Dijon-Rosemary Crusted Prime Rib Roast with Pinot Noir 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 too bad either. Hmm.

Dijon-Rosemary Prime Rib Roast with Pinot Noir Au Jus

I L.O.V.E this prime rib and it is as simple as they get so don’t let the recipe title fool you. I originally saw this recipe in a Cooking Light Magazine last year and since it looked incredibly simple I made it for my family last Christmas Eve. It was such a huge hit… so huge that I just had to make it again this year, but this time I took pictures.

BTW I’ve discovered that prime rib isn’t very photogenic, thank goodness it’s rock solid in the taste department because otherwise I may not have you sold on these shots.

stuff

Last year I made it just as the recipe suggests. But this year I was having more family over so I bumped up the measurements to make a 7 pound rib roast. If you want to make the smaller version here is the recipe.

Rosemary

It all starts with a delicious Dijon-rosemary rub. Remove a bunch of fresh rosemary leaves and give them a good chop. You’ll need 1-1/2 tablespoons of chopped rosemary.

Thyme

Do the same with the fresh thyme, but you’ll need 2 tablespoons of chopped fresh thyme.

garlic

Smash up 5 to 6 cloves of fresh garlic.

garlic minced

And add them to the bowl of your food processor.

rosemary, mustard, thyme

Next throw in the chopped herbs and a third cup of Dijon Mustard

olive oil

Then lastly, drizzle in one and a half tablespoons of olive oil.

blended

Replace the lid and switch that sucker on and pulse until all the ingredients are combined.

the goods

This can be made a day in advance. Because I had a lot to do that day, I tried to get A LOT of prep done in the morning, whipping this up only takes a minute but it will save you time if you make it ahead of time.

7 pounds of prime rib

This is what 7 pounds of prime rib looks like. I took this out of the fridge and let it sit out on my counter for an hour and a half to take the chill off.

s&p

Trim off any thick pieces of fat and season it generously with kosher salt and fresh black pepper.

bone in

This is a bone-in rib roast. I’ve made it both ways… both are equally delicious, but personally I like bone in better.

dijon-rosemary mixture

Grab that garlicky-Dijony-rosemary rub and smother the entire roast.

rub it all over

Smells SO good!

insert themometer

I sprayed my roasting rack with my Misto before plopping my roast {fat side up} down on it and inserting and oven-safe digital thermometer in the center of the thickest part. Roast for 30 minutes at 400 degrees. When the 30 minutes are up reduce the oven temp to 350 degrees {DO NOT OPEN THE OVEN!} and cook for an additional 30 minutes.

2 cups beef broth

After the hour is up, remove the roast and pour in 2 cups of beef broth into the pan. Replace it back into the oven and roast until the internal temp and digital thermometer reads 135 degrees.

let rest

By now your house should smell amazing and a delicious crust has formed on outside of the prime rib. All that’s left to do is remove it from the roasting rack and let it rest for 20-25 minutes, so the juices can redistribute and then there is that whole carryover cooking thing that happens.

Now it was about 4:30 pm and the sun was sinking fast, so what I couldn’t take pictures of is of making the pan sauce. I KNOW! Total disappointment. Luckily it’s super easy to make just place the pan on your stove top and bring to a boil. Pour in 2/3 cup of Pinot Noir and let it bubble for 6 minutes, stirring often.

Rosemary-Dijon Prime Rib1

Slice up the prime rib and pour a little juicy-juice over top. It’s killer… promise.

prime bite

Now keep in mind, these shots were taken the day after. So the center isn’t that beautiful shade of red like it was when I served it. But it still tasted AMAZING!

So easy, so delicious… I think you should make this for New Years and I’ll come over!!

Dijon-Rosemary Prime Rib Roast with Pinot Noir Au Jus

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Dijon-Rosemary Crusted Prime Rib Roast with Pinot Noir Au jus

This prime rib is not only easy, but packed full of flavor. Use the pan drippings with a good Pinot Noir to make a fabulous sauce!

Yield: 14 servings

Prep Time: 25 minutes

Cook Time: 2 to 2 1/2 hours

Total Time: 3 hours

Ingredients:

7 pound Standing Rib Roast {bone in}

1 teaspoon of Kosher Salt

1 teaspoon of Freshly Ground Black Pepper

6 Cloves of Garlic, smashed and peeled

1/3 cup Dijon Mustard

2 tablespoons chopped Fresh Thyme

1-1/2 tablespoons of chopped Fresh Rosemary

1-1/2 tablespoons Olive Oil

Cooking Spray {ie MISTO}

2 cups Beef Broth

2/3 cup Pinot Noir

This recipe was adapted from Cooking Light Magazine December 2011 | Rosemary-Dijon Crusted Standing Rib Roast

Directions:

Let the roast sit at room temperature for 1 hour and 30 minutes.

Preheat your oven to 400 degrees and spray your roasting rack with cooking spray.

In a food processor (a mini processor works great here!) 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.

