This Dijon Rosemary Crusted Prime Rib Roast is perfect for a cozy family meal or holiday dinner. A standing rib roast is coated in a simple rosemary and dijon mixture before roasting away in the oven. The pan drippings are combined with pinot noir for a delicious Au jus.
It’s three days post-holiday, and I’m still up to my eyeballs in prime rib. I mean, life could be worse. Like, I could be up to my eyeballs in cookies. Wait, that wouldn’t be bad either.
To say I love this prime rib recipe is an understatement. It’s so easy (true!) and turns out incredibly delicious every single time. Back in 2011, I found this recipe in a Cooking Light Magazine. It looked simple enough, so I made it for Christmas Eve dinner. Everyone loved it.
Why You’ll Love This Recipe
This recipe is a showstopper that requires minimal effort. The combination of rosemary and Dijon mustard creates a crust that is both flavorful and aromatic. It’s a perfect dish for impressing guests or treating your family to something special.
Kitchen Equipment You’ll Need
- Mini food processor
- Roasting pan with rack
- Oven-safe digital thermometer
- Saucepan
- Carving board
Ingredients
- 8-pound standing rib roast (or boneless – times will vary)
- 1 teaspoon of kosher salt
- 1 teaspoon of freshly ground black pepper
- 6 garlic cloves, smashed and peeled
- 1/3 cup Dijon mustard
- 2 tablespoons chopped fresh thyme
- 1-1/2 tablespoons of chopped fresh rosemary
- 1-1/2 tablespoons olive oil
- Olive oil spray
- 2 cups beef broth
- 2/3 cup good quality pinot noir
Instructions
- Let the roast sit at room temperature for 1 hour to 1 hour and 30 minutes.
- Preheat your oven to 400°F and spray your roasting rack with cooking spray.
- In a mini food processor, pulse the peeled garlic cloves until minced. Add in the chopped thyme, chopped rosemary, mustard, and olive oil. Pulse until combined.
- Trim off any excess fat from the roast and season the entire thing with the kosher salt and black pepper. Use your hands to rub the Dijon mixture over the entire roast.
- Place the roast on the prepared roasting rack and set into a large roasting pan. Insert an oven-safe digital thermometer into the center of the thickest part of your roast.
- Bake at 400°F for thirty minutes. Without opening the door, reduce the heat to 350°F and cook for another 30 minutes.
- Remove the roast and pour 2 cups of beef broth into the roasting pan. Return the roast to the oven to cook until the internal temperature registers at 135°F.
- Remove the roast and place it on a carving board. Cover it loosely with foil and let it rest for 15 to 20 minutes. Meanwhile, make the Au jus.
- Pour the drippings into a saucepan (or make it in the roasting pan over two burners) and bring to a boil. Pour in the 2/3 cup of Pinot Noir and cook, whisking often for 6 minutes or until it reduces to roughly 3/4 of a cup.
- Remove the string from around the roast and discard. Remove the bones and set aside.
- Slice the prime rib 1/2-inch thick and serve with a few spoonfuls of the pinot noir au jus over top.
Tips for Success
- Ensure your roast is at room temperature before cooking to help it cook evenly.
- A digital thermometer is crucial for achieving the perfect doneness.
- Letting the meat rest allows the juices to redistribute, ensuring a juicy roast.
Additional Tips or Variations
For a different flavor profile, try using different herbs such as sage or parsley. You can also experiment with adding a touch of honey to the Dijon mixture for a hint of sweetness.
Nutritional Highlights (Per Serving)
Calories: Approximately 500
Protein: 45g
Fat: 35g
Carbohydrates: 2g
Frequently Asked Questions (FAQ)
Can I use a boneless rib roast?
Yes, you can use a boneless rib roast, but cooking times will vary.
What if I don’t have a food processor?
You can mince the garlic by hand and mix the ingredients in a small bowl.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion
This Rosemary Dijon Prime Rib is a must-try for any special occasion or whenever you feel like indulging in something truly delicious. I hope you enjoy making and eating it as much as I do! If you give it a try, please share your experience in the comments below—I’d love to hear how it turned out for you!