Dijon Rosemary Crusted Prime Rib Roast with Pinot Noir Au jus

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 dripping are combined with pinot noir for a delicious Au jus.

It’s 3 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 and so I made it for Christmas Eve dinner. Everyone loved it.

It’s been 9 years and I’ve made it every Christmas Ever since.

To Make This Dijon Rosemary Crusted Prime Rib Roast You Will Need:

• standing rib roast
• garlic
• thyme
• rosemary
• dijon mustard
• olive oil
• kosher salt
• coarse ground black pepper
• olive oil spray
• low-sodium beef broth
• pinot noir (make sure it is one you like to drink!)

This is what 8 pounds of prime rib looks like. I took this out of the fridge and let it sit out on my counter for 1 to 1-1/2 hours to take some of the chill off.

What is a standing rib roast?

A standing rib roast is a bone-in prime rib roast. However I’ve made this with a boneless prime rib roast and it was still excellent. Time will vary depending on which one you use.

While the roast is on the counter, start making the dijon rosemary mixture. Throw 6 cloves smashed and peeled garlic into your mini food processor.

Pulse until finely minced.

Next throw in 2 tablespoons chopped thyme leaves and 1-1/2 tablespoons chopped fresh rosemary.

Next add in 1/3 cup dijon mustard and 1-1/2 tablespoons of olive oil.

Secure the lid and pulse until all the ingredients are combined.

This can be made a day in advance which will save you some time.

Which is better, Bone-in or a boneless prime rib roast?

I’ve done both. Boneless will take less time roasting while bone-in will take longer. However, if using a bone in standing rib roast make sure to ask your butcher to remove the bones and then tie them back up. The bones add flavor, especially to the drippings which you use for the au jus. Because I picked up my prime rib late Sunday evening, the butcher was gone for the day. So I removed and tied my own. It’s nothing a sharp knife and kitchen twine can’t handle.

If needed, trim off any thick pieces of fat and season it generously with kosher salt and fresh black pepper.

Using your impeccably clean hands, cover the entire roast with the Dijon rosemary rub.

Smells SO good!

Adjust oven rack to be certain the roasting pan with the roast will fit before preheating your oven to 400℉ (or 200℃). In my small oven, I move it to the lowest rack.My wall oven is small so I have to remove a rack so the roast will fit. Spray your roasting rack with olive oil, this will insure the roast will release easily from the rack after roasting.

Place the roast (fat side up) onto the roasting rack that is set into your roasting pan.

Insert an oven-safe digital thermometer (linked in printable recipe) in the center of the thickest part. If using a bone in roast, keep in mind the bones should be considered part of the roast.

Pro Tip (please read)!

If the thermometer is too shallow you will not get an accurate read, which could result in an undercooked prime rib. Which is no bueno. So Make sure it’s in inserted correctly before roasting.

Set the thermometer to alert you when the internal food temp of the prime rib is 135℉ (or 57℃) for medium rare. I love this thermometer because of this feature! I have linked it in the recipe printable.

Slide the roast onto the bottom rack of your preheated oven. Roast for 30 minutes at 400℉ (or 200℃). After the 30 minutes, without opening the door, reduce the oven temp to 350℉ (or 180℃) and continue roasting for another 30 minute. You don’t want to open the oven door because you need that precious heat to form the crust on the outside of the prime rib.

After the first hour is up, remove the roast and pour 2 cups of beef broth into the pan. Slip it back into the oven and continue to roast until the internal temp and digital thermometer reads 135℉ (or 57℃) for medium rare.

Internal Temperature Cooking Chart:

Extra Rare (bleu): 80℉ to 100℉ (or 26℃ to 38℃)

Rare: 120℉ to 125℉ (or 49℃ to 51℃)

Medium Rare: 130℉ to 135℉ (or 55℃ to 57℃)

Medium: 140℉ to 145℉ (or 60℃ to 63℃)

Medium-Well: 150℉ to 155℉ (or 6℃5 to 69℃)

Well Done: 160℉ and above (or 71℃ and above)

By now your house should smell amazing and a delicious crust has formed on outside of the prime rib. If you notice a darker crust in spots on yours, don’t fret. This is normal and usually comes off when removing the string or when slicing. Like I mentioned earlier, my oven is tiny, so this could be only my issue.

Remove the prime rib roast from the roasting rack and place onto a carving board. Loosely cover with foil and let it rest for 15 to 20 minutes, so the juices can redistribute. The roast’s internal temperature should raise a few degrees as it rests.

