Oh, the holidays! That time of year when the house *has* to smell incredible, and the main event needs to feel truly special, right? For years, I worried about making our classics while keeping everyone safe with their dietary needs. That’s why I’m so excited to share this absolute showstopper: my recipe for Garlic-Herb Prime Rib with Au Jus (Holiday Favorite).
It’s completely gluten-free, and trust me, it looks and tastes like it took three days to prepare, but it’s so manageable for us home cooks! I’ll never forget the first big meal I made after shifting to being a gluten-free nutritionist for my own kitchen. My family was thrilled when I swore this Garlic-Herb Prime Rib with Au Jus (Holiday Favorite) was safe. That amazing aroma filled the whole house, bringing everyone right back to those classic family gatherings we love.
As I learned over at my nutrition journey, seeing their joy reminded me that food is what unites us. This roast proves everyone deserves a memorable holiday meal. If you’re looking for an impressive, worry-free centerpiece, grab your roasting pan—we’re making magic!
Why This Garlic-Herb Prime Rib with Au Jus (Holiday Favorite) Works for Your Feast
I know holiday cooking can feel like a marathon, but this roast is your shortcut to looking like a culinary genius! It just makes meal planning so much easier when you know you have something delicious that fits everyone’s plate.
- It’s naturally gluten-free, so zero stress about cross-contamination!
- The two-temperature cooking method means you get a perfect sear while keeping the inside tender.
- You can prepare that amazing herb butter rub way ahead of time.
- The optional au jus uses the pan drippings—seriously rich flavor with very little extra effort.
- It looks absolutely stunning when you bring the Best Prime Rib Roast to the table.
- You can find more fantastic holiday recipes right here on the blog!
Gathering Ingredients for Your Garlic-Herb Prime Rib with Au Jus
Okay, laying out your ingredients is my favorite part—it’s like setting up for a beautiful holiday scene. Getting these right is the first step to making this Garlic-Herb Prime Rib with Au Jus (Holiday Favorite) totally shine. We’re keeping things simple but focused on big flavor here. Grab your cutting board and let’s get organized. You can find more of my favorite baking and savory recipe essentials by clicking that link!
For the Prime Rib Roast
For the main event—that beautiful 6-pound bone-in cut—you’ll need the foundation of our magic rub. Make sure that butter is truly soft so it mixes easily. And please, don’t you dare use dried herbs here; fresh thyme and rosemary make all the difference!
- 6 pounds prime rib, bone-in (ask your butcher to cut the bones off and tie them right back on—it’s a game-changer!).
- 1/2 cup butter, fully softened.
- 6 minced garlic cloves—yes, six!
- 1 tablespoon kosher salt.
- 1 teaspoon fresh thyme, finely chopped.
- 1 teaspoon fresh rosemary, finely chopped.
- 1 teaspoon black pepper.
For the Optional Red Wine Au Jus
If you want that restaurant-quality sauce, you need the drippings left in the **Prime Rib Pan**. The key here is separating the fat from the actual liquid gold beneath it. We only want the liquid goodness for our sauce!
- Up to ¼ cup of the pan drippings (make sure you’ve separated the fat first!).
- 2 cups beef broth.
- 1 1/2 cups red wine (or just use more broth if you prefer!).
- 1 tablespoon cornstarch or arrowroot powder mixed with a little cold water (this is your slurry, only if you want a thicker sauce).
- Medium yellow onion, quartered (optional, but it adds incredible depth to the base).
Essential Equipment for the Perfect Prime Rib Pan Setup
Before we even think about turning on the oven, let’s gather our tools! Setting up your station properly is half the battle, especially when you’ve got a big roast that needs attention but not constant hovering. Since we are using the **Prime Rib Pan** method, having the right gear makes things flow smoothly.
- An oven-safe pan or roasting tray—this is where the magic (and the drippings!) happen.
- A small bowl for whipping up that incredible herb butter.
- Paper towels because you absolutely must pat that meat dry!
- Aluminum foil for keeping things cozy during the rest.
- A fat separator, if you’re serious about that gorgeous au jus (it saves tons of scraping time!).
- A decent serving bowl ready for slicing later.
Step-by-Step Instructions for Cooking the Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)
Alright, deep breaths! This is where we turn those beautiful ingredients into the centerpiece of your holiday table. Remember, that 30 minutes of rest time is non-negotiable—it’s the secret to juicy meat! We move fairly quickly through this process, so have everything ready to go.
Preparation and Herb Butter Application
First things first, don’t try to cook this straight from the fridge! Pull your 6-pound roast out about two or three hours before preheating. We need it to come fully up to room temperature; trust me, this guarantees even cooking. While that’s happening, mix up your herb butter in that little bowl—just mash that softened butter with the garlic, salt, thyme, rosemary, and pepper until it’s smooth.
