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.

Course Mains & Entrees

Cuisine American

Keyword beef, Christmas dinner, Christmas Eve dinner, prime rib, standing rib roast

Prep Time 25

Cook Time 2

Additional Time 35

Total Time 3

Servings servings

Calories 1127

Author Laurie McNamara

Equipment

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

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

US Customary - Metric

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.

Nutrition