In the meantime, make the pinot noir au jus.

Scrape the pan drippings into a saucepan. Bring to a simmer before pouring in 2/3 cup Pinot Noir. Use a pinot you like to drink.

Alternatively, this could be done directly in the roasting pan, over two burners. However, I find the saucepan method easier.

Continue whisking until the au jus reduces to roughly 3/4 cup. I just eye ball it.

Slice up the prime rib roast roughly 1/2-inches thick per person.

Serve and pour a few spoonfuls of the Pinot Noir au jus over top. To. Die. For.

What side dishes go with Prime rib?

• mashed potatoes
• twice baked potatoes
• brussels sprouts
• green beans
• asparagus
• sea salt rosemary dinner rolls
• brioche dinner rolls

Recipes To Make With Leftover Prime Rib:

• Sheet Pan Prime Rib Breakfast Hash
• Serve rewarmed with fried eggs and toast
• Prime Rib and Barley Soup
• Cheesesteaks or French Dip Sandwiches

Enjoy! And if you give this Dijon Rosemary Crusted Prime Rib Roast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 10 servings

Dijon Rosemary Crusted Prime Rib Roast with Pinot Noir Au jus

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 dripping are combined with pinot noir for a delicious Au jus. Serves 8 or more depending.

Prep Time: 25 minutes mins

Cook Time: 2 hours hrs

Additional Time: 35 minutes mins

Total Time: 3 hours hrs

Ingredients

• 8 pound standing rib roast, or boneless - times will vary
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 6 cloves garlic, smashed and peeled
• 1/3 cup Dijon mustard
• 2 tablespoons chopped fresh thyme
• 1½ tablespoons of chopped fresh rosemary
• 1½ tablespoons olive oil
• olive oil spray
• 2 cups beef broth
• 2/3 cup quality pinot noir

Equipment

• Polder Digital In-Oven Meat Thermometer with Heat Resistant Probe and Digital Timer
• All-Clad Roaster Cookware, 13-Inch by 16-Inch, Black

Instructions 

• Let the roast sit at room temperature for 1 hour to 1 hour and 30 minutes.
• Adjust oven rack to be certain the roasting pan with the roast will fit before preheating your oven to 400℉ (or 200℃). In my small oven, I move it to the lowest position.
• 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 off of the roast and season the entire thing with the kosher salt and black pepper. Use your hands and rub the Dijon mixture over the entire roast.
• Place the roast on the prepared roasting rack and set into a large roasting pan and insert an oven-safe digital thermometer into the center of the thickest part of your roast. (*see notes)
• Cook at 400℉ (or 200℃) for thirty minutes - this will develop a good crust. Without opening the door, reduce the heat to 350℉ (or 180℃) 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 temp registers at 135℉ (or 57℃) for medium rare. (see notes)
• Remove the roast and place on a carving board and cover it loosely with foil. Allow the roast to rest 15 to 20 minutes. Meanwhile make the Au jus.
• Pour the drippings into a sauce pan (or make it directly 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 (or desired thickness) and serve with a few spoonfuls of the pinot noir au jus over top.

Notes

*If using a bone in roast, keep in mind the bones should be considered part of the roast. And if the thermometer is too shallow, you will not get an accurate read, which could result in an undercooked prime rib. Which is no bueno. So Make sure it’s in inserted correctly before roasting.

**Cook times vary depending on the size of your prime rib roast and if it is bone-in or boneless. Expect anywhere from 1 to 2+ hours or about 18 to 20 minutes per pound.

Internal Temperature Cooking Chart:

Extra Rare (bleu): 80℉ to 100℉ (or 26℃ to 38℃)

Rare: 120℉ to 125℉ (or 49℃ to 51℃)

Medium Rare: 130℉ to 135℉ (or 55℃ to 57℃)

Medium: 140℉ to 145℉ (or 60℃ to 63℃)

Medium Well: 150℉ to 155℉ (or 6℃5 to 69℃)

Well Done: 160℉ and above (or 71℃ and above) 

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 1127kcal, Carbohydrates: 2g, Protein: 50g, Fat: 99g, Saturated Fat: 41g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 44g, Trans Fat: 1g, Cholesterol: 219mg, Sodium: 667mg, Potassium: 860mg, Fiber: 1g, Sugar: 1g, Vitamin A: 82IU, Vitamin C: 3mg, Calcium: 46mg, Iron: 6mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American