Herbed Prime Rib & Pinot Noir Jus

Prime Rib

1 Boneless 5 - 6 lbs. Standing Prime Rib Roast

2 TBSP Onion Powder 2 TBSP Garlic Powder

1 TBSP Herbs De Provence

1 TBSP Dried Basil

1 TBSP Dried Oregano

1 TBSP Fresh Rosemary (finely chopped)

1 TBSP Coleman’s Dried Mustard

1 TBSP Sweet Smoked Paprika

3 TBSP Jacobsen’s Sea Salt

3 TBSP Coarsely Ground Black Pepper

2 TBSP Oregon Mills Mission Extra Virgin Olive Oil

1 Yellow Onion (peeled and quartered)

2 Carrots (peeled and cut into large pieces)

4 Celery Ribs (cut into large pieces)

Tie the rib roast with butcher’s twine to secure and ensure even cooking. In a mixing bowl combine all dry ingredients. Drizzle the olive oil onto the roast and then rub all dry ingredients by thoroughly massaging it into all areas so that it is evenly coated. Place the roast on a roasting rack and cover with plastic wrap. Refrigerate for a minimum of 12 hours or overnight. 

Remove the beef from the refrigerator for 1 ½ hour before roasting to allow it to come to room temperature. Set oven temperature to 450ºF. Place chopped vegetables underneath the rack. Cook the beef for 20 – 25 minutes until it begins to brown and you can hear it starting to sizzle.

Lower the oven temperature to 325ºF and continue to cook until a meat thermometer inserted into the thickest part of the meat registers 120ºF or medium rare. This will roughly take about 1 ½ -2 more hours of cooking time.  wE recommend checking around the 1 hour 15-minute mark to avoid overcooking.

Transfer the rib roast to a cutting board and allow to rest for 25-30 minutes. Covering the roast loosely with an aluminum foil tent will aid in keeping it warm during this process.

Note that this is a crucial part of ensuring that the prime rib remains juicy before carving. If you skip the resting portion and carve straight from the oven the juices will run out quickly and your prime rib could be dry.

Red Wine Jus

1 cup Domaine Serene Evenstad Reserve Pinot Noir

3 cups Beef Stock

6 sprigs Fresh Thyme

2 each Fresh Bay Leaf

1 TBSP Unsalted Butter

Jacobsen’s Sea Salt (To Taste As Needed)

Finely Ground Black Pepper

Remove the prime rib and ladle off the remaining fat leaving the roasted vegetable in the pan. Add the red wine to deglaze the pan gently scraping any of the roasted bits from the bottom. Reduce the red wine until evaporated and nearly dry. Pour in the beef stock and bring to a boil. 

Turn down to a simmer and add the fresh thyme and bay leaf. Simmer for 20-30 minutes and then strain through a fine-mesh sieve. Whisk in the cold butter to emulsify. Finish the Jus with salt and pepper to taste

Horseradish Cream

2 cups Sour Cream

1 ½ cups Heavy Cream

1 cup Prepared Horseradish

2 Lemons (juiced)

Jacobsen’s Sea Salt (To Taste)

Finely Ground Black Pepper (To Taste)

Whisk the sour cream and heavy cream until smooth. Add the remaining ingredients until well blended. Cover and refrigerate until serving time. Can be made a day ahead.

Serve prime rib drizzled with jus and topped with horseradish cream. Pair this exceptional dish with a bottle of truly exceptional wine. We recommend our 2017 Domaine Serene, Côte Sud Vineyard Pinot Noir.