There’s nothing quite as impressive or comforting as a perfectly cooked prime rib roast. Whether it’s a cozy family gathering, a festive holiday dinner, or a special Sunday evening, this Mustard Herb Prime Rib Roast is guaranteed to become the centerpiece of your table. Its tender, juicy meat paired with the savory tang of mustard and the fragrant aroma of fresh herbs creates a flavor profile that feels both classic and gourmet.
This recipe was inspired by a tradition of family dinners where a beautifully roasted prime rib signaled celebration and togetherness. Over the years, experimenting with mustard and fresh herbs has elevated this classic cut, making it easier than ever to achieve a restaurant-quality roast at home. The simplicity of the ingredients ensures that even novice cooks can confidently prepare it, while the results are elegant enough to impress any guest.
Ingredients
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1 (4–6 lb) prime rib roast, bone-in
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3 tablespoons Dijon mustard
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2 tablespoons olive oil
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4 cloves garlic, minced
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1 tablespoon fresh rosemary, finely chopped
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1 tablespoon fresh thyme, finely chopped
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika (optional, for color)
Directions
Prepare the Roast: Start by removing your prime rib from the refrigerator at least 1–2 hours before cooking. Allowing the roast to sit at room temperature is a crucial step that ensures even cooking throughout the meat. A cold roast straight from the fridge can cook unevenly, leaving the outside done while the center remains undercooked. While waiting, pat the roast dry with paper towels. Removing excess moisture from the surface will help the herb mustard rub adhere better and promote a beautifully browned crust. If desired, trim any excess fat from the edges, but leave a thin layer to enhance flavor and juiciness during roasting.
Preheat the Oven: Set your oven to 450°F (230°C). Preheating is essential for achieving a flavorful crust on the prime rib. A hot oven will sear the outside quickly, locking in the natural juices and creating a savory, caramelized exterior. Make sure your oven rack is positioned in the center to allow heat to circulate evenly around the roast. If you’re using a convection oven, reduce the temperature slightly by 25°F (about 15°C), as convection ovens cook more efficiently.
Make the Herb Mustard Rub: In a small mixing bowl, combine 3 tablespoons of Dijon mustard with 2 tablespoons of olive oil, 4 cloves of minced garlic, 1 tablespoon each of finely chopped fresh rosemary and thyme, 1 teaspoon salt, ½ teaspoon black pepper, and an optional ½ teaspoon of paprika for added color. Mix thoroughly until you have a smooth, fragrant paste. The mustard provides tangy depth and helps the herbs adhere to the meat, while the olive oil ensures an even coating that will help brown the roast during cooking. You can also customize this rub by adding a pinch of onion powder or smoked paprika for an extra layer of flavor.
Apply the Rub: Gently spread the herb mustard mixture over the entire surface of the roast, making sure to cover every side. Press the mixture lightly into the meat to ensure it sticks during cooking. Don’t skimp on the herbs and mustard—they create the signature flavor that elevates this prime rib from ordinary to extraordinary. If your roast has bones, apply the rub around them as well to ensure consistent flavor.
Roast at High Heat: Place the prime rib on a roasting rack set inside a large roasting pan, with the fat side facing up. The rack allows heat to circulate under the meat, preventing it from sitting in its own juices and promoting even cooking. Roast at 450°F (230°C) for the first 20 minutes. This initial high-heat stage is essential for creating a flavorful, golden-brown crust. You’ll notice the aroma of herbs and mustard filling your kitchen—a sign that the roast is beginning to develop its signature flavor.
Reduce Heat and Continue Cooking: After the first 20 minutes, reduce the oven temperature to 325°F (165°C) and continue roasting. The cooking time will depend on the size of your prime rib and your preferred level of doneness. For medium-rare, remove the roast when the internal temperature reaches 125°F (52°C); for medium, target 130°F (54°C). Use a meat thermometer inserted into the thickest part of the roast without touching the bone for accurate results. On average, this stage takes 1.5–2 hours, but checking the temperature regularly is key to avoiding overcooking.
Rest the Meat: Once the roast reaches your desired temperature, carefully remove it from the oven. Tent it loosely with aluminum foil and let it rest for 20–30 minutes. Resting is a critical step that allows the juices to redistribute throughout the meat, ensuring a moist, tender prime rib. Cutting into the roast too soon can cause the flavorful juices to spill out, leaving the meat dry. During this time, the roast will also continue to cook slightly, bringing it to perfect doneness.
