Hey y’all! If there’s ever a time for going all out in the kitchen, it’s when you whip up a Herb-Crusted Prime Rib Roast. This juicy, tender beef showstopper is bursting with fresh herb flavors and boasts a golden, savory crust that’s just irresistible. Whether hosting a festive holiday gathering, celebrating a special family dinner, or just craving the ultimate Sunday roast, this prime rib recipe never fails to impress. Let’s get cooking!
Why You’ll Love This Herb-Crusted Prime Rib Roast
- The herb crust infuses every bite with aromatic, mouthwatering flavor.
- Simple prep and easy roasting techniques deliver reliably tender results.
- Perfect for both festive occasions and intimate meals.
- Feeds a crowd and pairs well with your favorite side dishes.
- Makes delicious leftovers for sandwiches and wraps!
Herb-Crusted Prime Rib Roast Ingredients
- 1 (5-6 lb) beef prime rib roast, bone-in
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon Dijon mustard
How to Make Herb-Crusted Prime Rib Roast
Step 1: Prepare the Prime Rib
Remove the prime rib roast from the refrigerator at least one hour before cooking to bring it to room temperature. Pat it dry with paper towels for a crispier crust.
Step 2: Make the Herb Crust
Preheat your oven to 450°F (232°C). In a small bowl, combine minced garlic, rosemary, thyme, parsley, olive oil, salt, pepper, and Dijon mustard to form a paste.
Step 3: Apply the Herb Mixture
Rub the herb paste all over the prime rib, ensuring even coverage on all sides.
Step 4: Roast the Prime Rib
Place the roast rib-side down on a roasting rack in a large roasting pan. Roast in the preheated oven for 20 minutes to develop a flavorful crust. Reduce the temperature to 325°F (163°C) and continue roasting for about 1 hour and 45 minutes to 2 hours, or until a meat thermometer reads 120°F (49°C) for rare, 130°F (54°C) for medium-rare.
Step 5: Rest and Carve
Transfer roast to a cutting board, tent with foil, and let rest for 20-30 minutes. Slice against the grain and serve!
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes + rest time
Herb-Crusted Prime Rib Roast Notes
- Use an instant-read thermometer for perfect doneness—get tips from Serious Eats.
- Letting meat rest is essential for juicy slices—rest at least 20 minutes before carving.
- For more info on prime rib cuts and sourcing, check out Certified Angus Beef’s guide.
Herb-Crusted Prime Rib Roast Variations
- Garlic-Horseradish Crust: Mix in 2 tablespoons prepared horseradish for extra zing.
- Spicy Herb Rub: Add a teaspoon of smoked paprika and a pinch of cayenne for a bolder profile.
- Lemon-Herb Crust: Add the zest of one lemon for a fresh, citrusy flair.
Required Equipment for Herb-Crusted Prime Rib Roast
- Large roasting pan
- Roasting rack
- Instant-read meat thermometer
- Chef’s knife
- Cutting board
Herb-Crusted Prime Rib Roast Storage Instructions
Store leftover roast in an airtight container in the refrigerator for up to 4 days. For longer storage, slice and wrap tightly, then freeze for up to 2 months. Reheat gently at a low temperature to maintain juiciness.
Serving Recommendations & Pairings for Herb-Crusted Prime Rib Roast
- Pair with creamy mashed potatoes, roasted vegetables, and a red wine (like Cabernet Sauvignon).
- Serve with au jus or horseradish cream sauce for extra flavor.
- Add crusty bread and a crisp salad to round out your feast.
Pro Tips for the Best Herb-Crusted Prime Rib Roast
- Buy your prime rib from a reputable local butcher for the best marbling—read more on Food Network’s guide.
- Always let the meat come to room temperature before roasting for even cooking throughout.
- Tent loosely with foil while resting to keep it moist, but don’t cover too tightly or the crust may soften.
Herb-Crusted Prime Rib Roast FAQ
- Can I make Herb-Crusted Prime Rib Roast ahead of time?
- You can prep the roast and herb crust a day in advance, but roast it fresh for best texture and juiciness.
- What’s the best way to reheat leftovers?
- Reheat gently in a 250°F oven, covered with foil, until just warmed through—avoid microwaving to retain tenderness.
- Can I make this recipe with a boneless ribeye roast?
- Absolutely! Reduce cooking time by about 15-20 minutes and monitor internal temperature closely, as boneless roasts cook a bit faster.
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
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1Preheat the oven to 450°F (230°C). Let the prime rib roast come to room temperature for about 1 hour before roasting.
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2In a small bowl, mix together minced garlic, rosemary, thyme, parsley, kosher salt, and black pepper. Add olive oil and stir to form a paste.
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3Pat the roast dry with paper towels. Rub the herb and garlic paste evenly over the entire surface of the roast.
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4Place the roast bone-side down on a rack in a roasting pan. Roast for 20 minutes at 450°F (230°C), then reduce the oven temperature to 325°F (165°C) and continue roasting for 1 hour 40 minutes, or until desired doneness is reached (around 130°F/54°C internal temperature for medium-rare).
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5Remove the roast from the oven, tent loosely with foil, and let rest for at least 20 minutes before carving and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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