Okay, picture this: the holidays are *here*, the family’s coming, and you’re staring down the barrel of… prime rib. *Dun dun DUN!* I know, I know, it can feel intimidating! But trust me, this is the BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST) recipe, and it’s seriously foolproof. We’re talking a show-stopping, juicy roast with a crust so good, you’ll be sneaking bites before anyone else even gets a plate.
I still remember the first time *I* tried to make a prime rib. Let’s just say it involved a lot of frantic Googling and a slightly panicked phone call to my mom. But after a few (ahem, more than a few) attempts, I finally nailed it. And THIS recipe? This is the one that’ll make you a prime rib rockstar. Get ready for some serious compliments!
Why This is the BEST NO-FAIL PRIME RIB Recipe (GARLIC HERB CRUST)
Okay, so why *this* recipe? Well, let me tell you! It’s basically got superpowers. We’re talking:
- Guaranteed success – seriously, you *can’t* mess this up!
- A crazy flavorful garlic herb crust that’ll make your tastebuds sing.
- An impressive presentation that’ll have everyone saying “WOW!”
- Perfect for special occasions (but easy enough for a “just because” dinner).
- And best of all? It’s actually pretty darn easy.
Enjoy the BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST) with Ease
Seriously, don’t let “prime rib” scare you! The instructions are super simple, and you probably already have most of the ingredients in your pantry. I promise, even if you’re a beginner, you can totally nail this. And the look on everyone’s faces? Priceless!
Ingredients for the BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)
Alright, let’s talk ingredients! Good ingredients = amazing flavor, plain and simple. Now, substitutions are *okay* in a pinch, but trust me, stick with these if you can. They make all the difference!
Prime Rib
You’ll want about a 6 pounds prime rib, bone-in. Now, here’s the thing: ask your butcher to cut the bones off *but* tie them back on with kitchen twine. Trust me on this!
Herb Crust
This is where the magic happens! You’ll need: 1/2 cup butter, softened (not melted!), 6 garlic cloves, minced (fresh only, please!), 1 tablespoon kosher salt, 1 teaspoon finely chopped fresh thyme, 1 teaspoon finely chopped fresh rosemary, and 1 teaspoon black pepper.
Red Wine Au Jus
Don’t skip this! Trust me! For the au jus, grab 1 onion, quartered, about 1/4 cup of drippings from the prime rib pan (make sure you separate the fat!), 2 cups beef broth, and 1 1/2 cups red wine. Oh! And if you want a thicker sauce, grab 1 tablespoon of cornstarch or arrowroot powder for a slurry.
How to Prepare the BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)
Okay, ready to get cooking? Don’t worry, these steps are super clear and easy to follow. You’ve got this!
Preparing the Prime Rib
First things first: take that prime rib out of the fridge a good 2 to 3 hours before you plan to cook it. Seriously! Letting it come to room temperature helps it cook evenly, and nobody wants an overcooked outside and a raw inside, right? Once it’s had its time out, pat it *really* dry with paper towels. Then, slather that herb butter mixture all over it. Get every nook and cranny!
Roasting the BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)
Alright, crank up that oven to 450 degrees F (230 degrees C). You’re going to sear the prime rib first, so pop it in (bone-side down, fat-side up!) for about 20 minutes. You want a nice, browned crust. Then, *reduce* the oven temp to 325 degrees F (160 degrees C) and keep cooking until a meat thermometer stuck into the thickest part reads 120 degrees F (50 degrees C) for medium-rare. This could take about an hour and a half, but PLEASE use a thermometer! Every oven is different, so time is just a guideline. For more on meat temperatures, check out foodsafety.gov.
Resting and Slicing the BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)
Okay, this is *crucial*: once it hits 120, GET IT OUT! Let it rest for 20 to 30 minutes (you can tent it with foil to keep it warm). This lets the juices redistribute, so you don’t lose them all when you slice it. Then, snip off that string, remove the bones, and slice it up into beautiful, thick, 1/2-inch slices. Yum!
Making the Red Wine Au Jus
Don’t throw away that pan! Carefully pour off most of the fat, but leave about 1/4 cup of those delicious drippings in the pan. Add in your beef broth, red wine, and any leftover herbs you have. Simmer it all on the stovetop for about 15 minutes, until it’s reduced by about half. If you want it thicker, mix a little cornstarch or arrowroot powder with some cold water to make a slurry, and whisk it in. Finally, strain it through a fine-mesh sieve to get rid of the onion and any little browned bits. Drizzle that glorious au jus all over your prime rib. *Chef’s kiss!*
Tips for the BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST) Success
Want to *guarantee* prime rib perfection? Of course, you do! Here are a few of my top tips:
- Seriously, get a good meat thermometer! It’s the key to not overcooking (or undercooking!) your roast.
- Don’t skip the resting time! I know it’s tempting to dig in right away, but trust me, that 20-30 minutes makes a HUGE difference.
