Herb-crusted Prime Rib Recipe
Rosemary-Garlic Crusted Prime Rib, Creamy Horseradish, Red Wine Au Jus
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Ingredients
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For the Prime Rib
For the Creamy Horseradish Sauce
For the Red Wine Au Jus
Method
Preparing the Prime Rib
- 1
Preheat the Oven
Preheat your oven to 450°F (232°C).
- 2
Prepare the Herb Mixture
In a small bowl, combine the minced rosemary, minced garlic, olive oil, salt, black pepper, and Dijon mustard to form a paste.
- 3
Season the Prime Rib
Pat the prime rib roast dry with paper towels. Rub the herb mixture all over the roast, ensuring it's evenly coated.
- 4
Roast 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.
- 5
Rest the Meat
Remove the prime rib from the oven and tent it with aluminum foil. Let it rest for at least 20 minutes before slicing.
Making the Creamy Horseradish Sauce
- 6
Combine Ingredients
In a mixing bowl, whisk together the prepared horseradish, sour cream, heavy cream, and lemon juice until smooth.
- 7
Season
Add salt and black pepper to taste. Refrigerate until ready to serve.
Preparing the Red Wine Au Jus
- 8
- 9
- 10
Add Broth and Thyme
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.
- 11
Season the Au Jus
Season with salt and black pepper to taste. Strain the sauce if desired before serving.
