Print

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

herb crusted prime rib roast - featured image
Print Recipe

A simple yet elegant prime rib roast with a flavorful herb crust and rich, savory au jus. Perfect for holiday feasts or special occasions, this recipe delivers juicy, tender meat with minimal fuss.

Ingredients

Scale
  • 4–5 pounds prime rib roast (1.8–2.3 kg) with a good layer of fat
  • 2 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 (470 ml), low sodium if possible
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely diced (optional)

Instructions

  1. Remove the prime rib from the fridge about 1 hour before cooking to bring it to room temperature. Pat it dry thoroughly with paper towels.
  2. In a mixing bowl, combine minced garlic, chopped rosemary, chopped thyme, kosher salt, black pepper, and olive oil. Stir until it forms a paste.
  3. Rub the herb mixture all over the roast, pressing it firmly into the meat to create an even coating.
  4. Preheat the oven to 450°F (232°C).
  5. Place the roast fat side up on a rack in a roasting pan. Roast at 450°F for 20 minutes to sear the outside.
  6. Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. This usually takes about 1.5 to 2 hours depending on roast size.
  7. Remove the roast from the oven, tent loosely with foil, and let it rest for 20-30 minutes.
  8. While the roast rests, pour the pan drippings into a small saucepan. Add diced shallots and beef broth, simmer gently for 10-15 minutes until slightly reduced. Stir in butter to finish, and strain if desired.
  9. Carve the prime rib against the grain into thick slices and serve with the warm au jus on the side.

Notes

Bring the roast to room temperature before cooking for even doneness. Pat dry thoroughly to ensure a crisp crust. Use a meat thermometer to avoid overcooking. Rest the roast for 20-30 minutes before slicing to keep it juicy. Simmer au jus with shallots and broth for deeper flavor. If no roasting rack is available, use thick-cut onions or carrots to lift the roast. For dairy-free au jus, substitute butter with olive oil or coconut oil.

Nutrition

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

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