Description
Coated in roasted garlic, fresh rosemary, thyme, and softened butter, this bone-in standing prime rib roast delivers a crisp savory crust and juicy medium-rare interior with red wine pan jus.
Ingredients
Scale
Standing Rib Roast & Garlic Herb Butter
- 1 (3-bone) standing beef rib roast (6 to 7 lbs / 2.7 to 3.1kg), bones cut away and tied back on with twine
- 1 Tablespoon (18g) coarse kosher salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 6 cloves garlic, finely minced or grated
- 1 and 1/2 Tablespoons finely chopped fresh rosemary
- 1 Tablespoon fresh thyme leaves
- 2 teaspoons Dijon mustard
- 1 and 1/2 teaspoons coarsely cracked black pepper
Red Wine Pan Au Jus
- 1/2 cup (120ml) dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups (480ml) rich low-sodium beef broth or beef bone broth
- 1 Tablespoon (14g) cold unsalted butter
Instructions
- Dry-brine and temper the beef: Pat the prime rib thoroughly dry with paper towels and season all over with the 1 Tablespoon kosher salt. Refrigerate uncovered on a rack for 12 to 24 hours. Remove the roast from the refrigerator 2 full hours before cooking to come to cool room temperature.
- Mix the garlic herb butter: Preheat oven to 450°F (232°C) with the rack in the lower-middle position. In a bowl, mash together the softened butter, minced garlic, rosemary, thyme, Dijon mustard, and cracked black pepper until blended.
- Slather and sear at 450°F: Set the roast bone-side down in a heavy roasting pan or large cast-iron braiser (the rib bones act as a natural rack). Spread the garlic herb butter evenly over the top fat cap and sides. Roast at 450°F (232°C) for 20 minutes until sizzling and lightly browned.
- Lower heat to 325°F: Without opening the oven door, reduce the oven temperature to 325°F (163°C). Continue roasting for 1 hour 15 minutes to 1 hour 35 minutes until an instant-read thermometer inserted into the thickest center registers 122°F (50°C) for medium-rare (or 132°F/55°C for medium).
- Rest for 25 minutes: Transfer the roast to a warm carving board and tent loosely with aluminum foil for 25 to 30 minutes (the internal temperature will rise to 130°F/54°C).
- Make the pan jus and carve: Spoon excess fat from the roasting pan, leaving 2 Tablespoons of drippings. Set the pan over medium-high heat, add the red wine, and simmer for 2 minutes while scraping up browned bits. Add the beef broth, simmer for 5 minutes, and whisk in 1 Tablespoon cold butter. Cut the strings, remove the bone rack in one piece, and slice the roast crosswise into thick steaks.
Notes
- Make Ahead & Storage Instructions: Dry-brine the roast up to 24 hours ahead and whip the herb butter up to 3 days ahead in the fridge. Leftover sliced prime rib keeps in an airtight container with a splash of pan jus for up to 4 days; warm gently in simmering broth for 30 seconds so it stays rosy.
- Special Tools: Heavy Roasting Pan or Cast-Iron Braiser | Digital Probe Meat Thermometer | Butcher’s Twine | Sharp Carving Knife & Board.
- Boneless Roast Option: If using a boneless ribeye roast, set the meat on a V-rack or over a bed of halved onions and celery stalks to elevate it off the bottom of the pan.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American Steakhouse
Nutrition
- Serving Size: 1 thick slice (about 6 oz cooked)
- Calories: 590
- Sugar: 0g
- Sodium: 680mg
- Fat: 44g
- Saturated Fat: 21g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 165mg