5-Star Garlic-Herb Prime Rib with Au Jus Magic

When the holidays roll around, nothing stops a conversation faster than placing a perfectly roasted showstopper on the table. If you’re looking to create that ‘wow’ moment without spending the whole day worrying, I’ve got you covered. This isn’t just any beef roast; this is my family’s tried-and-true masterpiece: the Garlic-Herb Prime Rib with Au Jus (Holiday Favorite). Growing up, my Aunt Carol made this, and the comforting aroma of thyme and rosemary filled our house. She’d gather us around, sharing secrets about getting the *best* au jus, and those moments around the table became the stories we told for years. As an urban forager and someone who loves sharing locally sourced flavors, I promise this elegant centerpiece will not only impress your guests but help you make beautiful new memories, too.

Why This Garlic-Herb Prime Rib with Au Jus (Holiday Favorite) is Your Next Centerpiece

I know a massive roast like this can look intimidating when you first look at the size of the meat, but honestly, this recipe is surprisingly straightforward once you get the oven temperature right. It’s all about searing magic! You’ll feel like a professional chef serving this at your holiday gathering.

• It achieves that incredible, deep mahogany crust on the outside while staying totally pink and juicy inside. Forget dry roasts forever!
• The garlic and herb butter isn’t just for show; it physically penetrates the meat, meaning huge flavor in every single bite without hours of marinating time.
• The optional red wine au jus elevates the whole meal. It takes just a few minutes at the end and adds sophistication that boxed gravy just can’t touch.
• It’s the ultimate showstopper that truly fits any big holiday table, whether you’re celebrating Christmas or just a chilly winter night. I promise it’s much easier than it looks! Check out some other wonderful recipes on my main page here.

Essential Equipment for Your Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)

When you’re tackling a beautiful, big cut of meat, having the right tools ready makes everything smoother. Trust me, you don’t want to be frantically searching for a bowl right when you need to start rubbing that herb butter on your roast. Gather these things first, and you’re already halfway to success!

Prepping the Prime Rib Pan and Roast

The vessel you cook this beauty in is super important—it catches all those flavorful drippings we need later for the au jus! Get your items ready before you even bring the prime rib out of the fridge:

• An oven-safe pan or sturdy roasting tray. Make sure it’s big enough to hold your roast comfortably.
• A small bowl for mixing up that glorious herb butter.
• Plenty of paper towels. You absolutely must pat that meat dry for a good crust!
• Aluminum foil—you’ll need a big piece to tent the roast while it rests later.
• A fat separator sounds fancy, but honestly, it’s a lifesaver for cleanly separating fat from the precious drippings for the sauce. It’s optional, but I recommend it!
• A simple saucepan for simmering down that au jus sauce.
• And finally, a strainer if you choose to make the smooth version of the sauce—it cleans up the final product beautifully.

Ingredients for the Perfect Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)

Okay, let’s talk about what goes into creating this incredible flavor bomb. The quality of the meat is paramount here; this is the main event! If you can ask your butcher for a six-pound bone-in prime rib and have them cut the bones off and tie them back on, please do it. It makes carving after resting such a breeze. We’re splitting the ingredients into two manageable lists so you can measure everything out beforehand!

For the Herb Butter Rub

This paste is the secret weapon for that crunchy, flavorful exterior. Make sure that butter is really soft; no one likes trying to mix cold butter!

• We need about ½ cup of butter, and it has to be softened up nicely.
• 6 cloves of garlic, minced super fine. Don’t skimp on the garlic, trust me!
• 1 tablespoon of good kosher salt. We need that coarse texture for the crust.
• 1 teaspoon of fresh thyme, finely chopped. The fresh stuff sings here!
• 1 teaspoon of fresh rosemary, chopped just as fine.
• Oh, and a solid 1 teaspoon of black pepper to round it all out.

For the Optional Red Wine Au Jus

If you want to skip this, that’s fine! But making the au jus is how you take this roast from “great” to “I need the recipe immediately.” This is what separates a holiday dinner from *the* holiday dinner experience. Remember, we only use the liquid drippings, not the hardened fat!

