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.
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
-
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.
-
Preheat the oven to 460 degrees F.
Garlic Butter:
-
Mix together the butter, garlic and ½ tablespoon of salt in a small bowl until combined. Set aside.
Prime Rib:
-
Arrange garlic halves in a heavy-based pan or cast-iron skillet.
-
Spread 2 tablespoons of the garlic butter on the underside of the beef or the bone-side to completely coat.
-
Place the roast, bone-side down, in the pan on top of the onion and garlic halves.
-
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.
-
Roast for or 20 to 30 minutes or until the roast has nicely browned.
-
Carefully remove the roast from the oven, then spread the remaining garlic butter on top.
-
Reduce the temperature to 250 degrees F.
-
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.
-
Internal temperature should read 118 degrees F for medium rare.
-
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.
-
Transfer the roast to a serving plate, tent loosely with foil.
-
Let rest for 20 to 30 minutes. Internal temperature will rise to 125 degrees F for medium rare.
Red Wine Jus:
-
Place the skillet with the pan juices and the cooked garlic halves left in the pan on the stove top over high heat.
-
Stir in 2½ cups of the beef stock and all of the wine.
-
Bring to a fast simmer for 10 minutes until the liquid has reduced by roughly half.
-
Reduce the heat to medium, then whisk the cornstarch into the remaining beef stock.
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Whisk half of the mixture into the red wine jus. The sauce will begin to thicken.
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Whisk in the remaining cornstarch mixture for a thicker jus.
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Strain the jus into a bowl, pressing the garlic juices through the strainer. Pour jus into serving jug.
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Serve the prime rib with the red wine jus, and enjoy!
Nutrition
- Calories:Â 1284.97kcal
- Fat:Â 106.69g
- Saturated Fat:Â 46.49g
- Trans Fat:Â 0.47g
- Monounsaturated Fat:Â 43.92g
- Polyunsaturated Fat:Â 3.91g
- Carbohydrates:Â 8.52g
- Fiber:Â 0.40g
- Sugar:Â 1.01g
- Protein:Â 58.48g
- Cholesterol:Â 272.04mg
- Sodium:Â 1073.94mg
- Calcium:Â 74.01mg
- Potassium:Â 1215.54mg
- Iron:Â 6.66mg
- Vitamin A: 97.14µg
- Vitamin C:Â 4.48mg
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