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Garlic Herb Crusted Prime Rib with Pan Gravy

Higher-angle view of a garlic herb crusted rib roast with two uneven slices and a jug of pan gravy.
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Garlic herb crusted prime rib pairs tender beef with rich pan gravy and creamy horseradish sauce. A special dinner roast with a simple high-heat, lower-heat method.

Ingredients

Units Scale

Prime Rib

Pan Gravy

  • Pan drippings from the roast
  • Beef broth or water, a splash for deglazing and more as needed
  • Optional: 2 tablespoons cornstarch mixed with 1 cup water, for thicker gravy

Horseradish Sauce

Instructions

  1. Take the chill off the roast. Remove the roast from the refrigerator about 1 hour before cooking and loosely cover it. A large roast may still feel cool in the center.
  2. Prepare the herb-garlic butter. Mix softened salted butter, sea salt, black pepper, rosemary, thyme, and garlic into a paste. Taste and adjust the salt before the paste touches raw beef. Pat the roast dry with paper towels and coat every surface evenly.
  3. Position the roast and preheat. Set the oven rack in the center and preheat to 500°F. Put a bone-in roast bones-down in a roasting pan; set a boneless roast on a rack in the pan.
  4. Sear and finish roasting. Roast at 500°F for 15 minutes, then reduce to 325°F and continue until the roast reaches your chosen thermometer endpoint. Approximately 1 hour 45 minutes total oven time is an estimate; weight, shape, and starting temperature change the timing. Insert an instant-read thermometer in the thickest part, avoiding bone. The roast can rise 5–10°F during the 30-minute rest. USDA recommends beef roasts reach 145°F before removal from the oven, followed by at least 3 minutes resting; lower rare or medium-rare endpoints do not meet that recommendation.
  5. Rest and carve. Remove the roast and loosely tent it with foil. Rest for 30 minutes. If bone-in and tied, cut the string and remove the bones. Slice across the grain into thick slices.
  6. Make the pan gravy. Pour drippings into a saucepan and deglaze the roasting pan with a splash of beef broth or water. Add the deglazing liquid to the saucepan, simmer, and reduce slightly. Skim excess fat, adjust seasoning, and spoon the warm jus over the beef. For thicker gravy, whisk 2 tablespoons cornstarch with 1 cup water, then slowly whisk the slurry into boiling drippings until thickened as desired. Add more broth or water if needed.
  7. Make the horseradish sauce. Stir sour cream, drained prepared horseradish, mayonnaise, lemon juice, Worcestershire sauce, salt, pepper, and chives together in a small mixing bowl until smooth. Serve immediately, or cover and refrigerate until serving. Add more prepared horseradish a tablespoon at a time if you like a stronger bite.

Equipment

Notes

Timing includes 10 minutes active preparation, 1 hour to take the chill off the roast, approximately 1 hour 45 minutes in the oven, and 30 minutes resting. Oven time is an estimate; use an instant-read thermometer. For about 10 servings with plenty of sides, use 5 pounds boneless prime rib or 7–8 pounds bone-in. Use a rack for a boneless roast. Taste and adjust the herb butter before it touches raw beef. Tested substitutions: 1 teaspoon dried rosemary, 1/2 teaspoon dried thyme, or 1 teaspoon garlic powder. Refrigerate leftover roast in an airtight container for up to 3 days; freeze sliced roast and gravy for up to 3 months. Reheat leftovers to 165°F. Keep the horseradish sauce covered and refrigerated until serving.

Find it online: https://jennifercooks.com/prime-rib-roast-recipe-with-herb-garlic-crust/