• You’ll need about ¼ cup of drippings from your prime rib pan. Make sure you separate out that rendered fat first!
• 2 cups of quality beef broth. Don’t use the watery stuff if you can help it.
• A robust 1 ½ cups of red wine. If you wouldn’t drink it, maybe don’t cook with it—though any deep, dry red works great for deglazing.
• If you like a thicker sauce, grab 1 tablespoon of cornstarch or arrowroot powder to make a slurry. This optional step helps get that perfect glossy finish.
• Also, if you’re making this sauce, toss those quartered onions in the roasting pan with the meat; they give the drippings even more flavor!

Step-by-Step Instructions for Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)

This is where the magic happens! Don’t rush this part, especially the temperature checks. A truly great Garlic Prime Rib relies on precision, but the steps themselves are so straightforward. We’ll tackle the prep (15 minutes), the cooking (about 110 minutes for this size), and, most importantly, the crucial resting time (30 minutes) that locks in all those amazing juices.

Bringing the Prime Rib to Temperature and Applying the Rub

First things first: take that beautiful roast out of the fridge! It needs about 2 to 3 hours sitting on the counter so it can come up to room temperature. This prevents cold spots inside the roast. While it warms up, mix up that softened butter, garlic, herbs, salt, and pepper in your small bowl. Pat the meat completely dry with paper towels—this is essential for that crackly crust we want. Once dry, rub that fragrant butter mixture all over every surface of the meat. It should smell heavenly already!

Searing and Roasting for the Best Prime Rib Roast

Oven time! You’re going to start hot to sear it. Get your oven nice and cranked up to 450°F (230°C) and roast it bone-side down in your Prime Rib Pan for exactly 20 minutes. This locks in all the flavor! Then, drop that heat way down to 325°F (160°C). Now, you must use a meat thermometer! Keep checking it until it hits 120°F (50°C) internally—that’s our sweet spot for gorgeous medium-rare. That temperature is the key to the best Lb Prime Rib Roast Recipe results.

Resting and Slicing the Roast

This step is non-negotiable, people! When the thermometer hits 120°F, pull that roast out immediately and tent it loosely with foil. Let it rest for a solid 20 to 30 minutes—this is your custom rest time, don’t skip it! This resting allows the juices to redistribute. When it’s done resting, pull off that twine and the bones (they should slide right off thank you, helpful butcher!). Slice it about half an inch thick. If you slice too soon, all that gorgeous moisture just floods the cutting board!

Making the Simple Red Wine Au Jus

While the roast is resting, whip up the sauce! Scrape all those browned bits from the bottom of your pan into a saucepan—but scoop off and discard the solidified fat first. Add your beef broth and red wine right into those bits. Let that simmer hard for about 15 minutes until the liquid reduces by about half. If you like it a little thicker, whisk in your cornstarch slurry until it starts looking glossy. Finally, strain the whole thing through a fine strainer to get rid of the onion bits and herb debris. Serve that warm, smooth Au Jus right alongside your meat!

Tips for Success with Your Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)

I know, I know—cooking a huge roast just feels different than making weeknight chili. But honestly, success with this Garlic-Herb Prime Rib just comes down to trusting your thermometer and respecting the resting time. Aunt Carol was adamant about these few little tricks that took her prime rib game to the next level every single year.

First, that crust we love so much? You get it by making sure your surface is bone dry before that herb butter goes on. Pat it, pat it, and pat it one more time with paper towels. Then, when you reduce the heat after that fast 20-minute sear at 450°F, don’t crank the oven door open every five minutes to check! Every time you open it, you lose heat, and that messes with your cooking time. If you can, peek through the oven window!

If you got the bone-in cut, use that to your advantage when you rest it. The bones act like natural insulators, keeping the meat nearer the bones warmer while the edges cool down slightly. After resting, those well-cooked bones should just slip right out after slicing them away from the meat underneath. This little trick is why I always suggest going bone-in for the best results!

