Impress guests with this juicy, tender prime rib roast enveloped in a savory garlic-herb crust. Simple roasting methods result in beautifully medium-rare meat in the center and tender, juicy bites.
Contents
Looking for that classic oven roasted prime rib roast recipe? This is the iconic beef recipe known for its tender, juicy meat that practically melts in your mouth. With a garlicky-herb crust and perfect medium-rare center, this is a dish that everyone should master.
Ingredients
For the roasted standing rib roast
- ▢ 7 lbs Bone-in standing rib roast
- ▢ 1 tbsp Kosher Salt
- ▢ 2 tbsp Dijon mustard
- ▢ 4 cloves Garlic minced
- ▢ 2 tbsp Rosemary chopped
For the Au Jus
- ▢ 1 1/2 cups Beef broth divided
- ▢ 1 head garlic
- ▢ 1 Shallot roughly chopped
- ▢ 1/2 cup Red Wine
- ▢ 1 tbsp Worcestershire
- ▢ 3 to 5 fresh Thyme sprigs
Instructions
Prep the prime rib
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Remove the rib roast from the package and pat dry with paper towels.7 lbs Bone-in standing rib roast
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Using a sharp knife, carefully cut along the curve of the rib bones to slice the roast off of the bones.
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Score the top of the fat cap with a the tip of a knife in a cross hatch pattern.
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Coat the standing rib roast liberally on all sides with kosher salt, being sure to season the bones as well.1 tbsp Kosher Salt
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Using butcher’s twine, secure the ribs back along the rib roast.
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Place it on a wire rack over a baking sheet, and let it air dry in the fridge overnight or up to 48 hours.
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In a small bowl, mash the garlic cloves in a small bowl with the tines of a fork.4 cloves Garlic
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Then mix it into the mustard with the rosemary to make a paste.2 tbsp Dijon mustard, 2 tbsp Rosemary
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Rub the paste all over the entire surface area of the roast.
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Let the prime rib stand at room temperature for one hour.
Cook the prime rib roast
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Adjust the oven racks the middle-low position.
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Preheat the oven to 450 degrees F.
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Nestle the rib roast on a wire rack in a roasting pan, bone side down.
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If making au jus, add the shallots, head of garlic, thyme, and 1/2 cup beef broth to the pan bottom of the pan.1 1/2 cups Beef broth, 1 head garlic, 1 Shallot, 3 to 5 fresh Thyme sprigs
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Place the roasting pan in the oven and cook for 20 minutes.
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Without opening the door, reduce the oven temperature to 315 degrees F.
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Allow the rib roast to cook for another 45 minutes to 1 1/2 hours, depending on how large the roast is.
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After 45 minutes, check the internal temperature doneness with a digital meat thermometer. Continue cooking and checking the internal temp every 10 – 15 minutes until the prime rib reaches your desired doneness, or 130 degrees F for medium rare. Remember, the internal temperature will continue to rise 5 to 10 degrees as the roast rests.
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Carefully remove the roasting pan from the oven and transfer the standing rib roast to a cutting board.
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Tent with foil and allow the roast to rest for 15 to 20 minutes before slicing into it.
Make the au jus
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While the rib rests, place the roasting pan, with the drippings lengthwise over two burners set to medium-high heat.
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Add in the red wine, and with a wooden spoon, scrape up any browned bits.1/2 cup Red Wine
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Add the the remaining beef broth and bring to a simmer for 5 to 7 minutes.1 1/2 cups Beef broth
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Add in the Worcestershire sauce.1 tbsp Worcestershire
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Reduce the heat to medium-low, allowing the sauce to simmer gently.
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Use a slotted spoon to scoop out the shallot, garlic, and thyme.
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Season with salt and pepper to taste.
Carve the roast and serve
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Snip the kitchen twine and remove the bones.
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With a sharp knife, slice the prime rib into individual slices.
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Season with a pinch of salt and a sprinkle of minced fresh parsley for garnish.
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Serve with the au just for dipping in individual ramekins and enjoy immediately.
Nutrition
Serving: 1g | Calories: 947kcal | Protein: 43g | Fat: 84g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 37g | Cholesterol: 192mg | Sodium: 141mg | Potassium: 701mg | Calcium: 24mg | Iron: 5mg