Print

Ultimate Easy Garlic Herb Oven-Roasted Prime Rib with Simple Au Jus

Close-up of three thick slices of medium rare prime rib roast, crusted with herbs, resting in au jus.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this straightforward method to cook a juicy, tender, and perfectly seasoned prime rib roast to medium-rare using your oven.

Ingredients

Scale
  • 1 bone-in prime rib roast (about 5-7 lbs)
  • 4 tablespoons olive oil
  • 8 cloves garlic, minced
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon onion powder
  • 1 cup beef broth (for Au Jus)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for Au Jus slurry)

Instructions

  1. Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature. Preheat your oven to 450°F (232°C).
  2. In a small bowl, combine the minced garlic, kosher salt, black pepper, rosemary, thyme, and onion powder.
  3. Rub the entire surface of the roast evenly with the olive oil. Then, press the garlic-herb mixture firmly onto all sides of the roast.
  4. Place the roast, fat-side up, in a roasting pan fitted with a rack.
  5. Roast at 450°F (232°C) for 15 minutes.
  6. Reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare. This typically takes about 13-15 minutes per pound after the initial high-heat blast.
  7. Remove the roast from the oven when it hits 125°F (52°C). Tent it loosely with foil and let it rest for at least 20 minutes before carving. The internal temperature will rise during resting.
  8. To make the Au Jus, pour the beef broth into the roasting pan, scraping up any browned bits from the bottom. Place the pan over medium heat on your stovetop. Bring to a simmer.
  9. Whisk in the cornstarch slurry until the liquid thickens slightly. Simmer for 1 minute. Slice the prime rib and serve immediately with the Au Jus.

Notes

  • For a boneless roast, expect the cooking time to be slightly shorter.
  • Use a meat thermometer inserted into the thickest part of the meat, avoiding bone contact, for accurate doneness.
  • If you prefer a crustier exterior, you can skip the resting step for the first 15 minutes of high heat, but resting is crucial for juiciness.

Nutrition

Find it online: https://recipesfleet.com/prime-rib-easy-garlic-herb-oven-roast/