Herb-Crusted Prime Rib Roast is a stunning main course that turns any special occasion into a memorable feast. I love how the savory herb crust locks in the juices, creating a tender, flavorful roast that slices beautifully and pairs perfectly with a rich au jus.
Why You’ll Love This Recipe
I love this recipe because it’s both elegant and surprisingly simple to prepare. The combination of garlic, rosemary, thyme, and Dijon mustard adds a fresh, aromatic flavor that enhances the natural richness of the prime rib. It’s the kind of dish that makes guests think I spent all day in the kitchen when it really takes minimal effort for such an impressive result.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Prime Rib Roast
1 (5–7 pound) prime rib roast (bone-in or boneless)
4 cloves garlic (minced)
2 tablespoons fresh rosemary (chopped)
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh parsley (chopped)
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
For the Au Jus
2 cups beef broth
1/2 cup red wine (optional)
1 tablespoon cornstarch (optional, for thickening)
Salt and pepper to taste
Directions
Preheat the oven: I preheat the oven to 450°F (232°C).
Prepare the herb mixture: In a bowl, I combine minced garlic, rosemary, thyme, parsley, Dijon mustard, olive oil, salt, and pepper, mixing well to form a paste.
Season the roast: I place the prime rib on a rack inside a roasting pan and rub the herb mixture evenly over the entire surface.
Roast the prime rib: I roast it at 450°F (232°C) for 20 minutes to form a crust. Then, I lower the temperature to 325°F (163°C) and continue roasting for 1.5 to 2 hours, depending on my preferred doneness:
Rare: 120°F (49°C)
Medium Rare: 130°F (54°C)
Medium: 140°F (60°C)
Medium Well: 150°F (66°C)
Well Done: 160°F (71°C)
Rest the roast: Once done, I remove it from the oven, tent it loosely with foil, and let it rest for 20–30 minutes so the juices redistribute.
Prepare the au jus: While the roast rests, I pour the pan drippings into a saucepan, add beef broth and red wine, and bring to a simmer. For a thicker sauce, I mix a little cornstarch with cold water and stir it in. I season with salt and pepper to taste.
Serve: I carve the roast into thick slices and serve it with warm au jus on the side.
Servings And Timing
This recipe serves about 8 people. It takes roughly 20 minutes of prep time and 1.5 to 2 hours of roasting, totaling around 2 to 2.5 hours from start to finish.
Variations
I sometimes add crushed red pepper flakes to the herb mixture for a little spice.
If I want a different flavor, I swap in herbs like sage or oregano.
When I’m cooking for garlic lovers, I double the garlic to intensify the flavor.
For a crust with extra depth, I mix in a tablespoon of grated Parmesan cheese.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place slices in a baking dish, cover them with foil, and warm in a 300°F (150°C) oven until heated through. For quicker reheating, I sometimes use the microwave on low power to avoid drying out the meat.
FAQs
Can I prepare the herb crust ahead of time?
Yes, I often make the herb mixture a day ahead and refrigerate it. It saves time and helps the flavors meld.
What sides pair best with prime rib?
I love serving it with mashed potatoes, roasted vegetables, Yorkshire pudding, or a crisp green salad.
Can I cook the prime rib on the grill?
Yes, I can grill it using indirect heat. I just make sure to monitor the internal temperature closely for even cooking.
How do I know when my roast is done?
I always use a meat thermometer. The internal temperature should reach my desired doneness, then rise about 5°F while resting.
Can I make this recipe without wine?
Absolutely. I simply replace the red wine in the au jus with extra beef broth for a rich, flavorful result.
Conclusion
Herb-Crusted Prime Rib Roast is one of my favorite dishes to make when I want to impress. The savory crust, tender meat, and flavorful au jus create an unforgettable meal that feels luxurious yet approachable. It’s perfect for holidays, family gatherings, or any time I want to serve something truly special.
Herb‑Crusted Prime Rib Roast is an elegant yet approachable main dish, featuring a richly flavored herb and Dijon mustard crust over a succulent prime rib roast, finished with a savory au jus for a memorable feast.
Ingredients
1 (5‑7 pound) prime rib roast (bone‑in or boneless)
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons Dijon mustard
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
For the Au Jus:
2 cups beef broth
½ cup red wine (optional)
1 tablespoon cornstarch (optional, for thickening)
Salt and pepper, to taste
Instructions
Preheat the oven to 450 °F (232 °C).
In a bowl, combine minced garlic, rosemary, thyme, parsley, Dijon mustard, olive oil, salt and pepper to form an herb‑paste.
Place the prime rib roast on a rack in a roasting pan. Rub the herb‑paste evenly over the entire surface of the roast.
Roast at 450 °F for 20 minutes to form a crust. Then reduce the oven temperature to 325 °F (163 °C) and continue roasting until the internal temperature reaches your preferred doneness (see temperature guide below). :contentReference[oaicite:0]{index=0}
Once the roast reaches the target internal temperature, remove it from the oven, tent loosely with foil, and let it rest for 20‑30 minutes. The internal temperature will continue to rise slightly. :contentReference[oaicite:1]{index=1}
Meanwhile, make the au jus: pour the pan drippings into a saucepan, add beef broth and red wine, bring to a simmer. For thicker jus, stir in cornstarch mixed with cold water, and season with salt and pepper.
Carve the roast into thick slices and serve with warm au jus on the side.
Notes
Prepare the herb crust ahead of time and refrigerate it so the flavors meld.
Swap in herbs such as sage or oregano for variation.
For extra depth, add 1 tablespoon grated Parmesan into the herb crust.
If you prefer no wine in the jus, replace the red wine with additional beef broth.
Slicing thick slices showcases the roast’s texture and juiciness.
Prep Time:20 minutes
Cook Time:1 ½ to 2 hours (depending on roast size and desired doneness)