When you go to rub it on, use plenty of paper towels to really pat that prime rib bone dry. This removes surface moisture, which is exactly what we need for that beautiful crust later. Slather that herb mix all over the entire roast. Don’t be shy!
Searing and Roasting the Garlic Prime Rib
Time to preheat that oven to a blasting hot 450°F (230°C). We sear hard first! Pop the roast bone-side down in your **Prime Rib Pan** (fat side up!). Let it blast there for 20 minutes. This seals in all those yummy juices. If you’re making the au jus, scatter those optional onion quarters around the sides now.
After 20 minutes, drop the heat way down to 325°F (160°C). Now, you cook based on feel and temperature, not just time. You’ll pull it when the internal thermometer hits 120°F (50°C) for that perfect medium-rare. That’s the key to the **Best Prime Rib Roast**! You can check out this great resource while you wait if you want some extra tips on nailing the internal temperature: getting the best prime rib.
Resting and Slicing the Best Prime Rib Roast
This next step separates the good roasts from the legendary ones! Pull it out of the oven and immediately tent it loosely with foil. It needs to rest undisturbed for a full 20 to 30 minutes. The temperature will creep up a bit, firming up the structure.
Once rested, swiftly remove the twine and those bones you had tied on. Slice the roast into satisfying ½-inch thick pieces. Look at those colors! If you’re not making the optional sauce, this is when you drizzle the pan juices right over the slices while they wait.
Making the Flavorful Au Jus
If you decided to make the flavorful au jus, we need to clean up the **Prime Rib Pan** first. Scoop out all the cooked onion bits and scrape up those delicious browned bits (the fond) from the bottom. Crucially, you must separate the solidified fat from the actual drippings—use your fat separator!
Take about ¼ cup of those liquid drippings, add the beef broth and the red wine, and bring it to a good simmer on the stovetop. Let it bubble gently for about 15 minutes until it smells intoxicating and reduces down a little. If you want it thicker, whisk in that little cornstarch slurry and cook until it thickens up. Strain it all through a fine sieve so you get that smooth, beautiful sauce to serve alongside your amazing dinner.
Tips for Success with Your Lb Prime Rib Roast Recipe
I’ve learned a few things over the years trying to nail the perfect **Lb Prime Rib Roast Recipe** without stressing out! The biggest hurdle everyone faces is temperature, but once you nail that, you’re golden. You absolutely must use a reliable meat thermometer. Seriously, toss out that old vague recipe card that just says ‘cook for two hours’; every oven lies, and every roast is different!
Also, please listen to me about the resting time. That 30 minutes under the foil is non-negotiable. If you skip it, all the juices run out when you slice, and suddenly your **Garlic-Herb Prime Rib with Au Jus** turns dry. Sad times!
One last thing that makes prep so much easier: when you buy your meat, ask the butcher to trim the bones and tie them back on with kitchen twine, just like I mentioned earlier. It helps the meat hold its shape during the sear, and you can snip that string right off before you slice. Easy peasy!
If you’re looking for more comforting meals to round out your holiday menu, check out some of my favorite comforting dinner ideas.
Variations for Your Garlic-Herb Prime Rib with Au Jus
This recipe is so sturdy, it loves to try on new outfits! You don’t need to overhaul anything; just play with the herb butter a little bit. If thyme isn’t your favorite, try using fresh sage instead—it brings a really earthy, almost apple-y note that pairs beautifully with the garlic.
For a bit of warmth during the cooking process, I sometimes swap out half the black pepper for a pinch of smoked paprika. It doesn’t change the gluten-free status at all, but it adds this gorgeous subtle smoke to the crust. Honestly, the possibilities are endless if you just swap one herb for another. You can browse some healthy dinner inspiration if you want more ideas for mixing things up later in the year!
Serving Suggestions for the Holiday Favorite Roast
Now that we have this stunning, tender piece of meat ready, we need sides that can keep up! Since we’re aiming for that perfect gluten-free holiday spread, I always lean into things that roast beautifully right alongside the star of the show.
You absolutely need something creamy to catch that delicious au jus. My go-to is a big bowl of mashed potatoes—use butter and milk, no flour needed! Roasted root vegetables, like carrots and parsnips tossed simply with olive oil and salt, add a lovely sweetness that balances the savory garlic notes.
If you want something green, skip the heavy cream sauces and opt for bright, crisp asparagus blanched quickly; it keeps the whole meal feeling elegant and light. Check out some of my ideas for healthy meal prep if you want to get those veggies ready the day before!
