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Garlic Rosemary Prime Rib with Au Jus

Garlic rosemary prime rib is roasted with a savory butter, garlic, and fresh rosemary crust, then served with a simple au jus made from the pan drippings. A thermometer helps you cook the bone-in roast to 145°F while keeping it juicy and tender.
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Prep Time 15 minutes
Cook Time 3 hours
Chilling, tempering, and resting 1 day 1 hour 30 minutes
Total Time 1 day 4 hours 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the prime rib
  • 1 bone-in standing rib roast 5-pound
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 4 tbsp unsalted butter softened
  • 6 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
For the au jus
  • 1 Pan drippings from the roast
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce

Equipment

  • 1 12x16-inch roasting pan
  • 1 2-quart saucepan

Method
 

Roast the prime rib
  1. Pat the roast dry and rub it all over with the salt.
  2. Set the roast bone-side down on a rack in a 12x16-inch roasting pan and refrigerate uncovered for 12 to 24 hours.
  3. Take the roast out of the refrigerator 1 hour before cooking.
  4. Heat the oven to 450°F.
  5. Mix the butter, garlic, rosemary, and pepper.
  6. Spread the butter mixture over the roast.
  7. Roast for 20 minutes.
  8. Reduce the oven temperature to 325°F and continue roasting for about 1 1/2 to 2 1/2 hours.
  9. After 1 1/2 hours, check the thickest part away from the bone with an instant-read thermometer; cook to 145°F.
  10. Transfer the roast to a cutting board, tent loosely with foil, and rest for 20 to 30 minutes.
  11. Slice the roast.
Make the au jus
  1. Strain the pan drippings into a 2-quart saucepan and skim off excess fat.
  2. Add the beef broth and Worcestershire sauce.
  3. Bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally.
  4. Serve the au jus with the sliced roast.

Notes

For the best doneness, check the thickest part away from the bone with an instant-read thermometer. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a dairy-free option, replace the butter with olive oil.