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Garlic Herb Prime Rib with Au Jus

Garlic Herb Prime Rib with Au Jus

Garlic herb prime rib with au jus is a slow-roasted beef rib roast seasoned with garlic and fresh herbs, then served with rich pan juices. Tender, juicy, and deeply flavorful, it’s a classic centerpiece for holidays and special occasions.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 prime rib roast 5–6 lb, bone-in or boneless
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • ¼ cup olive oil or softened butter
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups beef broth for au jus

Method
 

  1. Remove the prime rib from the refrigerator 1 hour before cooking. Preheat oven to 325°F (165°C).
  2. In a small bowl, mix garlic, rosemary, thyme, olive oil (or butter), salt, and pepper.
  3. Rub the herb mixture evenly over the entire roast.
  4. Place the roast on a rack in a roasting pan and cook until the internal temperature reaches desired doneness (about 120–125°F for medium-rare).
  5. Remove from oven, tent loosely with foil, and let rest for 20 minutes.
  6. Meanwhile, pour pan drippings into a saucepan and add beef broth. Simmer for 5–10 minutes, scraping up browned bits.
  7. Slice the prime rib and serve with warm au jus.

Notes

  • Use a meat thermometer for best results; prime rib is easiest to overcook.
  • Medium-rare is traditional and highlights tenderness.
  • Resting the roast is essential to keep it juicy.
  • Leftovers store well for up to 3 days and are excellent for sandwiches