A classic, beautifully roasted Prime Rib is a magnificent choice for a Thanksgiving main course. It promises a festive, impressive meal that will delight all your guests. Here is a recipe for a perfect Herb-Crusted Prime Rib with Red Wine Au Jus. This recipe uses the popular high-heat sear followed by a low-and-slow roast method to achieve a gorgeous crust and a perfectly medium-rare center.
Thanksgiving Herb-Crusted Prime Rib
Servings: 6-8 (for a 4 lb roast) Prep time: 3 hours (mostly resting time) Cook time: Approx. 1.5 - 2 hours
Ingredients
For the Prime Rib:
- 1 (4-5 lb) bone-in or boneless Prime Rib Roast (Standing Rib Roast)
- 2 Tbsp kosher salt (plus more for initial salting)
- 1 Tbsp fresh cracked black pepper
- 4 cloves garlic, minced or pressed
- 2 Tbsp fresh rosemary, finely chopped
- 1 Tbsp fresh thyme leaves, finely chopped
- 2 Tbsp olive oil
For the Red Wine Au Jus:
- Pan drippings from the roast
- 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
- 2 cups beef stock (low sodium)
- 1 Tbsp Worcestershire sauce
- Salt and pepper to taste
Equipment
- Large roasting pan with a rack
- Reliable meat thermometer (oven-safe probe thermometer is best)
- Aluminum foil
- Fat separator (optional, but very helpful for the Au Jus)
Instructions
Step 1: Prep and Season (The most important step!)
- Bring to Room Temperature: Three hours before cooking, remove the roast from the refrigerator. Season it generously all over with kosher salt (about 1 Tbsp). Place it on the rack in the roasting pan and let it stand at room temperature for at least 2-3 hours. This is crucial for even cooking.
- Make the Herb Crust: In a small bowl, combine the remaining 1 Tbsp kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, and olive oil. Mix to form a paste.
- Apply the Rub: Pat the roast dry with paper towels. Rub the herb mixture evenly all over the top and sides of the roast.
Step 2: High-Heat Sear
- Preheat: Preheat your oven to a high temperature: 450°F.
- Sear: Place the roast, fat-side-up and bone-side-down (if applicable), into the preheated oven.
- Roast for 15 minutes to create a flavorful, browned crust.
Step 3: Slow Roast to Finish
- Reduce Heat: After the initial 15 minutes, reduce the oven temperature to 325°F. Do not open the oven door during this step.
- Insert Thermometer: If you are using an oven-safe probe thermometer, insert it into the thickest part of the roast, avoiding the bone.
- Continue Roasting: Continue roasting until the thermometer registers 5-10 degrees below your desired final internal temperature.
- Rare: Pull at 115°F
- Medium-Rare (Recommended): Pull at 120° −125°F
- Medium: Pull at 130°F
Step 4: Rest and Carryover Cooking
- Remove: Once the roast reaches the desired "pull temperature," remove it from the oven immediately and transfer it to a clean carving board.
- Rest: Tent the roast loosely with aluminum foil. Allow it to rest for 20-30 minutes. The internal temperature will continue to rise by 5-10 degrees (this is called "carryover cooking"). This resting period is critical for the juices to redistribute, ensuring a tender and moist roast.
Step 5: Make the Red Wine Au Jus
- Deglaze: Place the roasting pan (with the pan drippings) over a burner set to medium-high heat on your stovetop. If there's excessive fat, you can pour some off, reserving about 2-3 tablespoons of fat and all the browned bits (the fond).
- Add Wine: Pour in the 1 cup of red wine. Use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Bring to a simmer and let it reduce by about half.
- Add Stock: Pour in the 2 cups of beef stock and 1 Tbsp of Worcestershire sauce. Bring the mixture to a simmer again and reduce slightly (about 5-10 minutes) until the sauce is flavorful.
- Finish: Pour the Au Jus through a fine-mesh sieve or a fat separator (if using) into a small serving bowl or gravy boat. Taste and adjust seasoning with salt and pepper.
Step 6: Carve and Serve
- Carve: After resting, remove the kitchen twine (if used) and slice the roast against the grain into ½ inch thick slices.
- Serve: Serve immediately with the Red Wine Au Jus and your favorite Thanksgiving sides!
A classic, beautifully roasted Prime Rib is a magnificent choice for a Thanksgiving main course.