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Amazing prime rib recipe: 1 perfect result

prime rib recipe
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This is the foolproof recipe for a Herb-Crusted Prime Rib Roast. You will achieve a perfectly cooked, juicy, and tender roast every time using this simple oven method, complete with a savory garlic butter rub and a quick Au Jus.

Ingredients

Scale
  • 1 (5-7 lb) bone-in Prime Rib Roast
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 cup beef broth (for Au Jus)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for Au Jus slurry)

Instructions

  1. Remove the prime rib from the refrigerator at least 3 hours before cooking to let it come to room temperature.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, combine the softened butter, minced garlic, olive oil, salt, pepper, thyme, and rosemary to create the herb crust paste.
  4. Rub the entire surface of the prime rib evenly with the herb paste.
  5. Place the roast, fat side up, in a roasting pan with a rack.
  6. Place the roast in the 500°F oven for 15 minutes. This provides an initial high-heat sear.
  7. Reduce the oven temperature to 325°F without opening the door. Continue roasting until the internal temperature reaches 125°F for medium-rare. This typically takes about 13-15 minutes per pound after the initial sear.
  8. Remove the roast from the oven when it hits the target temperature. Immediately tent it loosely with foil.
  9. Let the roast rest for 20 to 30 minutes. The internal temperature will rise to about 130-135°F.
  10. To make the Au Jus, pour the pan drippings into a saucepan. Add the beef broth and bring to a simmer over medium heat.
  11. Whisk in the cornstarch slurry gradually until the sauce thickens slightly. Serve immediately alongside the sliced roast.

Notes

  • Always use a reliable meat thermometer inserted into the thickest part of the roast, avoiding the bone, for accuracy.
  • Resting the meat is critical; do not skip this step for maximum juiciness.
  • If you prefer your roast more done, aim for 130°F before resting for a final temperature around 135-140°F.

Nutrition

Find it online: https://savoryskies.com/prime-rib-recipe-perfect-herb-crusted-roast/