Rosemary, Garlic & Thyme Crusted Prime Rib Roast with Au Jus
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1 (5 lb) prime rib roast, bone in
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 3 cloves garlic, peeled and pressed
  • 2 tablespoons butter, room temperature
  • 1 teaspoon salt + extra for seasoning the meat
  • 1 teaspoon pepper + extra for seasoning the meat
  • 1 cup red wine
Instructions
  1. Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. Pat dry the meat using paper towels and generously salt and pepper the entire roast. Using a mortar and pestle, mix together the rosemary, thyme, garlic, salt, pepper and butter. Spread a thick layer over the top and sides of the meat.
  2. Preheat the oven to 450 degrees. Place the meat in a roasting pan and cook for 30 minutes. Without removing the meat from the oven, reduce the oven temperature to 350 degrees and roast for another 1½ hours. Using a meat thermometer, check that the internal temperature of the meat is 125 degrees F. If it is not quite at that temperature, place back in the over for another 15 minutes. Once at 125 F, remove the roast from the oven and transfer it to a cutting board. Cover with aluminum foil and allow the meat to rest for 10-20 minutes before carving.
  3. To carve the roast, run a long, sharp knife between the rib bones and meat to separate them. Slice meat into portions, arrange on a platter.
  4. To make the au jus, place the roasting pan holding all the juice and drippings right on the stove. Over medium-low heat, whisk in a cup of red wine and scrape up the little brown bits from the bottom of the roasting pan. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/rosemary-garlic-thyme-crusted-prime-rib-roast-with-au-jus/