Herb-Crusted Prime Rib

Ingredients

Prime rib roast

5-7 pounds

Olive oil

3 tablespoons

Garlic

6 cloves, minced

Fresh rosemary

2 tablespoons, chopped

Fresh thyme

2 tablespoons, chopped

Salt

1 tablespoon

Black pepper

1 teaspoon

Beef broth

1 cup

Red wine

1 cup

Butter

2 tablespoons

Cornstarch

1 tablespoon

Water

2 tablespoons (for slurry)

Instructions

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper to create a flavorful herb paste.
3. Rub the herb mixture all over the prime rib roast, ensuring an even coating for maximum flavor.
4. Place the roast on a rack in a roasting pan, fat side up, to allow for even cooking and crispy skin.
5. Roast in the preheated oven for 15 minutes to achieve a beautiful sear on the outside, locking in the juices.
6. Reduce the oven temperature to 325°F (160°C) and continue roasting for approximately 2 hours, or until the internal temperature reaches your preferred doneness (135°F for medium-rare, 145°F for medium). Use a meat thermometer for accuracy.
7. Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 15-20 minutes. This crucial step allows the juices to redistribute, ensuring every slice is moist and tender.
8. While the roast is resting, prepare the au jus: In a saucepan over medium heat, combine the beef broth and red wine. Bring to a simmer and let reduce for about 10 minutes, enhancing the flavors.
9. For a thicker au jus, mix cornstarch with water to create a slurry and add it to the simmering mixture. Stir in the butter for added richness and a glossy finish.
10. Slice the prime rib and serve with the warm au jus alongside your favorite side dishes such as roasted vegetables or creamy mashed potatoes.