Herb-Crusted Prime Rib (Restaurant-Quality at Home)

Introduction

This Herb-Crusted Prime Rib is tender, juicy, and packed with rich beef flavor. Coated in a savory garlic-herb crust and roasted to a perfect medium-rare, it’s an impressive yet surprisingly simple dish—ideal for holidays, special occasions, or a luxurious Sunday dinner.

Time Breakdown

• Prep Time: 15 minutes
• Resting (Before Cooking): 1 hour
• Cook Time: 1 hour 45 minutes (approx.)
• Resting (After Cooking): 20–30 minutes
• Total Time: About 3½ hours

Ingredients

For the Prime Rib

• 1 prime rib roast (5–6 lbs, bone-in preferred)
• 2 tbsp olive oil
• 1½ tbsp kosher salt
• 1 tbsp coarse black pepper

Herb Crust

• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh parsley, chopped
• 3 tbsp softened unsalted butter
• 1 tsp Dijon mustard (optional, for depth of flavor)

Instructions

1. Bring to Room Temperature
   Remove the prime rib from the refrigerator and let it sit at room temperature for 1 hour. This ensures even cooking.
2. Preheat Oven
   Preheat oven to 450°F (230°C).
3. Season the Roast
   Pat the roast dry with paper towels. Rub all over with olive oil, then season generously with salt and pepper.
4. Make the Herb Crust
   In a small bowl, mix butter, garlic, rosemary, thyme, parsley, and Dijon mustard until well combined.
5. Apply Herb Mixture
   Spread the herb butter evenly over the top and sides of the prime rib.
6. High-Heat Roast
   Place the roast fat-side up on a rack in a roasting pan. Roast at 450°F for 20 minutes to form a crust.
7. Lower Temperature & Continue Cooking
   Reduce oven temperature to 325°F (165°C) and continue roasting for 1 hour 15–30 minutes, or until the internal temperature reaches:
   • 120–125°F → rare
   • 130–135°F → medium-rare
   • 140°F → medium
8. Rest the Meat
   Remove from oven, tent loosely with foil, and rest for 20–30 minutes. The temperature will rise slightly.
9. Slice & Serve
   Slice thick and serve with horseradish sauce, au jus, or gravy.

Tips for Perfect Prime Rib

• Always use a meat thermometer for accuracy.
• Bone-in roasts stay juicier and more flavorful.
• Resting is essential—don’t skip it.
• Slice against the grain for maximum tenderness.

FAQs

What is the best cut for prime rib?
A bone-in standing rib roast offers the best flavor and moisture.

Do I need to sear prime rib first?
The high-heat oven method creates a perfect crust—no stovetop searing needed.

Can I make this ahead of time?
Prime rib is best served fresh, but leftovers reheat well when gently warmed.

What sides pair best with prime rib?
Baked potatoes, mashed potatoes, roasted vegetables, Yorkshire pudding, or creamed spinach.

How much prime rib per person?
Plan about ¾–1 lb per person (bone-in).