Here’s a restaurant-quality Herb-Crusted Prime Rib recipe — juicy on the inside, crispy and flavorful on the outside. Perfect for holidays or special occasions. 🥩✨
🕰️ Herb-Crusted Prime Rib
Serves: 8–10
Prep time: 20 minutes
Cook time: 2–2½ hours (plus resting time)
🧂 Ingredients
- 1 (4–5 lb / 1.8–2.3 kg) prime rib roast (bone-in or boneless)
- 2 tbsp olive oil or softened butter
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp fresh parsley, chopped (optional)
- 1 tbsp coarse kosher salt
- 1 tbsp cracked black pepper
- 1 tsp onion powder
- ½ tsp paprika
🔥 Instructions
- Prepare the roast:
- Remove the prime rib from the fridge 2 hours before cooking to bring it to room temperature (for even cooking).
- Pat dry with paper towels.
- Make the herb crust:
- In a small bowl, mix olive oil (or butter), garlic, rosemary, thyme, parsley, salt, pepper, onion powder, and paprika into a paste.
- Season the roast:
- Rub the herb mixture all over the roast, pressing it into the meat.
- Roast:
- Preheat oven to 450°F (230°C).
- Place the roast bone-side down (or fat-side up if boneless) on a rack in a roasting pan.
- Roast for 20 minutes at 450°F to sear the outside.
- Reduce temperature to 325°F (165°C) and continue roasting until the internal temperature reaches:
- 120°F (49°C) for rare
- 130°F (54°C) for medium-rare
- 140°F (60°C) for medium
(This will take about 15–20 minutes per pound, depending on your oven.)
- Rest:
- Remove the roast and tent loosely with foil.
- Let rest 20–30 minutes before slicing — this allows juices to redistribute and internal temperature to rise by about 5°F.
- Slice and serve:
- Slice against the grain into thick slices.
- Serve with au jus or horseradish cream sauce.
🍷 Serving Suggestions
- Sides: garlic mashed potatoes, roasted asparagus, or Yorkshire pudding.
- Sauce: mix sour cream, prepared horseradish, Dijon mustard, and lemon juice for a quick horseradish cream.
🧀 Tips
- Use a meat thermometer — it’s the best way to ensure perfect doneness.
- For an extra-crispy crust, finish under the broiler for 1–2 minutes before resting.
- Save the pan drippings to make a rich jus or gravy.
Would you like me to include a red wine au jus or horseradish cream sauce recipe to go with it?
