Best Prime Rib for Christmas with Garlic Herb Crust Recipe

Ingredients

• 6 pounds prime rib, bone-in (bones cut off and tied back on)
• 1/2 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 medium yellow onion, quartered (optional, for au jus)
• 1/4 cup drippings from prime rib pan, fat separated
• 2 cups beef broth
• 1 1/2 cups red wine
• 1 tablespoon cornstarch or arrowroot powder (optional, mixed as slurry to thicken)

Instructions

1. 1

   Prepare the Garlic Herb Butter: In a small bowl, combine the softened butter, minced garlic, kosher salt, chopped fresh thyme, chopped fresh rosemary, and black pepper to create a fragrant garlic herb butter. Mix thoroughly until all ingredients are well incorporated.

2. 2

   Prepare the Prime Rib: Ensure the 6-pound bone-in prime rib has the bones trimmed but tied back on to maintain shape during cooking. Pat the roast dry with paper towels for better browning.

3. 3

   Apply the Herb Butter: Generously rub the garlic herb butter mixture all over the entire surface of the prime rib, ensuring every inch is coated for maximum flavor.

4. 4

   Roast the Prime Rib: Preheat your oven to 450°F (232°C). Place the prime rib on a roasting rack set inside a roasting pan. Roast at this high temperature for 15-20 minutes to develop a crust.

5. 5

   Lower the Oven Temperature and Continue Roasting: Reduce the oven temperature to 325°F (163°C) and continue roasting the prime rib until it reaches an internal temperature of 120°F (49°C) for rare or 130°F (54°C) for medium-rare, about 1.5 to 2 hours depending on your oven and roast size.

6. 6

   Rest the Meat: Once cooked to desired doneness, remove the roast from the oven and tent it loosely with foil. Let it rest for at least 20-30 minutes. This step allows the juices to redistribute, ensuring a flavorful and juicy prime rib.

7. 7

   Make the Red Wine Au Jus (Optional): While the prime rib is resting, pour the drippings from the pan into a fat separator or skim off the fat. Place a skillet or saucepan over medium heat, add the quartered onion, and sauté briefly. Add the beef broth, red wine, and drippings. Simmer and reduce the sauce until slightly thickened. If desired, stir in a slurry of cornstarch or arrowroot powder to thicken further. Strain the sauce before serving.

8. 8

   Carve and Serve: Slice the prime rib between the ribs into thick, juicy servings. Serve alongside the optional red wine au jus for an elegant and flavorful presentation perfect for Christmas or any special occasion.