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Best Herb-Crusted Prime Rib Roast with Red Wine Jus

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This herb-crusted prime rib roast with red wine jus is a showstopper centerpiece that brings steakhouse magic home. With a foolproof herb crust, stress-free hosting, and a rich, silky jus, it’s perfect for holidays and special gatherings.

Ingredients

Scale
  • 1 (6-8 pound) bone-in prime rib roast (standing rib roast, first cut from large end)
  • 2 tablespoons kosher salt (Diamond Crystal preferred)
  • 1 tablespoon freshly cracked black pepper
  • ¼ cup fresh rosemary, finely chopped (about 4–5 sprigs)
  • ¼ cup fresh thyme leaves
  • 2 tablespoons fresh oregano, chopped (optional)
  • 6 cloves garlic, minced
  • 3 tablespoons olive oil (extra virgin)
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups low-sodium beef broth (Better Than Bouillon roasted beef base recommended)
  • 1 small shallot, finely diced (about 2 tablespoons)
  • 2 tablespoons unsalted butter, cold, cut into small cubes
  • 1 tablespoon all-purpose flour (optional, for thicker jus)
  • Fresh thyme sprigs and rosemary sprig (for infusing jus)
  • Salt and pepper to taste

Instructions

  1. Remove the prime rib from the fridge and let it sit on the counter for 2 hours to come to room temperature. Pat it completely dry with paper towels. Using a sharp knife, score the fat cap in a crosshatch pattern, cutting about ¼ inch deep.
  2. In a small bowl, combine the chopped rosemary, thyme, oregano, minced garlic, olive oil, kosher salt, and black pepper. Mix into a paste. Rub this mixture all over the roast, pressing it firmly into the scored fat cap and all sides. Place the roast bone-side down on a rack in a roasting pan. Tie it with kitchen twine between each bone.
  3. Preheat the oven to 275°F (135°C). Roast the prime rib until the internal temperature reaches 115°F (46°C) for rare, or 125°F (52°C) for medium-rare. Start checking at the 2-hour mark. Insert the thermometer into the center, away from the bone.
  4. Once the roast hits your target temperature, remove it from the oven. Increase the oven temperature to 500°F (260°C). While it’s heating, tent the roast loosely with foil. After the oven reaches 500°F, remove the foil and return the roast to the oven. Roast for 10-15 minutes, until the crust is deep golden brown and crackling.
  5. Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 20 minutes. The internal temperature will rise another 5-10°F during resting.
  6. While the roast rests, place the roasting pan on the stovetop over medium heat. Add the diced shallot and cook for 1-2 minutes, scraping up the browned bits. Pour in the red wine and bring to a simmer. Let it reduce by half, about 5 minutes. Add the beef broth and the herb sprigs. Simmer for another 5 minutes. Strain the jus through a fine-mesh sieve into a small saucepan. Whisk in the cold butter, one cube at a time, until glossy and slightly thickened. Season with salt and pepper to taste.
  7. Remove the twine and slice between the bones to separate the roast into individual ribs. Then slice the meat against the grain into ½-inch thick pieces. Arrange on a platter, spoon some of the red wine jus over the top, and serve the remaining jus on the side.

Notes

Let the meat come to room temperature before roasting for even cooking. Scoring the fat cap deeply helps the herb crust penetrate. Use a thermometer, not a timer, for perfect doneness. Resting the roast for 20-30 minutes is essential for tenderness. For the jus, let the wine reduce until syrupy to avoid bitterness. Plan your timing backward from when guests arrive.

Nutrition

Keywords: prime rib, herb crust, red wine jus, standing rib roast, holiday roast, beef roast, Christmas dinner, special occasion

Find it online: https://dinadishes.com/best-herb-crusted-prime-rib-roast-with-red-wine-jus/