Herb-Crusted Prime Rib Roast with Garlic Butter and Jus

How to Make Herb-Crusted Prime Rib Roast with Garlic Butter and Jus

1. 1

   Step 1: Make the garlic-herb butter

   In a medium bowl, combine the softened butter, minced garlic, chopped fresh herbs, kosher salt, and freshly ground black pepper. Mix until well blended, then set aside and refrigerate briefly if it needs to firm up; this compound butter will both flavor and help form the crust.

   For this step

   • 1/2 cupUnsalted butter (softened)
   • 6 clovesGarlic (minced)
   • 3 tbspFresh mixed herbs (rosemary, thyme, parsley), chopped
   • 2 tbspKosher salt
   • 1 tbspFreshly ground black pepper
   
2. 2

   Step 2: Prepare the roast

   Bring the prime rib to room temperature for 1 hour before cooking and pat it dry with paper towels; tie with kitchen twine if needed for even cooking. Rub the exterior lightly with olive oil, then spread two-thirds of the garlic-herb butter over the top and sides and reserve the remainder to finish or serve alongside.

   For this step

   • 6 lbPrime rib roast (bone-in or boneless)
   • 2 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Sear to develop a crust

   Preheat the oven to 475°F (245°C). Heat a large heavy skillet over high heat and sear the roast 2–4 minutes per side until deeply browned, or place the roast in the preheated oven for a 15-minute initial blast to caramelize the exterior.
4. 4

   Step 4: Roast to temperature

   Reduce the oven temperature to 325°F (160°C) and transfer the roast (or keep it on a rack in the roasting pan) to continue roasting. Roast until an instant-read thermometer in the thickest part registers 120°F (49°C) for medium-rare, about 15–20 minutes per pound (total oven time will vary by roast size).
5. 5

   Step 5: Make the red-wine jus

   When the roast is resting, place the roasting pan over medium-high heat on the stovetop (or use the skillet with drippings) and deglaze with the red wine, scraping up browned bits. Add the beef stock, simmer and reduce by about one-third until slightly thickened, then strain and adjust seasoning; whisk in a small spoonful of the reserved compound butter for shine and richness if desired.

   For this step

   • 1/2 cupDry red wine (for deglazing)
   • 2 cupsBeef stock (low-sodium preferred)
6. 6

   Step 6: Rest, carve, and serve

   Tent the roast loosely with foil and rest for 20–30 minutes so juices redistribute, keeping it warm. Carve into thick slices, serve with extra garlic-herb butter and the warm jus, and spoon any pan juices over each portion.

1. In a medium bowl, combine the softened butter, minced garlic, chopped fresh herbs, kosher salt, and freshly ground black pepper. Mix until well blended, then set aside and refrigerate briefly if it needs to firm up; this compound butter will both flavor and help form the crust.
2. Bring the prime rib to room temperature for 1 hour before cooking and pat it dry with paper towels; tie with kitchen twine if needed for even cooking. Rub the exterior lightly with olive oil, then spread two-thirds of the garlic-herb butter over the top and sides and reserve the remainder to finish or serve alongside.
3. Preheat the oven to 475°F (245°C). Heat a large heavy skillet over high heat and sear the roast 2–4 minutes per side until deeply browned, or place the roast in the preheated oven for a 15-minute initial blast to caramelize the exterior.
4. Reduce the oven temperature to 325°F (160°C) and transfer the roast (or keep it on a rack in the roasting pan) to continue roasting. Roast until an instant-read thermometer in the thickest part registers 120°F (49°C) for medium-rare, about 15–20 minutes per pound (total oven time will vary by roast size).
5. When the roast is resting, place the roasting pan over medium-high heat on the stovetop (or use the skillet with drippings) and deglaze with the red wine, scraping up browned bits. Add the beef stock, simmer and reduce by about one-third until slightly thickened, then strain and adjust seasoning; whisk in a small spoonful of the reserved compound butter for shine and richness if desired.
6. Tent the roast loosely with foil and rest for 20–30 minutes so juices redistribute, keeping it warm. Carve into thick slices, serve with extra garlic-herb butter and the warm jus, and spoon any pan juices over each portion.