Best No-Fail Prime Rib (Garlic Herb Crust)

Why Make This Recipe

Prime rib is a classic dish that impresses guests and brings everyone together. This “Best No-Fail Prime Rib” features a garlic herb crust that adds amazing flavor without any fuss. It’s perfect for holidays, special occasions, or just a nice family dinner. With simple ingredients and straightforward steps, this recipe ensures you can enjoy a juicy, tender, and flavorful prime rib every time.

How to Make Best No-Fail Prime Rib

Ingredients:

6 pounds prime rib, bone-in
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 (optional, for au jus)
2 cups beef broth (optional, for au jus)
1 1/2 cups red wine (optional, for au jus)
1 tablespoon cornstarch or arrowroot powder (optional, for thickening au jus)

Directions:

Bring the prime rib to room temperature by removing it from the fridge 2 to 3 hours before cooking.
Preheat the oven to 450°F (230°C). In a small bowl, mix the butter, garlic, salt, thyme, rosemary, and black pepper to create the herb butter.
Pat the prime rib dry and rub it all over with the herb butter mixture.
Place the prime rib in an oven-safe pan with the bone-side down and fat-side up. If making au jus, arrange the onion slices around the meat.
Cook at 450°F for 20 minutes to sear. Then reduce the temperature to 325°F (160°C) and cook until the internal temperature reaches 120°F (50°C) for medium-rare, about 1.5 hours.
Let the prime rib rest for 20 to 30 minutes before slicing.
For the au jus: after removing fat from the pan, add drippings, beef broth, red wine, and any herbs. Simmer for 15 minutes, then strain before serving.

How to Serve Best No-Fail Prime Rib

Serve the prime rib warm, sliced into thick chunks, alongside your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad. Don’t forget to drizzle some au jus over the slices for extra flavor. It makes for a beautiful and delicious presentation on your dinner table.

How to Store Best No-Fail Prime Rib

If you have leftovers, store them in an airtight container in the refrigerator. The prime rib will stay fresh for up to 3 days. For longer storage, you can freeze the slices. Wrap them tightly in plastic wrap and then in foil. They can last in the freezer for up to 3 months.

Tips to Make Best No-Fail Prime Rib

Allow the meat to rest before slicing to keep it juicy.
Using a meat thermometer helps to achieve the perfect doneness.
Feel free to mix and match herbs according to your preference.

Variation

For an added twist, you can try adding horseradish to the herb butter for a spicy kick. You can also experiment with different types of red wine for the au jus.

FAQs

Can I use a different cut of beef for this recipe?

While prime rib is ideal for its flavor and tenderness, you can use other cuts like ribeye or strip loin. Just adjust the cooking times accordingly.

How do I know when the prime rib is done?

Use a meat thermometer to check for the internal temperature: 120°F (50°C) for medium-rare, 130°F (54°C) for medium, and 140°F (60°C) for medium-well.

Can I make the au jus ahead of time?

Yes, you can make the au jus ahead of time and store it in the fridge. Just reheat it gently when you’re ready to serve.

Amelia

Best No-Fail Prime Rib

A classic dish featuring a garlic herb crust, perfect for special occasions and family dinners.

Print Recipe Pin Recipe

Prep Time 3

Cook Time 1 30

Total Time 4 30

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 800

Ingredients Method Notes

Ingredients

For the prime rib

6 pounds prime rib, bone-in
1/2 cup butter, softened
6 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon black pepper

For the au jus (optional)

1 medium yellow onion, quartered
1/4 cup drippings from prime rib pan
2 cups beef broth
1 1/2 cups red wine
1 tablespoon cornstarch or arrowroot powder

Method

Preparation

Bring the prime rib to room temperature by removing it from the fridge 2 to 3 hours before cooking.
Preheat the oven to 450°F (230°C). In a small bowl, mix the butter, garlic, salt, thyme, rosemary, and black pepper to create the herb butter.
Pat the prime rib dry and rub it all over with the herb butter mixture.
Place the prime rib in an oven-safe pan with the bone-side down and fat-side up. If making au jus, arrange the onion slices around the meat.

Cooking

Cook at 450°F for 20 minutes to sear.
Then reduce the temperature to 325°F (160°C) and cook until the internal temperature reaches 120°F (50°C) for medium-rare, about 1.5 hours.
Let the prime rib rest for 20 to 30 minutes before slicing.

For the Au Jus

After removing fat from the pan, add drippings, beef broth, red wine, and any herbs.
Simmer for 15 minutes, then strain before serving.

Notes

Allow the meat to rest before slicing to keep it juicy. Using a meat thermometer helps to achieve the perfect doneness. Feel free to mix and match herbs according to your preference. For an added twist, you can try adding horseradish to the herb butter for a spicy kick. You can also experiment with different types of red wine for the au jus.