Prime Rib Roast Recipe Ree Drummond: Herb-Crusted Holiday Showstopper

This prime rib roast transforms special occasions into unforgettable meals with its herb-crusted perfection. I’ve tested this recipe in my small apartment kitchen to ensure it works in any space.

The secret lies in a simple yet effective dry brine and herb rub that creates a flavorful crust while keeping the meat tender. A meat thermometer is your best friend for achieving ideal doneness.

What emerges from the oven is a juicy, aromatic centerpiece with a golden crust that impresses every guest. The aroma alone will have everyone gathered around the table in anticipation.

Serve with au jus and your favorite sides for a complete holiday feast. This method delivers consistent results for your most important meals.

Ingredients for Prime Rib Roast Recipe Ree Drummond

Prime rib plus a handful of fresh herbs. That is all you need for holiday glory.

The prime rib itself is non-negotiable—bone-in first cut from a trusted butcher like Whole Foods or Local Meat Market gives you the best marbling and flavor. Ask for the cap to be left on (that fatty top layer) for extra richness. The dry brine works overnight magic, so don’t skip it. I always buy a few extra days ahead so the meat can properly age in my fridge (just uncover it on a rack).

No fresh rosemary or thyme? Dried works at one-third the amount, but fresh is worth the effort here. Short on Dijon? Whole-grain mustard adds nice texture. The red wine in the au jus can be swapped for extra beef broth plus a splash of balsamic. If you’re avoiding alcohol entirely, beef consommé deepens the flavor without the wine. The butter at the end? Non-negotiable for richness (trust me on this).

Leftovers keep beautifully—slice and store in au jus in the fridge for up to 5 days. For freezing, wrap slices tightly in plastic then foil (good for 3 months). The herb rub paste can be made a day ahead, but press it on just before roasting for maximum freshness. Always let the roast rest before carving (don’t skip this part).

Step-by-Step Instructions for Herb-Crusted Prime Rib Roast

Here’s the method for a showstopping centerpiece that will impress your holiday guests every time.

Step 1: Prepare and Season the Prime Rib Roast

Remove the 5 lb Prime Rib Roast from the refrigerator 2 hours before cooking to bring it to room temperature. Pat it completely dry with paper towels—this ensures the seasoning adheres and creates that perfect crust.

Rub the roast all over with the 2 tbsp Kosher Salt and 2 tbsp Freshly Ground Black Pepper. I press it in firmly so it forms a good crust. This dry brine step is crucial for flavor and texture.

Step 2: Create the Herb Paste and Apply to Roast

In a small bowl, combine the 6 cloves minced Garlic Cloves, 3 tbsp Fresh Rosemary, 3 tbsp Fresh Thyme, 0.25 cup Dijon Mustard, and 0.25 cup Olive Oil. Stir until it forms a thick paste.

Spread this herb mixture evenly over the entire surface of the roast, pressing it into the meat. The paste will form a flavorful crust as it cooks. Let the roast sit with the paste for 30 minutes while the oven preheats.

Step 3: Roast to Perfection

Preheat your oven to 450°F. Place the roast bone-side down in a roasting pan. Roast at 450°F for 20 minutes to develop the crust, then reduce the heat to 325°F and continue roasting.

Cook until the internal temperature reaches 120-125°F for medium-rare (about 1.5-2 hours total). Use a meat thermometer inserted into the thickest part. The crust should be deep brown and the herb paste caramelized.

Step 4: Make the Au Jus

While the roast rests, place the roasting pan on the stovetop over medium heat. Add the 1 whole Yellow Onion (roughly chopped) to the pan and cook for 3-4 minutes until softened.

Sprinkle the 2 tbsp All-Purpose Flour over the onion and drippings, stirring to combine. Slowly whisk in the 2 cups Beef Broth and 1 cup Red Wine. Simmer for 5-7 minutes until thickened.

Step 5: Finish and Serve

Strain the au jus through a fine-mesh sieve into a saucepan. Whisk in the 4 tbsp Unsalted Butter until melted and fully incorporated. The sauce should be rich and glossy.

Carve the roast between the bones and serve with the au jus on the side. The meat should be tender, juicy, and perfectly pink in the center, with that incredible herb crust on every slice.

Common Mistakes When Making Great prime rib roast recipe ree drummond

Skipping the Dry Brine

I learned the hard way that skipping the dry brine with 2 tbsp Kosher Salt and 2 tbsp Freshly Ground Black Pepper leads to bland meat. The salt penetrates deeply during those 2 hours at room temperature, ensuring every bite is seasoned. Don’t rush this step—it’s the foundation of flavor. 💡

Not Using a Thermometer

Guessing doneness is a prime rib killer. I’ve ruined more than one roast by pulling it too early or too late. Invest in a meat thermometer and aim for 120-125°F for medium-rare. The internal temp will rise another 5-10°F while resting.

Cold Roast in Oven

Starting with a cold roast straight from the fridge leads to uneven cooking. Always let your 5 lb Prime Rib Roast sit out for 2 hours before roasting. This ensures even cooking and that perfect crust. My Boston kitchen taught me this lesson early on.

Overlooking the Rest

Carving too soon sends all those precious juices onto the cutting board. After removing from the oven, tent your roast with foil and let it rest for 20-30 minutes. This allows the juices to redistribute, making every slice tender and juicy. Trust me, the wait is worth it.

Au Jus Over-Reduction

Simmering the au jus too aggressively can make it overly thick or salty. After adding 2 cups Beef Broth and 1 cup Red Wine, keep the heat at a gentle simmer. Taste as you go and adjust with a splash of water if needed.

Ignoring the Herb Crust

The herb paste isn’t just for flavor—it creates that stunning crust. Press the mixture of 3 tbsp Fresh Rosemary, 3 tbsp Fresh Thyme, and 6 cloves minced Garlic Cloves firmly onto the meat. If it’s sliding off, your paste needs more Dijon Mustard as a binder.

Frequently Asked Questions