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
Scale
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.
