Print

Quick Herb-Crusted Prime Rib with Easy Red Wine Jus

quick herb-crusted prime rib - featured image
Print Recipe

This quick herb-crusted prime rib with red wine jus is the kind of recipe that makes you wonder why you ever stressed about holiday dinners. It’s got that beautiful, aromatic herb crust with rosemary and thyme that fills your whole kitchen with the most incredible smell.

Ingredients

Scale
  • 1 (4-5 pound) boneless prime rib roast
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 4 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups beef broth, low-sodium
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Take your prime rib out of the refrigerator about 30 minutes before you start cooking. Pat it completely dry with paper towels. In a small bowl, combine the chopped rosemary, thyme, minced garlic, kosher salt, and black pepper. Drizzle the olive oil over the roast and rub it all over, then press the herb mixture firmly onto all sides.
  2. Preheat your oven to 450°F. Place your cast-iron skillet or roasting pan over high heat on the stovetop. Let it get screaming hot. Carefully place the seasoned roast in the pan and sear for 3-4 minutes per side, rotating to get all sides, including the ends, until a deep, golden-brown crust forms.
  3. Once the roast is beautifully seared on all sides, transfer the pan to the preheated oven. Roast for 15 minutes at 450°F, then reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches 125°F for medium-rare. This usually takes about 15-25 minutes more, depending on the size of your roast.
  4. Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes. While the roast rests, make the red wine jus. Place the same skillet or roasting pan over medium-high heat on the stovetop. Add the red wine and use a wooden spoon to scrape up all those browned bits from the bottom. Let the wine simmer for 2-3 minutes until it reduces slightly. Whisk in the flour and cook for 1 minute, then slowly pour in the beef bro…
  5. After the roast has rested, slice it against the grain into 1/2-inch thick slices. Arrange the slices on a platter and pour a little of the red wine jus over the top. Serve the remaining jus on the side.

Notes

Don’t skip the resting time. Use a thermometer, not a timer. Patience with the sear. Make the jus while the meat rests. Slice against the grain.

Nutrition

Keywords: prime rib, herb crust, red wine jus, quick, easy, holiday, dinner, beef

Find it online: https://willarecipes.com/quick-herb-crusted-prime-rib-with-easy-red-wine-jus/