Prime Rib
Roasted Prime Rib
Prime Rib
INGREDIENTS FOR THE BEST PRIME RIB
6 pounds of bone-in prime rib (with bones cut off and tied back on)
1/2 cup butter, softened
6 garlic cloves, minced
A tablespoon of kosher salt
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon black pepper
1 onion, quartered (if making the red wine au jus)
RED WINE AU JUS
Take 1/4 cup of the drippings from the prime rib pan, separate the fat from the drippings, and set aside
Beef broth, 2 cups
Red wine, 1 1/2 cups
For thickening, add a tablespoon of cornstarch or arrowroot powder (in a slurry)
Directions
Step 1. Allow the prime rib to come to room temperature 2-3 hours before cooking.
Step 2. Preheat your oven to 450F/230C. Combine the butter, garlic, salt, thyme, rosemary, and black pepper in a small bowl.
Step 3. Once the prime rib has reached room temperature, pat it dry with paper towels. Rub the herb butter mixture all over the prime rib.
Step 4. Place the prime rib bones-side down, fat-side up in an oven-safe pan or roasting tray. Slice the onions and place them around the meat in the pan if you're making the red wine au jus. Onions can be omitted if you prefer.
Step 5. Put the prime rib in the middle of the oven and bake for 20 minutes at 450 degrees. There should be a nice sear on the outside. If not, cook it for a few more minutes. Once the internal temperature reaches 120F (about an hour and a half), reduce the oven temperature to 325F and continue cooking. You must use temperature, not time, since your oven and prime rib size will determine how long it will take to cook.
Step 6. Let the prime rib rest for 20-30 minutes after removing it from the oven. You can keep it warm by tenting it with aluminum foil. After removing the string and bones, slice it into 1/2" thick slices.
RED WINE AU JUS
Step 1. After you have removed the fat from the pan, add the beef broth and red wine back in along with 1/4 cup of the drippings. You can also add leftover herbs.
Step 2. In a pan, reduce the liquid by half after simmering for 15 minutes. You can use a thickener if you wish, but it's meant to be a thin sauce. Remove the onion and any browned bits from the au jus, then drizzle it over the prime rib.
