Garlic Herb Prime Rib with Au Jus
- Yield 6
- Prep 20 minutes
- Cook 30 minutes
- Total 15 minutes
Garlic Herb Prime Rib with Au Jus is a beef recipe on Avoteb. The yield on the card is 6. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 bone-in standing rib roast (6–8 pounds), ribs removed and tied to the roast
- 2 tablespoons kosher salt
- ½ cup unsalted butter, softened
- 2 tablespoons finely-chopped fresh rosemary
- 1 tablespoon finely-chopped fresh thyme
- 3 large cloves garlic, very finely minced
- 2 teaspoons Dijon mustard
- 2 teaspoons freshly-ground coarse black pepper
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 cup beef stock or water
- 1 medium yellow onion, peeled and quartered
- 1 medium carrot, roughly chopped
- 1 rib celery, roughly chopped
- 3 –4 large garlic cloves, lightly smashed
- ¾ cup dry red wine (such as Cabernet Sauvignon or Chianti)
- 3 cups beef stock
- 1 sprig fresh thyme or 1 small sprig rosemary
- 1 bay leaf
- fine sea salt and freshly ground black pepper, to taste
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Method
Dry-brine the roast. Blot the prime rib very dry with paper towels. Salt generously with kosher salt on all sides. Set the roast on a wire rack set over a rimmed baking sheet and refrigerate uncovered for at least 12 hours (or up to 48 hours) to dry-brine.
Raise to room temperature. Lift the roast from the refrigerator about 3 to 4 hours before cooking to ensure it cooks evenly throughout. Warm the oven to 250°F (121°C).
Make the garlic-herb butter. In a small bowl, stir together the softened butter, rosemary, thyme, garlic, black pepper, onion powder, Dijon mustard, and smoked paprika until evenly combined.
Assemble the roasting pan. Scatter the onion, carrot, celery, and smashed garlic in the bottom of a large roasting pan. Tip in the beef stock or water. Set a roasting rack over the vegetables, place the roast on the rack (fat-cap side up), and spread the garlic-herb butter evenly all over the meat. Salt the roast generously with extra freshly-ground black pepper.
Slow-roast. Move to the oven and roast until the internal temperature reaches 120°F for medium-rare or 125°F for medium, about 3 to 3½ hours, depending on your oven and roast size.
Rest. Lift from the oven, tent loosely with foil, and let rest for 20–30 minutes to allow the juices to redistribute.
Make the au jus (while the roast rests). Spoon or pour off most of the fat from the roasting pan, leaving just 2 to 3 tablespoons along with any browned bits. Set the pan over a medium burner, add the wine, and let it bubble gently for 2–3 minutes, scraping up all of the caramelized drippings. Stir in the beef stock, thyme (or rosemary), and bay leaf, then let it bubble gently gently for about 10 minutes to let the flavors meld. → Tip: If your roasting pan isn’t stovetop-safe, move the browned bits and drippings to a sau
Sear. Warm a large cast-iron skillet over a hot burner with a tablespoon of a a hot burner oil (such as avocado oil) or beef tallow. Carefully move the rested roast to the hot skillet and sear on all sides for 1–2 minutes per side, until a rich, golden-brown crust forms.
Slice and serve. Lift the rib bones, slice the roast against the grain into ½-inch-thick slices, drizzle with warm au jus, and sprinkle with flaky sea salt just before serving.
