This prime rib roast is not only easy, but packed full of flavor thanks to the Dijon and rosemary rub. Use the pan drippings and a good Pinot Noir for a fabulous sauce!

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.


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.


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.


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


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.


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.


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°. Then reduce the oven temp to 350° – DO NOT OPEN THE OVEN. Cook for an additional 30 minutes.

2 cups beef broth

After the hour is up, remove the prime rib 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. Remove the prime rib roast from the roasting rack and let it rest for 20-25 minutes, so the juices can redistribute. The roast’s internal temperature should raise a few degrees as it rests.

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 roast and pour a little juicy-juice over top. It’s killer… promise.

I usually serve this Dijon Rosemary Prime Rib with mashed potatoes or twice baked and with brussels sprouts or garlicky green beans from my cookbook.

prime bite

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

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

Dijon-Rosemary Prime Rib Roast with Pinot Noir Au Jus

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Dijon-Rosemary Crusted Prime Rib Roast with Pinot Noir Au jus
Yield: 14 servings

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!

Prep Time 25 minutes
Cook Time 2 hours
Additional Time 35 minutes
Total Time 3 hours


  • 7 pound standing rib roast (bone in or boneless)
  • 1 teaspoon of kosher salt
  • 1 teaspoon of freshly ground black pepper
  • 6 garlic cloves, 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 (I use a MISTO)
  • 2 cups beef broth
  • 2/3 cup good quality pinot noir


  1. Let the roast sit at room temperature for 1 hour and 30 minutes.
  2. Preheat your oven to 400° and spray your roasting rack with cooking spray.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 400° for thirty minutes. Reduce the heat to 350° (DO NOT OPEN THE OVEN DOOR) and cook for another 30 minutes.
  7. 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°.
  8. Remove the roast and let it rest on a carving board while you make the Au jus.
  9. 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.
  10. 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.
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