Skip to main content
Prime Rib With Rosemary Jus
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Prime Rib With Rosemary Jus

Prime Rib With Rosemary Jus

& Creamy Horseradish Sauce

Allergens:
Milk
Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time2 hours 30 minutes
Prep Time10 minutes
0

Ingredients

/ serving 8 people

1 unit

Prime Rib

2 unit

Shallot

2 clove

Garlic

¼ ounce

Rosemary

5 teaspoon

Red Wine Vinegar

3 unit

Beef Demi-Glace

(Contains: Milk)

2 unit

Dijon Mustard

8 ounce

Creamy Horseradish Sauce

(Contains: Eggs)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

4 tablespoon

Butter

(Contains: Milk)

sideBannerName

Nutrition Values

/ per serving
Calories760 kcal
Fat60 g
Saturated Fat25 g
Carbohydrate12 g
Sugar5 g
Dietary Fiber1 g
Protein39 g
Cholesterol180 mg
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Pan

Instructions

1

COOK: About 1 hour before you’re ready to cook, remove prime rib from packaging; place on a baking sheet (larger side down) and allow to come to room temperature. Adjust rack to middle position and preheat oven to 275 degrees. Tent prime rib loosely with foil. Roast on middle rack until cooked to desired doneness, 1 hour and 30 minutes to 2 hours. Transfer to a cutting board to rest, at least 15 minutes.

2

PREP: Meanwhile, halve, peel, and finely chop shallots. Peel and mince 2 cloves garlic. Strip rosemary leaves from stems; roughly chop leaves until you have 1 tsp.

3

SOFTEN: Heat a drizzle of oil in a large pan over medium heat. Add shallots; season with salt and pepper. Cook, stirring, until softened, 5-6 minutes. Add garlic and chopped rosemary; cook until fragrant, 30 seconds. Add vinegar; cook, stirring, until liquid evaporates, 1-2 minutes.

4

SIMMER: Stir in demi-glaces, Dijon, and ¾ cup water. Simmer, stirring, until slightly thickened, 4-6 minutes. Remove pan from heat. Stir in 4 TBSP butter until melted.

5

FINISH: Once the prime rib is rested, carve (refer to our carving guide!) and transfer to a serving platter. Serve with rosemary jus and horseradish sauce on the side.

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Peruvian-Style Lomo Saltado

Peruvian-Style Lomo Saltado

Enjoy a multi-dish culinary tour of a new destination!
One-Pan Tilapia with Red Beans & Kale

One-Pan Tilapia with Red Beans & Kale

plus Tomato & Lemon
Southwest Chicken & Bacon Cobb Salad

Southwest Chicken & Bacon Cobb Salad

with Blue Cheese Dressing, Guacamole & Tortilla Chips
Warm Lentil, Kale & Feta Salad

Warm Lentil, Kale & Feta Salad

with Sweet Potato, Caramelized Onion Dressing & Cashews
Easy Cheesy Black Bean Quesadillas

Easy Cheesy Black Bean Quesadillas

with Corn Esquites, Sour Cream & Cilantro
Creamy Lemon-Basil Pork Rigatoni

Creamy Lemon-Basil Pork Rigatoni

with Zucchini
Vegan Tex-Mex Black Bean Couscous Bowls

Vegan Tex-Mex Black Bean Couscous Bowls

with Green Bell Pepper, Guacamole & Cilantro
One-Pan Orange Chicken & Broccoli

One-Pan Orange Chicken & Broccoli

with Dark Meat Chicken, Grain Blend & Chili Flakes
Paprika Chicken Tacos with Fresh Salsa

Paprika Chicken Tacos with Fresh Salsa

plus Creamy Slaw, Sour Cream & Tortilla Chips
Roasted Chicken & Crispy Caesar Broccoli

Roasted Chicken & Crispy Caesar Broccoli

with Sweet Potato, Sour Cream & Parmesan
Cheesy Smashed Burgers

Cheesy Smashed Burgers

with Old Bay Fries, Caramelized Onion & Special Sauce
Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans
Dutch Pork Filet with Orange-Dijon Sauce

Dutch Pork Filet with Orange-Dijon Sauce

with Mashed Potatoes, Roasted Carrots & Almonds
Lemony Spaghetti with Brussels Sprouts

Lemony Spaghetti with Brussels Sprouts

sprinkled with Toasted Panko & Scallions
Shawarma-Spiced Chickpea Couscous Bowls

Shawarma-Spiced Chickpea Couscous Bowls

with Roasted Veggies, Pickled Onion & Harissa Yogurt Sauce
Sweet ’n’ Spicy Apricot Pork Chops

Sweet ’n’ Spicy Apricot Pork Chops

with Garlicky Green Beans & Chili-Roasted Carrots
Black Bean & Blue Corn Crunch Burritos

Black Bean & Blue Corn Crunch Burritos

with Pico de Gallo & Lime Crema
Indian-Style Chickpea Coconut Curry

Indian-Style Chickpea Coconut Curry

served with Basmati Rice & topped with Yogurt
Creamy Butternut Squash & Kale Cavatappi

Creamy Butternut Squash & Kale Cavatappi

with Toasted Panko & Parmesan
Thai Coconut Curry Chicken

Thai Coconut Curry Chicken

with Dark Meat Chicken, Bell Pepper & Zesty Rice