There’s something truly special about a perfectly cooked Herb-Crusted Prime Rib. I’ve found that this classic holiday centerpiece doesn’t need to be intimidating – with the right technique and a few key tips, you can create a restaurant-worthy roast right in your own kitchen. The herbaceous crust creates an incredible flavor barrier that keeps the meat juicy while adding layers of aromatic complexity to each slice.
Ingredients
- 1 (8-10 lb) prime rib roast, bone-in
- 8 cloves garlic, minced
- 1/4 cup fresh rosemary, finely chopped
- 1/4 cup fresh thyme leaves
- 2 tablespoons fresh sage, chopped
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon dried oregano
Instructions
- Remove your prime rib from the refrigerator 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).
- In a bowl, combine minced garlic, rosemary, thyme, sage, olive oil, and Dijon mustard to create a paste.
- Pat the roast dry with paper towels, then generously season all sides with kosher salt and black pepper.
- Spread the herb paste evenly over the entire surface of the meat, pressing gently to adhere.
- Place the roast bone-side down in a roasting pan with a rack.
- Sear the roast at 450°F for 15 minutes to develop a crust.
- Reduce the temperature to 325°F (165°C) and continue cooking for about 15 minutes per pound for medium-rare, or until internal temperature reaches 120-125°F.
- Remove from oven and tent with foil. Let rest for 20-30 minutes before carving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 2.5-3 hours (for an 8-10 lb roast)
Resting Time: 20-30 minutes
Servings: 8-10 people (plan for about 1/2 pound per person)
Recipe Notes
– Use a reliable meat thermometer to ensure perfect doneness. Don’t rely on time alone.
– The temperature will rise 5-10 degrees during resting, so remove the roast before it reaches your desired final temperature.
– For easier carving, consider asking your butcher to cut the bones off and tie them back on.
– Store leftover herbs by wrapping them in slightly damp paper towels and placing them in a sealed container in the refrigerator.
– If you prefer different herbs, feel free to adjust the mixture – just maintain the same total quantity.
– For the best results, choose a prime-grade roast with good marbling.
Internal temperature guide:
Rare: 120-125°F
Medium-Rare: 130-135°F
Medium: 140-145°F
Medium-Well: 150-155°F
Herb-Crusted Prime Rib
Ingredients
- 1 8-10 lb prime rib roast, bone-in
- 8 cloves garlic minced
- 1/4 cup fresh rosemary finely chopped
- 1/4 cup fresh thyme leaves
- 2 tablespoons fresh sage chopped
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon dried oregano
Instructions
- Remove your prime rib from the refrigerator 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).
- In a bowl, combine minced garlic, rosemary, thyme, sage, olive oil, and Dijon mustard to create a paste.
- Pat the roast dry with paper towels, then generously season all sides with kosher salt and black pepper.
- Spread the herb paste evenly over the entire surface of the meat, pressing gently to adhere.
- Place the roast bone-side down in a roasting pan with a rack.
- Sear the roast at 450°F for 15 minutes to develop a crust.
- Reduce the temperature to 325°F (165°C) and continue cooking for about 15 minutes per pound for medium-rare, or until internal temperature reaches 120-125°F.
- Remove from oven and tent with foil. Let rest for 20-30 minutes before carving.