For the au jus specifically, remember I mentioned separating the fat? If you don’t have a separator, make the sauce, let everything cool down slightly in the pan drippings, and then skim the solidified white fat layer right off the top before transferring the liquid to your saucepan. Nobody wants a greasy gravy, and skimming takes two seconds.

Lastly, about temperature: don’t pull the roast based just on time guidelines you see online. Look at the chart, sure, but pull it ten degrees *before* you think it’s done. That carryover cooking while it rests is real magic. If you’re curious about how this mighty roast fits into a more calorie-conscious plan, I have some ideas over here that might help!

Serving Suggestions for This Holiday Favorite

Now that you’ve mastered the roast, we need to talk about what fills up the rest of that gorgeous holiday plate! A prime rib this rich deserves sides that can stand up to that incredible garlic and herb flavor, but they should also offer a nice textural contrast so your mouth doesn’t get overwhelmed.

When I serve Aunt Carol’s roast, I always try to balance the richness of the beef and the au jus with something bright and something comforting. Here are my go-to pairings:

• For Starch: Forget basic mashed potatoes, though those are always welcome! I often whip up a creamy Boursin mashed potato recipe—the cheese adds a lovely tang. If you want to keep things lighter, roasted root vegetables with a touch of honey work beautifully. Check out some of my suggestions for lighter side dishes if that’s your goal.
• For Vegetables: You need something green to cut through the fat. Creamed spinach is traditional, but I usually opt for simple steamed asparagus tossed with lemon zest right before serving. It keeps things fresh and vibrant.
• For Bread: You absolutely must have something to soak up every last drop of that glorious au jus! A crusty baguette or homemade popovers are perfect for napkin-dunking.
• Beverage Pairing: This is a bold dish, so it needs a bold drink. A good Cabernet Sauvignon or a robust Merlot cuts beautifully through the richness of the garlic butter. For non-alcoholic options, a sparkling cranberry-pomegranate punch adds the necessary acidity and festive cheer!

Storing Leftover Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)

The best part of cooking a massive roast like this is the leftovers! Seriously, cold prime rib sandwiches the next day eaten standing over the sink? Perfection. However, we have to treat the meat and the sauce differently to keep everything truly delicious for later. We want that meat to taste almost as good the second time around, right?

The most important rule is to store everything separately. Never store the sliced meat submerged in the au jus, even if it seems like a time saver. That liquid will turn the meat soggy, and it speeds up spoilage. Keep your containers airtight, and make sure both components get into the fridge within two hours of serving—we always want safety first when dealing with beef leftovers!

Storing the Sliced Roast

For the extra slices, the key is minimizing air exposure. If you still have the bones attached to any part of the roast, you can wrap that piece tightly in plastic wrap first, and then slide it into a heavy-duty resealable bag. For meat that’s already sliced, layer it neatly in a container, maybe putting a very thin layer of parchment paper between stacks if you have a lot, just to keep the slices from sticking horribly together.

This will keep the meat good for about 3 to 4 days in the refrigerator. If you think you won’t get to it by then, this roast freezes like a dream! Wrap individual slices tightly in plastic wrap, then pop them into a freezer bag labeled with the date. It usually lasts great for about two months in the deep freeze.

Reheating for Maximum Juiciness

Reheating is where most people ruin their amazing leftovers, so pay attention! You absolutely cannot just microwave a stack of slices unless you want beef jerky. We need moisture!

• The Best Method (The Oven or Dutch Oven): Grab a small baking dish, place the sliced meat inside, and pour just a tablespoon or two of water (or better yet, some leftover au jus—if you saved that!) in the bottom. Cover the dish tightly with foil. Heat it gently around 300°F (150°C) until just warmed through. The steam keeps it tender. This usually takes 10 to 15 minutes depending on how much you’re heating.
• Quickest Method (Stovetop): If you only have a few slices, put a non-stick skillet over medium-low heat. Add a tiny bit of oil or butter and place the slices flat in the pan. Just let the heat warm them through slowly, flipping once. Low and slow is the secret to keeping that delicious garlic herb coating intact.

