Are you searching for the ultimate holiday showstopper? A magnificent, jaw-dropping centerpiece for your Christmas dinner table that is the very definition of a special occasion? This incredible, from-scratch Classic Prime Rib with a rich Thyme Au Jus is that perfect recipe. We’re talking an impossibly juicy and tender standing rib roast, with a perfect, edge-to-edge rosy-pink center, all encased in a savory, crackly, and deeply flavorful garlic-and-pepper crust.
This isn’t just another roast recipe; it’s your definitive guide to mastering the king of all beef roasts. While a perfect prime rib may seem like the exclusive domain of a fancy steakhouse, we’ll show you the simple but crucial professional secrets to a flawless, tender roast that never fails. This is a satisfying, soulful, and deeply impressive meal that is destined to become the highlight of your celebration.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Showstopper
What makes this Prime Rib so spectacularly delicious is its incredible, pure beef flavor and its brilliantly simple, classic roasting method. This recipe is a masterpiece of minimalist cooking, letting the high-quality beef shine. The star of the show is a magnificent, bone-in standing rib roast, which is studded with slivers of fresh garlic to perfume the meat from the inside out. The roast is cooked at a single, steady temperature, which ensures a beautifully even cook. The final magic happens after the roast, when the flavorful pan drippings are transformed into a luscious, from-scratch Thyme Au Jus with a splash of red wine and rich beef stock.
| Metric | Time / Level |
| Total Time | 3 hours 30 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Butcher’s Best: The Essential Ingredients & Tools
This iconic dish uses a handful of high-quality ingredients and one crucial tool to create its signature rich and savory flavor.
- The Roast (The Star of the Show!):
- Standing Rib Roast: This is a classic, special-occasion cut, also known as prime rib. For this recipe, you’ll need a 3- to 4-bone roast (6 to 7 pounds). For the best flavor and texture, look for a roast with a generous fat cap and beautiful marbling.
- The Butcher is Your Best Friend!: The easiest way to prepare this roast is to ask your butcher to do the work for you! Simply ask them to “cut the rib bones from the roast, and then tie them back on.” This gives you all the flavor of a bone-in roast, but makes the final carving incredibly easy.
- The Simple Aromatics: The beauty of a prime rib is its rich, beefy flavor, so the seasonings should be simple and classic. A generous amount of kosher salt and freshly ground black pepper, slivers of fresh garlic, and a few sprigs of fresh thyme for the sauce are all you need.
- The Au Jus:
- Red Wine: The number one secret to a truly deep, complex, and restaurant-quality pan sauce is deglazing with a good red wine. Be sure to use a dry red wine that you would also enjoy drinking, like a Cabernet Sauvignon or a Merlot.
- The Key Equipment (A Meat Thermometer!): This is the single most important, non-negotiable tool for a perfect prime rib. Because a rib roast is an expensive cut of meat, an instant-read meat thermometer is the only 100% foolproof way to guarantee that your roast is cooked to your desired, perfect temperature.
The Roasting Masterclass: The Secret to a Perfectly Juicy Prime Rib
The number one, non-negotiable secret to a juicy, perfectly cooked prime rib is to cook it to the correct internal temperature and to let it rest.
- Room Temperature is Key: This is a crucial, professional step! By letting your large roast sit at room temperature for about one to two hours, you are allowing the chill from the refrigerator to come off. This is the key that will help your roast to cook much more quickly and, most importantly, evenly.
- The “Bone Rack”: The genius technique of using the rib bones as a natural roasting rack is brilliant for two reasons: it elevates the meat, allowing hot air to circulate all around it for even cooking, and it adds an incredible, deep, and beefy flavor to the pan drippings.
- Trust Your Thermometer & Rest!: You must let your finished roast rest for at least 20 minutes before you slice into it. This crucial, patient step allows the hot, delicious juices, which have been pushed to the center of the roast during cooking, to relax and redistribute throughout the entire roast. This is the secret to a juicy, not dry, result.
Step-by-Step to the Perfect Prime Rib
This elegant, festive meal is a joy to prepare.
Part 1: Preparing the Roast
One to two hours before you plan to start roasting, remove your meat from the refrigerator and allow it to come to room temperature on a pan on your counter.
When you are ready to cook, preheat your oven to 350°F (175°C). Place the oven rack on the second lowest position.
Use a small paring knife to make small slits all over the surface of the prime rib. Fill each slit with a thin slice of your garlic.
Season the roast very liberally with kosher salt and coarsely ground black pepper. Place the roast in a roasting pan, with the bone-side down (the bones will act as a natural roasting rack).
Part 2: The Roast and the Final Rest
Step 1: Roast the meat for about 2 hours.
Step 2: Start checking the internal temperature. You will know the roast is a perfect medium-rare when your instant-read thermometer inserted into the very center (be sure to not touch the bone) registers 135∘F.
Step 3 (The Most Important Step!): Remove the roast from the oven and transfer it to a cutting board. Tent it with aluminum foil and let it rest for at least 20 minutes before you slice it. Do not discard the delicious drippings in the roasting pan!
