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Garlic Herb Prime Rib with Au Jus
This easy prime rib recipe features a flavorful garlic-herb butter, a foolproof reverse-sear method, and a rich homemade au jus for the perfect holiday or special-occasion roast.
👥 6 Servings⏱️ Prep & Cook: 4h 15m⏳ Prep: 20 min🔥 Cook: 3h 30m👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
- ●saucepan
- ●whisk
- ●skillet
📝 Preparation Steps
1
Dry-brine the roast. Pat the prime rib very dry with paper towels. Season generously with kosher salt on all sides. Place the roast on a wire rack set over a rimmed baking sheet and refrigerate uncovered for at least ⏱️ 12 hours (or up to ⏱️ 48 hours) to dry-brine.
kosher salt2 tablespoons
2
Bring to room temperature. Remove the roast from the refrigerator about 3 to ⏱️ 4 hours before cooking to ensure it cooks evenly throughout. Preheat the oven to 250°F (121°C).
3
Make the garlic-herb butter. In a small bowl, stir together the softened butter, rosemary, thyme, garlic, black pepper, onion powder, Dijon mustard, and smoked paprika until evenly combined.
onion powder1 teaspoonDijon mustard2 teaspoons
4
Assemble the roasting pan. Scatter the onion, carrot, celery, and smashed garlic in the bottom of a large roasting pan. Pour in the beef stock or water. Set a roasting rack over the vegetables, place the roast on the rack (fat-cap side up), and spread the garlic-herb butter evenly all over the meat. Season the roast generously with extra freshly-ground black pepper.
medium carrot (roughly chopped)1beef stock or water1 cupbeef stock3 cupscold water1 tablespoon
5
Slow-roast. Transfer 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 roast size.
6
Rest. Remove from the oven, tent loosely with foil, and let rest for 20–⏱️ 30 minutes to allow the juices to redistribute.
7
Make the au jus (while the roast rests). Spoon or pour off most of the fat from the roasting pan, leaving just 2 to 3 tablespoons along with any browned bits. Place the pan over medium heat, add the wine, and simmer for 2–⏱️ 3 minutes, scraping up all of the caramelized drippings. Stir in the beef stock, thyme (or rosemary), and bay leaf, then simmer gently for about ⏱️ 10 minutes to let the flavors meld. → Tip: If your roasting pan isn’t stovetop-safe, transfer the browned bits and drippings to a saucepan and prepare the au jus there instead. → Optional thickening: Whisk together the cornstarch and cold water in a small bowl to form a slurry. Stir the slurry into the simmering au jus and cook for 1–⏱️ 2 minutes, until slightly thickened. Strain through a fine-mesh sieve, then season with salt and pepper to taste.
beef stock or water1 cupbeef stock3 cupsbay leaf1cornstarch1 tablespooncold water1 tablespoon
8
Sear. Heat a large cast-iron skillet over high heat with a tablespoon of a high heat oil (such as avocado oil) or beef tallow. Carefully transfer the rested roast to the hot skillet and sear on all sides for 1–⏱️ 2 minutes per side, until a rich, golden-brown crust forms.
9
Slice and serve. Remove the rib bones, slice the roast against the grain into ½-inch-thick slices, drizzle with warm au jus, and sprinkle with flaky sea salt just before serving.
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