This is part of my 2021 Christmas Eve Dinner, a gourmet feast I have made every year since 2010 (except 2020). I started this tradition with my wife and in-laws, and it has grown to include my children and my parents when they moved to be closer to me in 2016. Here is this year's main course!
Ingredients Garlic Butter Prime Rib:
- 1 cup butter, softened
- 7 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons salt
- 1 tablespoon pepper
- 5 lb boneless ribeye roast, trimmed
Ingredients Red Wine Au Jus:
- 1/2 cup prime rib roast drippings
- 2 cups beef stock
- 1 cup red wine (cabernet sauvignon recommended)
- 2 tablespoon unsalted butter
- 1 sprig fresh rosemary
- 1 pinch ground sage salt & pepper (to taste)
- Preheat oven to 500°F (260°C).
- Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
- Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
- Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
- Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
- Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a medium
saucepan. Combine all ingredients for the red wine au jus in the saucepan and bring to a rolling boil
at medium high heat.
- Reduce heat to low and allow to simmer for 10 minutes, taste and simmer for an additional 5-10 minutes if you would like a stronger au jus. Do not reduce the au jus too much, as it should be a thinner sauce than gravy. Add salt & pepper, to taste, when the au jus is your desired flavor.
- Strain and serve in individual bowls for each of your guests (and save the leftover au jus for sandwiches tomorrow!).
- Carve the prime rib into ¾-inch (20 mm) slices.