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Perfect Garlic Rosemary Prime Rib Recipe with Rich Au Jus for Easy Holiday Feast

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A juicy, tender prime rib roast infused with garlic and fresh rosemary, served with a rich, silky au jus. Perfect for holiday feasts and special occasions, this recipe is impressive yet easy to prepare.

Ingredients

Scale
  • 4 to 5 pounds bone-in prime rib roast
  • 6 large garlic cloves, minced
  • 3 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 cups low sodium beef broth
  • ½ cup dry red wine (optional)
  • 2 tablespoons unsalted butter
  • 1 small onion, quartered

Instructions

  1. Remove the prime rib from the fridge about 1 hour before cooking to let it come to room temperature. Pat dry with paper towels.
  2. In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and pepper. Mix well until it forms a paste.
  3. Rub the paste all over the prime rib, covering every surface.
  4. Preheat the oven to 450°F (230°C).
  5. Place the prime rib on a rack in a roasting pan and roast for 15 minutes at 450°F (230°C).
  6. Reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This usually takes about 1½ to 2 hours depending on size.
  7. Remove the roast from the oven, tent loosely with foil, and let rest for 20-30 minutes.
  8. While the roast rests, pour off excess fat from the pan, leaving browned bits behind. Place the roasting pan over medium heat, add quartered onion, beef broth, and red wine. Scrape the pan to loosen browned bits and simmer for 10 minutes.
  9. Strain the liquid into a saucepan and whisk in butter until melted and silky to make the au jus.
  10. Slice the prime rib against the grain into thick slices and serve with warm au jus on the side.

Notes

Bring the meat to room temperature before roasting for even cooking. Use a meat thermometer to ensure perfect doneness. Rest the roast for 20-30 minutes to redistribute juices. If you don’t have a roasting rack, use crumpled foil or chopped onions to lift the roast off the pan bottom. The au jus can be made ahead and reheated gently before serving.

Nutrition

Keywords: prime rib, garlic rosemary prime rib, au jus, holiday roast, easy prime rib recipe, holiday feast, beef roast

Find it online: https://blixfood.com/perfect-garlic-rosemary-prime-rib-recipe-with-rich-au-jus-for-easy-holiday-feast/