Print

Perfect Garlic Herb Prime Rib Recipe with Easy Red Wine Au Jus

garlic herb prime rib - featured image
Print Recipe

A simple yet elegant prime rib roast with a flavorful garlic herb crust and a rich red wine au jus, perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 4–5 pounds bone-in prime rib roast
  • 6–8 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 1 cup beef broth
  • 1 small shallot, finely chopped (optional)
  • 2 tablespoons butter

Instructions

  1. Remove the prime rib from the fridge about 1 hour before cooking to let it come to room temperature.
  2. Preheat oven to 450°F (232°C).
  3. In a mixing bowl, combine minced garlic, rosemary, thyme, olive oil, kosher salt, and black pepper to form a paste.
  4. Pat the prime rib dry with paper towels and rub the garlic herb mixture all over the roast.
  5. Place the roast bone-side down on a rack in a roasting pan.
  6. Roast at 450°F (232°C) for 15 minutes to develop a crust.
  7. Reduce oven temperature to 325°F (163°C) and roast for about 13-15 minutes per pound (approximately 1.5 to 2 hours for 4-5 pounds), using a meat thermometer to check doneness (120°F for rare, 130°F for medium rare, 140°F for medium).
  8. Remove roast from oven and tent loosely with foil; let rest for at least 20 minutes.
  9. Pour drippings from roasting pan into a small saucepan, skim excess fat.
  10. Add red wine, beef broth, and shallot to the pan; simmer over medium heat until reduced by half (about 10-12 minutes).
  11. Stir in butter for a smooth finish and adjust seasoning to taste.
  12. Slice prime rib against the grain and serve with warm red wine au jus.

Notes

Let the prime rib come to room temperature before roasting for even cooking. Use a meat thermometer to avoid overcooking. Rest the meat for at least 20 minutes to redistribute juices. Skim fat from drippings before making au jus. For a deeper crust, sear the roast in a hot skillet before roasting. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.

Nutrition

Keywords: prime rib, garlic herb prime rib, red wine au jus, roast beef, holiday roast, easy prime rib recipe, garlic herb crust

Find it online: https://zorbmeal.com/perfect-garlic-herb-prime-rib-recipe-with-easy-red-wine-au-jus/