Dijon-Herb Prime Rib Roast with Garlic Butter Mushrooms
- by Chef David Rose
- Last updated Aug 9, 2022
How to Cook Dijon-Herb Prime Rib Roast
The key to cooking an incredible holiday meal is to use high quality ingredients. Our 4 lb. Boneless Heart of Prime Rib Roast is intensely marbled for rich flavor and juiciness and trimmed to perfection for easy preparation. Using the sear and slow roast cooking method, this prime rib will be the star of the show and have everyone coming back for seconds. Let’s get cooking!
1. Prep Prime Rib
Defrost your prime rib in the refrigerator 48-72 hours before the big event. Once fully thawed, pat dry with a paper towel, apply kosher salt and fresh ground black pepper, and let it come to room temperature for about 30 minutes. Now, let’s add the rub!
2. Add Dijon-Herb Rub
Generously apply all the Dijon-herb rub (it should be a paste consistency) to coat the outside of the prime rib evenly and fully. This herbaceous rub will hit all the flavor profiles with fresh minced garlic, tangy Dijon mustard, earthy thyme, smoky paprika, and rosemary, oregano, and parsley for depth and flavor. These simple ingredients will give you a flavorful crust and deliver a delicious, incredible prime rib every time. Let it rest for 10 minutes before searing.
3. Sear in a Hot Skillet
While your oven is preheating to 250°F, sear your roast in a scorching-hot cast iron pan with a high smoke point oil, like canola, vegetable, peanut, sunflower seed, or grapeseed oil, for 2-3 minutes per side. You want a nice golden-brown crust to lock in the juices and add flavor to your roast. Don’t skip this step!
4. Cook Low and Slow at 250°F
Elevate your prime rib on a roasting rack so air can circulate around it while it cooks to retain that nice hard sear. Cook at 250°F and slowly bring your roast to 5-10 degrees below your desired doneness using Omaha Steaks Roast Cooking Chart. The meat will continue cooking while it rests allowing it to come to temperature.
5. Rest 15-20 Minutes
It’s tempting to slice into that delicious prime rib right away, but letting it rest is worth the wait. Let your roast rest 15-20 minutes to allow the juices to redistribute ensuring every slice is luscious and tender. Serve with garlic butter mushrooms for an unforgettable, classic prime rib holiday dinner. Happy Holidays!
Dijon-Herb Prime Rib Roast
- 1/4 cup fresh Italian parsley minced
- 1/4 cup fresh oregano minced
- 1/4 cup fresh thyme leaves minced
- 1/4 cup fresh rosemary leaves minced
- 3 fresh garlic cloves minced
- 1 Tbsp. Dijon mustard
- 1/2 cup canola oil
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. smoked paprika
Prime Rib Roast
- 1 4 lb. Omaha Steaks prime rib roast thawed
- Kosher salt & ground black pepper
- Dijon-Herb Rub recipe above
- 1/4 cup canola oil
- Place all ingredients in a medium-sized bowl and whisk until well incorporated.
Prime Rib Roast
- Pat prime rib roast dry with paper towel on all sides and season generously all over with kosher salt and ground black pepper. Allow roast to come to room temperature for about 30 minutes.
- Rub Dijon-Herb Rub all over prime rib roast and allow to stand for 10 minutes.
- Preheat oven to 250°F.
- In a large cast iron pan, add canola oil and bring to medium-high heat.
- Sear the roast on all sides until golden brown all over, about 2–3 minutes per side.
- Place seared prime rib roast on a wire rack lined sheet pan and place in the preheated oven.
- Cook prime rib roast until internal temperature is 10 degrees below desired cooking doneness. Use Omaha Steaks roast cooking chart to determine cooking time for your preferred doneness.
- Allow 15-20 minutes resting time before slicing.
- Serve with Garlic Butter Mushrooms.
Garlic Butter Mushrooms
- 1 lb. button mushrooms cleaned and quartered
- 1/2 cup small diced yellow onion
- 4 fresh garlic cloves minced
- 1/2 cup chicken stock
- 1/4 cup Italian parsley finely chopped
- 2 Tbsp. unsalted butter
- Kosher salt and ground black pepper
- 6 Tbsp. olive oil
- In a large pan, add olive oil and bring to medium-high heat. Add diced onions and sauté about 1 minute.
- Add minced garlic and lightly sauté until fragrant, about 20 seconds.
- Add mushrooms and a pinch of salt and ground pepper to pan. Sauté about 3–4 minutes, or until mushrooms are tender.
- Add chicken stock and reduce to one-third in volume, about 3–4 minutes.
- Add butter and parsley to pan and sauté until butter is melted and incorporated. Immediately remove from heat and season to taste with salt and pepper.
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