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Herb-Crusted Prime Rib Roast

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This herb-crusted prime rib roast features a garlicky, crisp herb shell and juicy, tender beef—perfect for special occasions or holiday gatherings. Simple ingredients and foolproof steps make it an impressive yet approachable centerpiece.

Ingredients

Scale
  • 5–6 lbs (2.2–2.7 kg) prime rib roast (standing rib roast), bone-in preferred
  • 2 tbsp kosher salt
  • 2 tsp freshly ground black pepper
  • 6 cloves fresh garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh parsley, finely chopped (optional)
  • 3 tbsp olive oil
  • 2 tbsp unsalted butter, softened
  • 1 tbsp Dijon mustard

Instructions

  1. Remove the prime rib roast from the fridge, pat dry with paper towels, and let rest uncovered at room temperature for 1-2 hours.
  2. In a medium bowl, combine rosemary, thyme, parsley, garlic, butter, olive oil, Dijon mustard, kosher salt, and black pepper. Stir until a thick paste forms.
  3. Preheat oven to 450°F (230°C) and position rack in the lower third.
  4. Rub the herb mixture all over the roast, pressing gently so it sticks.
  5. Place the roast bone side down (or fat side up for boneless) on a rack in a roasting pan.
  6. Roast at 450°F (230°C) for 20 minutes to sear.
  7. Reduce oven temperature to 325°F (165°C) without opening the oven. Continue roasting for 15-20 minutes per pound (1.5-2 hours for a 5-6 lb roast). Check internal temperature at the one-hour mark: 120°F for rare, 130°F for medium-rare, 135°F for medium.
  8. If crust browns too quickly, tent loosely with foil.
  9. Once desired temperature is reached, transfer roast to a cutting board, tent with foil, and let rest for 20-30 minutes.
  10. Slice between the bones and serve immediately, spooning herby pan juices over the top.

Notes

For best results, use bone-in prime rib and fresh herbs. Let the roast come to room temperature before cooking for even doneness. Tent with foil if crust browns too quickly. Leftovers make excellent sandwiches. For dairy-free, substitute butter with olive oil or plant-based margarine. The herb crust can be made ahead and refrigerated for up to 2 days.

Nutrition

Keywords: prime rib, herb crusted, roast beef, holiday dinner, special occasion, easy prime rib, beef roast, garlic rosemary thyme, gluten-free, keto

Find it online: https://katedishes.com/herb-crusted-prime-rib-roast-recipe-easy-steps-for-perfect-special-occasion-dinner/