Garlic & Herb Prime Rib Roast with Red Wine au Jus

In exactly a week, Christmas will be here! I love the holidays since it's when we get to spend time with family, friends and loved ones. This year, I'll be spending Christmas Eve and Christmas Day with my boys and we'll be in good company with The Baron's extended family. As tradition will have it, beef tenderloin will be served for Christmas Eve and roast turkey will grace the table on Christmas Day with The Baron's family. However, for me growing up, our Christmas usually was a surf and turf of sorts where a prime rib roast and king crab legs were feasted on. Since my parents have retired and moved overseas, my brother and I have kept the tradition alive by serving a prime rib roast dinner. In fact, we started a prime rib showdown last year to add a twist to our yearly traditional holiday meal! This year, I got a head start and prepared this Garlic & Herb Prime Rib Roast with Red Wine au Jus. Succulent prime rib is slow roasted with a rub of garlic, fresh herbs and spices, then served with a red wine au jus to highlight the flavor...

I love prime rib. It would be hard for me to be vegetarian just for the simple fact that I would need to give up prime rib. I just couldn't do it. And it couldn't be more evident during the holidays. There's something about having that slow roasted scent of beef in the oven, cutting into a piece that's juicy and flavorful, and the satisfaction of having each bite melt in your mouth. This recipe for the prime rib roast comes from my brother. Over the years, he was usually in charge of making it for the holidays because it does such an awesome job. I've featured it on my site for the past several years now and I never get sick of sharing it because it's just that good! For a different spin on the roast this year, I served it with a red wine au jus. The red wine goes well with the beef and it just makes it even more special...

Garlic & Herb Prime Rib Roast
10 lb prime rib roast (bone in) - at room temperature
2 tablespoons fresh thyme, minced

2 tablespoons fresh rosemary, minced
2 tablespoons fresh oregano, minced
2 tablespoons fresh minced garlic
2 tablespoons kosher salt

2 tablespoons fresh ground pepper
2 tablespoons olive oil

Au Jus:
2 cups red wine
4 cups beef stock
salt and pepper to taste

    Preheat the oven to 500 degrees.

    While the oven is preheating, prep your prime rib roast by trimming any extra fat off of it.

    Combine the minced herbs, garlic, salt and pepper in a bowl. Rub this mixture all over the rib roast. Drizzle the herb rubbed roast with the olive oil and place on a v-rack set in a roasting pan.

    Bake the roast uncovered in the preheated oven for 20 minutes.

    After 20 minutes, decrease the heat to 375 and continue cooking the roast uncovered for 2 1/2 hours (if you have a 10 lb roast). Bake about 15-18 minutes per pound.

    Remove roast from oven and allow it to rest at room temperature for 20-30 minutes before carving. Slice and serve with red wine au jus.

    Red Wine Au Jus
    recipe from Bobby Flay

    Place the roasting pan on the top of the stove over 2 burners set on high heat.

    Add the wine to the roasting pan, whisking together with the pan drippings and scraping the bottom of the pan. 

    Add the stock and cook over high heat until reduced by half. Season with salt and pepper to taste.