Description
Follow this foolproof, herb-crusted prime rib recipe featuring garlic butter to achieve a perfectly juicy and tender roast every time. We use a high-heat sear followed by a moderate roast, similar to the 500 Rule concept, to create an impressive centerpiece for your special occasion meals. Serve with a simple, flavorful Au Jus.
Ingredients
Scale
- 1 (5-7 lb) bone-in prime rib roast
- 3 tablespoons coarse kosher salt
- 2 tablespoons black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 6 cloves garlic, minced
- 1/2 cup unsalted butter, softened
- 1 tablespoon olive oil
- 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 three hours before cooking. Pat the roast completely dry with paper towels.
- In a small bowl, combine the minced garlic, softened butter, olive oil, salt, pepper, thyme, and rosemary to form the herb crust paste.
- Rub the herb paste evenly over the entire surface of the prime rib roast.
- Preheat your oven to 500°F (260°C). Place the roast, fat-side up, in a roasting pan with a rack.
- Roast the prime rib at 500°F for 15 minutes. This creates the initial sear.
- Reduce the oven temperature to 325°F (160°C) without opening the door. Continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare. This typically takes about 13-15 minutes per pound after the initial sear.
- Remove the roast from the oven when it hits 125°F. Tent loosely with foil and let it rest for at least 20 minutes. The internal temperature will rise to about 130°F (54°C).
- While the roast rests, prepare the Au Jus: Pour the beef broth into the roasting pan, scraping up any browned bits from the bottom. Place the pan over medium heat on the stovetop.
- Bring the broth to a simmer. Whisk in the cornstarch slurry until the jus thickens slightly. Taste and adjust seasoning if needed.
- Slice the rested prime rib to your desired thickness 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.
- The resting period is crucial; do not skip it to keep your meat juicy.
- For a bone-in roast, cutting the bones away after cooking makes slicing easier.
- Prep Time: 20 minutes
- Cook Time: 2.5 hours
- Category: Main Course
- Method: Oven Roast
- Cuisine: American
Nutrition
- Serving Size: 8 oz cooked
- Calories: 550
- Sugar: 0g
- Sodium: 650mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 180mg