Rosemary-Garlic Crusted Prime Rib, Creamy Horseradish, Red Wine Au Jus

Preheat the Oven

In a small bowl, combine the minced rosemary, minced garlic, olive oil, salt, black pepper, and Dijon mustard to form a paste.

Prepare the Herb Mixture

Pat the prime rib roast dry with paper towels. Rub the herb mixture all over the roast, ensuring it's evenly coated.

Season the Prime Rib

Place the prime rib roast on a rack in a roasting pan. Roast in the preheated oven for 20 minutes, then reduce the temperature to 325°F (163°C) and continue roasting until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare, about 1.5 to 2 hours.

Roast the Prime Rib

Remove the prime rib from the oven and tent it with aluminum foil. Let it rest for at least 20 minutes before slicing.

Rest the Meat

In a mixing bowl, whisk together the prepared horseradish, sour cream, heavy cream, and lemon juice until smooth.

Combine Ingredients

Add salt and black pepper to taste. Refrigerate until ready to serve.

Season

In a saucepan, add a little olive oil and sauté the chopped shallots until translucent.

Sauté Shallots

Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Deglaze with Wine

Add the beef broth and thyme. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, allowing the sauce to reduce slightly.

Add Broth and Thyme

Season with salt and black pepper to taste. Strain the sauce if desired before serving.

Season the Au Jus

Prime Rib Roast

Fresh Rosemary

Garlic Cloves

Olive Oil

Salt

Black Pepper

Dijon Mustard

Prepared Horseradish

Sour Cream

Heavy Cream

Lemon Juice

Red Wine

Beef Broth

Shallots

Thyme

Herb-Crusted Prime Rib

Make Herb-Crusted Prime Rib Recipe in just 2h 30m. Rosemary-Garlic Crusted Prime Rib, Creamy Horseradish, Red Wine Au Jus

Herb-crusted Prime Rib Recipe

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