If you are craving an impressive, show-stopping centerpiece for your next family dinner or special occasion, this Garlic Herb Prime Rib with Au Jus Recipe will absolutely deliver. Tender, juicy, and bursting with fragrant herbs and garlic, this prime rib roast achieves that perfect balance of savory richness and elegant simplicity. The slow roasting method combined with a heavenly garlic-herb butter crust and a deeply flavorful au jus makes every bite a celebration. Whether it’s a festive holiday or a cozy weekend feast, this Garlic Herb Prime Rib with Au Jus Recipe will have everyone asking for seconds, guaranteed.
Ingredients You’ll Need
Getting started is a breeze because this recipe uses straightforward yet essential ingredients that each bring something special to the dish. From the fresh herbs that infuse vibrant aroma, to the butter that ensures a luscious finish, every component is thoughtfully chosen to create memorable flavor and texture.
- 1 bone-in standing rib roast (6–8 pounds): The star of the show, providing tender, juicy beef that’s prime for flavor absorption.
- 2 tablespoons kosher salt: Perfect for dry-brining to enhance the meat’s natural flavor and juiciness.
- ½ cup unsalted butter, softened: Creates a rich, creamy coating that helps the herbs and spices cling to the roast.
- 2 tablespoons finely-chopped fresh rosemary: Adds a piney, fragrant note that pairs beautifully with beef.
- 1 tablespoon finely-chopped fresh thyme: Offers earthy undertones to complement the garlic and rosemary.
- 3 large cloves garlic, very finely minced: Brings lots of aromatic depth and savory punch.
- 2 teaspoons Dijon mustard: Adds a subtle tanginess that brightens the butter mixture.
- 2 teaspoons freshly-ground coarse black pepper: Delivers a sharp, spicy kick for balance.
- 1 teaspoon onion powder: Provides an additional layer of mellow sweetness and umami.
- ½ teaspoon smoked paprika: Introduces a warm smokiness that rounds out the seasoning.
- 1 cup beef stock or water: Forms the flavorful base in the roasting pan with the vegetables.
- 1 medium yellow onion, peeled and quartered: Adds sweetness and body to the au jus.
- 1 medium carrot, roughly chopped: Builds natural sweetness and complexity in the pan juices.
- 1 rib celery, roughly chopped: Contributes a subtle aromatic earthiness to the sauce.
- 3–4 large garlic cloves, lightly smashed: Enhances the savory liquid with roasted garlic flavor.
- ¾ cup dry red wine (such as Cabernet Sauvignon or Chianti): Brings acidity and richness that deepen the au jus.
- 3 cups beef stock: Adds robust beef flavor and volume to the au jus.
- 1 sprig fresh thyme or 1 small sprig rosemary: Infuses herbal notes into the simmering sauce.
- 1 bay leaf: Adds subtle, warm depth to the au jus.
- Fine sea salt and freshly ground black pepper, to taste: For seasoning the finished dishes perfectly.
- 1 tablespoon cornstarch: Optional thickener to give your au jus a nice silky texture.
- 1 tablespoon cold water: Used with cornstarch to create a smooth slurry for thickening.
How to Make Garlic Herb Prime Rib with Au Jus Recipe
Step 1: Dry-Brine Your Roast
Begin by patting your prime rib dry with paper towels to remove excess moisture. Generously season the roast on all sides with kosher salt. Place it on a wire rack over a rimmed baking sheet and refrigerate uncovered for at least 12 hours; this dry-brine step enhances flavor and helps develop a beautifully crisp crust during roasting.
Step 2: Bring the Roast to Room Temperature
About three to four hours before cooking, remove the roast from the fridge so it can come closer to room temperature. This crucial step ensures that the prime rib cooks evenly inside and out, preventing cold spots and uneven doneness.
Step 3: Prepare the Garlic Herb Butter
In a small bowl, blend your softened butter with finely chopped rosemary, thyme, minced garlic, Dijon mustard, coarse black pepper, onion powder, and smoked paprika. This flavorful compound butter will create that irresistible herbaceous crust while keeping the meat moist and tender.
Step 4: Set Up the Roasting Pan
Scatter the quartered onion, chopped carrot, celery, and smashed garlic cloves across the bottom of a large roasting pan. Pour in the beef stock or water to keep the veggies moist and prevent scorching. Place a roasting rack above the vegetables, then lay your prime rib fat-side up on the rack. Coat the roast evenly with the garlic herb butter and season with extra freshly ground black pepper for added bite.
Step 5: Slow Roast to Perfection
Transfer the roasting pan to your preheated oven at 250°F (121°C). Roast the meat slowly until the internal temperature hits 120°F for medium-rare or 125°F for medium, which generally takes about 3 to 3½ hours depending on your oven and the size of your roast. Low and slow is key for juicy, tender beef.