Bake at 400 degrees for thirty minutes. Reduce the heat to 350 degrees (DO NOT OPEN THE OVEN DOOR) and cook for another 30 minutes.

Pour in the 2 cups of beef broth and return the roast to the oven to cook for another 30-40 minutes or until the internal temp registers at 135 degrees.

Remove the roast and let it rest on a carving board while you make the Au jus.

Place the roasting pan with all of the drippings on two burners and bring to a boil. Pour in the 2/3 cup of Pinot Noir and cook, stirring often for 6 minutes or until it reduces to 3/4 of a cup.

With a carving knife, slice the roast along the bones and set those off to the side. Slice the prime rib and serve with a tablespoon or so of the Au jus over top.

Serves 12-14 people.

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22 Responses to “Dijon-Rosemary Crusted Prime Rib Roast with Pinot Noir Au jus”

  1. #
    1
    Allen — December 28, 2012 at 7:15 am

    Your pictures are stunning and great recipe.

  2. #
    2
    Deanna — December 28, 2012 at 7:22 am

    I am sold and you are my hero! :)

  3. #
    3
    Kay @ The Church Cook — December 28, 2012 at 1:14 pm

    I can SMELL the beautiful roasting piece of meat! Have a wonderful New Year, Laurie, and looking forward to what exciting things will happen coming year with you and your blog! :)

    • simplyscratch replied: — December 28th, 2012 @ 10:56 pm

      Thank you Kay! Happy New Year!

  4. #
    4
    Laura K — December 28, 2012 at 2:11 pm

    Holy beautiful piece of beef! I am now craving prime rib!

  5. #
    5
    Cassie | Bake Your Day — December 28, 2012 at 2:38 pm

    This looks out-of-this-world. I love the flavors you chose!

  6. #
    6
    Laura — December 28, 2012 at 3:03 pm

    I have a standing rib roast in the freezer, and all the other ingredients on hand. Was planning on just roasting it with salt & pepper – but now I can’t wait to try this rendition. Thanks!

  7. #
    7
    Jackie @ Domestic Fits — December 28, 2012 at 5:14 pm

    That is gorgeous! And, you’re nuts those photos are stunning. If anyone can get a big hunk of meat to mug for the camera, it’s you. Beautiful job.

    • simplyscratch replied: — December 28th, 2012 @ 10:56 pm

      Thanks Jackie! You are too nice ;)

  8. #
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    Mandie @ Oh So Decadent — December 28, 2012 at 6:22 pm

    Wow, I’m actually at a loss for words over this prime rib, it looks so delicious! If these are the leftovers you’re eating, then you really have it lucky!

  9. #
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    Julia {The Roasted Root} — December 28, 2012 at 9:04 pm

    Pinot au jus you’re my kind of lady!! Prime rib is one of my faves and my boyfriend goes crazy over it. We’d go crazy over the au jus, too, so best believe we’ll be making your recipe! Your PR looks fabulous by the way…I know meat doesn’t look so hot when it’s been captured in a photograph but I think you did an excellent job!

  10. #
    10
    beth - slice of southern — December 29, 2012 at 12:24 am

    I’m wishing I was up to my eyeballs in your prime rib right now!

  11. #
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    michelle — December 29, 2012 at 6:12 am

    Yum! Comfort food at its best!

  12. #
    12
    Kathryn — December 29, 2012 at 11:13 am

    This sounds really incredible – that rub sounds so flavourful and the prime rib looks so tender and delicious. Happy new year!

  13. #
    13
    Natalie — December 29, 2012 at 4:19 pm

    Oh my what beautiful pictures. I can smell the roast from over here!

  14. #
    14
    Erin @ Dinners, Dishes and Desserts — December 29, 2012 at 8:49 pm

    LOVE prime rib, but never even thought about making it at home. Yours looks gorgeous, and sounds perfect!

  15. #
    15
    Brenda @ a farmgirl's dabbles — December 29, 2012 at 10:24 pm

    This looks like one amazing meal! I love EVERYTHING about it!

  16. #
    16
    Joe Strandell — December 30, 2012 at 2:33 am

    Looks so delicious!
    I love your blog! So many great articles… I thought you might like to know that http://www.Dentist.net is offering 10% off their products with the code ORALCARE :)  Happy New Years!

  17. #
    17
    JulieD — December 30, 2012 at 6:32 am

    Looks amazing! I LOVE prime rib but have never made it before…need to now after seeing how easy you make it look!

    • simplyscratch replied: — December 31st, 2012 @ 9:24 pm

      It’s amazingly easy for being so fancy! Happy New Year Julie! :D

  18. #
    18
    Carrie — January 5, 2013 at 7:46 pm

    Thank you! Where do you buy your prime rib?

  19. #
    19
    Donna Knapp — April 27, 2014 at 12:52 pm

    After reading tons of recipes, I decided on this one because it looked so easy. I made this last night with a seven pounder and it was absolutely delicious. Everyone raved about it! The “rub” was so good and our dinner guests were fighting over it. Thank you so much for sharing this…it is a keeper!

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