Garlic-Herb Prime Rib (Foolproof Method + Au Jus)

Prime rib is the kind of roast that turns an ordinary dinner into an event. The secret to a perfect prime rib isn’t complicated—it’s all about seasoning early, roasting gently, and trusting a thermometer. This garlic-herb version delivers a deep, savory crust, a tender pink center, and plenty of drippings for an easy au jus.

What You’ll Need

For the Prime Rib

• 1 bone-in prime rib roast (4–8 lbs)
• 2 tbsp kosher salt (plus more as needed)
• 1 tbsp black pepper
• 6 cloves garlic, minced
• 2 tbsp rosemary, chopped
• 1 tbsp thyme, chopped
• 2 tbsp Dijon mustard
• 2 tbsp olive oil or softened butter

For the Au Jus

• 1 cup beef broth
• ½ cup red wine (optional)
• 1 tbsp Worcestershire sauce
• Pan drippings (from the roast)
• Salt + pepper to taste

Step 1: Dry-Brine for Juiciness (Best the Night Before)

Pat the roast dry with paper towels. Season all sides generously with kosher salt. Place it on a rack over a sheet pan and refrigerate uncovered overnight (or at least 8 hours). This step deeply seasons the meat and helps the exterior crisp up.

Step 2: Bring to Room Temperature

Remove the roast from the fridge 1–2 hours before cooking. Let it sit out (still on the rack) so it roasts more evenly. Preheat your oven to 450°F.

Step 3: Make the Garlic-Herb Rub

In a bowl, mix garlic, pepper, rosemary, thyme, Dijon mustard, and olive oil/butter into a paste. Rub it all over the roast, including the sides. (If the roast is already salty enough, you won’t need extra salt here.)

Step 4: Roast for a Crust, Then Slow Cook

Place the roast fat-side up in a roasting pan with a rack.

1. Roast at 450°F for 20 minutes to build a crust.
2. Lower the oven to 325°F and continue cooking until desired doneness.

Target temperatures (pull it early—carryover cooking finishes it):

• Rare: pull at 115°F (finishes ~120°F)
• Medium-rare: pull at 120–125°F (finishes ~130°F)
• Medium: pull at 130°F (finishes ~135°F)

Rough timing: about 15–20 minutes per pound at 325°F, but always go by temperature.

Step 5: Rest (Do Not Skip!)

Transfer the roast to a cutting board and tent loosely with foil. Rest 30 minutes. This keeps juices inside the meat and makes slicing clean and beautiful.

Step 6: Make Quick Au Jus

While the roast rests, place the roasting pan on the stove over medium heat. Skim off excess fat, leaving about 2–3 tablespoons of drippings.

1. Add beef broth and red wine (if using).
2. Scrape up browned bits from the bottom.
3. Stir in Worcestershire sauce and simmer 5 minutes.
4. Taste and season with salt and pepper.
5. Strain if you want it smooth.

Step 7: Slice and Serve

Cut between the bones if bone-in, then slice into ½–¾ inch pieces. Serve with au jus and horseradish cream, plus classic sides like mashed potatoes or roasted vegetables.

Prime rib is rich, dramatic, and shockingly easy once you have the method down—and once you make it this way, you’ll want it every holiday.