Step 6: Let the Roast Rest
Once the desired internal temperature is reached, remove the roast from the oven and tent it lightly with foil. Allow it to rest for 20 to 30 minutes so the juices can redistribute throughout the meat, ensuring each slice remains succulent and flavorful.
Step 7: Make the Au Jus
Carefully drain most of the fat from the roasting pan, leaving about 2 to 3 tablespoons with the browned bits. Place the pan over medium heat, pour in the red wine, and simmer for 2 to 3 minutes while scraping up the caramelized drippings. Add the beef stock, fresh thyme or rosemary, and bay leaf, then simmer gently for 10 minutes to meld the flavors. For a richer texture, whisk a cornstarch slurry into the au jus and cook for an additional 1 to 2 minutes until slightly thickened. Strain and season with salt and pepper to taste.
Step 8: Sear for a Golden Crust
Heat a large cast-iron skillet over high heat and add a tablespoon of high-heat oil like avocado oil or beef tallow. Transfer the rested roast carefully to the hot skillet and sear each side for 1 to 2 minutes until a deep, golden-brown crust forms. This final step locks in flavor and adds a beautiful presentation.
Step 9: Slice and Serve
Remove the rib bones from the roast and slice the meat against the grain into half-inch thick pieces. Drizzle the slices generously with warm au jus and finish with flaky sea salt just before serving for an elegant touch of texture and flavor.
How to Serve Garlic Herb Prime Rib with Au Jus Recipe
Garnishes
A sprinkle of flaky sea salt right before serving brings a delightful crunch and highlights the roast’s savory notes. Fresh herb sprigs, such as rosemary or thyme, add a pop of color and aromatic accent that enhance the overall sensory experience.
Side Dishes
Classic roasted or mashed potatoes are a dream alongside this prime rib, soaking up every luscious drop of au jus. Garlic butter green beans, creamy horseradish sauce, or a fresh arugula salad with lemon vinaigrette create vibrant contrasts and balance the richness of the meat.
Creative Ways to Present
For a festive gathering, serve the sliced prime rib family-style on a large wooden board garnished with colorful roasted vegetables. You can also create individual plates topped with a drizzle of au jus and a small spoonful of horseradish cream for a restaurant-worthy experience at home.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container to keep them fresh. Refrigerate for up to 3 to 4 days, allowing you to enjoy this delicious roast even a few days after the initial feast.
Freezing
You can freeze leftover prime rib slices by layering them between parchment paper in a freezer-safe container or bag. Properly stored, the meat will maintain quality for up to 2 to 3 months. Remember to thaw overnight in the fridge before reheating for best results.
Reheating
To reheat without drying out the tender meat, warm slices gently in a low oven at 250°F covered with foil. Alternatively, use a microwave at low power in short intervals with a splash of beef stock to keep the meat moist and flavorful.
FAQs
Can I prepare the Garlic Herb Prime Rib with Au Jus Recipe ahead of time?
Absolutely! The dry-brining step can be done up to 48 hours in advance, and the roast can be buttered and seasoned a few hours before cooking. Making the au jus ahead and gently reheating it before serving saves valuable time too.
What is the best internal temperature for prime rib?
For medium-rare prime rib, aim for an internal temperature of 120°F, which will rise a few degrees while resting. If you prefer medium, cook to 125°F. Always use a reliable meat thermometer for perfect results.
Can I use a boneless rib roast for this recipe?
Yes, you can. Keep in mind that bone-in roasts typically have more flavor and tend to cook more evenly, but a boneless rib roast will still turn out wonderful with the same seasoning and cooking method.
How do I make sure the Au Jus isn’t too watery?
Simmering the au jus allows it to reduce and concentrate in flavor. If you want a slightly thicker sauce, stirring in a cornstarch slurry at the end and simmering briefly will give it a nice silky texture without overpowering the natural juices.
What wine pairs best with Garlic Herb Prime Rib with Au Jus Recipe?
Bold and full-bodied red wines like Cabernet Sauvignon, Merlot, or Chianti complement the richness of the prime rib beautifully, both in the recipe and served alongside the finished dish.
Final Thoughts
I can’t recommend enough that you try this Garlic Herb Prime Rib with Au Jus Recipe for your next special meal. It’s a true crowd-pleaser that combines effortless cooking techniques with glorious, indulgent flavors. The aroma alone will have your whole house buzzing with anticipation, and the tender, juicy slices will create lasting memories around your table. Trust me, once you’ve had this, you’ll want to make it a tradition!
