Skip to Content

Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy

Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy. A real celebration meal and comfort food classic is welcome at Sunday dinner any time.

This Herb and Garlic Crusted Prime Rib is one of my favourite celebration meals. Although I do cook prime rib roast several ways, this is still the easiest and one of the most flavourful.

The burgundy thyme gravy is something I almost always serve with this particular meal. That, along with roasted garlic mashed potatoes and roasted root vegetables.

Some Yorkshire Pudding popovers are also delicious with this meal. Find out how to make perfect Yorkshire Pudding popovers by clicking here.

Yorkshire Pudding popovers just out of the oven.

Yorkshire Pudding popovers!

Mashed potatoes or English Style Roasted Potatoes are also an excellent, must-have side dish as are Bacon and Cashew Brussel Sprouts.

Preparing the prime rib roast.

In addition to the essential step of resting a large roast after cooking and before carving, there is one other tip that I find is absolutely necessary.

Before I roast prime rib, I leave it out of the fridge, well wrapped, for up to 2 hours. This is to allow it to come as close as possible to room temperature.

Naturally the larger the roast, the longer I leave it out.

A very cold roast going into a very hot oven can cause uneven cooking throughout the meat. Often the outside will be dry or overcooked before the middle gets the perfect colour you are looking for.

This step goes a long way to ensuring that doesn’t happen.

If you like you try our Perfect Onion Gravy which also compliments this roast beautifully.

Vegetarian Onion Gravy

Onion Gravy

A Frugal Tip.

Since prime rib is one of the most expensive cuts of beef, we most often buy it on sale. When I do, I look for a roast that has nice meaty ribs.

I then easily separate the ribs from the Rib Eye. I tie the rib eye roast up with butcher string and prepare it for the oven.

Breaking down a prime rib roast for braised beef ribs

Breaking down a prime rib roast for braised beef ribs

I save the ribs, perhaps from 2 or 3 roasts in the freezer and serve them as slow braised beef ribs when I have enough.

It’s a great way to stretch a fantastic meal out of 2 or 3 previous purchases.

Like this Herb and Garlic Crusted Prime Rib Roast recipe?

You’ll find hundreds of other great ideas in our Slow Cooked Sundays Category and even more in our Beef Recipes Category

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Herb and Garlic Crusted Prime Rib Roast photo with title text for Pinterest

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
 
Visit my Amazon Store for my favourite kitchen gadgets and appliances, plus recommendations from my personal cookbook collection.
Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy
Yield: 8 servings

Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy - this real celebration meal is also a comfort food classic and welcome at Sunday dinner any time.

Ingredients

  • 4 pound Prime Rib Roast (or larger)
  • 6 cloves minced garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 3-4 tbsp Dijon mustard
  • ½ cup fresh chopped mixed herbs, Oregano, rosemary and thyme work well.

For the Burgundy Thyme Gravy

  • 4 cups beef broth, or a combination of fat skimmed pan drippings and beef broth to make 4 cups
  • 1 cup burgundy wine
  • 4 sprigs fresh thyme, or about 1 tsp dried ground thyme
  • ¼ cup butter
  • ¼ cup flour
  • ½ tsp freshly ground black pepper
  • 2 cloves minced garlic

Instructions

To prepare the roast

  1. Mix together the garlic, salt, pepper, Dijon mustard and herbs.
  2. Rub the herb garlic mix all over the surface of the roast. Press it into the meat a little to make it stick as much as possible.
  3. Roast, rib side down, uncovered on a rack in a preheated 375 degree F oven until the centre reaches the desired temperature on a meat thermometer; 130 degrees F for rare, 140-145 degrees F for medium and 155-160 degrees F for well done.
  4. It is essential that you let the roast rest, tented in aluminum foil for about 20 minutes for a large roast. This allows the juices to settle and the meat fibers to relax, making the meat far more tender.

To prepare the Burgundy Thyme Gravy

  1. Simmer the beef broth, wine and thyme together uncovered for about 20-30 minutes until the volume of the liquid is reduced by about one third.
  2. In a separate heavy bottomed saucepan add the butter, flour, black pepper and garlic.
  3. Cook together stirring constantly for 2-3 minutes until foamy.
  4. Slowly and steadily whisk in the boiling broth mixture. Whisk quickly and steadily as you add the hot liquid to prevent lumps in the gravy.
  5. Season with salt to taste. Add a little more beef broth if you like thinner gravy.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 890Total Fat 68gSaturated Fat 29gTrans Fat 0gUnsaturated Fat 31gCholesterol 203mgSodium 853mgCarbohydrates 9gFiber 2gSugar 0gProtein 54g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ange

Saturday 31st of October 2020

I am wondering if, for the gravy, i could use corn starch or a glutenfree 1-1 flour instead. My granddaughter has Celiacs.

Craig Brown

Sunday 25th of October 2020

We certainly do like your site and your recipes. I have been placing the roast in the oven at 500 degrees for 15 minutes and then turning it down to 325. Do you think that is unnecessary? It gives a nice crust. Nobody is ever specific about what temperature is actually meant by the meat coming to room temperature. Can you specify a temperature it should reach before putting in the oven. Also I have found the meat cooling down too much when resting, even under aluminum foil. I just leave it in the oven and turn off the heat with the door open. Craig

Robin Buckle

Saturday 12th of October 2019

I made this tonight and it was utterly divine. I followed the recipe as written except for the roasting instruction of my prime rib. I first seared mine and baked for 2.5 hours on 325 degrees. Barry, this was delicious! Even my 3 boys had second helpings. I love your recipes and have tried too many to count and I’ve yet to be disappointed by any! Keep up the great work!

GAil Courtney

Monday 1st of January 2018

I cooked this today!! It was all amazing !!!!

Dianne Hillier

Sunday 27th of November 2016

Just made this recipe wit gravy and Canadian roasted potatoes. Absolutely delicious! What cook book is this from?

Barry C. Parsons

Monday 28th of November 2016

There are over 1500 recipes of mine online. Not all are in cookbooks. Conversely, there are some recipes in my cookbooks that are not online. I like to have a mix in them. That being said, IIRC this one is in the first cookbook.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!