Herb-Crusted Prime Rib Roast Recipe

Introduction

This herb-crusted prime rib roast is a classic centerpiece for any special occasion. With a flavorful blend of fresh herbs and garlic, it develops a delicious crust while staying tender and juicy inside. It’s easier to prepare than you might think, making it perfect for impressing guests.

Ingredients

• 1 (6-7 lbs) prime rib roast, bone-in
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Step 1: Preheat the oven to 450°F (230°C) and let the prime rib roast come to room temperature for about 1 hour before roasting.
2. Step 2: In a small bowl, combine minced garlic, rosemary, thyme, parsley, kosher salt, and black pepper. Add olive oil and mix to form a paste.
3. Step 3: Pat the roast dry with paper towels. Rub the herb and garlic paste evenly over the entire surface of the roast.
4. Step 4: Place the roast bone-side down on a rack in a roasting pan. Roast for 20 minutes at 450°F (230°C), then lower the oven temperature to 325°F (165°C). Continue roasting for about 1 hour 40 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. Step 5: Remove the roast from the oven, loosely tent with foil, and let it rest for at least 20 minutes before carving and serving.

Tips & Variations

• Use a meat thermometer to ensure perfect doneness without overcooking.
• For extra flavor, prepare the herb paste a few hours ahead and let the roast marinate in the fridge.
• Swap fresh herbs with dried herbs if needed, but reduce quantities by half since dried herbs are more concentrated.
• Serve with horseradish sauce or a red wine jus for a complementary taste.

Storage

Store any leftover prime rib tightly wrapped in foil or an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to avoid drying out the meat. It also freezes well for up to 2 months; thaw fully in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the prime rib roast without a bone?

Yes, boneless prime rib works well with this recipe, but cooking times may be slightly shorter. Use a thermometer to check doneness rather than relying solely on time.

What internal temperature should I aim for if I want medium instead of medium-rare?

For medium doneness, cook the roast until it reaches about 140°F (60°C) internal temperature before removing it from the oven and resting.

Herb-Crusted Prime Rib Roast Recipe

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This Herb-Crusted Prime Rib Roast is a succulent and flavorful centerpiece perfect for special occasions and holiday dinners. A bone-in prime rib roast is generously coated with a fragrant mixture of garlic, rosemary, thyme, and parsley, then roasted to perfection with a crispy herb crust. The result is a tender, juicy roast with a savory herb aroma and a beautiful crust.

• Author: mia
• Prep Time: 1 hour 15 minutes
• Cook Time: 2 hours
• Total Time: 3 hours 15 minutes
• Yield: 8–10 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Prime Rib Roast

• 1 (6-7 lbs) prime rib roast, bone-in

Herb Paste

• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Preheat and Prepare: Preheat your oven to 450°F (230°C). Take the prime rib roast out of the refrigerator and let it come to room temperature for about 1 hour. This helps ensure even cooking throughout the roast.
2. Make Herb Paste: In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, kosher salt, and freshly ground black pepper. Add the olive oil and mix well to form a uniform herb paste that will coat the roast.
3. Coat the Roast: Pat the prime rib roast dry with paper towels to remove any moisture. Spread the herb and garlic paste evenly over the entire surface of the roast, pressing it in to form a flavorful crust.
4. Roast the Meat: Place the roast bone-side down on a rack set inside a roasting pan. Insert into the oven and roast at 450°F (230°C) for 20 minutes to sear the outside, then reduce the oven temperature to 325°F (165°C). Continue roasting for approximately 1 hour and 40 minutes or until the internal temperature reaches about 130°F (54°C) for medium-rare doneness.
5. Rest the Roast: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes. This allows the juices to redistribute within the meat, ensuring a juicy and tender final result before carving and serving.

Notes

• Letting the roast come to room temperature before cooking ensures more even cooking throughout the meat.
• Use a meat thermometer to check internal temperature for perfect doneness; 130°F (54°C) indicates medium-rare.
• Resting the roast after cooking is crucial to retain juices and improve tenderness.
• Adjust cooking times based on roast size and desired doneness.
• If preferred, fresh herbs can be substituted with dried herbs at one-third the quantity.

Keywords: prime rib, herb crust, roast beef, holiday roast, garlic herb roast, festive dinner, bone-in prime rib