Garlic Herb Butter Prime Rib with Au Jus
This garlic herb butter prime rib makes a beautiful centerpiece for Thanksgiving or Christmas dinner. The bone-in roast is coated with butter, garlic, and herbs, then served with homemade au jus and optional horseradish cream.
- Prep Time: 20 minutes
- Rest Time: 20-30 minutes
- Cook Time: Approximately 2½–3½ hours; varies by roast and doneness
- Total Time: Approximately 3 hours 10 minutes–4 hours 20 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American, Holiday Recipes
Ingredients
For the Prime Rib
- 1 (5–6-pound) bone-in prime rib roast
- 6 tablespoons unsalted butter, softened
- 2 tablespoons bacon grease, cooled and spreadable, or additional unsalted butter
- 2 tablespoons minced garlic
- 2 teaspoons kosher salt
- 1 tablespoon coarsely ground black pepper
- 2 tablespoons dried Herbs de Provence
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
For the Au Jus
- 2½ cups low-sodium beef broth, divided, plus more as needed
- 2 whole garlic cloves
- 1 sprig fresh rosemary
- ½ cup dry red wine, or additional beef broth
- 2 teaspoons Worcestershire sauce
For the Optional Horseradish Cream
- 1 cup sour cream
- 2 tablespoons prepared horseradish, drained
- 1 teaspoon Worcestershire sauce
- 1 small garlic clove, finely minced
- Salt and black pepper, to taste
Instructions
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Prepare the roast. Preheat the oven to 450°F. Pat the prime rib dry with paper towels. Place it fat side up on a rack in a roasting pan, with the bones underneath. If the bones have been detached, keep them tied to the roast with kitchen twine.
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Mix the garlic herb butter. In a small bowl, combine the softened butter, bacon grease, minced garlic, kosher salt, pepper, Herbs de Provence, chopped rosemary, and parsley.
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Season the beef. Spread the butter mixture evenly over the exposed meat and fat cap, pressing gently so the seasoning adheres.
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Prepare the roasting pan. Pour 1½ cups of the beef broth into the bottom of the pan. Add the whole garlic cloves and rosemary sprig. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone and large pockets of fat.
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Begin roasting. Roast uncovered at 450°F for 20 minutes. Reduce the oven temperature to 250°F and continue roasting. Begin checking the internal temperature after about 1½ hours at the lower temperature, allowing additional time as needed. Add a little broth if the pan begins to dry out. Loosely shield the top with foil if the garlic or herbs become too dark.
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Check the internal temperature. Use the thermometer rather than the clock to determine when the roast is ready. USDA recommends cooking beef roasts to 145°F before removing them from the oven, followed by at least a 3-minute rest. Rare and medium-rare preparations fall below this recommendation.
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Rest the prime rib. Transfer the roast to a carving board and tent loosely with foil. Rest for 20–30 minutes before slicing. The internal temperature will continue to rise during resting.
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Make the au jus. Remove the rosemary sprig and whole garlic cloves from the roasting pan. Skim excess fat from the drippings. If the pan is stovetop-safe, place it over medium heat; otherwise, transfer the juices to a saucepan. Add the wine, remaining 1 cup beef broth, and Worcestershire sauce. Scrape up the browned bits and simmer for 5–10 minutes. Taste and adjust the seasoning. Strain if desired.
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Prepare the horseradish cream. Stir together the sour cream, prepared horseradish, Worcestershire sauce, minced garlic, salt, and pepper. Refrigerate until ready to serve.
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Slice and serve. Remove any kitchen twine and separate the bones from the roast. Slice across the grain and serve with warm au jus and optional horseradish cream.
Notes
Cooking time: Times are estimates. Roast thickness, starting temperature, oven accuracy, and desired doneness affect the total cooking time. Allow extra time when planning your holiday meal.
Butter substitution: Replace the bacon grease with 2 additional tablespoons of unsalted butter, using 8 tablespoons butter total.
Without wine: Substitute ½ cup additional beef broth for the red wine.
Au jus consistency: Au jus is a thin sauce made with roasting juices; it will not thicken like gravy.
Make ahead: Prepare the herb butter and horseradish cream up to 1 day ahead. Refrigerate separately in covered containers. Soften the butter before spreading it on the roast.
Serving size: A 5–6-pound bone-in roast serves approximately 6–8 people with sides. For generous portions, plan on about 1 pound of uncooked bone-in roast per person.
Storage: Refrigerate leftovers in shallow containers within 2 hours. Store beef and au jus separately for 3–4 days. Reheat leftover beef with a little broth or au jus to an internal temperature of 165°F.
Find it online: https://www.firsthomelovelife.com/perfect-prime-rib-recipe/