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Perfect Garlic Herb Prime Rib Roast Recipe with Savory Au Jus Made Easy

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A simple yet impressive garlic herb prime rib roast with a savory au jus, perfect for special occasions or Sunday dinners. This recipe delivers juicy, tender meat with a flavorful crust and easy pan sauce.

Ingredients

Scale
  • 4 to 5 pounds bone-in prime rib roast (USDA Choice grade preferred)
  • 6 cloves garlic, finely minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, stripped from stems
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups low sodium beef broth
  • 1/2 cup red wine (optional)

Instructions

  1. Remove the prime rib from the fridge about 1 hour before cooking to bring it to room temperature.
  2. In a mixing bowl, combine minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, and freshly ground black pepper. Stir until it forms a thick paste.
  3. Pat the roast dry with paper towels. Rub the herb-garlic mixture all over the surface, pressing it into the meat.
  4. Preheat the oven to 450°F (232°C). Place the roast on a rack inside a roasting pan, fat side up.
  5. Roast at 450°F for 15 minutes to sear the outside and lock in juices.
  6. Reduce oven temperature to 325°F (163°C) and continue roasting until desired doneness is reached, using these guidelines:
  7. – Rare: 120°F (49°C) internal temperature, about 10-12 minutes per pound
  8. – Medium Rare: 130°F (54°C), about 13-15 minutes per pound
  9. – Medium: 140°F (60°C), about 16-18 minutes per pound
  10. Check internal temperature around the 60-minute mark to avoid overcooking.
  11. Remove the roast from the oven when it is 5°F (3°C) below your target temperature. Tent loosely with foil and let rest for 20-30 minutes.
  12. While the roast rests, pour off most of the fat from the roasting pan, leaving browned bits.
  13. Place the pan on the stovetop over medium heat. Add beef broth and red wine (if using), scraping the browned bits with a wooden spoon.
  14. Simmer for 5-7 minutes until slightly reduced and flavorful. Strain if desired.
  15. Carve the roast against the grain into thick slices and serve hot with the savory au jus.

Notes

Bring the roast to room temperature before cooking for even doneness. Use a reliable instant-read thermometer to avoid overcooking. Rest the meat for 20-30 minutes before slicing to keep it juicy. The au jus is made from pan drippings and can be strained for a smoother sauce. For a gluten-free option, verify the beef broth ingredients. You can prepare the rub the night before and refrigerate uncovered for a better crust.

Nutrition

Keywords: prime rib, garlic herb roast, au jus, beef roast, holiday roast, easy prime rib, savory roast

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