Garlic Herb Prime Rib with Au Jus — For the Woman Who Finally Gets to Sit Down

Mama’s fifty-fourth birthday was Wednesday February 28. The small family-dinner was Sunday at Mama’s house in Sapulpa. The cafe-expansion decision was made Friday February 23 — Mama signed the contract with the middle-bid Tulsa contractor for the $115,000 expansion. Construction begins May 1. Brayden is one hundred and twenty-six weeks old. The prime rib was the small ceremonial main course for Mama’s birthday.

The garlic herb prime rib is the small celebration-roast — a four-pound bone-in standing rib roast, rubbed with kosher salt, coarsely-ground black pepper, garlic, fresh rosemary, fresh thyme, olive oil, roasted at 450 for fifteen minutes then reduced to 325 for the remaining time until the internal temperature reaches 125 degrees. The roast rests for twenty minutes before carving. The au jus is made from the pan-drippings, beef-broth, a small splash of red wine.

The technique question on a prime rib is the temperature management. The 450-then-325 sequence gives the roast a deeply-caramelized crust (from the high-heat phase) and a uniformly medium-rare interior (from the slow-roast phase). The internal-temperature target of 125 (which rises to 130 during the rest) gives the medium-rare finish. Lower-temperature targets yield rarer roasts; higher targets yield more-cooked roasts.

Sunday at Mama’s I made the prime rib for the family dinner. Mama, Cody, Aunt Linda and Roy, us three, Roy Calloway. Eight at Mama’s dining table. Mama had two slices. Cody had three. Dustin had three. The au jus was the small finishing flourish. Mama said the dinner was the best birthday-dinner she had ever had.

Garlic Herb Prime Rib with Au Jus

Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes (plus overnight dry-brine, optional) | Servings: 8

Ingredients

• 1 bone-in prime rib roast (6–7 lbs), about 3 bones
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 3 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 1/2 teaspoons freshly cracked black pepper
• 1 teaspoon smoked paprika
• For the Au Jus:
• Pan drippings from the roast
• 1/2 cup dry red wine (such as Cabernet Sauvignon)
• 2 cups beef broth (low sodium)
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Dry-brine (optional but recommended). The night before, pat the prime rib completely dry with paper towels. Rub all sides generously with kosher salt. Place uncovered on a wire rack set over a rimmed baking sheet and refrigerate overnight. This deepens the crust and flavor significantly.
2. Make the herb paste. Remove the roast from the refrigerator 1 to 1 1/2 hours before cooking to take the chill off. Preheat your oven to 450°F. In a small bowl, combine the minced garlic, rosemary, thyme, parsley, olive oil, black pepper, and smoked paprika into a thick paste.
3. Apply the rub. Pat the roast dry once more. Using your hands, press the garlic herb paste firmly and evenly over the entire surface of the roast, including the sides and between the bones if possible. Place the roast bone-side down in a heavy roasting pan or cast iron skillet.
4. High-heat sear. Roast at 450°F for 20 minutes uncovered. This creates the deep, golden-brown crust that seals in the juices and builds flavor.
5. Low and slow roast. Without opening the oven, reduce the temperature to 325°F. Continue roasting until an instant-read thermometer inserted into the thickest part (away from bone) reads 120°F for rare, 130°F for medium-rare (recommended), or 135°F for medium. This typically takes 1 hour 45 minutes to 2 hours for a 6–7 lb roast, but always go by temperature, not time.
6. Rest the roast. Transfer the prime rib to a cutting board and tent loosely with aluminum foil. Let it rest for at least 20–30 minutes. The internal temperature will rise another 5–10 degrees during resting. Do not skip this step — it is what makes the meat juicy.
7. Make the au jus. While the roast rests, place the roasting pan directly over medium heat on the stovetop (use two burners if needed). Pour in the red wine and scrape up all the browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half, about 2 minutes. Add the beef broth and Worcestershire sauce. Bring to a simmer and cook for 5–8 minutes until slightly reduced and deeply flavored. Skim off excess fat if desired. Taste and adjust salt and pepper. Strain through a fine mesh sieve into a warmed serving vessel.
8. Carve and serve. Slice the prime rib between the bones for bone-in portions, or slice crosswise into 3/4-inch to 1-inch thick slices for boneless-style serving. Arrange on a warmed platter and serve immediately alongside the hot au jus for dipping or pouring.

Nutrition (per serving)

Calories: 620 | Protein: 52g | Fat: 44g | Carbs: 2g | Fiber: 0g | Sodium: 780mg