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Perfect Herb-Crusted Prime Rib Roast with Au Jus

herb-crusted prime rib - featured image
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A high-heat start followed by a gentle roast creates a tender, juicy prime rib with a crunchy herb crust and rich au jus, perfect for last-minute gatherings.

Ingredients

Scale
  • 5–7 lbs Prime Rib Roast (Bone-in or Boneless)
  • Kosher Salt (coarse)
  • Freshly Cracked Black Pepper
  • 2–3 sprigs Fresh Rosemary, finely chopped
  • 1 tablespoon Fresh Thyme, leaves stripped
  • 2 tablespoons Fresh Parsley, chopped
  • 4–5 cloves Garlic, minced
  • 2 tablespoons Dijon Mustard
  • 3 tablespoons Olive Oil
  • 2 tablespoons Parmesan Cheese, grated
  • 2 cups Beef Broth (low-sodium)
  • ½ cup Red Wine (dry, such as Cabernet or Merlot)
  • 1 small Shallot, finely diced
  • 1 tablespoon Butter

Instructions

  1. Remove the prime rib from the refrigerator about an hour before cooking to bring it to room temperature. Pat dry with paper towels.
  2. Preheat oven to 450°F (230°C).
  3. In a small bowl, mix chopped rosemary, thyme, parsley, minced garlic, Dijon mustard, olive oil, Parmesan, salt, and pepper to form a thick paste.
  4. Rub the herb paste all over the roast, pressing it into every nook and cranny.
  5. Place the roast on a rack in a roasting pan and sear in the oven for 15 minutes.
  6. Reduce oven temperature to 325°F (165°C) without opening the door. Roast for 15-20 minutes per pound for medium-rare.
  7. Insert an instant-read thermometer into the thickest part of the meat (avoiding bone). Pull out at 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
  8. Remove roast from oven, tent loosely with foil, and rest for at least 20 minutes.
  9. While meat rests, place the roasting pan on the stovetop over medium heat. Pour off excess fat, leaving about 1 tablespoon.
  10. Add diced shallot and cook until soft (about 3 minutes).
  11. Deglaze with red wine, scraping up brown bits. Reduce wine by half.
  12. Add beef broth and simmer for 5 minutes to thicken slightly.
  13. Stir in butter for a glossy finish. Strain or leave with shallots.
  14. Slice meat against the grain and serve with warm au jus.

Notes

Let the meat come to room temperature before cooking for even results. Do not skip the resting period, as it allows juices to redistribute. If you don’t have a roasting rack, use chopped vegetables as a bed. The au jus can be made ahead and reheated gently.

Nutrition

Keywords: prime rib, herb crust, au jus, roast beef, dinner party, holiday meal, high heat roast, beef recipe

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