AMAZING PRIME RIB | easy, no-fail standing rib roast recipe

prime rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner, while chuck is more affordable but less tender.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness and acidity of wine.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Homemade broth can be more economical and healthier.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Take the prime rib out of the fridge 2 to 3 hours before cooking to bring it to room temperature.

Choose a prime rib cut with a fat cap at least a quarter inch thick.

Have the butcher cut off the bones and tie them back on for cooking.

Prepare a 6-pound prime rib roast, which serves about 6 to 8 people.

Gather equipment: an oven-safe cast iron pan or roasting pan, an instant-read thermometer, and a sharp carving knife.

Finely chop 1 teaspoon of rosemary and add it to 1/2 cup of softened butter.

Chop 1 teaspoon of thyme and add it to the butter.

Peel and mince 6 garlic cloves and add them to the butter mixture.

Add 1 tablespoon of kosher salt and 1 teaspoon of black pepper to the butter mixture and mash it all together until well combined.

Preheat the oven to 450°F (232°C).

Blot any moisture from the prime rib with paper towels to ensure the butter sticks and the crust gets crispy.

Slather the garlic herb butter all over the prime rib using your hands for a generous coating.

If the butter is hard to spread, soften it in the microwave for 5 to 10 seconds.

Place the prime rib bone side down in the pan.

Add 1 sliced onion to the pan for flavoring the drippings (optional).

Place the prime rib in the oven and cook at 450°F for about 20 minutes to sear the outside.

Reduce the oven temperature to 325°F (163°C) and continue cooking for 13 to 15 minutes per pound for medium rare.

Baste the meat every 20 minutes with drippings from the pan.

Start checking the internal temperature about 20 minutes before it’s expected to be done.

Remove the prime rib from the oven when it reaches an internal temperature of 118°F to 120°F for medium rare, accounting for carryover cooking.

Tent the prime rib with aluminum foil and let it rest for 20 to 30 minutes.

Prepare the Red Wine Au Jus by pouring the drippings into a fat separator or removing excess fat from the pan.

Add 2 cups of beef broth and 1.5 cups of red wine to the pan and stir.

Bring the liquid to a simmer and reduce for about 15 minutes until it reduces by half.

Snip the strings connecting the bones and remove them easily after resting.

Slice the prime rib thickly, about a half inch thick, noting that the outer pieces will be more well done.

Strain the sauce if it reduces too much, keeping in mind that Au Jus should be thin, not thick like gravy.

Plate the prime rib with sides like garlic herb roasted potatoes and green beans with shallots, drizzling some Red Wine Au Jus on top.

Cooking Techniques

Equipment Needed

Spice Level:

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