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, a
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Cooking tools:
- Instant-read thermometer
- Roasting rack
- Roasting pan
- Butcher's twine
- Fine-mesh sieve
- Potato masher
- Microplane
- Grater
- Peeler
- Oven
- Stove
- Mixing bowl
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Paper towel
- Aluminum foil
- Kitchen timer
Ingredients
- 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
- 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
- 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
- cracked black pepper
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