Best Prime Rib in Garlic Butter

Best Prime Rib in Garlic Butter

8 servings
How to make a perfect Prime Rib roasted in garlic butter with easy to follow step by step directions! A winning roast with rave reviews!

Ingredients

  • standing rib roast

    4 bone rib roast

    6 ⅝ lb
  • garlic

    unpeeled and halved horizontally, unpeeled keeps it together

    2 heads
  • unsalted butter
    ½ c
  • garlic

    minced

    5 cloves
  • coarse salt
    1 tbsp
  • black pepper
    1 tsp
  • low sodium beef stock

    or broth

    3 c
  • red wine
    2 c
  • cornstarch

    cornflour - optional for a thicker sauce.

    1 tbsp

Directions

  1. 1

    PRIME RIB: Take prime rib out of the refridgerator atleast 2 - 3 hours before cooking to bring to room temperature. Pat dry all over with paper towel.

  2. 2

    PREHEAT: STANDARD oven to 460˚F (240°C) | FAN/CONVECTION 430˚F (220°C).

  3. 3

    GARLIC BUTTER: Mix together the butter and garlic and 1/2 tablespoon of salt in a small bowl until combined.

  4. 4

    SKILLET OR ROASTING PAN: Arrange garlic halves in a heavy-based pan or cast-iron skillet. Spread 2 tablespoons of garlic butter on the underside of the beef (bone-side) to completely coat. Place the roast, bone-side down, in the pan/skillet on top of the garlic halves (the bones create a natural roasting rack for the meat). Spread another 2-3 tablespoons of garlic butter on the top and sides, rubbing into the flesh. Coat well.Season with remaining salt and pepper.

  5. 5

    ROAST: For 20-30 minutes or until the roast has nicely browned.

  6. 6

    GARLIC BUTTER 2: Carefully remove roast from oven. Spread with remaining garlic butter.

  7. 7

    REDUCE OVEN TEMPERATURE: STANDARD oven 250°F (120°C) | FAN/CONVECTION oven 220°F (100°C).

  8. 8

    COVER WITH FOIL and continue to slow roast for 1 - 1 1/2 hours, basting every 20-30 minutes with the pan juices, until reaching your desired preference. Internal temperature should read 118°F | 48°C for med/rare. (TIP: Start checking internal temperature after 45 minutes of roasting. Continue to keep checking with each baste to ensure it doesn't over cook.)

  9. 9

    Once cooked to your liking, allow to rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F | 55°C for a perfect medium-rare prime rib.

  10. 10

    REST: Transfer roast to serving plate, tent loosely with foil and let rest for 20 - 30 minutes. Internal temperature will rise to 125°F (52°C) for medium rare.

  11. 11

    SLICE AND SERVE with Red Wine Jus/Sauce.

  12. 12

    RED WINE JUS: Place skillet with pan juices and the cooked garlic halves left in the pan on the stove top over high heat. Stir in 2 1/2 cups of the beef stock and all of the wine. Bring to a fast simmer for 10 minutes until iquid has reduced by roughly half.

  13. 13

    REDUCE HEAT to medium. Whisk cornstarch (cornflour) into the remaining beef stock. Whisk half of the mixture into the red wine jus. Sauce will begin to thicken. Whisk in remaining cornstarch mixture for a thicker jus. Strain jus into a bowl, pressing garlic juices through the strainer, then pour jus into serving jug.

Best Prime Rib in Garlic Butter

Best Prime Rib in Garlic Butter

4.9(30)120 min8 servings641 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 30 ratings

cafedelites.com
4.9(30 reviews)
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About this Recipe

Dreaming of a show-stopping holiday roast that’s surprisingly simple to master? This recipe for the Best Prime Rib in Garlic Butter is your answer to an unforgettable meal that earns rave reviews.

What truly elevates this prime rib is the aromatic garlic butter, which bastes the roast as it cooks, infusing every bite with savory richness. This method ensures an incredibly tender, juicy cut of beef, complemented by a luscious pan sauce made from beef stock and red wine. The inclusion of unpeeled garlic heads roasted alongside the meat mellows their flavor beautifully.

Prepare for a truly spectacular main course with this Best Prime Rib in Garlic Butter. You'll enjoy incredibly tender, juicy beef enveloped in a fragrant garlic crust, with a deeply savory sauce that complements it perfectly. The richness of the standing rib roast is balanced by the pungent warmth of garlic and the depth of red wine, creating a harmonious and indulgent flavor profile. Designed to serve eight, this dinner-worthy roast is surprisingly approachable, promising restaurant-quality results right in your own kitchen.

  • Sauce Thickening: The cornstarch is listed as optional for a thicker sauce; you can omit it if you prefer a thinner, natural pan jus.

This impressive roast is ideal for special occasion dinners or an elevated Sunday meal. Serve it as the centerpiece of your spread, perhaps alongside simple roasted vegetables or creamy mashed potatoes to complement its rich flavors.

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