Garlic Herb Prime Rib: 7 Secrets for Perfectly Tender Roast

A succulent and flavorful prime rib roast featuring a savory garlic herb crust.

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In a small bowl, combine softened butter, minced garlic, kosher salt, chopped fresh thyme, rosemary, and black pepper. Mix until well incorporated to create the garlic herb butter.
Pat the prime rib dry with paper towels. Carefully spread the garlic herb butter evenly over the entire surface of the roast, making sure to cover all sides thoroughly.
If bones were removed, tie them back onto the roast with kitchen twine to ensure even cooking and presentation.
Preheat your oven to 450°F (232°C). Place the prime rib on a rack in a roasting pan, fat side up. Roast at this high temperature for 15 minutes to create a crust.
Lower oven temperature to 325°F (163°C) and roast for approximately 75 minutes or until the internal temperature reaches your desired doneness (120-125°F for rare, 130-135°F for medium-rare).
Remove the roast from the oven and tent with foil. Allow it to rest for at least 20 minutes to let the juices redistribute, ensuring a moist and tender roast.
While the roast rests, place the roasting pan on the stovetop over medium heat. Add the quartered onion and deglaze the pan with red wine, scraping up browned bits. Pour in beef broth and the separated drippings (fat removed). Simmer until reduced by half. For thicker au jus, stir in a slurry of cornstarch or arrowroot powder mixed with water and cook until thickened. Strain if desired.
Remove twine from bones, slice the roast to preferred thickness, and serve alongside the red wine au jus.