Prime Rib doesn't need to be intimidating, or something you only order in restaurants. Making perfect prime rib at home is actually so easy! Minimal prep, plenty of garlic and butter, a short cook time, and a nice long resting period are all that stand between you and this impressive, tender roast.
This method calls for a very hot oven for a short cooking time, followed by a long resting period to allow for carryover cooking and a perfectly medium-rare roast. To plan out your cooking time, you'll need to roast your prime rib for 5 minutes per pound. I typically buy a 5-6 pound prime rib which allows for enough to serve a crowd if needed, or lots of leftovers (French Dip sandwiches!). This recipe is written for a 5 pound prime rib (aka standing rib roast).
Au jus, please.
Au jus is simply a sauce made from the drippings. Goes great on mashed potatoes too or as a dipping sauce with French Dip sandwiches. I like to add a little splash of dry red wine, but feel free to leave out the wine if you prefer.
Garlic-Crusted Prime Rib
Prime Rib doesn't need to be intimidating, or something you only order in restaurants. Making perfect prime rib at home is actually so easy! Minimal prep, plenty of garlic and butter, a short cook time, and a nice long resting period are all that stand between you and this impressive, tender roast.
- Cook Time: 25 minutes
- Total Time: 6-8 hours
Ingredients
5 lb. prime rib roast, boneless or bone-in
1 ½ sticks unsalted butter, softened
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3 cloves garlic, chopped
½ teaspoon rosemary
½ teaspoon thyme
For the au jus/gravy-
2 cups beef broth
Splash of dry red wine
salt and pepper to taste
2 tablespoons corn starch
Instructions
6-8 hours before serving: Remove prime rib from the refrigerator and place on the rack of a roasting pan. Season with salt and pepper and cover with plastic wrap. Let meat come to room temperature for 4-6 hours.
In the bowl of a stand mixer with a paddle attachment, beat the butter until soft and smooth. Add salt, pepper, garlic, rosemary, and thyme.
Pat roast dry with paper towel. Spread garlic butter evenly all over the surface of the prime rib.
Preheat oven to 500°F. NOTE: This temperature works best on an oven that is sealed (door doesn’t get hot when oven is hot), as some models of ovens will give off so much heat to try to maintain this high cooking temperature that your smoke alarm system might go off. If your oven does give off a lot of heat, consider having a nearby window open slightly.
Roast the prime rib at 500°F for 25 minutes (5 minutes per pound, so adjust as needed depending on the weight of your roast) then turn oven off. DO NOT OPEN OVEN DOOR. Let rest in oven for 2 hours.
Remove prime rib from oven after 2 hours of resting. Cover with foil to keep warm while you make the au jus.
Make the Au jus-
Transfer drippings from roasting pan to a saucepan set over medium heat. Add red wine, if using, followed by beef broth, stirring frequently. Bring to a boil, then reduce heat to maintain a simmer. Taste and season with salt and pepper as needed. Carefully remove ½ cup of warm broth and whisk together with cornstarch to make a slurry. Return cornstarch mixture to the saucepan and whisk until smooth. Continue simmering until thickened slightly. Adjust seasoning again as needed.
Thinly slice prime rib and serve with warm au jus/gravy.
Keywords: garlic crust prime rib, easy prime rib recipe
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