Garlic Butter Prime Rib Recipe

Jump To Recipe
Avatar Author's default profile picture
Tara December 16, 2020

How To Make Garlic Butter Prime Rib

Impress a big crowd with this savory prime rib for your next big party! It’s perfectly roasted in the oven for a more flavorful meat dish.

Preparation: 10 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 40 minutes

Serves:

Ingredients

For Prime Rib:

  • 6lbsstanding rib roast,or 4 bone rib roast
  • 2garlic heads,unpeeled, halved horizontally

For Garlic Butter:

  • ½cupunsalted butter
  • 5garlic cloves,minced
  • 1tbspcoarse salt
  • 1tspblack pepper

For Red Wine Jus:

  • 3cupslow sodium beef stock,or broth
  • 2cupsred wine
  • 1tbspcornstarch,or corn flour, optional

Instructions

  1. Take prime rib out of the refrigerator at least 2 to 3 hours before cooking to bring to room temperature. Pat dry all over with paper towel.

  2. Preheat the oven to 460 degrees F.

Garlic Butter:

  1. Mix together the butter, garlic and ½ tablespoon of salt in a small bowl until combined. Set aside.

Prime Rib:

  1. Arrange garlic halves in a heavy-based pan or cast-iron skillet.

  2. Spread 2 tablespoons of the garlic butter on the underside of the beef or the bone-side to completely coat.

  3. Place the roast, bone-side down, in the pan on top of the onion and garlic halves.

  4. Spread another 2 to 3 tablespoons of garlic butter on the top and sides, rubbing into the flesh. Coat well, then season with remaining salt and pepper.

  5. Roast for or 20 to 30 minutes or until the roast has nicely browned.

  6. Carefully remove the roast from the oven, then spread the remaining garlic butter on top.

  7. Reduce the temperature to 250 degrees F.

  8. Cover with foil, then continue to slow roast for 1 hour to 1½ hours, basting every 20 to 30 minutes with the pan juices, until reaching the desired preference.

  9. Internal temperature should read 118 degrees F for medium rare.

  10. Allow to rest for 20 minutes. The roast’s residual heat will increase the internal temperature to 130 degrees F for a perfect medium-rare prime rib.

  11. Transfer the roast to a serving plate, tent loosely with foil.

  12. Let rest for 20 to 30 minutes. Internal temperature will rise to 125 degrees F for medium rare.

Red Wine Jus:

  1. Place the skillet with the pan juices and the cooked garlic halves left in the pan on the stove top over high heat.

  2. Stir in 2½ cups of the beef stock and all of the wine.

  3. Bring to a fast simmer for 10 minutes until the liquid has reduced by roughly half.

  4. Reduce the heat to medium, then whisk the cornstarch into the remaining beef stock.

  5. Whisk half of the mixture into the red wine jus. The sauce will begin to thicken.

  6. Whisk in the remaining cornstarch mixture for a thicker jus.

  7. Strain the jus into a bowl, pressing the garlic juices through the strainer. Pour jus into serving jug.

  8. Serve the prime rib with the red wine jus, and enjoy!

Nutrition

  • Calories: 1284.97kcal
  • Fat: 106.69g
  • Saturated Fat: 46.49g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 43.92g
  • Polyunsaturated Fat: 3.91g
  • Carbohydrates: 8.52g
  • Fiber: 0.40g
  • Sugar: 1.01g
  • Protein: 58.48g
  • Cholesterol: 272.04mg
  • Sodium: 1073.94mg
  • Calcium: 74.01mg
  • Potassium: 1215.54mg
  • Iron: 6.66mg
  • Vitamin A: 97.14µg
  • Vitamin C: 4.48mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Roast Recipes

Roast

Holiday Prime Rib

Juicy, tender, and with a bold hint of liquor, this…
Total 3 hrs 45 mins
Porchetta Recipe
Roast

Porchetta

Try making the Italian classic tender herb-filled porchetta with crispy…
Total 1 days 5 hrs 10 mins
Honey-Roasted Peanuts Recipe
Nuts

Honey-Roasted Peanuts

Aromatic peanuts are honey-roasted to golden brown perfection with this…
Total 30 mins
Advertisement
CONTINUE READING BELOW
Comments

    Leave a comment

    Replying to