- Use good quality ingredients. That doesn’t mean they need to be expensive, but fresh herbs and good butter will always give you a better result.
- Keep an eye on things! Every oven is different, so adjust the cooking time if you need to. If it’s browning too fast, just tent it with foil.
Ingredient Notes and Substitutions for the BEST NO-FAIL PRIME RIB
Okay, let’s get real about these ingredients. First up, that butter in the crust? It NEEDS to be real butter for the best flavor, but if you’re dairy-free, a good quality vegan butter will work. As for the herbs, fresh thyme and rosemary are my faves, but if you only have dried, use about a teaspoon each. And the red wine in the au jus? A dry red like Cabernet Sauvignon or Merlot is perfect, but if you don’t have any, beef broth works in a pinch!
Serving Suggestions for Your BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)
Okay, you’ve got this amazing prime rib… now what? My go-to’s are creamy mashed potatoes (duh!), some roasted vegetables (asparagus or Brussels sprouts are always a hit), and if you’re feeling fancy, a Yorkshire pudding. Oh! And don’t forget a simple green salad to balance out all that richness. Yum!
Frequently Asked Questions About the BEST NO-FAIL PRIME RIB
Got questions? I got answers! Here are a few of the most common questions I get about making the BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST). Don’t see your question here? Leave a comment, and I’ll do my best to help!
What internal temperature should my prime rib be for medium-rare?
You’re shooting for 120 degrees F (50 degrees C) for a perfect medium-rare. Remember, it’ll keep cooking a little as it rests, so don’t overdo it!
Can I make the au jus ahead of time?
Absolutely! In fact, sometimes I think it tastes even better the next day. Just make it, let it cool, and store it in the fridge. When you’re ready to serve, just reheat it gently on the stovetop.
What if I don’t have fresh herbs?
No problem! Dried herbs will work in a pinch. Just remember that dried herbs are more potent, so use about a teaspoon of each instead of a tablespoon.
How do I prevent my prime rib from drying out?
Ah, the million-dollar question! The key is to not overcook it, let it rest properly (that’s *so* important!), and then generously drizzle it with that amazing au jus. Trust me, follow those steps, and you’ll be golden!
Storage & Reheating Instructions for the BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)
Okay, so you’ve got leftovers? Lucky you! Store your prime rib (sliced or unsliced, your call!) in an airtight container in the fridge for up to 3 days. To reheat, the oven’s best (keeps it moist!), but a microwave works in a pinch. Just don’t overdo it!
Nutritional Information Disclaimer
Okay, quick note! I’m not a nutritionist, so just keep in mind that the nutrition info can vary depending on the brands and exact amounts you use. So, yeah, take it with a grain of (kosher!) salt!
Make Your BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST) Today!
So, what are you waiting for? Go make this BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)! Seriously, you’ll be so glad you did! And hey, leave a comment and let me know how it turned out! I can’t wait to hear about your prime rib success!
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BEST NO-FAIL PRIME RIB: 6 Lb Roast, Deliciously Simple
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This prime rib recipe guarantees a successful and flavorful roast with a delicious garlic herb crust.
Ingredients
- 6 pounds prime rib, bone-in with bones cut off and tied back on
- 1/2 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 onion, quartered if making the red wine au jus
- 1/4 cup drippings from prime rib pan, make sure to separate the fat from the drippings
- 2 cups beef broth
- 1 1/2 cups red wine
- Optional: 1 tablespoon cornstarch or arrowroot powder in a slurry to thicken
Instructions
- Remove the prime rib from the fridge 2 to 3 hours before cooking, and allow it to come to room temperature.
- Preheat your oven to 450 degrees F (230 degrees C). In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
- After the prime rib has come to room temperature, pat it down with paper towels to make sure it is dry. Then rub the entire outside of the prime rib with the herb butter mixture.
- Place the prime rib in an oven-safe pan or roasting tray with the bone-side down, fat-side up. Place the onion slices in the pan around the meat, if you are making the red wine au jus. If not, you can omit the onions.
- Cook the prime rib in the center of the oven for 20 minutes at 450 degrees F (230 degrees C). It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325 degrees F (160 degrees C) and continue cooking until the internal temperature reaches 120 degrees F (50 degrees C), which takes about an hour and a half, for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
- Remove the prime rib from the oven and let it rest for 20 to 30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick 1/2-inch thick slices.
- After you have removed the fat from the pan, add up to 1/4 cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
- Simmer this for about 15 minutes, or until the liquid has reduced by half. It is meant to be a thin sauce, but if you would like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.
Notes
- Allowing the prime rib to come to room temperature is crucial for even cooking.
- Use a meat thermometer to ensure accurate internal temperature.
- Resting the prime rib before slicing is essential for retaining juices.
Nutrition
- Serving Size: 1 slice
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
