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Perfect Reverse-Sear Prime Rib Roast Recipe with Red Wine Au Jus for Easy Holiday Feasts

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This reverse-sear prime rib roast recipe delivers a tender, juicy center with a crispy crust, paired with a rich red wine au jus. Perfect for holiday feasts and special occasions, it combines low-and-slow roasting with a high-heat finish for even cooking and impressive flavor.

Ingredients

Scale
  • 4–6 pounds bone-in prime rib roast (USDA Choice or Prime grade recommended)
  • Kosher salt, for seasoning
  • Freshly ground black pepper
  • Garlic powder or 2-3 cloves fresh garlic, minced
  • 2 tablespoons olive oil or neutral cooking oil
  • 2 tablespoons unsalted butter, softened (optional)
  • 2 cups beef broth (low-sodium preferred)
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • A few sprigs fresh thyme or rosemary
  • 1–2 shallots, finely chopped

Instructions

  1. Take the prime rib out of the fridge about 1 hour before cooking to bring it to room temperature. Pat dry with paper towels, rub softened butter all over, then season generously with kosher salt, black pepper, and garlic. Set aside.
  2. Preheat oven to 225°F (107°C).
  3. Place the prime rib on a rack in a roasting pan. Insert an instant-read meat thermometer into the thickest part, avoiding the bone. Roast until internal temperature reaches 115°F (46°C) for rare or 120°F (49°C) for medium-rare, about 1.5 to 2 hours depending on size.
  4. Remove roast from oven and tent loosely with foil. Let rest for 15-20 minutes while preparing pan for searing.
  5. Heat a cast iron skillet or heavy-bottomed pan over high heat until smoking hot. Add oil and sear the roast fat-side down, then all sides and edges, about 1-2 minutes per side until a deep brown crust forms.
  6. Check internal temperature again; it should be around 125°F (52°C) for medium-rare. If needed, return to oven for a few minutes.
  7. To make the red wine au jus, pour off excess fat from the roasting pan, leaving browned bits. Place pan over medium heat, add chopped shallots and cook until softened. Deglaze with red wine, scraping the bottom. Add beef broth and fresh thyme. Simmer gently until reduced by half and slightly thickened. Strain if desired.
  8. Slice the roast against the grain into thick pieces and serve immediately with warm red wine au jus.

Notes

Bring the roast to room temperature before cooking for even doneness. Use an instant-read thermometer to avoid overcooking. Rest the roast before and after searing to keep juices inside. Deglaze the pan well for flavorful au jus. For gluten-free au jus, use gluten-free beef broth and thicken with cornstarch if desired. Avoid microwave reheating; warm leftovers gently in a low oven.

Nutrition

Keywords: prime rib, reverse sear, holiday roast, red wine au jus, beef roast, easy prime rib, special occasion, holiday feast

Find it online: https://cheerycrisp.com/perfect-reverse-sear-prime-rib-roast-recipe-with-red-wine-au-jus-for-easy-holiday-feasts/