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Perfect Herb-Crusted Prime Rib with Red Wine Au Jus

herb-crusted prime rib - featured image
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A simple yet impressive prime rib roast with a crispy herb crust and a rich red wine au jus, perfect for special occasions or cozy family dinners.

Ingredients

Scale
  • 4 to 5 pounds bone-in prime rib roast (USDA Choice recommended)
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 6 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 cup dry red wine (such as Cabernet Sauvignon)
  • 1 cup low sodium beef broth
  • 2 tablespoons butter

Instructions

  1. Bring the roast to room temperature by letting it sit uncovered on the counter for about 1 hour.
  2. Preheat oven to 450°F (232°C).
  3. In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to form a thick paste.
  4. Pat the roast dry with paper towels to remove excess moisture.
  5. Rub the herb mixture evenly all over the prime rib, coating all sides and crevices.
  6. Place the roast fat side up on a rack in a roasting pan.
  7. Roast at 450°F (232°C) for 20 minutes to form the crust.
  8. Reduce oven temperature to 325°F (163°C) and continue roasting about 15 minutes per pound for medium rare (about 1 hour for a 4-pound roast). Use a meat thermometer to check internal temperature: 120°F (49°C) for rare, 130°F (54°C) for medium rare.
  9. Remove roast from oven and tent loosely with foil. Let rest for 20 minutes to redistribute juices.
  10. While resting, pour beef drippings into a saucepan. Add red wine and beef broth, simmer until reduced by half (about 10 minutes). Stir in butter and season to taste.
  11. Carve the prime rib against the grain into thick slices and serve with warm red wine au jus.

Notes

Bring the roast to room temperature before cooking for even roasting. Use an instant-read thermometer to avoid overcooking. Rest the meat for at least 20 minutes before carving to keep it juicy. If the crust darkens too quickly, tent with foil. The au jus can be made ahead and reheated gently.

Nutrition

Keywords: prime rib, herb crust, red wine au jus, roast beef, holiday roast, dinner party, easy prime rib

Find it online: https://elvafood.com/perfect-herb-crusted-prime-rib-recipe-easy-red-wine-au-jus-guide/