Primetime Prime Rib with Herb Crust

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A show-stopping beef centerpiece featuring a golden herb crust and rich au jus, perfect for special occasions where the main event is the meal itself. This beef recipe, ready in about 50 minutes, pairs bone-in ribeye steak, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 620 cal/serving

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Ingredients

2 lbs bone-in ribeye steak
3 tbsp finely chopped fresh rosemary
2 tbsp finely chopped fresh thyme
4 cloves minced garlic
2 tbsp Dijon mustard
1 tbsp all-purpose flour
1 cup beef stock
1/4 cup heavy cream
2 tbsp unsalted butter
1 tsp kosher salt
1/2 tsp freshly ground black pepper

The leave-in probe thermometer we’d cook this beef with → Best Leave-In Meat Thermometers for Thanksgiving Turkey and Roasts in 2026: Wireless and Wired Picks

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Instructions

Step 1: Pat the ribeye steak dry with paper towels and season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Preheat oven to 400°F (200°C).
Step 2: In a small bowl, combine 3 tbsp chopped rosemary, 2 tbsp chopped thyme, 4 minced garlic cloves, and 2 tbsp Dijon mustard. Mix until smooth, then spread evenly over the steak's surface.
Step 3: Heat 1 tbsp butter in a cast-iron skillet over medium-high heat until shimmering. Sear the steak for 3 minutes per side until deeply browned, then transfer the skillet to the oven and roast for 12-15 minutes for medium-rare (internal temperature 125°F/52°C).
Step 4: Remove steak from oven, tent loosely with foil, and rest for 15 minutes. While resting, melt 2 tbsp butter in the skillet over medium heat, whisk in 1 tbsp flour, then slowly pour in 1 cup beef stock. Simmer for 5 minutes until thickened, then stir in 1/4 cup heavy cream and cook for 2 more minutes until glossy and coating the back of a spoon.
Step 5: Slice the steak against the grain and serve immediately with the au jus drizzled over the top.