Herb-crusted Prime Rib Recipe

Preheat the Oven

Preheat your oven to 450°F (232°C).

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.

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.

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.

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.

Combine Ingredients

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

Season

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

Sauté Shallots

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

Deglaze with Wine

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

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.

Season the Au Jus

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