Peppercorn and Herb Crusted Prime Rib


Main Dish
Peppercorn and Herb Crusted Prime Rib

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    Adorn your holiday table with this showstopping crusted prime rib, served with a silky red wine sauce and/or creamy horseradish sauce.

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    Servings and Ingredients

    Serves 16
    Prime Rib
    ¼ c. Hy-Vee canola oil
    1 (8½- to 9 ½-lb.) Hy-Vee Choice Reserve beef bone-in rib roast
    2 tbsp. kosher salt
    2 tbsp. coarsely ground Hy-Vee Himalayan pink salt
    2 tbsp. Hy-Vee pepper supreme, finely crushed
    2 tbsp. herbs de Provence
    2 tbsp. finely chopped fresh thyme
    2 tbsp. minced garlic cloves
    Fresh rosemary, for garnish
    Cherry tomatoes, for garnish
    ⅔ c. chopped shallots
    2 c. Merlot wine
    3 c. Hy-Vee beef stock
    ½ c. Hy-Vee unsalted butter, cut up
    ½ tsp. Gustare Vita balsamic vinegar
    Culinary Tours horseradish sauce, optional

    Things To Grab

    • Hy-Vee canola oil cooking spray
    • Large shallow roasting pan with rack
    • 100-percent cotton kitchen string
    • Paper towels
    • Small bowl
    • Cutting board
    • Foil
    • Fine-mesh strainer
    • Medium bowl
    • Large skillet
    • Whisk
    • Carving knife and fork


    1. Place oven rack in lower third of oven; preheat oven to 500 degrees. Generously spray a roasting rack and large shallow roasting pan with cooking spray; set aside. Tie roast with kitchen string between each bone to hold meat in place.

    2. Pat roast dry with paper towels. Stir together 1/4 cup oil, kosher and Himalayan salts, peppercorns, herbs de Provence, thyme and garlic. Rub mixture on all sides of roast. Let roast stand at room temperature for 30 minutes.

    3. Place roast, fat side up, on rack in roasting pan. Roast, uncovered, for 20 to 30 minutes or until top becomes golden and crisp. Reduce oven temperature to 275 degrees; roast for 1¾ to 2½ hours more or until roast reaches 120 degrees for medium-rare doneness. Transfer roast to a cutting board; loosely cover with foil and let stand for 15 minutes. (Roast internal temperature with increase 10 degrees to 15 degrees during standing.)

    4. For wine sauce, strain drippings through a fine-mesh strainer; discard brown bits. Heat ½ cup drippings in a large skillet over medium heat. Add shallots; cook and stir for 30 to 60 seconds or until soften. Remove skillet from heat; add wine. Return skillet to heat. Simmer for 6 to 7 minutes or until wine is almost evaporated.

    5. Add beef stock to skillet; simmer for 12 to 15 minutes or until sauce is reduced to about 1½ cups. Remove skillet from heat. Whisk in butter for a velvety texture. Whisk in balsamic vinegar.

    6. To serve, remove string from roast and slice. Garnish with rosemary and tomatoes, if desired. Serve with wine sauce and, if desired, horseradish sauce with roast.

    Nutrition facts


    730 Calories per serving

    Amounts Per Serving

    • Total Fat: 60g
    • Cholesterol: 155mg
    • Sodium: 1540mg
    • Total Carbohydrates: 3g
    • Protein: 38g

    Daily Values

    Iron 20%
    Calcium 2%
    Vitamin D 0%
    Potassium 10%