A flavorful and tender prime rib roast, perfect for any special occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine the minced garlic, salt, pepper, parsley, thyme, and rosemary to create a herb mixture.
Mix thoroughly to evenly distribute the flavors.
Rub the herb mixture evenly over the surface of the prime rib.
Ensure the herb mixture covers all sides for maximum flavor.
Place the seasoned prime rib on a roasting pan, fat side up.
Positioning the fat side up allows the juices to baste the meat as it cooks.
Roast the prime rib in the oven for approximately 18-24 minutes per pound, until the desired internal temperature is reached (145°F for medium-rare, 155°F for medium, 165°F for well-done).
Use a meat thermometer to check the internal temperature accurately.
Remove the roast from the oven and let it rest for 15-20 minutes before carving.
Resting allows the juices to redistribute, making the meat juicier.
While the roast rests, place the roasting pan on the stove over medium heat. Add the chopped onion and cook for 3-5 minutes.
Stir frequently to prevent the onion from burning.
Add the beef broth to the pan and stir to dissolve the browned bits. Simmer until the liquid reduces to your desired consistency.
Reducing the liquid concentrates the flavors.
Carve the prime rib across the grain into slices and serve with the prepared au jus.
Slicing against the grain ensures tender bites.
Continue in our app for the best experience
