Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 bone-in prime rib roast (6–7 lb; 3 ribs)
- 2 tbsp kosher salt (Diamond Crystal; use 1 tbsp if Morton)
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp finely chopped fresh rosemary; 1 tbsp chopped fresh thyme
- 1 tbsp freshly cracked black pepper
- 2 tsp garlic powder; 1 tsp dry mustard
- 6 tbsp unsalted butter; 3 garlic cloves; rosemary and thyme sprigs
- 1 cup dry red wine; 2 cups low-sodium beef broth; 1 shallot; 1 tsp Worcestershire
- 1/2 cup heavy cream; 1/2 cup sour cream; 3 tbsp prepared horseradish; 1 tsp Dijon; 2 tsp lemon juice; chopped chives
Do This
- 1. Dry-brine: Pat roast dry; rub all over with 2 tbsp kosher salt. Refrigerate uncovered 12–24 hours.
- 2. Temper and crust: Sit at room temp 1 hour. Mix rosemary, thyme, pepper, garlic powder, dry mustard, oil. Brush roast with Dijon; press on herb mix.
- 3. Roast low and slow: Oven 225°F. Set roast bone-side down on a rack; insert probe. Cook to 118°F (about 25–30 min/lb; 2.5–3.5 hours).
- 4. Make au jus: Sauté shallot; add wine, reduce by half. Add broth, Worcestershire; simmer 10–15 minutes. Stir in pan drippings; season.
- 5. Whip horseradish cream: Whip cream to soft peaks; fold in sour cream, horseradish, Dijon, lemon, salt, pepper. Chill.
- 6. Rest, then sear: Rest roast 30–45 minutes, tented. Heat oven to 500°F. Sear 8–10 minutes until deeply browned.
- 7. Baste and carve: Melt butter with garlic and herb sprigs until foamy; spoon over hot crust. Slice and serve with au jus and horseradish cream.
Why You’ll Love This Recipe
- Low-and-slow roasting keeps the center rosy and juicy from edge to edge.
- A fragrant herb crust and sizzling garlic butter create a shatteringly crisp exterior.
- Red-wine au jus adds restaurant-level depth without fuss.
- Airy whipped horseradish cream balances the richness with a cool, zippy finish.
Grocery List
- Produce: Fresh rosemary, fresh thyme, garlic, shallot, lemon, chives
- Dairy: Unsalted butter, heavy cream, sour cream
- Pantry: Bone-in prime rib roast (6–7 lb), Dijon mustard, olive oil, kosher salt, black pepper, garlic powder, dry mustard, dry red wine, low-sodium beef broth, Worcestershire sauce
Full Ingredients
Prime Rib and Herb Crust
- 1 bone-in prime rib roast (6–7 lb; 3 ribs), patted very dry
- 2 tbsp kosher salt (Diamond Crystal; use 1 tbsp if using Morton Kosher Salt)
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tbsp finely chopped fresh rosemary
- 1 tbsp finely chopped fresh thyme
- 1 tbsp freshly cracked black pepper
- 2 tsp garlic powder
- 1 tsp dry mustard
Sizzling Garlic Butter Baste
- 6 tbsp unsalted butter
- 3 garlic cloves, finely grated or minced
- 1 sprig rosemary and 1 sprig thyme
- Pinch of flaky salt, to finish
Red-Wine Au Jus
- 1 tsp olive oil
- 1 small shallot, minced
- 1 cup dry red wine (Cabernet, Merlot, or similar)
- 2 cups low-sodium beef broth
- 1 tsp Worcestershire sauce
- Drippings from the roasting pan (skimmed)
- Salt and freshly ground black pepper, to taste
Whipped Horseradish Cream
- 1/2 cup cold heavy cream
- 1/2 cup sour cream
- 3 tbsp prepared horseradish (more to taste)
- 1 tsp Dijon mustard
- 2 tsp fresh lemon juice
- 1 tbsp finely chopped chives
- 1/4 tsp kosher salt and a pinch of black pepper
Step-by-Step Instructions
Step 1: Dry-brine the roast
Set the roast on a rack over a rimmed sheet. Pat it absolutely dry. Sprinkle evenly with 2 tbsp kosher salt (use 1 tbsp if using Morton), pressing gently so it adheres. Refrigerate uncovered 12–24 hours. This seasons the meat throughout and dries the surface for a superior crust.
