Herb & Dijon-Crusted Prime Rib

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This month’s wine is a “Meritage” blend, meaning it is using traditional Bordeaux style grapes. With a wine so bold and the holidays upon us we wanted to pair this with something equally special: Herb-Dijon Crusted Prime Rib. Prime rib can be a centerpiece on any table, and is surprisingly simple to prepare. Our Meritage blend has a rich palate with smooth yet full tannins and well-balanced acidity. This makes it a perfect partner for our prime rib that will surely be the center of your holiday celebrations.
INGREDIENTS
2 tbsp kosher salt
2 tsp black pepper
2 tbsp extra virgin olive oil
1 tsp toasted cracked fennel seed
2 tsp fresh rosemary leaves, minced
2 tsp fresh thyme leaves, minced
4 garlic cloves, minced
½ cup Dijon mustard
3-4 rib roast, between 6-8 lbs.
Maldon salt (or any nice finishing salt)
DIRECTIONS
1. In a small food processor fitted with a steel blade, process the salt, pepper, olive oil, fennel seeds, rosemary, thyme, garlic, and Dijon mustard until a smooth paste has been achieved.
2. Using your hands or a spatula, evenly cover rib roast on all sides with paste and marinate for at least six hours, and even up to overnight in the refrigerator. Remove from refrigerator and place the prime rib in a roasting pan or rack lined sheet pan with the ribs pointing up on an angle and fat side up. Allow to stand for one hour at room temperature before cooking.
3. Preheat the oven to 450° F.
4. Roast the prime rib for 20 minutes at this higher temperature to achieve a nice crust. Then turn your oven all the way down to 250° and continue to cook for approximately 1 hour and 30 minutes until an internal temperature of 120° is achieved for medium rare. Remove from the oven and cover loosely with aluminum foil. Remember, the prime rib will continue to cook slightly as it rests from the residual heat. Allow to sit for 30-40 minutes. Allowing the prime rib to rest properly will help retain all its natural juices and achieve desired medium rare temperature.
5. Slice in one-half inch slices and in between individual ribs, place on platter, and lightly sprinkle with a good finishing salt.
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[@mattharmon6379]

Made this tonight and it was absolutely fantastic! Thanks!

[@annagalati34]

This is exactly the rub I use on my prime rib roast. Its is the best and only way to make it!😁💕 I also cook it exactly the same way only a bit longer to medium. Like minds!!!

[@xxgr1nd3rxx11]

I did this last year... and I will donit again this year...

[@doramaya5208]

look delicious