Herb Crusted Prime Rib (Standing Rib Roast)
This juicy Herb Crusted Prime Rib starts with a flavorful garlic-herb salt that we use to coat a standing rib roast. It's then roasted to medium-rare/medium perfection and served with a delicious red wine au jus sauce. This stunning prime rib recipe is exactly what you need to host a show-stopping holiday dinner!
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Makes: 8 - 10 servings
Ingredients
- 7-8 lb bone-in prime rib or standing rib roast* (3-4 bones)
- 3 tablespoons kosher salt, diamond crystal is best
- 2 teaspoons freshly ground black pepper
- 4 garlic cloves, peeled
- 4 sprigs rosemary, stripped of leaves
- 2 tablespoons fresh thyme leaves
- 1 stick (4oz) unsalted butter, softened
- 1 tablespoon dijon mustard
- 2 yellow onions, peeled and quartered
- 2 heads garlic, tops cut off to expose the cloves
- 1 cup red wine
- 2 cups beef stock or broth
Instructions
- Prep the prime rib. For presentation purposes, ask your butcher to french the bones (remove any meat and excess fat). This is purely optional, but really makes a stunning presentation. Truss the roast by tying kitchen twine around the roast between each bone. This keeps the meat tightly compressed and helps it cook more evenly. You can also ask your butcher to do this!
- Make the garlic-herb salt. Using a sharp knife, finely mince the rosemary and thyme. Mix the herbs with the kosher salt and pepper. Very finely mince the garlic, then sprinkle the garlic with a little salt and use the flat side of the knife to create a paste. Use your fingers to really mix the garlic into the herb salt.
- Season the prime rib. Lay the prepared rib roast on a wire rack set over a rimmed baking sheet. Sprinkle the garlic herb salt all over the outside of the roast and try to rub the salt into the surface of the meat. Transfer to the fridge for 12-24 hours uncovered.
- Bring the roast to room temperature. Remove the roast from the fridge 1 hour before cooking to take the chill off. Mix the softened butter with the dijon mustard and spread it in an even layer all over the roast.
- Preheat an oven to 500 F.
- Roast the prime rib. Position your oven racks so that the prime rib sits in the center of the oven. Arrange the onion and garlic bulbs in the bottom of a large, oven-safe cast iron skillet (12-13") or braiser. Lay the beef, fat cap side up/bones down, on the bed of onions and transfer to the oven for 20 minutes. Lower the heat to 225 F and continue to cook until the internal temperature registers at 115-120 F, for medium rare, basting the roast with pan juices every 30 minutes or so. The cook time is dependent on the shape of the roast, pan size, etc. so I recommend using a probe thermometer to track the temperature vs relying on a specific time.
- Rest the beef. Remove the roast from the oven and transfer to a cutting board. Loosely tent with foil and let the roast rest for 30 minutes.
- Make the au jus. While the roast rests, remove the garlic bulbs from the skillet and set aside. Pour the wine and beef broth into the skillet used to roast the beef. Bring to a simmer and reduce by 1/2, until the sauce is thick enough to coat the back of a spoon. Season to taste (if needed).
- Serve. Remove the bones from the prime rib (save for making beef stock!). Slice the roast and arrange the beef on a serving platter with the onions and garlic bulbs. Serve with the red wine jus on the side.
Notes
*Prime rib roast can go by several different names at the grocery store, including standing rib roast. You can find standing rib roast in the meat case at your grocery store butcher counter. While they’re typically readily available – especially around the holidays – it’s always a good idea to call ahead of time and order or reserve one with the butcher. You can have your butcher trim the bones, fat cap (if needed), and truss the roast for you as well.
Adjusting for a smaller rib roast: This recipe feeds a crowd, so if you're looking to do a smaller prime rib roast, try for a 4-5 lb bone-in roast. Make sure to use a thermometer to make sure that you cook the prime rib to the correct temperature.
Nutrition
Calories: 1061kcalCarbohydrates: 4gProtein: 44gFat: 94gSaturated Fat: 41gPolyunsaturated Fat: 3gMonounsaturated Fat: 39gTrans Fat: 0.4gCholesterol: 216mgSodium: 2254mgPotassium: 783mgFiber: 1gSugar: 1gVitamin A: 351IUVitamin C: 4mgCalcium: 44mgIron: 5mg
