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Why This Recipe Works

Reverse-sear magic: Low-and-slow roasting first, then a blistering finish for the ultimate crispy crust and edge-to-edge medium-rare.
5-ingredient herb paste: Butter, garlic, rosemary, thyme, and black pepper—simple, bold, and unforgettable.
Built-in thermometer: No guesswork; we pull at 120 °F for perfect 130 °F final temp after resting.
Two-step au jus: Roast’s own fond + rich beef stock = glossy, restaurant-quality sauce in 15 minutes.
Stress-free timeline: Season the night before, roast early in the day, reheat jus while the meat rests.
Scalable: Works for 3-bone or 7-bone roast; formula is 15 min per pound at 250 °F plus 900 °F sear.

Ingredients You'll Need

Great prime rib starts at the butcher counter. Ask for a bone-in standing rib roast from the small end (ribs 10–12) where the muscle is most tender. The bones act as natural insulation, preventing overcooking and adding insane flavor. Figure one rib per every two diners, or ¾ pound bone-in weight per person if you want leftovers for tomorrow’s steak sandwiches.

Prime vs. Choice: True USDA Prime has superior marbling, but Choice is delicious and far more accessible. Either way, look for milky-white fat streaks throughout; avoid roasts with dark, dried edges or an overly wet package.

Compound-butter essentials: Softened unsalted butter carries fresh rosemary and thyme without browning too fast. If you only have dried herbs, cut quantities in half and allow the paste to rest 30 minutes so oils rehydrate. Kosher salt penetrates the meat better than table salt; Diamond Crystal is my go-to. Freshly cracked black pepper adds floral heat pre-sear.

Au jus building blocks: Low-sodium beef stock keeps the sauce from becoming too salty as it reduces. A splash of dry red wine (Cabernet or Syrah) deglazes the pan and adds fruity complexity, but feel free to swap with extra stock for a non-alcoholic version. A whisper of soy sauce or Worcestershire brings umami depth without announcing itself.

How to Make Prime Rib Roast with Au Jus for New Year's Dinner

Dry-brine overnight

Pat roast dry with paper towels. Combine 1 Tbsp kosher salt per 5 lb meat with 1 tsp pepper; season generously on all sides, including between bones. Place on a wire rack set in a rimmed baking sheet, uncovered, in fridge 12–36 hours. This air-dry step creates a crackling crust and seasons the meat to the bone.

Make herb paste

In a small bowl, mash ½ cup softened butter, 6 minced garlic cloves, 2 tsp finely chopped rosemary, 2 tsp thyme leaves, and 1 tsp black pepper into a spreadable paste. Refrigerate if prepping ahead; bring to room temp before using so it smears easily.

Preheat & truss

Remove roast 2 hours before cooking to eliminate the chill—cold meat cooks unevenly. Heat oven to 250 °F. Tie bones snugly to the eye of meat with kitchen twine; this keeps the roast compact and promotes uniform cooking.

Slather & season

Pat roast again to remove any moisture exuded while tempering. Smear herb butter over entire surface, pressing so it adheres. Finish with an extra sprinkle of coarse salt; the butter layer protects herbs from burning during the sear.

Low-&-slow roast

Insert probe thermometer into center, avoiding bone. Roast on middle rack 15 minutes per pound (e.g., 5 lb = 75 min). Begin checking early; pull when internal temp hits 120 °F for final 130 °F medium-rare after carry-over. Tent loosely with foil and rest 30 minutes minimum—this redistributes juices and allows you to blast the oven for vegetables or Yorkshire puddings.

Reverse sear

Increase oven to 500 °F (or 525 °F if your oven allows). Return roast 6–10 minutes until crust is deeply browned and sizzling. Alternatively, fire up your grill’s side burner or use a kitchen torch for spot-charring. Rest again 10 minutes while preparing au jus.

Deglaze pan

Place roasting pan over two burners on medium. Pour off all but 2 Tbsp fat. Add 1 cup diced shallots; sauté 2 minutes. Add ½ cup red wine; simmer, scraping browned bits with a wooden spoon until reduced by half.

Finish au jus

Stir in 3 cups low-sodium beef stock, 1 tsp soy, and any accumulated roast juices. Simmer 10 minutes, skimming foam. Strain, season with salt & pepper, and keep warm in a small saucepan. Serve in tiny pitchers or pour directly over sliced beef tableside for dramatic flourish.

Expert Tips

Use a leave-in probe

Opening the oven repeatedly drops temp 25 °F and extends cook time. A Bluetooth probe sends alerts to your phone so you can mingle, not hover.

Save the fat

Strain rendered beef fat through cheesecloth and store in freezer. A spoonful transforms roasted potatoes or sautéed greens into pure luxury.

Slice on the bias

Angle knife 45 ° against grain for wider, restaurant-style slices. Serve bones alongside—they’re a primal treat for those in the know.

Rest longer than you think

A 30-minute rest is minimum; 45 minutes is better. Tent loosely—too tight and you’ll steam the crust you worked so hard to build.

Reheat gently

Submerge sliced beef in warm (not hot) au jus at 140 °F for 8 minutes to rewarm without overcooking—perfect for second helpings.

Buy extra for leftovers

Cold prime rib makes legendary sandwiches with horseradish cream. Plan ½ pound per person if you want next-day delights.

Variations to Try

Horseradish-crust: Swap 2 Tbsp butter for prepared horseradish and add ¼ cup panko for crunch—spread on during final 10 minutes only to prevent burning.
Coffee & chili rub: Add 1 Tbsp finely ground espresso and 1 tsp ancho chili powder to salt mixture for smoky depth.
Herb-smoke: Add 1 cup soaked cherry-wood chips to a foil pouch; place in oven corner at 250 °F for subtle smokiness.
Boneless shortcut: Use tied boneless ribeye roast; reduce cook time by 10 minutes per pound and still follow reverse-sear method.
Asian-inspired jus: Deglaze with sake, add a splash of tamari, and finish with a knob of miso butter for umami bomb.
Garlic-lover’s dream: Insert 20 slivers of raw garlic into small slits all over roast before dry-brining for pockets of sweet roasted garlic.

Storage Tips

Leftovers: Wrap cooled slices tightly in foil; refrigerate up to 4 days. For longer storage, vacuum-seal and freeze up to 3 months. Thaw overnight in fridge.

Au jus: Refrigerate in glass jar up to 1 week or freeze in ice-cube trays for single-use portions. Reheat gently—boiling causes gelatin to break and texture turns watery.

Make-ahead roast: Cook fully, chill whole, then slice cold. Reheat slices in 140 °F au jus for 8–10 minutes just before serving—ideal for dinner-party timing.