Storing the Au Jus

The leftover sauce is gold, so don’t throw it away! Pour your leftover red wine au jus into a separate, small airtight container. Since this sauce has wine and beef stock, it keeps really well in the fridge for about a week. It might look a little jellied when cold—that’s totally normal because of the connective tissue breakdown during simmering!

When you go to reheat the au jus, just pour it into a small saucepan and warm it gently over medium heat, stirring until it liquefies again. If it looks too thick, splash in a tiny bit of water or broth. If it looks too thin, you can thicken it quickly with that classic cornstarch slurry mixture we used before!

Frequently Asked Questions About Lb Prime Rib Roast Recipe

FAQs are such a fantastic way to quickly clear up any tiny worries before you tackle a big holiday centerpiece! I gathered the most common questions I get about this delicious Lb Prime Rib Roast Recipe so you can head into your kitchen feeling totally confident. If you have more specific questions, please don’t hesitate to reach out here—I love helping fellow cooks conquer their kitchen challenges!

What is the correct internal temperature for this Garlic Prime Rib?

This is the most important question, hands down! For that perfect, rosy medium-rare that Aunt Carol perfected, you absolutely need to pull your Garlic Prime Rib out of the oven when the thermometer reads 120°F (50°C). Now, this is crucial: leave it alone to rest for 20 to 30 minutes! During that rest, the temperature will silently climb another 5 to 10 degrees due to carryover cooking. If you pull it out at 130°F, you’ll end up with medium, which is fine, but 120°F going in ensures that perfect medium-rare result after resting.

Can I skip the resting time for the prime rib?

Oh, please, please don’t try to skip the resting time! I know Thanksgiving and Christmas dinners are hectic, and you’re so ready to carve and eat, but resting is where all the hard work pays off. If you cut into it immediately, all that lovely seasoned juice you worked so hard to cook inside the muscle fibers rushes right out onto your cutting board. We want those juices staying *in* the meat, making it soft and tender! Thirty minutes of resting, tented loosely with foil, ensures every single slice is moist and flavorful.

Where should I source the best prime rib roast?

While you can find decent roasts at most large grocery stores, for a holiday favorite, going to a dedicated local butcher is always my first recommendation. You want to try and get a roast that is well-marbled—which means you can see those little white veins of fat running through the lean meat. Marbling equals flavor and tenderness later on! Ask them about the weight too; 6 pounds is perfect for our 8-person recipe, but the cooking times scale up or down based on the total weight of your Lb Prime Rib Roast Recipe.

Why do I need to pat the roast completely dry if I’m covering it in butter?

This is key for that beautiful crust, or bark, we talked about! Excess moisture on the surface of the meat creates steam when it hits the high-heat oven, and steam prevents browning. Browning is flavor; it’s the Maillard reaction happening right there! Even though we are slathering it with herb butter, you need that initial dry layer for the salt and beef proteins to interact properly during that initial 450°F sear. If it’s wet, it will steam, and you’ll just get a pale, sad roast!

Sharing Your Garlic-Herb Prime Rib with Au Jus (Holiday Favorite) Experience

Now that you’ve conquered this stunning holiday roast, you absolutely have to let me know how it went! Seeing your beautiful tables and hearing about the reactions when you slice into that perfect medium-rare center makes all the cooking worth it for me. It’s moments like these—sharing rich food and great company—that make the holidays truly special, just like my memories with Aunt Carol.

Did you manage to keep the secret of that herb butter safe? Or did everyone beg you for the recipe right there at the dinner table? I hope this Garlic-Herb Prime Rib with Au Jus (Holiday Favorite) becomes as much of a beloved annual tradition in your house as it is in mine!

If you loved the process and the results, please take a moment to leave a star rating right here on the recipe card above. Your feedback helps other home cooks gain the confidence they need to tackle their own holiday centerpiece. And honestly, if you took a picture of that beautiful roast or that incredible spread? I would absolutely love to see it!

Tag me on social media or send a quick snap my way—I’m always looking for inspiration for next year’s festive table setup. If you want to dive deeper into my philosophy on cooking with seasonal ingredients or just browse more gathering ideas, you can read my story and learn more about me by clicking here. Happy feasting, and here’s to creating delicious memories!