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Garlic Rosemary Prime Rib Roast with Au Jus

Garlic rosemary prime rib roast is oven-roasted with a savory herb and garlic crust, then served with a quick red wine au jus. The roast rests before slicing for tender, flavorful slices.
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Prep Time 10 minutes
Cook Time 2 hours 42 minutes
Standing and resting time 1 hour 20 minutes
Total Time 4 hours 12 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 880
Ingredients Equipment Method Notes

Ingredients
  

For the roast
  • 5 lb beef rib roast boneless, tied
  • 2 tbsp olive oil
  • 6 cloves garlic minced
  • 2 tbsp fresh rosemary chopped
  • 1 tbsp kosher salt
  • 2 tsp black pepper
For the au jus
  • 2 tbsp pan drippings defatted
  • 0.5 cup red wine dry
  • 3 cups beef broth low-sodium
  • 1 tsp Worcestershire sauce

Equipment

  • 1 16x13-inch roasting pan
  • 1 2-quart saucepan

Method
 

Roast the prime rib
  1. Remove the roast from the refrigerator and let it stand at room temperature for 1 hour.
  2. Preheat the oven to 450°F and position a rack in the lower third of the oven.
  3. Stir the olive oil, garlic, rosemary, salt, and pepper together in a small bowl.
  4. Rub the mixture over the roast.
  5. Set the roast, fat side up, on a rack in a 16x13-inch roasting pan.
  6. Roast for 20 minutes.
  7. Reduce the oven temperature to 325°F and continue roasting for 1 1/2 to 2 1/2 hours, until an instant-read thermometer inserted into the thickest part of the roast reads 145°F.
  8. Transfer the roast to a cutting board and loosely tent it with foil.
  9. Let the roast rest for 20 minutes.
Make the au jus
  1. Separate the fat from the pan drippings.
  2. Measure 2 tablespoons of the defatted drippings into a 2-quart saucepan.
  3. Add the red wine and simmer over medium heat for 3 to 5 minutes, until reduced by about half.
  4. Add the beef broth and Worcestershire sauce.
  5. Bring to a simmer and cook for 15 to 20 minutes, until slightly reduced and flavorful.
  6. Serve with the sliced roast.

Notes

For the most accurate doneness, check the thickest part of the roast with an instant-read thermometer. Refrigerate leftovers for up to 3 to 4 days; freeze for up to 2 to 3 months. For a gluten-free option, use certified gluten-free Worcestershire sauce.