Description
Herb Crusted Prime Rib Roast brings classic steakhouse luxury right to your dinner table with restaurant-quality results that will impress your guests. Perfectly seasoned and roasted to tender perfection, this classic centerpiece meal delivers incredible flavor that makes Sunday dinner feel like a special celebration.
Ingredients
Scale
Meat:
- 1 prime rib roast (5–7 pounds)
Herbs and Seasonings:
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- 4 cloves garlic
- 2 teaspoons salt
- 1 teaspoon black pepper
Wet Ingredients and Binders:
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cups beef broth
- ½ cup red wine
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to a scorching 450°F, positioning the rack in the center for even heat distribution.
- Combine 4 minced garlic cloves, 2 tablespoons each of chopped rosemary, thyme, and parsley in a small mixing bowl.
- Whisk in 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon black pepper until the herb mixture becomes a smooth, fragrant paste.
- Place your 5-7 pound prime rib roast onto a roasting rack, ensuring it sits securely in the roasting pan.
- Massage the herb mixture generously across the entire surface of the roast, creating a thick, even coating that will develop a delicious crust.
- Roast the prime rib at 450°F for 20 minutes to create a beautiful, crispy exterior.
- Reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches your preferred doneness.
- Check the temperature with a meat thermometer: 120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well, or 160°F for well-done.
- Remove the roast from the oven and loosely tent with aluminum foil, letting it rest for 25 minutes to allow juices to redistribute.
- Pour the pan drippings into a saucepan and add 2 cups beef broth and ½ cup red wine.
- Simmer the au jus over medium heat, whisking in 1 tablespoon cornstarch mixed with cold water if you want a thicker sauce.
- Season the au jus with salt and pepper to taste.
- Slice the prime rib into thick, juicy portions and serve with the warm au jus on the side.
Notes
- Let the prime rib come to room temperature for an hour before cooking to ensure even roasting and better herb adhesion.
- Use a meat thermometer for precise doneness, inserting it into the thickest part without touching bone or fat.
- For a crispier exterior, pat the roast completely dry with paper towels before applying the herb mixture.
- Choose bone-in prime rib for more flavor and juicier meat, and ask your butcher to French the bones for an elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes to 2 hours 20 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 341
- Sugar: 0.3 g
- Sodium: 324 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 30 g
- Cholesterol: 95 mg