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Rosemary Crusted Prime Rib with Red Wine Au Jus

Rosemary crusted prime rib is roasted with fresh rosemary, garlic, and olive oil until the center reaches 145°F. Resting keeps the roast juicy, while a red wine au jus made from the pan drippings adds a savory finish.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Resting 25 minutes
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the roast
  • 5 lb beef rib roast boneless
  • 2 tbsp olive oil
  • 2 tbsp rosemary fresh, minced
  • 6 cloves garlic minced
  • 2 tsp kosher salt
  • 1 tsp black pepper
For the red wine au jus
  • 2 tbsp pan drippings from the roast, fat skimmed
  • 1 cup red wine dry
  • 3 cup beef broth low-sodium
  • 1 tsp Worcestershire sauce
  • 0.25 tsp kosher salt

Equipment

  • 1 16x13-inch roasting pan

Method
 

Roast the prime rib
  1. Set a rack in the center of the oven and preheat to 450°F.
  2. Place a roasting rack in a 16x13-inch roasting pan.
  3. Pat the beef rib roast dry.
  4. Stir together the olive oil, rosemary, garlic, 2 teaspoons kosher salt, and black pepper.
  5. Rub the mixture all over the roast.
  6. Set the roast fat-side up on the rack and roast at 450°F for 15 minutes, then reduce the oven temperature to 325°F and continue roasting until the center reaches 145°F, about 1 1/2 to 2 1/2 hours total.
  7. Transfer the roast to a cutting board and loosely tent with foil.
  8. Rest for 20 to 30 minutes.
Make the red wine au jus
  1. Skim the fat from the roasting pan drippings and measure 2 tablespoons into a 2-quart saucepan.
  2. Add the red wine.
  3. Simmer over medium-high heat until reduced by about half, 5 to 7 minutes.
  4. Add the beef broth, Worcestershire sauce, and 1/4 teaspoon kosher salt.
  5. Simmer until slightly reduced, 8 to 10 minutes.
  6. Slice the roast and serve with the au jus.

Notes

For the juiciest slices, use an instant-read thermometer to check the center and let the roast rest before carving. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free option, use gluten-free Worcestershire sauce.