Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy — concise guide and recipe highlights

# Overview This recipe describes an herb-and-garlic crusted prime rib roast served with a burgundy-thyme gravy. It's positioned as a celebration or comfort meal and pairs well with roasted garlic mashed potatoes, roasted root vegetables and Yorkshire pudding popovers.

# What you'll need (core ingredients called out)

• 4 pound prime rib roast (or larger)
• 6 cloves minced garlic
• 1 tsp kosher salt
• 1 tsp cracked black pepper
• 3–4 tbsp Dijon mustard
• 1/2 cup fresh chopped mixed herbs (oregano, rosemary, thyme suggested)

• 4 cups total liquid (combination of beef broth and skimmed pan drippings if available)
• 1 cup burgundy wine
• 4 sprigs fresh thyme (or about 1 tsp dried)
• 1/4 cup butter
• 1/4 cup flour
• 1/2 tsp freshly ground black pepper
• 2 cloves minced garlic

# Timing and temperature

• Prep time: 15 minutes
• Cook time: 1 hour 30 minutes (varies by roast size and desired doneness)
• Total listed time: 1 hour 45 minutes
• Oven: preheat to 375°F
• Doneness temperatures on an instant-read thermometer: 130°F rare, 140–145°F medium, 155–160°F well done
• Rest: tent roast in foil and rest about 20 minutes before carving

# Key preparation tips

• Bring the roast close to room temperature (well wrapped) for up to 2 hours before roasting. A very cold roast in a hot oven can cook unevenly and dry the exterior before the center reaches target temperature.
• Mix garlic, salt, pepper, Dijon and chopped herbs into a paste. Press the mixture over the roast surface so it adheres.
• Roast rib side down on a rack, uncovered, in the preheated 375°F oven until the internal temperature reaches your target.

# Gravy (condensed method)

1. 1Simmer beef broth, burgundy wine and thyme uncovered for 20–30 minutes until reduced by roughly one-third.

# Serving and side suggestions

• Recommended sides in the original context: roasted garlic mashed potatoes, roasted root vegetables, Yorkshire pudding popovers, bacon-and-cashew Brussels sprouts, or English-style roasted potatoes.

# Cost-saving suggestion included in the source

# Practical notes

• The recipe references instructional photos and linked side-recipe pages for Yorkshire pudding and roasted potatoes.
• The author suggests using pan drippings skimmed of fat combined with beef broth to make up the 4 cups of liquid for the gravy when available.