Part 3: The Art of the Perfect Thyme Au Jus
While your roast is resting, place your roasting pan on top of the stove over two burners set on a high heat.
Add your 2 cups of red wine to the pan drippings and bring it to a boil, using a wooden spoon to scrape up all the delicious, flavorful browned bits from the bottom of the pan. Let the wine cook until it has reduced.
Add your 4 cups of beef stock and continue to cook until the liquid has reduced by half. Whisk in the 1 tablespoon of chopped fresh thyme and season the au jus with salt and pepper to your taste.
To serve, carve the rested roast into your desired thickness and serve with the incredible, homemade au jus.
Classic Prime Rib (A Foolproof Holiday Recipe!)
A classic and elegant recipe for a Roast Prime Rib, the perfect showstopper for a holiday meal. This simple preparation features a 6- to 7-pound bone-in prime rib that has small slits cut into it, which are stuffed with slices of garlic. The roast is liberally seasoned with salt and pepper, then slow-roasted until a perfect medium-rare. A rich, flavorful au jus is then made in the same roasting pan by deglazing the pan drippings with red wine and simmering with beef stock and fresh thyme.
Ingredients
- 1 bone-in prime rib (6 to 7 pounds)
- 8 cloves garlic, thinly sliced
- Kosher salt and coarsely ground black pepper
- 2 cups red wine
- 4 cups beef stock
- 1 tablespoon chopped fresh thyme leaves
Instructions
- Thirty minutes before roasting, remove the prime rib from the refrigerator to let it come to room temperature.
- Preheat the oven to 350°F.
- Make small slits all over the surface of the prime rib and insert a slice of garlic into each slit.
- Season the roast liberally with salt and coarse black pepper. Place it on a rack set inside a roasting pan.
- Roast for about 2 hours, or until an instant-read thermometer inserted into the center of the meat registers 135°F for medium-rare.
- Remove the meat to a platter or cutting board, and tent it with foil to keep warm while it rests.
- Make the Thyme Au Jus: Place the roasting pan on the stovetop over two burners set on high heat. Add the red wine to the pan drippings and cook, scraping the bottom of the pan with a wooden spoon, until the wine has reduced.
- Add the beef stock and continue to cook until the liquid has reduced by half.
- Whisk in the fresh thyme and season the au jus with salt and pepper to taste.
- Carve the rested roast as desired and serve with the thyme au jus.
Notes
- This is a showstopper main course, perfect for a special holiday dinner like Christmas.
- Letting the roast come to room temperature for 30 minutes before cooking is a crucial step that helps it to cook more evenly.
- Using a meat thermometer is the most reliable way to ensure the prime rib is cooked to your desired temperature without being overcooked.
- Resting the roast after cooking is essential for the juices to redistribute, ensuring the meat is moist and tender when sliced.
What to Serve With Your Prime Rib
This show-stopping prime rib is the perfect centerpiece for a classic holiday dinner. It pairs beautifully with all the steakhouse favorites.
- Potatoes: A creamy mashed or a crispy roasted potato is an absolute must-have.
- Classic Sides: A rich creamed spinach and a puffy Yorkshire pudding (which can be made with the delicious beef drippings from your roast!) are the quintessential accompaniments.
- A Tangy Sauce: For an extra layer of flavor, a simple horseradish cream sauce is a fantastic addition to serve alongside your au jus.
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Storage and Leftover Ideas
- Storage: Store any leftover prime rib, well-wrapped, in the refrigerator for up to 4 days.
- The Best Leftovers: Thinly sliced, leftover prime rib makes the absolute best steak sandwiches! Layer it on some crusty bread with a smear of horseradish sauce and some sharp cheddar for an incredible lunch.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a juicy, not dry, prime rib?
The two most important secrets are to not overcook it and to let it rest. Using an instant-read thermometer to pull the roast from the oven when it reaches the correct temperature and then letting it rest for at least 20 minutes are the non-negotiable keys that will guarantee an incredibly juicy and tender result.
Q2: How do I order a prime rib from my butcher?
Simply call your local, high-quality butcher a week or two in advance (especially around the holidays!) and ask to order a “three- to four-bone, first-cut, standing rib roast.” For the easiest carving, you can also ask them to “cut the bones off and tie them back on.”
Q3: How much prime rib do I need per person?
A good rule of thumb is to plan for about one rib for every two people, which equates to about 1/2 to 3/4 of a pound of bone-in roast per person.
Q4: Can I make this recipe without the wine?
Yes, absolutely! If you prefer not to cook with wine, you can simply omit the wine and deglaze your pan with about 1 cup of your beef stock instead
Q5: What internal temperature should I aim for?
For a beautiful, rosy-pink medium-rare, you should pull your roast from the oven when the internal temperature registers 130∘F to 135∘F. For medium, aim for 140∘F. Remember, the temperature will continue to rise by about 5 to 10 degrees as the roast rests.