing rib roast. While they both have benefits, I prefer buying a bone-in standing rib roast for prime rib. The bones act as a natural rack for the prime rib & also help create flavorful drippings for an especially rich au jus. Rather than butchering the bones myself, I ask my butcher to slice them off & tie them back on, securing the detached bones to the rib roast with twine. This provides all the benefits of using bone-in rib roast without actually having to worry about removing the bones yourself – once the prime rib is rested, simply snip the twine, remove the ribs, & carve – simple!
- Adjusting Cooking Time for Smaller/Larger Prime Rib: This recipe was developed with 4 1/2 – 5 1/2 standing rib roasts. As written, the cook times of this simple prime rib recipe are for a 5-pound rib roast, though you can make small adjustments to accommodate smaller/larger roasts. For rib roasts 4 – 5 1/2 pounds in weight, simply adjust the high heat roast by 5 minutes per pound. For example, a 4-pound prime rib should roast at 500 degrees F for 20 minutes, followed by 2 hours at 200 degree F, while a 5 1/2-pound rime rib should roast at 500 degrees F for 27:30 minutes, followed by 2 hours at 200 degree F, & so on. If your prime rib is larger than 6 pounds, I suggest finding a recipe with specific roasting temperatures & times for 6+ pound roasts.
- Storage & Freezing Instructions:
- Storage & Reheating: Leftover prime rib will keep, stored in an airtight container in the refrigerator, for 3-4 days. Reheat in the microwave or on the stovetop, just until warmed through.
- Freezing Leftover Prime Rib: You can also freeze leftover prime rib to enjoy later. To freeze, transfer cooled prime rib to a freezer container or freezer bag. Freeze up to 3 months. To thaw, place the frozen prime rib in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat on the stovetop or in the microwave.