Grammy's Kitchen · Prime Rib · Best No-Fail Prime Rib (Garlic Herb Crust)
One of 26 prime rib recipes we measured
from downshiftology.com
It ranks #1 of 26 for tenderness among the prime rib recipes we compared. 312 cooks on downshiftology.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 1% |
| salt | 1% | 0% |
| aromatics | 6% | 1% |
| liquid | 30% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2722 g | 6 pounds prime rib (bone-in (with bones cut off and tied back on)) |
| 114 g | 1/2 cup butter (softened) |
| 18 g | 6 garlic cloves (minced) |
| 18 g | 1 tablespoon kosher salt |
| 2 g | 1 teaspoon finely chopped fresh thyme |
| 2 g | 1 teaspoon finely chopped fresh rosemary |
| 2 g | 1 teaspoon black pepper |
| 150 g | 1 medium yellow onion (quartered (if making the red wine au jus)) |
| 56 g | 1/4 cup drippings from prime rib pan (make sure to separate the fat from the drippings) |
| 480 g | 2 cups beef broth |
| 354 g | 1 1/2 cups red wine |
| Optional: 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken |
Method: 8 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Followed your instructions to the letter. We removed the roast at 120° and it was absolutely perfect. Thank you so much for this recipe and so many others.” — a cook, 5.0★
“Excellent is what my nephew said. I strongly agree” — a cook, 5.0★