Description
This Herb Crusted Prime Rib recipe creates a show-stopping standing rib roast perfect for special occasions, with a flavorful garlic, rosemary, and thyme crust. The roast is slow-cooked to medium rare tenderness and served with a rich red wine au jus made from pan drippings, onions, and garlic.
Ingredients
Scale
Prime Rib Roast
- 7–8 lb bone-in prime rib or standing rib roast (3–4 bones)
- 3 tablespoons kosher salt (diamond crystal preferred)
- 2 teaspoons freshly ground black pepper
- 4 garlic cloves, peeled
- 4 sprigs rosemary, stripped of leaves
- 2 tablespoons fresh thyme leaves
- 1 stick (4 oz) unsalted butter, softened
- 1 tablespoon Dijon mustard
For Roasting
- 2 yellow onions, peeled and quartered
- 2 heads garlic, tops cut off to expose the cloves
For Au Jus
- 1 cup red wine
- 2 cups beef stock or broth
Instructions
- Prep the prime rib: Ask your butcher to french the bones for a cleaner presentation (optional), then truss the roast by tying kitchen twine around it between each bone to keep it tightly compressed for even cooking.
- Make the garlic-herb salt: Finely mince rosemary and thyme, mix with kosher salt and black pepper. Mince the garlic very finely, sprinkle with a bit of salt, and crush into a paste using the flat side of a knife. Combine the garlic paste thoroughly with the herb salt mix.
- Season the prime rib: Place the roast on a wire rack over a rimmed baking sheet. Generously rub the garlic herb salt all over the surface of the roast. Refrigerate uncovered for 12–24 hours to let the flavors penetrate.
- Bring to room temperature: Remove the roast from the fridge about 1 hour before cooking. Mix softened butter with Dijon mustard, then spread the mixture evenly all over the roast.
- Preheat the oven: Set the oven to 500°F (260°C).
- Roast the prime rib: Arrange the onions and garlic bulbs in the bottom of a large (12–13 inch) oven-safe cast iron skillet or braiser. Place the beef on top, fat cap side up and bones down. Roast at 500°F for 20 minutes to sear.
- Lower heat and slow cook: Reduce oven temperature to 225°F (107°C) and continue roasting until the internal temperature reaches 115–120°F (46–49°C) for medium rare, basting every 30 minutes with the pan juices. Use a probe thermometer for accuracy.
- Rest the beef: Remove the roast from the oven and transfer to a cutting board. Loosely tent with foil and allow it to rest for 30 minutes so juices redistribute.
- Make the au jus: While the roast rests, remove garlic bulbs from the skillet. Pour in red wine and beef stock, then bring to a simmer on the stove. Reduce by half until slightly thickened and capable of coating the back of a spoon. Season as needed.
- Serve: Remove the bones from the roast (save for stock if desired). Slice the prime rib and arrange on a serving platter with roasted onions and garlic. Serve with red wine au jus on the side.
Notes
- Prime rib roast is sometimes labeled as standing rib roast at the grocery store; they are the same cut.
- Frenching the bones is optional but enhances presentation.
- Using a probe thermometer is highly recommended to ensure perfect doneness.
- Resting the meat is crucial for juicy, tender slices.
- Save the bones to make homemade beef stock if desired.
- Prep Time: 15 minutes plus 12–24 hours refrigeration
- Cook Time: Approximately 3 to 4 hours (depends on roast size and oven)
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (~6 oz)
- Calories: 550
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 45 g
- Cholesterol: 140 mg
Keywords: prime rib, standing rib roast, herb crust, garlic herb seasoning, roasted beef, holiday roast, beef au jus
