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Perfect Herb-Crusted Prime Rib Recipe with Red Wine Jus

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A simple yet impressive herb-crusted prime rib roast with a rich red wine jus, perfect for holidays and special occasions. This recipe delivers a juicy, tender center with a crispy herb crust and a silky, comforting sauce.

Ingredients

Scale
  • 4 to 5 pounds bone-in prime rib roast
  • 2 tablespoons fresh rosemary, roughly chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 1 cup beef stock (low sodium if possible)
  • 2 small shallots, finely chopped
  • 2 tablespoons cold butter, cubed

Instructions

  1. Remove the roast from the refrigerator about 1 hour before cooking to bring it to room temperature. Pat dry with paper towels.
  2. In a mixing bowl, combine rosemary, thyme, garlic, olive oil, salt, and pepper to form a spreadable herb paste.
  3. Brush Dijon mustard all over the prime rib, then rub the herb paste evenly over the surface.
  4. Preheat oven to 450°F (230°C). Place the roast on a roasting rack in a roasting pan.
  5. Roast at 450°F for 20 minutes to create the crust.
  6. Reduce oven temperature to 325°F (165°C) and continue roasting about 15 minutes per pound for medium-rare (internal temp 130-135°F). Use a meat thermometer to check doneness.
  7. Remove roast from oven and tent loosely with foil. Rest for at least 20 minutes.
  8. While resting, heat a saucepan over medium heat with a splash of olive oil. Sauté shallots until translucent (3-4 minutes).
  9. Add red wine and simmer until reduced by half (8-10 minutes). Add beef stock and simmer until slightly thickened (about 10 minutes).
  10. Remove from heat and whisk in cold butter cubes one at a time to finish the jus.
  11. Slice the prime rib into thick slices and serve with red wine jus.

Notes

Bring the roast to room temperature before cooking for even doneness. Use a meat thermometer to avoid overcooking. Rest the meat for at least 20 minutes to keep it juicy. If you don’t have a roasting rack, use a bed of chopped vegetables as a makeshift rack. For dairy-free jus, omit butter and finish with olive oil.

Nutrition

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

Find it online: https://perkypan.com/perfect-herb-crusted-prime-rib-recipe-with-red-wine-jus-easy-step-by-step-guide/