Herb-Crusted Prime Rib with Red Wine Jus & Truffle Parmesan Mash

Looking to impress your guests with a luxurious, restaurant-worthy meal? This Herb-Crusted Prime Rib with Red Wine Jus is a masterclass in flavor, tenderness, and elegance. Paired with velvety truffle parmesan mashed potatoes, it’s the perfect centerpiece for holiday celebrations or gourmet weekend dinners. With detailed instructions and expert-level tips, this recipe guarantees melt-in-your-mouth results that will leave everyone asking for seconds.

🧂 Ingredients

For the Prime Rib:

• 1 (6–8 lb) bone-in prime rib roast (3–4 bones)
• 6 cloves garlic, minced 🧄
• 2 tbsp fresh rosemary, finely chopped 🌿
• 1 tbsp fresh thyme leaves
• 2 tbsp kosher salt 🧂
• 1 tbsp freshly ground black pepper
• 2 tbsp Dijon mustard
• 3 tbsp olive oil
• Zest of 1 lemon 🍋
• 1 tsp smoked paprika

For the Red Wine Jus:

• 1 tbsp beef drippings (from roast)
• 1 shallot, finely chopped
• 2 cups dry red wine 🍷 (Cabernet Sauvignon preferred)
• 1 cup beef broth
• 1 tbsp butter
• 1 tsp flour (optional, for thicker sauce)
• Salt & pepper, to taste

For the Truffle Parmesan Mashed Potatoes:

• 3 lbs Yukon Gold potatoes, peeled & cubed 🥔
• 6 tbsp unsalted butter
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese 🧀
• 1 tsp white truffle oil
• Salt and cracked black pepper, to taste

---

🍳 Instructions

Step 1: Prepare the Herb Crust

1. In a bowl, combine garlic, rosemary, thyme, salt, pepper, Dijon mustard, lemon zest, paprika, and olive oil.
2. Mix into a thick aromatic paste.

Step 2: Prep the Prime Rib

1. Let the roast sit at room temperature for 1 hour to ensure even cooking.
2. Pat the meat dry thoroughly with paper towels.
3. Rub the herb paste generously over the entire roast, including the sides and bones.
4. Tie the roast with butcher’s twine between each bone to keep it compact and maintain shape.

Step 3: Slow Roast

1. Preheat oven to 225°F (107°C).
2. Place roast on a wire rack in a roasting pan.
3. Roast for 3½ to 4 hours, until internal temp reaches 125°F (52°C) for medium-rare.
4. Remove from oven and tent with foil — let it rest for at least 30 minutes.
5. While resting, increase oven temp to 500°F (260°C).
6. Return roast to oven for 6–8 minutes for a beautiful crust.

Step 4: Red Wine Jus

1. Place roasting pan with drippings over medium heat.
2. Sauté shallots in drippings until translucent (2–3 min).
3. Deglaze with red wine, scraping brown bits.
4. Reduce wine by half (~10–15 min).
5. Add beef broth; simmer until slightly thickened.
6. Whisk in butter. For a thicker sauce, stir in a bit of flour.
7. Strain and season to taste.

Step 5: Truffle Parmesan Mashed Potatoes

1. Boil potatoes in salted water until fork-tender (~20 min).
2. Drain and return to pot over low heat to evaporate excess moisture.
3. Mash with butter, then add cream gradually.
4. Stir in Parmesan, then drizzle in truffle oil.
5. Season with salt and pepper to taste. Keep warm.

---

🍷 Serving Suggestions

• Slice the prime rib thickly and serve over a bed of truffle mashed potatoes.
• Spoon red wine jus generously on top.
• Pair with a glass of full-bodied red wine.
• Garnish with a sprig of rosemary or a flake of sea salt on top.

---

📝 Chef’s Tips

• Letting the roast come to room temp is crucial for an even cook.
• Use a meat thermometer to avoid overcooking.
• Don’t overdo truffle oil — it’s potent!
• You can dry-age your rib roast 24–48 hrs ahead in the fridge for deeper flavor (optional but recommended).

---

🧪 Nutritional Info (per serving — est.)

• Calories: 980
• Protein: 56g
• Carbs: 34g
• Fat: 68g
• Fiber: 3g