Herbed Prime Rib with Two Sauces

Prep Time:
20 mins
Roast Time:
1 hrs 45 mins
Stand Time:
15 mins
Total Time:
20 mins


  • 4 teaspoon kosher salt

  • 1 tablespoon dry mustard

  • 1 ½ teaspoon instant espresso coffee powder

  • 1 ¼ teaspoon coarsely ground black pepper

  • 1 teaspoon granulated garlic or dried minced garlic

  • 1 teaspoon onion powder

  • ½ teaspoon dried thyme, crushed

  • ½ teaspoon dried oregano, crushed

  • ½ teaspoon ground coriander

  • ½ teaspoon celery seeds

  • 1 tablespoon olive oil

  • 1 4 pound beef rib roast

  • 1 recipe Merlot Au Jus and/or 1 recipe Horseradish Cream

Merlot Au Jus

  • Roast drippings

  • 1 ½ cup beef broth

  • ½ cup Merlot wine

  • 2 teaspoon Worcestershire sauce

  • 1 tablespoon water

  • 1 teaspoon cornstarch

Horseradish Cream

  • 1 8 ounce container sour cream

  • ½ cup mayonnaise or salad dressing

  • 1 tablespoon finely chopped green onion

  • 2 teaspoon prepared horseradish

  • 2 teaspoon Dijon-style mustard

  • 2 teaspoon white balsamic or white wine vinegar

  • ¼ teaspoon kosher salt

  • Chopped green onions (optional)


  1. Preheat oven to 350°F. For dry rub, in a small bowl combine salt, mustard, espresso powder, pepper, garlic, onion powder, thyme, oregano, coriander, and celery seeds. Set aside.

  2. Rub oil over roast. Sprinkle the dry rub evenly over roast; rub in with your fingers. Using a sharp knife, make six 1x1/2-inch slits into the fat side of the roast (the slits allow the seasoning to penetrate into the meat).

  3. Place roast, fat side up, in a large roasting pan. Insert an oven-going meat thermometer into center of roast. Thermometer should not touch bones. Roast for 1-3/4 to 2-1/4 hours or until meat thermometer registers 135°F for medium rare or 2-1/4 to 2-3/4 hours or until meat thermometer registers 150°F for medium.

  4. Transfer roast to a cutting board. Cover with foil. Let stand for 15 minutes before carving. Temperature of the meat after standing should be 145°F for medium rare or 160°F for medium. Slice and serve with Merlot Au Jus and/or Horseradish Cream.

Merlot Au Jus

  1. After removing roast from roasting pan, pour drippings into a large glass measuring cup. Skim off fat; discard. Add broth, Merlot, and Worcestershire sauce to drippings. Pour mixture back into pan. Heat and stir over medium heat until bubbly, scraping up crusty browned bits from bottom of the pan. If desired, for a thicker au jus, stir together the water and 1 to 2 teaspoons cornstarch. Whisk into bubbling broth mixture. If desired, strain au jus before serving. Makes scant 1 cup.

  2. Nutrition Facts per serving: 11 cal., 0 g protein, 0 g carb., 0 g total fat (0 g sat. fat), 0 mg chol., 0 dietary fiber, 0% vit. A, 0% vit. C, 121 mg sodium, 0% calcium, 1% iron

Horseradish Cream

  1. In a small bowl combine sour cream, mayonnaise, the 1 tablespoon green onion, the horseradish, mustard, vinegar, and salt. Cover and chill until ready to serve. If desired, garnish with additional chopped green onions. Makes 1-3/4 cups.

  2. Nutrition Facts: 105 calories, 0 g protein, 1 g carb., 11 g total fat (4 g sat. fat), 13 mg cholesterol, 2% Vitamin A, 1% Vitamin C, 128 mg sodium, 2% calcium, 0% iron

Make-Ahead Directions:

Prepare roast as directed through Step 2. Cover loosely with plastic wrap. Chill for up to 24 hours. To serve, preheat oven to 350°F. Continue as directed.

Nutrition Facts (per serving)

422 Calories
34g Fat
2g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 422
% Daily Value *
Total Fat 34g 44%
Saturated Fat 12g 60%
Cholesterol 82mg 27%
Sodium 957mg 42%
Total Carbohydrate 2g 1%
Total Sugars 1g
Protein 24g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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