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Perfect Rosemary Garlic Prime Rib Roast Recipe with Easy Red Wine Jus

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A flavorful and straightforward prime rib roast infused with rosemary and garlic, served with an easy red wine jus made from pan drippings. Perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 4–6 pounds prime rib roast (bone-in or boneless), well-marbled
  • 3–4 sprigs fresh rosemary, finely chopped
  • 6–8 garlic cloves, minced or pressed
  • 2–3 tablespoons olive oil
  • 2 teaspoons sea salt (coarse or kosher preferred)
  • 1 teaspoon freshly ground black pepper
  • 1 cup (240 ml) dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1 cup (240 ml) beef stock or broth
  • 1 small shallot, finely chopped (optional)
  • 1–2 tablespoons cold butter, cut into cubes

Instructions

  1. Remove the prime rib from the fridge about 1 hour before cooking to come to room temperature. Pat dry with paper towels.
  2. In a small bowl, combine 3 tablespoons olive oil, minced garlic, chopped rosemary, salt, and pepper to form a paste.
  3. Rub the garlic-rosemary mixture all over the roast, pressing gently to adhere.
  4. Preheat oven to 450°F (230°C).
  5. Place the roast fat side up on a rack in a roasting pan. Roast for 15 minutes at 450°F to sear the outside.
  6. Reduce oven temperature to 325°F (165°C) without opening the door. Continue roasting about 13-15 minutes per pound for medium-rare (e.g., 65-75 minutes for a 5-pound roast).
  7. Use a meat thermometer to check internal temperature: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
  8. Remove roast from oven, tent loosely with foil, and rest for 20-30 minutes.
  9. While resting, pour pan drippings into a small saucepan. Add chopped shallots, red wine, and beef stock. Simmer over medium heat, scraping browned bits, until reduced by half (10-15 minutes).
  10. Whisk in cold butter cubes off heat for a glossy finish.
  11. Slice the roast against the grain into thick slices and serve with red wine jus.

Notes

If the crust darkens too quickly, loosely cover the roast with foil to prevent burning. Resting the meat for 20-30 minutes is essential for juicy slices. Use a meat thermometer for best results. For a dairy-free jus, omit butter or substitute with neutral oil. Leftovers keep well refrigerated for up to 3 days and reheat gently.

Nutrition

Keywords: prime rib roast, rosemary garlic roast, red wine jus, holiday roast, beef roast, easy prime rib, special occasion dinner

Find it online: https://sagestirs.com/perfect-rosemary-garlic-prime-rib-roast-recipe-with-easy-red-wine-jus/