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Juiciest Oven-Roasted Prime Rib with Garlic Herb Butter and Red Wine Sauce Recipe

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4.8 from 97 reviews

This Beef Standing Rib Roast, also known as Prime Rib, is the ultimate roast beef experience, known for its juicy, tender, and flavorful meat. The roast is generously coated in a fragrant garlic herb butter, then slow-roasted in the oven to ensure even cooking and a perfect medium-rare doneness. Served with a rich red wine sauce, this prime rib is ideal for special occasions or an indulgent family meal.

Ingredients

Beef and Roasting Bed

  • 2.5 kg / 5 lb standing rib roast / prime rib, bone in
  • 1 onion, unpeeled, quartered (brown, yellow, white)
  • 1 head of garlic, unpeeled, halved horizontally
  • 5 sprigs thyme
  • 3 sprigs rosemary

Garlic Herb Butter

  • 150g / 10 tbsp unsalted butter, softened
  • 5 garlic cloves, minced
  • 2 tsp finely chopped fresh rosemary (or 1 tsp dried)
  • 2 tsp finely chopped fresh thyme (or 1 tsp dried)
  • 2 tsp salt
  • 1 tsp black pepper

Red Wine Sauce

  • 1 1/2 cups beef broth/stock, low salt
  • 2 1/2 cups dry red wine
  • 1 tbsp cornflour/cornstarch (optional)

Instructions

  1. Prepare Beef: Remove the beef from the fridge 2 to 3 hours prior to cooking to bring it to room temperature for even cooking. Pat dry the roast with paper towels to remove excess moisture.
  2. Preheat Oven: Set your oven to 240°C/460°F (220°C fan) and position the rack so the beef will be centered in the oven.
  3. Make Garlic Herb Butter: In a bowl, mix softened butter with minced garlic, chopped rosemary, thyme, salt, and black pepper until well combined.
  4. Prepare Roasting Bed: Place the quartered unpeeled onion, halved garlic head, and fresh thyme and rosemary sprigs in a heavy-based ovenproof skillet or roasting pan to serve as a bed for the roast.
  5. First Butter Slather and Placement: Spread a thin layer of the garlic herb butter on the underside (bone side) of the roast. Place the roast on the prepared bed, butter side down. Spread about two-thirds of the remaining butter on the top and sides of the beef, reserving some for later.
  6. Initial High-Temperature Roast: Roast the beef in the hot oven for 20 minutes to develop a crust.
  7. Second Butter Slather and Temperature Reduction: Remove the beef and spread the remaining butter evenly over the top and sides. Reduce oven temperature to 120°C/250°F (100°C fan).
  8. Slow Roast: Continue roasting for approximately 1 1/2 hours, basting with pan juices every 30 minutes. Begin checking the internal temperature early, aiming for 51°C (123.8°F) for medium-rare.
  9. Rest the Roast: Remove the roast from the oven, transfer to a plate, and tent loosely with foil. Let it rest for 20 to 30 minutes to allow the internal temperature to rise to 56-58°C (133-136.4°F) and for juices to redistribute.
  10. Slice and Serve: Carve the prime rib and serve with the prepared red wine sauce, and optionally Paris Mash and Garlic Sautéed Spinach for a complete steakhouse-style meal.
  11. Prepare Red Wine Sauce: Place the skillet with onion, garlic, and herbs on the stovetop over high heat. Add red wine and beef broth, bring to a rapid simmer and reduce by about two-thirds (to approximately 1 1/2 cups) over 10 minutes.
  12. Thicken Sauce (Optional): Lower heat to medium. Mix cornflour with 2 tablespoons water and slowly drizzle half into the sauce while stirring; it will thicken to desired consistency in about a minute. Add more if a thicker sauce is preferred.
  13. Strain and Serve: Strain the sauce into a bowl to remove solids and pour it into a sauce jug for serving alongside the roast.

Notes

  • Standing Rib Roast: Also known as Prime Rib, it is best with bones attached and frenched. Boneless rib eye or scotch fillet roasts can be used but require earlier temperature checks as they cook faster.
  • Beef Stock: Use low-sodium broth to prevent an overly salty sauce. If too salty, dilute with water and add potatoes to absorb salt, then simmer and reduce again.
  • Wine Selection: Choose a dry red wine that is good to drink but not too expensive; ideal types include Shiraz, Cabernet Sauvignon, or Merlot. If avoiding alcohol, use more beef stock instead.
  • Internal Temperatures for Doneness: Remove from oven at the specified pull temperature; final temperature after resting will be higher by ~5°C. For medium rare, pull at 51°C and rest to 56-58°C.
  • Cooking Times: Cooking time increases roughly 10-15 minutes per additional kilogram. Begin checking internal temperature early to avoid overcooking.
  • Cornflour: Optional for sauce thickening; thickens sauce to a maple syrup consistency. Omit if a thinner jus is desired.
  • Make Ahead: Best served fresh but can be kept warm for an hour and refreshed in the oven briefly. Leftovers are excellent thinly sliced for sandwiches.
  • Unpeeled Onion and Garlic: Keep them unpeeled to maintain structure while roasting and to elevate the roast off the pan base. They soften and are used for sauce preparation.
  • Nutrition Values: Based on estimated bone and trimmed fat weight, including the sauce.

Find it online: https://recipebychef.com/juiciest-oven-roasted-prime-rib-with-garlic-herb-butter-and-red-wine-sauce-recipe/