Prime Rib
This easy oven-roasted bone-in perfect Prime Rib roast has a simple herb crust and is cooked low and slow for a flavorful, succulent roast.
Servings: 8
Ingredients
- 9 pound Bone in ribeye roast trimmed and tied
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Fresh rosemary
- 2 tablespoons Fresh chopped parsley
- 8 cloves Garlic
- 1 medium Shallot
- 2 teaspoons Kosher salt
- 1 teaspoon Fresh coarsely ground black pepper
- 4 tablespoons Butter
- 2 cups Beef broth
- 1 tablespoon Cornstarch
Instructions
Prime Rib
- Remove roast from the refrigerator 2 hours before roasting to bring the meat closer to room temperature.
- Preheat oven to 450℉.
- In the bowl of the food processor with the blade attachment pulse together thyme, rosemary, parsley, garlic, shallot, salt and pepper until chopped fine. Add butter and process until combined.
- Pat roast very dry with paper towels and slather butter mixture over the entire roast.
- Place the roast in a deep roasting pan and add ¼ cup of beef broth. Place in the oven for 20 minutes.
- Reduce oven temperature to 300℉. Continue cooking for another 2-3 hours, removing roast when it reaches an internal temperature of 115℉-120℉ for medium rare. Transfer to a cutting board and cover loosely with foil. Let meat rest for 30 minutes. The temperature will continue to rise and will be perfectly medium rare once it reaches 125℉-130℉.
Au Jus
- Drain most of the fat from the roasting pan, leaving about 1/4 cup behind in the pan. Place the roasting pan over a burner on the stovetop over medium heat. Once hot, splash in some of the broth and immediately begin scraping the bottom of the pan with a wooden spoon to remove the brown bits and deglaze the pan.
- Pour in the remaining beef broth and bring to a boil. In a small bowl, whisk together the cornstarch and an equal amount of broth. Whisk into the pan.
- Bring to a boil if needed to thicken. Remove from heat and pour into a serving dish.
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