Description
This recipe for the Best Prime Rib for Christmas features a delicious garlic herb crust that adds a burst of flavor to the tender and juicy prime rib. Perfect for your holiday feast!
Ingredients
Scale
Prime Rib
- 6 pounds prime rib, bone-in (with bones cut off and tied back on)
- ½ cup butter, softened
- 6 garlic cloves, minced
- 1 tablespoon kosher salt
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon black pepper
- 1 medium yellow onion, quartered (if making the red wine au jus)
Red Wine Au Jus (Optional)
- ¼ cup drippings from prime rib pan, make sure to separate the fat from the drippings
- 2 cups beef broth
- 1 ½ cups red wine
- Optional: 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken
Instructions
- Prepare the Prime Rib: Preheat the oven, mix butter, garlic, salt, herbs, and pepper. Rub mixture over prime rib.
- Cook the Prime Rib: Roast the prime rib until desired doneness, let rest before slicing.
- Make the Red Wine Au Jus: Deglaze pan with red wine, add beef broth, and simmer. Thicken with cornstarch if desired.
Notes
- For best results, let the prime rib come to room temperature before cooking.
- Adjust cooking time based on the size of the prime rib and desired doneness.
Nutrition
- Serving Size: 1 serving
- Calories: Varies
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies