Oh, the holidays! There’s just nothing like seeing that magnificent centerpiece sitting proudly on the dining table, waiting to be carved. Forget those dry, disappointing roasts from years past; we’re aiming for sheer perfection here. I remember one crisp December evening, right before a big gathering, I decided to finally conquer making a prime rib that was both absolutely stunning to look at and bursting wall-to-wall with flavor. As I worked that glorious blend of garlic and fresh herbs all over the meat, the aroma just swelled up and took over my entire apartment, lifting my spirits instantly.
When I finally brought that roast out and sliced it, the color was just radiant, and the slices were cooked precisely how they should be. My guests actually gasped! It was that moment I realized that when you treat simple, quality ingredients with a little bit of love and technique, you don’t just make dinner—you create magic. Sharing that Garlic-Herb Prime Rib with Au Jus (Holiday Favorite) became our family’s instant tradition, and honestly, it never fails to bring pure joy right to the table. Trust me, you can absolutely pull this off!
Why This Garlic-Herb Prime Rib with Au Jus (Holiday Favorite) Is Your Next Showstopper
You might look at a prime rib and think, “That’s just too much pressure for a cook like me!” But I promise you, this particular recipe takes all the guesswork out of making the holiday centerpiece truly shine. It’s designed so you get maximum impact with manageable effort.
Here are three big reasons why I insist this Garlic-Herb Prime Rib with Au Jus (Holiday Favorite) belongs on your holiday table:
- Flavor Infusion: That herb butter doesn’t just sit on top; it melts down, basting the roast as it cooks, giving you that deeply savory, garlicky crust every single time.
- Major Presentation Points: Seriously, when you carve this roast, the visual impact alone is worth the effort. It looks like it came straight from a fancy chef’s kitchen!
- Manageable Timing: While the cooking takes a couple of hours, the prep is quick. Plus, the mandatory resting time means you aren’t rushing around right when guests arrive. We use that time for the perfect dinner ideas side dishes, you know?
It’s the combination of aggressive seasoning and smart temperature control that makes this roast easy to master and impossible to forget.
Essential Ingredients for Perfect Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)
Okay, let’s talk about what you need to pull off this amazing roast, because the right ingredients are half the battle won. I always stress quality here; you can’t skimp when the meat is the star of the show! Having everything ready before you start rubbing it down makes the process flow so much better. This list ensures you nail the robust flavor everyone raves about when they try my ultimate dinner ideas guide for holiday roasts.
For the Prime Rib Roast
This is where all the herbaceous, garlicky goodness comes from. I cannot stress enough how important it is to use fresh herbs here; dried just won’t give you that fragrant punch we’re looking for!
- A 6-pound prime rib, bone-in. Remember, I always ask the butcher to cut the bones off and then tie them right back on—it makes carving so much easier later!
- 1/2 cup of butter that is nicely softened, not melted, please!
- 6 big cloves of garlic, minced until it’s practically paste.
- 1 tablespoon of kosher salt (don’t substitute table salt here; we need those larger crystals for the crust!).
- 1 teaspoon of fresh thyme, finely chopped.
- 1 teaspoon of fresh rosemary, finely chopped.
- 1 teaspoon of black pepper, freshly ground if you can manage it.
For the Optional Red Wine Au Jus
This sauce uses the amazing fond left behind in the pan—don’t waste those flavorful bits! For the cleanest sauce, make sure you are very careful when separating the fat from those wonderful savory drippings.
- About 1/4 cup of those gorgeous drippings from the prime rib pan after you remove the fat.
- 2 cups of good beef broth.
- 1 1/2 cups of red wine—use something you’d actually drink!
- 1 tablespoon of cornstarch or arrowroot powder mixed with a little cold water, if you want to thicken it up a touch.
- Quartered yellow onion slices go in the pan during roasting to flavor the drippings.
Step-by-Step Instructions for Your Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)
This is the part where all that prep work pays off! Following this method ensures that gorgeous crust and that perfectly pink center. Don’t get scared by the two different temperatures; it’s the secret to having the best prime rib roast—seared outside and tender inside. We are aiming for the magic number for medium-rare, so please, use that meat thermometer!
Preparing the Roast: Tempering and Rub Application
First things first: we need to temper the meat. Pull that beautiful, 6-pound roast out of the fridge a good 2 to 3 hours before you preheat anything. Cold meat hitting a hot oven will cook unevenly, and we certainly don’t want that!
While that’s warming up, whip up your herb butter—it should be soft enough to spread easily. Take some paper towels and pat that entire surface of the prime rib dry. Seriously, pat it hard! Dry meat equals crispy crust, wet meat equals steamed garbage. Once it’s dry, coat every square inch with that fragrant garlic-herb butter. Don’t be shy!
The Roasting Process: Searing and Temperature Control
Get your oven blasting hot at 450°F (230°C). Place your roast bone-side down in your Prime Rib Pan—and if you added those onions, they should be nestled around the meat soaking up flavor.
Blast it for exactly 20 minutes at that high heat. This is the sear! After those twenty minutes, immediately drop the temperature down to 325°F (160°C). Now, switch to patient cooking. You’ll rely on your thermometer until the roast hits 120°F (50°C) inside for that perfect medium-rare. Skip the guesswork on time; temperature is everything here!
I included a link here to my guide on perfectly cooking large meats, as the principles of even heating definitely apply here! This external source also has great tips if you want a second opinion on probe placement.
Resting and Slicing the Best Prime Rib Roast
Once that 120°F hits, yank the roast out immediately—don’t pause! Tent it loosely with aluminum foil. Now, walk away. You must let it rest for a full 20 to 30 minutes. This rests allows those juices, which are desperate to run out, to redistribute back through the muscle fibers. If you skip this, you get a dry roast, guaranteed!
After resting, gently remove the string and slide those bones out. Slice the Best Prime Rib Roast into generous half-inch thick slices. Look at that color! I just love seeing how perfectly pink the center is.
Creating the Flavorful Red Wine Au Jus
While the meat is resting, tackle the au jus. Carefully skim off the fat from the liquid remnants in your roasting pan. We want flavor, not grease, right? You should have some fantastic browned bits—that is liquid gold!
Return the pan to the stovetop over medium heat. Add your beef broth and that red wine, scraping up all those tasty stuck bits. Let it simmer down, reducing by about half, which concentrates those deep flavors. If it still seems a little thin for your liking, whisk in your cornstarch slurry and let it bubble for just a minute until it thickens slightly. Strain that beautiful sauce through a fine-mesh sieve into a little serving bowl, and you are done!
Expert Tips for the Perfect Garlic Prime Rib
Tackling a big roast like this boosts your confidence as a cook, and a few simple tricks can elevate your efforts from good to absolutely unforgettable. Choosing the right cut matters—when you’re planning your Lb Prime Rib Roast Recipe, aim for a roast that has good marbling; that intramuscular fat is what keeps the meat juicy, even if you hit it a little hard with the heat!
Always check your thermometer twice! I probe the thickest part of the roast, avoiding bone contact, and take the reading a few minutes before I think it’s done, knowing it will keep climbing while it rests. Also, remember what I said about the bones: tying them back on under the roast acts like a little built-in rack, lifting the meat just enough so it cooks evenly in the Prime Rib Pan. It’s a small step, but it makes a huge difference in the final result. For more deep-dive cooking wisdom, check out my ultimate guide on technique—the lessons transfer perfectly!
Storage and Reheating Instructions for Leftover Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)
Oh, the beauty of having leftovers from such a magnificent meal! The real trick here is ensuring that second-day meal tastes just as phenomenal as the first time, even if you’re eating it on a busy weekday. If you treat those precious slices poorly, they dry out faster than you can say “Happy New Year.” We want to preserve that lovely flavor we worked so hard to infuse.
When you are storing the remnants of your Garlic-Herb Prime Rib with Au Jus (Holiday Favorite), you must separate the components immediately. Don’t let the sliced meat sit soaking in the sauce; that’s a fast track to mushy beef! Wrap the leftover roast slices tightly in plastic wrap first, and then slide them into an airtight container. You can store this in the fridge for up to four days, no problem.
Now, for the au jus—keep that liquid gold in its own separate, sealed container. It lasts a little longer, sometimes five days, tucked away in the cold. For reheating the slices, here is my biggest secret, which I learned from trying to make meal prep friendly dinner ideas work for holiday proteins:
Take just the amount of sliced prime rib you intend to eat in one sitting. Put those slices into a small, oven-safe dish, and ladle in just a spoonful or two of that reserved au jus—just enough to cover the bottom of the pan. Cover the dish tightly with aluminum foil. Pop it into a low oven—maybe 275°F (135°C)—for about ten minutes. The steam from the sauce keeps the meat unbelievably tender and moist while it gently warms through. Serve immediately with a fresh drizzle of warm au jus on top!
Serving Suggestions for Your Holiday Meal Centerpiece
Okay, you’ve got the star of the show—that gorgeous, perfectly seasoned prime rib—so now we need the supporting cast to really make the meal feel special and complete. When I serve this roast, I keep the side dishes rich enough to stand up to the flavor but light enough not to weigh everyone down. It’s all about balance, right?
For the potatoes, forget basic mashed! I always go for an ultra-creamy horseradish mash. The sharp bite of the horseradish is the natural enemy of rich beef fat—they balance each other out so beautifully. You can make them ahead of time and just whip in the horseradish right before serving.
When it comes to greens, skip the creamed spinach, which can feel too heavy right next to the prime rib. Instead, I rely on bright, acidic flavors. Roasted asparagus tossed with lemon zest and a little bit of olive oil is always a winner. Or, if you want something truly festive, try green beans quickly blanched and then sautéed with some toasted slivered almonds. It adds a satisfying little crunch!
To keep things lighter overall, I sometimes swap out a heavy starch for something roasted instead. Brussels sprouts are my go-to; roasted until they are crispy and slightly caramelized, they become sweet and savory. If you want to see some incredible holiday side ideas that won’t derail your low-carb goals—and trust me, you want a lighter side after all that beef—you should absolutely check out these low-carb Thanksgiving side dishes. Her roasted root veggies are amazing!
Remember, the key is to offer contrast. The richness of the beef needs something tangy, vegetal, or slightly sharp to cut through it. A simple crusty baguette on the side for dipping up any leftover au jus on your plate is always welcome, too!
Frequently Asked Questions About Making Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)
When hosting during the holidays, questions just pop up left and right, especially concerning the centerpiece! I totally get it; you want your Garlic-Herb Prime Rib with Au Jus (Holiday Favorite) to be absolutely flawless. Here are some common things I always hear from folks trying this recipe for the first time. Don’t worry, we’re covering all the bases so you crush it!
What internal temperature is ideal for a medium-rare Garlic Prime Rib?
If you want that perfect slice of medium-rare perfection—that blush pink center that melts in your mouth—you need to pull the roast when the thermometer reads 120°F (50°C). Now, this is crucial: keep that thermometer handy, because that temperature is taken *before* resting!
Remember that scary resting period I talked about? That’s when the magic of carryover cooking happens. The internal temperature continues to climb about five more degrees while it rests under the foil. So, pulling it at 120°F finishes perfectly at around 125°F. If you’re aiming for medium, pull it out closer to 125°F and let that carryover get you to about 130°F. This is so much more reliable than just guessing based on cooking time!
Can I skip the red wine in the au jus?
Absolutely, you can skip it! Not everyone loves cooking with wine, or maybe you just ran out on Christmas Eve, which happens to the best of us. If you skip that 1 1/2 cups of red wine, you need to make up that liquid volume somewhere else so you still get enough sauce from your Prime Rib Pan drippings.