Step 2: Temper and apply the herb crust
Remove the roast from the fridge 1 hour before cooking so the chill comes off. Stir together olive oil, rosemary, thyme, black pepper, garlic powder, and dry mustard. Brush the roast lightly with Dijon mustard, then press the herb mixture all over the surface, especially the cap. Do not add more salt here; the dry brine has you covered.
Step 3: Roast low and slow
Heat the oven to 225°F. Place the roast bone-side down on a rack set inside a roasting pan. Insert a probe thermometer into the center of the thickest part, avoiding bone. Roast until the internal temperature reaches 118°F for medium-rare edge-to-edge, about 25–30 minutes per pound (roughly 2.5–3.5 hours for a 6–7 lb roast). Do not open the oven unnecessarily.
Step 4: Make the red-wine au jus
About 45 minutes before the roast finishes, heat 1 tsp oil in a saucepan over medium. Sauté the minced shallot for 2–3 minutes until translucent. Add the red wine and simmer until reduced by half, 6–8 minutes. Stir in the beef broth and Worcestershire; simmer 10–15 minutes to concentrate flavor. When the roast comes out of the oven, pour off pan drippings, skim off fat, and whisk the drippings into the jus. Season to taste with salt and pepper; keep warm.
Step 5: Whip the horseradish cream
In a chilled bowl, whip the heavy cream to soft peaks. Fold in sour cream, horseradish, Dijon, lemon juice, chives, salt, and pepper until silky. Adjust horseradish to taste. Cover and refrigerate until serving.
Step 6: Rest, then sear hot and baste with garlic butter
Transfer the roast to a board and tent loosely with foil for 30–45 minutes. Increase oven to 500°F. Place the rested roast on a clean, dry sheet pan and roast 8–10 minutes until the exterior is deeply browned and crisp. Meanwhile, melt butter in a small saucepan over medium heat with garlic and herb sprigs until fragrant and foamy, 2–3 minutes. As soon as the roast comes out, spoon the sizzling garlic-herb butter generously over the crust. Rest 10 minutes to settle juices.
Step 7: Carve and serve
Stand the roast on its end and slide a long knife between bones and meat to remove the rack in one piece. Lay the boneless roast on its side and slice 1/2–3/4-inch thick across the grain. Serve immediately with warm red-wine au jus and a dollop of whipped horseradish cream.
Pro Tips
- Salt type matters: Diamond Crystal is less dense than Morton. If using Morton, use half the amount for the dry brine.
- Use a leave-in probe thermometer for perfect doneness. For medium: pull at 124–125°F; for medium-well: 130–135°F (shorter sear to avoid overshooting).
- Resting before the high-heat sear is the reverse-sear secret: it keeps the interior rosy while the final blast crisps the crust.
- Bone-in roasts act as their own roasting rack and insulate the meat. If using boneless, place on a rack and begin checking temperature 20–30 minutes earlier.
- For extra-crisp crust, pat the exterior dry again just before the 500°F sear.
Variations
- Peppercorn crust: Swap the black pepper for 2 tbsp coarsely crushed peppercorn blend and add 1 tsp crushed coriander.
- Smoked prime rib: Smoke at 225°F over oak or hickory to 118°F, rest, then sear in a 500°F oven. The au jus will pick up gentle smoke.
- Small roast (3–4 lb, boneless): Season as directed; roast at 225°F to 118°F, about 90–120 minutes. Sear 6–8 minutes.
Storage & Make-Ahead
Dry-brine the roast up to 48 hours in advance. Whipped horseradish cream can be made 24–48 hours ahead; keep chilled and whisk before serving. Au jus can be made a day ahead; chill and remove solidified fat before reheating. Store leftover prime rib slices in an airtight container up to 4 days or freeze up to 2 months. Reheat gently: place slices in a covered dish with a splash of au jus at 275°F until warmed through (120–125°F), or warm in a skillet with jus over low heat.
Nutrition (per serving)
Approximate values for 1/8 of recipe with sauces: 780 calories; 45 g protein; 60 g fat; 4 g carbohydrates; 1 g fiber; 1150 mg sodium.
