Print

Perfect Garlic Butter Herb Crusted Prime Rib with Red Wine Jus

garlic butter herb crusted prime rib - featured image
Print Recipe

A tender and juicy prime rib roast with a flavorful garlic butter herb crust, served with a rich and silky red wine jus. Perfect for holiday feasts and special occasions.

Ingredients

Scale
  • 5 to 6 pounds prime rib roast, bone-in or boneless
  • 8 tablespoons (115 grams) unsalted butter, softened
  • 6 cloves fresh garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup (240 ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1 cup (240 ml) beef stock, preferably low sodium
  • 2 small shallots, finely minced
  • 1 teaspoon flour (optional, for thickening jus)

Instructions

  1. Bring the prime rib to room temperature for 30-40 minutes. Pat dry with paper towels.
  2. Preheat oven to 450°F (230°C).
  3. In a mixing bowl, combine softened butter, minced garlic, chopped rosemary, thyme, salt, and black pepper. Mix well.
  4. Rub olive oil all over the prime rib. Brush the garlic butter herb mixture evenly over the entire surface.
  5. Heat a large skillet over medium-high heat and sear the roast on all sides, about 3 minutes per side, until browned.
  6. Transfer the seared roast to a roasting pan with a rack. Roast at 450°F (230°C) for 15 minutes to form a crust.
  7. Reduce oven temperature to 325°F (160°C) without opening the door. Continue roasting for 1.5 to 2 hours, or until internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer inserted into the thickest part, avoiding bone.
  8. Remove roast from oven and tent loosely with foil. Rest for 20-30 minutes to allow juices to redistribute.
  9. While resting, pour off excess fat from the roasting pan, leaving browned bits. Place pan over medium heat on stovetop. Add minced shallots and sauté 2-3 minutes.
  10. Add red wine and beef stock to the pan, scraping browned bits. Simmer until reduced by half, about 10-15 minutes.
  11. If desired, whisk in flour mixed with water to thicken jus slightly. Season with salt and pepper to taste.
  12. Slice the prime rib into thick slices and serve with warm red wine jus.

Notes

If crust browns too quickly, loosely cover roast with foil during second phase of cooking. Resting the meat is crucial to retain juices. Use fresh herbs for best flavor. For gluten-free jus, omit flour or use cornstarch slurry. Vegan butter or olive oil can substitute butter for dairy-free version, but crust will be different. Bone-in roast adds more flavor and juiciness. Use a meat thermometer to avoid overcooking.

Nutrition

Keywords: prime rib, garlic butter, herb crust, red wine jus, holiday roast, beef roast, easy prime rib, holiday feast

Find it online: https://eliplate.com/perfect-garlic-butter-herb-crusted-prime-rib-recipe-with-red-wine-jus-for-easy-holiday-feasts/