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Simple, Foolproof Garlic Herb Crusted Prime Rib with Au Jus

Simple, Foolproof Garlic Herb Crusted Prime Rib with Au Jus
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This Simple, Foolproof Garlic Herb Crusted Prime Rib with Au Jus recipe delivers a perfectly cooked, flavorful prime rib roast every time. Coated with fresh rosemary, thyme, and garlic, the beef is roasted first at a high temperature to develop a crust, then slowly cooked to a tender medium-rare. The accompanying au jus made from pan drippings enhances the succulent flavors, making it an ideal centerpiece for holiday dinners or special occasions.

Ingredients

Prime Rib

  • 5 pounds bone-in standing beef rib roast, bones removed and tied back on
  • 2–3 tablespoons avocado oil or neutral high smoke point oil
  • 4 cloves garlic, grated or mashed into a paste
  • 1 sprig fresh rosemary, leaves removed and finely chopped
  • 10–12 sprigs fresh thyme leaves and tender stems, finely chopped
  • Kosher salt, 1 tablespoon
  • Ground black pepper, 2 teaspoons

Simple Au Jus

  • Garlic and herb prime rib drippings
  • 1 1/2 cups beef broth
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Prep the prime rib: 2-4 hours before roasting, transfer the prime rib from the refrigerator to the counter to reach room temperature, ensuring even cooking. Preheat your oven to 500°F (260°C) and position the oven rack in the second lowest slot. Gather and measure all ingredients.
  2. Make the garlic herb rub: In a small bowl, combine 2-3 tablespoons avocado oil, grated garlic, chopped rosemary, chopped thyme, 1 tablespoon kosher salt, and 2 teaspoons ground black pepper. Mix well to form a fragrant herb paste. Use immediately or refrigerate up to one week.
  3. Season the roast: Pat the rib roast dry with paper towels to ensure a crisp crust. Evenly rub the herb mixture all over the roast, covering all sides. Place the roast bone-side down, fat cap up, in a baking dish or oven-safe deep skillet.
  4. Roast at high temperature: Place the roast in the preheated oven and cook at 500°F for 25 minutes to develop a crust. Do not open the oven door during this time to avoid heat loss.
  5. Slow roast: After 25 minutes, without opening the oven door, reduce the temperature to 200°F (93°C). Continue roasting for an additional 2 hours, allowing the prime rib to slowly reach medium rare.
  6. Rest the prime rib: Remove the roast from the oven and check internal temperature with an instant-read thermometer; it should be 130°F (54°C) for medium rare. Transfer the roast to a cutting board and let rest for 20 minutes to allow juices to redistribute.
  7. Make the au jus: Pour the beef drippings from the roasting pan into a large measuring cup. Skim off excess fat, leaving some for flavor. In a saucepan over medium-high heat, combine drippings, 1 1/2 cups beef broth, and 1 tablespoon Worcestershire sauce. Simmer until warmed through, then remove from heat.
  8. Carve and serve: Remove the twine from the bones and set bones aside. Slice the roast into 1/2-inch thick slices (or up to 1 inch for larger portions) using a sharp or electric knife for smooth cuts. Serve slices immediately with the warm au jus on the side. Enjoy!

Notes

  • Allowing the prime rib to come to room temperature before roasting ensures even cooking.
  • Do not open the oven door during slow roasting to maintain stable temperature and perfect doneness.
  • The au jus can be adjusted with additional beef broth for a thinner consistency, if desired.
  • An electric knife facilitates smoother slicing of the prime rib without shredding the meat.
  • If bones are not removed, roast time may need adjustment; bones aid in even cooking.

Nutrition

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