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Perfect Holiday Prime Rib with Red Wine Jus

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A foolproof prime rib recipe that started as a happy accident and became a holiday showstopper. Slow-roasted to perfection with a garlic-herb crust and served with a rich red wine jus, this dish is easier than you think and guaranteed to impress.

Ingredients

Scale
  • 1 bone-in prime rib roast (5–7 pounds)
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 3 tablespoons olive oil
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups low-sodium beef broth
  • 2 tablespoons unsalted butter
  • 1 shallot, finely diced
  • 1 sprig fresh rosemary
  • Salt and pepper to taste

Instructions

  1. About 2 hours before cooking, remove the prime rib from the refrigerator and let it come to room temperature. Pat it dry with paper towels.
  2. In a small bowl, mix kosher salt, black pepper, minced garlic, chopped rosemary, thyme leaves, and olive oil into a paste. Rub this mixture all over the roast, covering every surface including the ends and between the bones.
  3. Preheat the oven to 250°F (120°C). Place the seasoned roast on a rack in a roasting pan, bone-side down.
  4. Insert a meat thermometer into the thickest part of the meat, avoiding the bone. Roast at 250°F for about 25-30 minutes per pound (about 2.5 to 3 hours for a 6-pound roast), until the internal temperature reaches 115°F (46°C) for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.
  5. Remove the roast from the oven, tent it loosely with aluminum foil, and let it rest for 30 minutes. The temperature will rise another 5-10 degrees during resting.
  6. While the roast rests, increase the oven temperature to 500°F (260°C). After 30 minutes, remove the foil and return the roast to the oven. Roast for 8-12 minutes until the outside is deeply browned and crusty.
  7. While the roast is getting its final sear, make the red wine jus. Place the roasting pan on the stovetop over medium heat (or scrape drippings into a saucepan). Add the diced shallot and cook for 1-2 minutes until softened.
  8. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes.
  9. Add the beef broth and rosemary sprig, bring to a simmer, and cook for 8-10 minutes until slightly thickened. Remove the rosemary, whisk in the butter until melted, and season with salt and pepper to taste. Strain if desired.
  10. Remove the roast from the oven and transfer to a cutting board. Slice against the grain into 1/2-inch to 3/4-inch thick slices. Arrange on a platter, spoon some jus over the top, and serve the remaining jus on the side.

Notes

Bring the prime rib to room temperature for about 2 hours before cooking for even doneness. Use a meat thermometer for best results—don’t rely on time alone. The reverse sear method (low heat first, then high heat) ensures a perfect crust without overcooking. Let the roast rest for a full 30 minutes before carving to keep juices inside. For the jus, use a real wine you’d drink, not cooking wine. Leftovers make excellent sandwiches.

Nutrition

Keywords: prime rib, holiday roast, red wine jus, Christmas dinner, New Year's Eve, beef roast, reverse sear, special occasion

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