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Herb-Crusted Prime Rib Roast Recipe

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★★★★★

4.6 from 514 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/herb-crusted-prime-rib-roast-recipe/