There’s something truly magical about a perfectly cooked prime rib, and this Herb-Crusted Prime Rib recipe takes this classic cut to new heights. I’ve found that the secret lies in the aromatic herb crust, which creates an incredible flavor profile while helping to seal in all those precious juices. Whether you’re planning a special holiday dinner or simply want to elevate your Sunday roast game, this recipe delivers restaurant-quality results right in your home kitchen.
Ingredients
- 1 (6-8 lb) prime rib roast, bone-in
- 4 tablespoons olive oil
- 6 cloves garlic, minced
- 3 tablespoons fresh rosemary, finely chopped
- 3 tablespoons fresh thyme leaves
- 2 tablespoons fresh sage, chopped
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons Dijon mustard
Instructions
- Remove your prime rib from the refrigerator 2-3 hours before cooking to bring it to room temperature. This ensures even cooking throughout the roast.
- Preheat your oven to 450°F (230°C). Pat the roast dry with paper towels to help the herb crust adhere better.
- In a bowl, combine the minced garlic, chopped herbs, salt, and pepper. Add the olive oil and Dijon mustard, mixing to form a paste.
- Thoroughly coat the entire roast with the herb mixture, pressing gently to help it stick to the meat. Place the roast bone-side down in a roasting pan.
- Insert an oven-safe meat thermometer into the thickest part of the meat, avoiding fat or bone.
- Roast at 450°F for 15 minutes to create a beautiful crust, then reduce the temperature to 325°F (165°C).
- Continue cooking until your desired doneness is reached (about 15 minutes per pound for medium-rare, or until internal temperature reaches 120-125°F).
- Remove from oven and tent loosely with foil. Let rest for 20-30 minutes before carving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 2-2.5 hours (for a 6-8 lb roast)
Resting Time: 20-30 minutes
Servings: 8-10 people
Recipe Notes
For the best results, keep these crucial tips in mind:
- Always use a meat thermometer – it’s your best friend for achieving the perfect doneness.
- If fresh herbs aren’t available, you can use dried herbs at one-third the amount specified for fresh.
- The cooking temperature will rise 5-10 degrees during resting, so remove the roast slightly before your target temperature.
- Store any leftover prime rib in an airtight container in the refrigerator for up to 4 days.
- For easier carving, consider asking your butcher to cut the meat off the bone and tie it back on – you’ll get the same flavor but with easier serving.
- Save the bones for making rich beef stock or soup.
Herb-Crusted Prime Rib
There's something truly magical about a perfectly cooked prime rib, and this Herb-Crusted Prime Rib recipe takes this classic cut to new heights. I've found that the secret lies in the aromatic herb crust, which creates an incredible flavor profile while helping to seal in all those precious juices. Whether you're planning a special holiday dinner or simply want to elevate your Sunday roast game, this recipe delivers restaurant-quality results right in your home kitchen.
Ingredients
- 1 6-8 lb prime rib roast, bone-in
- 4 tablespoons olive oil
- 6 cloves garlic minced
- 3 tablespoons fresh rosemary finely chopped
- 3 tablespoons fresh thyme leaves
- 2 tablespoons fresh sage chopped
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons Dijon mustard
Instructions
- Remove your prime rib from the refrigerator 2-3 hours before cooking to bring it to room temperature. This ensures even cooking throughout the roast.
- Preheat your oven to 450°F (230°C). Pat the roast dry with paper towels to help the herb crust adhere better.
- In a bowl, combine the minced garlic, chopped herbs, salt, and pepper. Add the olive oil and Dijon mustard, mixing to form a paste.
- Thoroughly coat the entire roast with the herb mixture, pressing gently to help it stick to the meat. Place the roast bone-side down in a roasting pan.
- Insert an oven-safe meat thermometer into the thickest part of the meat, avoiding fat or bone.
- Roast at 450°F for 15 minutes to create a beautiful crust, then reduce the temperature to 325°F (165°C).
- Continue cooking until your desired doneness is reached (about 15 minutes per pound for medium-rare, or until internal temperature reaches 120-125°F).
- Remove from oven and tent loosely with foil. Let rest for 20-30 minutes before carving.
