A beautifully roasted prime rib is the ultimate showstopper for any special occasion, and this rosemary-crusted prime rib takes it to the next level. With a fragrant blend of garlic, rosemary, and seasonings, this roast develops a flavorful crust while staying perfectly tender and juicy inside. Pair it with a bold Cabernet Sauvignon for a luxurious dining experience!
Ingredients
- 1 (5-6 lb) bone-in prime rib roast
- 3 tbsp fresh rosemary, finely chopped
- 6 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
Directions
Prepare the Roast: Take the prime rib out of the refrigerator at least 1 hour before cooking to bring it to room temperature. Preheat oven to 450°F (230°C).
Make the Herb Crust: In a small bowl, mix rosemary, garlic, olive oil, Dijon mustard, salt, pepper, paprika, onion powder, and cayenne. Rub the mixture generously all over the roast.
Roast the Meat: Place the prime rib bone-side down in a roasting pan with a rack. Roast for 20 minutes at 450°F to create a crust, then reduce the oven temperature to 325°F (165°C). Continue roasting for 1.5-2 hours or until a meat thermometer reads:
120°F for rare
130°F for medium-rare
140°F for medium
Rest & Serve: Remove from the oven, tent with foil, and let rest for 20-30 minutes to allow juices to redistribute. Slice and serve with your favorite sides—garlic mashed potatoes, roasted vegetables, or a rich Cabernet Sauvignon reduction sauce.
Cabernet Sauvignon Reduction Sauce
A rich, velvety Cabernet Sauvignon reduction sauce is the perfect complement to your rosemary-crusted prime rib. This sauce enhances the deep, savory flavors of the meat with a touch of elegance and just the right amount of acidity.
Ingredients
- 1 cup Cabernet Sauvignon
- 1 cup beef broth
- 2 tbsp unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 tbsp balsamic vinegar (optional, for depth)
- 1 tsp Dijon mustard (for a hint of richness)
- Salt & black pepper, to taste
Directions
Sauté the Aromatics: In a saucepan over medium heat, melt 1 tbsp butter. Add shallots and garlic, sautéing until softened and fragrant (about 3-4 minutes).
Reduce the Wine: Pour in the Cabernet Sauvignon and bring to a simmer. Add rosemary and let the wine reduce by half, about 8-10 minutes.
Add Broth & Thicken: Stir in the beef broth and balsamic vinegar. Continue simmering until the sauce is reduced by about half and slightly thickened, another 10 minutes.
Finish with Butter & Dijon: Remove from heat and whisk in Dijon mustard and the remaining 1 tbsp butter for a smooth, glossy finish. Season with salt and pepper to taste.
Serve & Enjoy: Drizzle the warm sauce over your sliced prime rib and serve immediately!