Print

Perfect Herb-Crusted Prime Rib Recipe Easy Red Wine Au Jus Guide

herb-crusted prime rib - featured image
Print Recipe

A simple and approachable herb-crusted prime rib roast with a rich red wine au jus, perfect for holidays and special occasions. This recipe balances straightforward preparation with deeply satisfying flavors.

Ingredients

Scale
  • 4–5 pounds bone-in prime rib roast (USDA Choice or Prime grade preferred)
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups low sodium beef stock
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely minced
  • 1 teaspoon flour (optional, for thickening au jus)

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. In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, thyme, parsley, kosher salt, and cracked black pepper to form a paste.
  3. Rub the herb mixture all over the prime rib, pressing gently to adhere well.
  4. Preheat oven to 450°F (232°C). Place the prime rib on a roasting rack fat side up.
  5. Roast at 450°F for 20 minutes to develop a golden crust.
  6. Reduce oven temperature to 325°F (163°C) and continue roasting until internal temperature reaches 130°F (54°C) for medium-rare, about 1 to 1.5 hours depending on size.
  7. Remove roast from oven and tent loosely with foil. Rest for 20-30 minutes to allow juices to redistribute.
  8. While resting, pour drippings from roasting pan into a saucepan. Add minced shallots and cook over medium heat until softened, about 3 minutes.
  9. Add red wine and beef stock to the saucepan. Simmer gently, scraping the bottom to loosen browned bits, until reduced by half, about 10-15 minutes.
  10. Off heat, whisk in unsalted butter for richness and shine. If thicker sauce is desired, whisk in flour before adding liquids and cook an additional minute.
  11. Carve the roast against the grain into ½-inch thick slices and serve hot with red wine au jus.

Notes

Do not skip the initial high-heat roast to develop a crispy herb crust. Resting the meat is crucial for juicy slices. Use a meat thermometer to ensure perfect doneness. For gluten-free, omit flour in au jus and reduce sauce longer. Leftovers keep well refrigerated for up to 3 days and reheat gently to preserve moisture.

Nutrition

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

Find it online: https://tastytuck.com/perfect-herb-crusted-prime-rib-recipe-easy-red-wine-au-jus-guide/