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Perfect Herb Crusted Prime Rib Roast Recipe with Easy Savory Au Jus

herb crusted prime rib roast - featured image
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A simple yet impressive prime rib roast with a crisp herb crust and a rich, savory au jus made from pan drippings. Perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 4 to 5 pounds bone-in or boneless prime rib roast
  • 3 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 cups beef broth or stock
  • ½ cup dry red wine (optional)
  • 2 tablespoons unsalted butter
  • Optional for serving: fresh parsley, chopped
  • Optional for serving: horseradish sauce

Instructions

  1. Remove the prime rib from the fridge about 1 hour before cooking to bring it to room temperature. Pat dry with paper towels.
  2. Preheat oven to 450°F (232°C).
  3. In a small bowl, combine rosemary, thyme, garlic, kosher salt, black pepper, and olive oil to form a paste.
  4. Rub the herb mixture all over the roast, covering all sides.
  5. Place the roast fat side up on a rack in a roasting pan.
  6. Roast at 450°F for 20 minutes to sear and form the crust.
  7. Reduce oven temperature to 325°F (163°C) and continue roasting until internal temperature reaches desired doneness: 120°F for rare, 130°F for medium-rare, or 140°F for medium (about 1 to 1.5 hours).
  8. Remove roast from oven and tent loosely with foil. Rest for at least 20 minutes.
  9. While resting, pour pan drippings into a small saucepan, skim excess fat, add beef broth and optional red wine. Simmer for 5–7 minutes, then whisk in butter. Season with salt and pepper to taste.
  10. Slice the roast against the grain into thick slices and serve with warm au jus.

Notes

Bring roast to room temperature before cooking for even doneness. Use a meat thermometer to avoid overcooking. Rest the roast for at least 20 minutes before slicing to retain juices. For a crispier crust, broil for 2-3 minutes after resting, watching carefully to prevent burning. Au jus can be made without red wine if preferred. Use gluten-free broth for a gluten-free version. Leftovers keep well refrigerated for 3 days or frozen for 2 months.

Nutrition

Keywords: prime rib roast, herb crust, au jus, roast beef, holiday roast, easy roast recipe, savory beef, special occasion dinner

Find it online: https://blingbite.com/perfect-herb-crusted-prime-rib-roast-recipe-with-easy-savory-au-jus/