Ingredients
Equipment
Method
- Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature.
- Preheat your oven to 450°F (230°C). In a small bowl, mix together the softened butter, minced garlic, kosher salt, chopped thyme, chopped rosemary, and black pepper to make the herb butter.
- Pat the prime rib dry with paper towels. Rub the herb butter mixture all over the outside of the prime rib.
- Place the prime rib bone-side down, fat-side up, in an oven-safe pan or roasting tray. If making the au jus, place the quartered onion slices in the pan around the meat.
- Cook the prime rib in the center of the oven for 20 minutes at 450°F (230°C) to sear the outside. Reduce the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches 120°F (50°C) for medium-rare. Cooking time will vary based on the size of your roast and oven.
- Remove the prime rib from the oven and let it rest for 20 to 30 minutes, tented with aluminum foil to keep it warm. After resting, remove the string and bones, and slice the prime rib into ½-inch thick slices.
- For the optional Red Wine Au Jus: After removing the fat from the prime rib pan, add up to ¼ cup of the drippings back into the pan along with the beef broth and red wine. Add any leftover herbs if desired. Simmer for about 15 minutes, or until the liquid has reduced by half. If you prefer a thicker sauce, you can add a cornstarch or arrowroot slurry.
- Strain the au jus through a fine-mesh sieve to remove the onion and browned bits. Transfer the au jus to a serving bowl and drizzle over the sliced prime rib.
Nutrition
Notes
Ask your butcher to cut the bones off and tie them back on for easier removal after cooking. Monitor the internal temperature of the prime rib during resting, as it may continue to rise slightly. Use a fat separator for the au jus to ensure a less greasy sauce.