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Garlic Herb Prime Rib with Au Jus Recipe
- Prep Time: 20 minutes plus 12-48 hours dry brining
- Cook Time: 3 hours 30 minutes
- Total Time: 15 hours (including dry brining and resting time)
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Garlic Herb Prime Rib with Au Jus is an elegant and flavorful roast perfect for special occasions. The prime rib is dry-brined with kosher salt for at least 12 hours, then rubbed with a garlic-herb butter blend and slow-roasted to achieve a tender, medium-rare center. After resting, it is seared to develop a crispy crust. The accompanying rich au jus, made from the pan drippings, red wine, and beef stock, enhances every bite with deep savory notes. This recipe serves 6 to 8 guests and promises a memorable, juicy prime rib dinner.
Ingredients
Prime Rib
- 1 bone-in standing rib roast (6–8 pounds), ribs removed and tied to the roast
- 2 tablespoons kosher salt
- ½ cup unsalted butter, softened
- 2 tablespoons finely-chopped fresh rosemary
- 1 tablespoon finely-chopped fresh thyme
- 3 large cloves garlic, very finely minced
- 2 teaspoons Dijon mustard
- 2 teaspoons freshly-ground coarse black pepper
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
Vegetables and Au Jus
- 1 cup beef stock or water
- 1 medium yellow onion, peeled and quartered
- 1 medium carrot, roughly chopped
- 1 rib celery, roughly chopped
- 3–4 large garlic cloves, lightly smashed
- ¾ cup dry red wine (such as Cabernet Sauvignon or Chianti)
- 3 cups beef stock
- 1 sprig fresh thyme or 1 small sprig rosemary
- 1 bay leaf
- fine sea salt and freshly ground black pepper, to taste
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Dry-Brine the Roast: Pat the prime rib very dry with paper towels and season generously with kosher salt on all sides. Place it on a wire rack set over a rimmed baking sheet and refrigerate uncovered for at least 12 hours or up to 48 hours to allow the salt to penetrate and the surface to dry.
- Bring to Room Temperature: Remove the roast from the refrigerator about 3 to 4 hours before cooking to ensure even cooking throughout. Preheat your oven to 250°F (121°C).
- Prepare Garlic-Herb Butter: In a small bowl, combine the softened butter with finely chopped rosemary, thyme, minced garlic, black pepper, onion powder, Dijon mustard, and smoked paprika until the mixture is smooth and well blended.
- Arrange Vegetables and Season Roast: Scatter the onion, carrot, celery, and smashed garlic in the bottom of a large roasting pan. Pour in 1 cup of beef stock or water. Place a roasting rack over the vegetables. Position the roast fat-cap side up on the rack and spread the garlic-herb butter evenly over the entire surface of the meat. Season generously with additional freshly ground black pepper.
- Roast the Prime Rib: Transfer the pan to the oven and roast until the internal temperature reaches 120°F for medium-rare or 125°F for medium, about 3 to 3½ hours depending on your oven and size of the roast.
- Rest the Roast: Remove the prime rib from the oven and loosely tent it with foil. Let it rest for 20 to 30 minutes to allow the juices to redistribute inside the meat for maximum tenderness and flavor.
- Make the Au Jus: Carefully spoon or pour off most of the fat from the roasting pan, leaving 2 to 3 tablespoons along with any browned bits and vegetables. Place the pan over medium heat, add the red wine, and simmer for 2 to 3 minutes while scraping up the caramelized bits. Stir in 3 cups of beef stock, the thyme or rosemary sprig, and bay leaf. Simmer gently for about 10 minutes to meld the flavors. For a thicker sauce, whisk together cornstarch and cold water to form a slurry and stir it into the au jus, cooking for 1 to 2 minutes until slightly thickened. Strain the sauce through a fine-mesh sieve, then season with sea salt and black pepper to taste.
- Sear the Roast: Heat a large cast-iron skillet over high heat with a tablespoon of a high smoke point oil such as avocado oil or beef tallow. Carefully transfer the rested roast to the hot skillet and sear on all sides for 1 to 2 minutes per side until a rich, golden-brown crust forms, adding texture and flavor.
- Serve: Remove the rib bones. Slice the roast against the grain into ½-inch-thick slices. Drizzle each serving with the warm au jus and sprinkle with flaky sea salt just before serving.
Notes
- Dry-brining the prime rib enhances flavor and helps to produce a crispy crust when roasted.
- Allowing the roast to come to room temperature before cooking ensures even heat distribution while roasting.
- Use a meat thermometer to check the internal temperature precisely for perfect doneness.
- The au jus can be thickened with cornstarch slurry if a sauce with more body is preferred, but it is traditional to serve it thin and flavorful.
- Searing the roast after resting adds a beautiful crust without overcooking the interior.
- For best results, use a roasting pan that is stovetop-safe to make the au jus directly without transferring liquids.