Just substitute the wine with an equal amount of high-quality beef broth, or if you want to keep the flavor profile a bit lighter and less deep, use water. Simmer it the same way until it reduces. It will be less complex, certainly, but still incredibly flavorful because all that beef essence is still there!
How much prime rib should I buy per person?
This is one of the most helpful things to know when you’re planning out that Lb Prime Rib Roast Recipe for a crowd. For a bone-in roast, like the one in this recipe, you generally count on about 1/2 pound per person. That sounds small, but remember, the bone adds a lot of weight!
If you are buying boneless prime rib (which I don’t usually recommend, but hey!), you should bump that estimate up to about 3/4 of a pound per person because you aren’t accounting for the weight of the bone. For our 6-pound roast in this recipe, we easily feed 8 hungry people, just like the recipe says! Always aim slightly high so you have leftovers for the next day—that’s the real holiday treat, if you ask me. For a detailed look at all my favorite dishes, pop over to my collection of recipes.
A Final Note on Creating Your Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)
Making this Garlic-Herb Prime Rib with Au Jus (Holiday Favorite) connects you to the warmth of great cooking memories. You’ve totally got this, and I can’t wait to hear about your beautiful roast! Please take a moment after your dinner to rate the recipe and share your favorite carving moment below. Find more culinary adventures over here!
Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)
Ingredients
Equipment
Method
- Bring the prime rib to room temperature by removing it from the refrigerator 2 to 3 hours before cooking.
- Make the herb butter. Preheat your oven to 450°F (230°C). In a small bowl, mix together the softened butter, minced garlic, kosher salt, chopped thyme, chopped rosemary, and black pepper.
- Pat the prime rib dry with paper towels. Rub the herb butter mixture all over the outside of the prime rib.
- Place the prime rib bone-side down, fat-side up, in an oven-safe pan or roasting tray. If making the au jus, place the quartered onion slices in the pan around the meat.
- Cook the prime rib in the center of the oven at 450°F (230°C) for 20 minutes to sear the outside. Reduce the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches 120°F (50°C) for medium-rare. Cooking time will vary based on the size of the roast and your oven; rely on the internal temperature for accuracy.
- Remove the prime rib from the oven and let it rest for 20 to 30 minutes. Tent with aluminum foil to keep warm. Remove the string and bones, then slice into ½-inch thick slices.
- For the optional Red Wine Au Jus: After removing the fat from the pan drippings, add up to ¼ cup of drippings back into the pan along with the beef broth and red wine. Add any leftover herbs if desired. Simmer for about 15 minutes, or until the liquid has reduced by half. If you prefer a thicker sauce, you can add a cornstarch or arrowroot slurry.
- Strain the au jus to remove the onion and browned bits. Transfer to a serving bowl and drizzle over the sliced prime rib.
Nutrition
Notes
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Visual Culinary Artist & Aesthetic Designer
When the pandemic killed my career as a luxury hotel photographer overnight, I was stuck in my studio apartment with nothing but time and vegetables. That’s when I started treating meal prep like photography projects—and discovered that the same principles that made five-star dishes camera-ready could turn humble zucchini noodles into social media gold.
My fine arts degree from Parsons taught me that people eat with their eyes first. After years behind the lens capturing haute cuisine, I realized that successful dieting often depends more on visual satisfaction than pure nutrition. When your food looks amazing, you actually want to stick with your eating plan.
My recipe development feels more like an art studio than a test kitchen. I use color theory to guide ingredient selections—purple cabbage with golden cauliflower, emerald herbs against ivory cheese. My “Edible Landscapes” series transforms standard low-carb ingredients into miniature scenic compositions that make vegetables feel aspirational rather than obligatory.
I spend evenings exploring art galleries and practicing watercolor painting, always looking for inspiration. My philosophy is simple: make low-carb food visually irresistible, and dietary compliance becomes an aesthetic choice rather than a health sacrifice.