Storing and Reheating Leftover Garlic Prime Rib
You didn’t think this amazing Garlic Prime Rib would last long, did you? Even so, leftovers are the best part of a holiday! The most important thing is separation. Always store your leftover sliced meat in an airtight container, and keep the au jus in a completely separate jar. If you don’t use a fat separator, you can even chill the au jus overnight and just spoon the hardened fat off the top the next day!
When it’s time to reheat those precious slices, resist the urge to microwave them fast. That’s a one-way ticket to chewy meat! Instead, place your slices in a shallow baking dish, add a small splash of the leftover au jus—maybe a tablespoon or two—cover it tightly with foil, and bake it low and slow at about 275°F (135°C). It gently warms the meat and keeps it tasting just as juicy as the first night. If you need to get in touch with me about this recipe, you can always find my contact details here!
Frequently Asked Questions About This Prime Rib Recipe
I always get questions after people try this roast for the first time, which is wonderful! It means you’re taking your cooking seriously. Here are a few things I hear most often regarding timing, substitutions, and figuring out the right weight when planning your holiday meal.
What internal temperature should I aim for when cooking my prime rib?
This is the most critical checkpoint! For a perfect medium-rare, you need to pull the roast from the oven when it hits 120°F (50°C). Remember that carryover cooking? It will rise another 5 to 10 degrees while resting, putting you right in that sweet spot. If you want medium, pull it closer to 125°F. Always use that thermometer in the thickest part, not touching bone!
Can I make this Garlic-Herb Prime Rib without the red wine in the au jus?
Absolutely, yes! If your family isn’t into wine, or maybe you just ran out, you can just swap the red wine for more beef broth. You might lose a tiny bit of that sharp tang, but the flavor from the pan drippings and the herbs will still make your au jus incredible. It’s still going to be rich and delicious, I promise. You can check out my terms of service right here if you have policy questions!
How much prime rib should I buy per person?
This is key for planning your **Lb Prime Rib Roast Recipe**! For a bone-in roast like the 6-pound one we used, you can comfortably plan for about 3/4 pound per person, which works out nicely—our recipe serves 8. If you buy boneless, you can generally drop that estimate slightly down to about 1/2 pound per person since there’s no bone weight. It just helps you shop smarter!
Share Your Holiday Favorite Experience
I truly cannot wait to hear how this **Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)** turned out for your celebration! Making this dish connects us, and seeing your results makes my entire week.
When you get a moment, please swing back by, leave a star rating below, and tell me all about it in the comments! Did you stick exactly to the herb rub, or did you try a fun variation? Also, don’t forget you can read up on my privacy policy anytime! Happy feasting!
Garlic-Herb Prime Rib with Au Jus (Holiday Favorite)
Ingredients
Equipment
Method
- Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature.
- Preheat your oven to 450°F (230°C). In a small bowl, mix together the softened butter, minced garlic, kosher salt, chopped thyme, chopped rosemary, and black pepper to make the herb butter.
- Pat the prime rib dry with paper towels. Rub the herb butter mixture all over the outside of the prime rib.
- Place the prime rib bone-side down, fat-side up, in an oven-safe pan or roasting tray. If making the au jus, place the quartered onion slices in the pan around the meat.
- Cook the prime rib in the center of the oven for 20 minutes at 450°F (230°C) to sear the outside. Reduce the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches 120°F (50°C) for medium-rare. Cooking time will vary based on the size of the roast and your oven; rely on the internal temperature.
- Remove the prime rib from the oven and let it rest for 20 to 30 minutes, tented with aluminum foil to keep it warm. Remove the string and bones, then slice the prime rib into ½-inch thick slices.
- For the optional Red Wine Au Jus: After removing the fat from the pan drippings, add up to ¼ cup of drippings back into the pan along with the beef broth and red wine. Add any leftover herbs if desired. Simmer for about 15 minutes, or until the liquid has reduced by half. If you prefer a thicker sauce, whisk in a cornstarch or arrowroot slurry.
- Strain the au jus through a fine-mesh sieve to remove the onion and browned bits. Transfer the strained au jus to a serving bowl and drizzle over the sliced prime rib.
Nutrition
Notes
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Gluten-Free Nutritionist & Family Meal Planning Expert
Working as a pediatric dietitian at Children’s Hospital of Denver, I kept meeting families overwhelmed by managing their children’s celiac disease. Parents stressed, kids frustrated, everyone eating bland boxed “gluten-free” products.
That’s when I realized my calling: creating practical, balanced gluten-free solutions for real families with busy schedules. I’ve developed 375+ family-friendly recipes focusing on lunch boxes, after-school snacks, and make-ahead dinners that actually work.
My meal planning system was featured in Parents Magazine, and I presented research at the Rocky Mountain Pediatric Nutrition Conference. My evidence-based approach ensures recipes meet both taste and health standards—families need solutions that work in the real world, not just perfect test kitchens.