Herb-Crusted Prime Rib Recipe
Prime Rib is a deliciously decadent holiday dinner that is surprisingly easy to make at home. This recipe shows you how to cook Prime Rib that is perfectly tender, flavored with a fresh herb crust, and served with au jus gravy and horseradish sauce to boot.
Servings: 12 people
Calories: 811kcal
Ingredients
Herb-Crusted Prime Rib
- 6 lb Prime Rib Roast Bone cut off and tied
- 2 teaspoons Salt
- ½ teaspoon Pepper
- ½ cup Butter room temperature
- 8 cloves Garlic finely minced
- 1 Tablespoon Thyme fresh, minced
- 1 Tablespoon Rosemary fresh, minced
- 2 teaspoons Onion powder
- 1 Tablespoon Dry Mustard
Au Jus
- 2 cups Beef Broth
- 1 Tablespoon Corn Starch
- 2 Tablespoon Water cold
- 2 Tablespoons Worcestershire Sauce
Horseradish Sauce
- ½ cup Sour Cream
- ¼ cup Mayonnaise
- 1 Tablespoon Green Onion finely chopped
- 1 teaspoon Horseradish in vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon White Wine Vinegar
- ¼ teaspoon Salt
Instructions
- Preheat oven to 350 degrees F.
Preparing the Prime Rib
- Set the roast on the counter for 2-3 hours before baking so it can come up to room temperature. If your butcher hasn't already done this, cut the bone away using a sharp knife then use butcher string to tie the bones back onto the roast. Pat it dry using paper towels and season with salt and pepper on all sides.
Herb Crust for Prime Rib
- In a small bowl, combine the room temperature butter, garlic, thyme, rosemary, onion powder, and dry mustard. Use a fork to mash and combine all of the ingredients until smooth. Using the back of a spoon, spread this butter mixture evenly over the top and sides of the roast.
How to Cook Prime Rib
- Set the roast, rib side down, in a cast iron pan. The ribs will act as a rack. Place an instant read thermometer into the roast and put into your preheated oven. Cook for approximately 15 minutes per pound of roast, or until the roast reaches an internal temperature of 125 degrees F (for medium rare). (Note: If the roast gets too dark on the top, cover loosely with aluminum foil until it finishes roasting)
- Remove the roast from the oven and tent with aluminum foil for about 30 minutes before slicing into large slabs or off the bone entirely and slicing into thin pieces. Make the au jus and horseradish sauce while the roast rests.
How to Make Au Jus
- Pour pan drippings into a large glass measuring cup. Let it for a few minutes, then use a spoon to ladle and discard the fat that rises to the top. Add the remaining drippings and beef broth to the cast iron skillet. Use a whisk to loosen any crust brown bits from the bottom of the pan. Add the worcestershire sauce, whisk, and bring to a boil.
- In a small bowl, add 1 tablespoon of cornstarch to 2 tablespoons of cold water, stirring until combined and smooth. Slowly whisk the cornstarch slurry into the broth mixture while heating and constantly whisking until the au jus thickens.
How to Make Horseradish Sauce
- In a small mixing bowl, combine the sour cream, mayo, chopped green onion, horseradish, mustard, vinegar, and salt. Stir until combined.
Nutrition
Calories: 811kcal | Carbohydrates: 3g | Protein: 32g | Fat: 74g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 823mg | Potassium: 585mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 4mg