A flavorful and tender prime rib roast infused with garlic and seasoned to perfection, perfect for special occasions.
Prepare the prime rib by making small incisions and inserting garlic cloves into the meat.
Ensure the garlic is evenly distributed for consistent flavor.
Rub the prime rib with olive oil, salt, and black pepper.
Use your hands to massage the seasoning into the meat for better absorption.
Let the seasoned prime rib rest at room temperature for 2 hours.
Allowing the meat to reach room temperature ensures even cooking.
Preheat the oven to 450°F.
A hot oven sears the outside of the meat, locking in juices.
Roast the prime rib at 450°F for 20 minutes.
This step creates a flavorful crust on the roast.
Reduce the oven temperature to 350°F and continue roasting until the meat thermometer reads 130°F for medium-rare.
Check the temperature periodically to avoid overcooking.
Remove the roast from the oven and let it rest under foil for 20 minutes.
Resting allows the juices to redistribute, making the meat tender.
Prepare the au jus by deglazing the roasting pan with red wine on the stove.
Scrape the pan to incorporate all the flavorful bits.
Add beef stock to the pan and reduce the liquid by half.
Simmer gently to concentrate the flavors.
Slice the prime rib and serve with the prepared au jus.
Slice just before serving to retain the meat's warmth and juiciness.
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