Fool-Proof Prime Rib with a Garlic Herb Crust

Fool-Proof Prime Rib with a Garlic Herb Crust

Prime Rib is an expensive cut of beef, so the last thing you want is a recipe fail. This method of roasting prime rib yields a moist slice of beef, with a crunchy and flavorful garlic-herb crust.

Course Main Course

Cuisine American

Keyword Perfect Prime Rib

Prep Time 3

Cook Time 1 45

Ideal Dry Age in the Refrigerator 1

Servings servings

Calories 1275kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 Roasting Pan
meat thermometer Best insurance to not over or under cook the beef
Fat separator if making an Au Jus

Ingredients

PRIME RIB:

5 pounds prime rib bone-in (with bones cut off and tied back on)
½ cup butter softened
6 garlic cloves minced
1 tablespoon kosher salt
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon black pepper
1 onion quartered (if making au jus)

AU JUS (Optional)

¼ cup drippings from prime rib pan make sure to separate the fat from the drippings
2 cups beef broth
Optional: 1 tablespoon cornstarch or flour in a slurry to thicken

Instructions

BEFORE YOU BEGIN:

If possible, ask your butcher to cut out the bones. Place the beef back on the bone, and tie together with string. To do this yourself, a boning (or very sharp knife) makes this easier. Slice off the bones, by inserting the knife and sliding it along. Tie it all back together with kitchen twine.

Dry Aging the beef (optional but makes the beef more tender and flavorful):

Rub two tablespoons of kosher salt (not table salt) all over the meat. Place, uncovered, on a rack with a baking sheet underneath. Place into the refrigerator. This can be done 1-3 days in advance.

FOR THE PRIME RIB:

Remove the prime rib from the fridge 2 to 3 hours before cooking, and allow it to come to room temperature.
Preheat the oven to 500°F (230°C).
In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
Once the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Rub the entire outside of the prime rib with the herb butter mixture.
Place the prime rib in an oven-safe pan or roasting tray with the bone-side down, fat-side up. Insert a meat thermometer with a probe (optional).
Place the onion slices in the pan around the meat, if you're making the au jus. If not, you can omit the onions.
Roast the prime rib in the center of the oven for 15 minutes at 500F (260F) for 15 minutes. It should get a nice sear on the outside.
Reduce the temperature of the oven to 325°F (160°C) and continue cooking until the internal temperature reaches 120-125°F , which takes about an hour and a half, for medium-rare.
Always go by temperature, and not time, as it will depend on the size of your prime rib and your oven. Once the meat is removed from the oven, the temperature can increase between 5-8℉.
Remove the prime rib from the oven and let it rest for 20 to 30 minutes. You can tent it with aluminum foil to keep it warm.
Then, remove the string and bones, and slice into thick ½-inch thick slices.

AU JUS (Optional):

After you've removed the fat from the pan, add up to ¼ cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.
Once the roast and onion (if using) is removed from the pan, pour the drippings into a fat skimmer (or a glass measuring cup).
Place the roasting pan over one or two burners (I have a gas burner stove), and turn on medium-high heat.
Add about 1 cup of the beef broth, scraping the bits and pieces left on the bottom of the roasting rack.
Add additional broth, only if the broth doesn't taste thin. You can always add more later. Add the drippings from the fat separator (likewise, skip the at off the drippings, if you don't have a skimmer.) Taste for seasoning, and add salt or pepper to taste.
If you prefer more of a gravy, than an Au Jus, make a slurry of either cornstarch and flour. Thin it with either water or milk, whisking until silky. Slowly add the slurry, constantly whisking until the desired thickness is reached.

Notes

Recipes source: Adapted from my previous recipe for Prime Rib with the addition of the Garlic-Herb Crust and the Au Jus recipe.

Nutrition is calculate WTHOUT the pan sauce.

Nutrition