Carve and Serve: After resting, move the prime rib to a cutting board and slice against the grain into thick, juicy portions. Carving against the grain ensures tenderness in every bite. Arrange the slices on a serving platter and accompany them with your favorite side dishes. Roasted vegetables, creamy mashed potatoes, or a crisp green salad pair beautifully with this roast. For an elegant presentation, drizzle a little of the resting juices over the slices before serving.
Additional Tips: If you want to elevate your roast further, consider adding a light glaze of honey or extra mustard in the final 10 minutes of roasting for a sweet-savory finish. Use fresh herbs for maximum aroma, and always rely on a meat thermometer for consistent results. Leftovers can be stored and repurposed in sandwiches or salads, making this roast both versatile and delicious.
Tips for the Perfect Prime Rib
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Choose the Right Cut: Look for a prime rib with good marbling, as the fat contributes to tenderness and flavor.
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Don’t Skip Resting: Resting is essential. Cutting too soon will release all the juices, leaving the meat less tender.
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Use a Meat Thermometer: To achieve your desired doneness, rely on a thermometer rather than guessing. Medium-rare is ideal for most prime rib lovers.
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Optional Glaze: For extra flavor, brush the roast with a light honey-mustard glaze during the last 15 minutes of cooking.
Suggested Side Dishes
Pairing your Mustard Herb Prime Rib Roast with complementary sides can elevate the meal:
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Garlic Mashed Potatoes: Creamy and buttery, they balance the savory flavors of the roast.
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Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted with olive oil and herbs add color and sweetness.
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Green Beans Almondine: Lightly sautéed green beans with toasted almonds provide crunch and freshness.
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Yorkshire Pudding: This classic accompaniment soaks up the delicious juices of the prime rib for a truly traditional experience.
Storage and Leftovers
If you have leftover prime rib, store it properly to maintain its flavor and texture:
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Refrigeration: Wrap leftover slices tightly in foil or place them in an airtight container. They will keep for 3–4 days.
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Freezing: For longer storage, freeze slices individually wrapped in plastic wrap and then foil. They can last up to 3 months.
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Reheating: Warm slices in a low oven (250°F/120°C) for 10–15 minutes or briefly in a skillet. Avoid microwaving, which can dry the meat.
Why You’ll Love This Recipe
The Mustard Herb Prime Rib Roast is a show-stopping dish that brings together simplicity and elegance. With minimal prep and a few high-quality ingredients, you can achieve a roast that’s juicy, flavorful, and aromatic. This recipe also allows for flexibility—adjusting herbs, mustard, or seasoning to your preference—so it’s perfect for both first-time roasters and seasoned cooks.
Whether you’re celebrating a special occasion or simply want to enjoy a luxurious dinner at home, this prime rib roast delivers consistently delicious results. The tangy mustard and fresh herb crust sets it apart from a standard roast, while the natural juices keep every slice moist and tender. Sharing it with loved ones not only satisfies appetites but creates a memorable dining experience that will be talked about long after the meal ends.
Frequently Asked Questions
1. Can I use a boneless prime rib instead of bone-in?
Yes! A boneless roast will cook slightly faster and may be easier to carve. Follow the same temperature guidelines but start checking internal temperature 15–20 minutes earlier.
2. How do I know when my prime rib is done?
The best method is to use a meat thermometer. For medium-rare, aim for 125°F (52°C), and for medium, aim for 130°F (54°C). Remember that the roast will continue cooking slightly while resting.
3. Can I prepare the roast ahead of time?
Absolutely! You can season the roast up to 24 hours in advance and keep it refrigerated. Bring it to room temperature before roasting for even cooking.
4. What if I prefer a stronger herb flavor?
Feel free to increase the amount of rosemary and thyme or add other herbs like sage or oregano. Fresh herbs provide the best aroma and flavor, but dried herbs can be used in a pinch.
Final Thoughts
Cooking the perfect prime rib doesn’t have to be intimidating. With this Easy & Delicious Mustard Herb Prime Rib Roast, you get a recipe that’s approachable, forgiving, and endlessly rewarding. The combination of mustard, fresh herbs, and garlic creates a flavor profile that’s rich, aromatic, and irresistibly savory.
Serve it alongside your favorite sides, set a beautifully dressed table, and enjoy the warm, satisfying feeling of preparing a restaurant-quality meal in your own kitchen. Every bite is a reminder that sometimes, the simplest ingredients create the most memorable dishes.
This recipe is perfect for special occasions, family celebrations, or simply a weekend indulgence. Once you try it, it’s likely to become your go-to prime rib recipe for years to come.
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Easy & Delicious Mustard Herb Prime Rib Roast
- Total Time: 2–3 hours
- Yield: 6–8 servings 1x
Description
This Mustard Herb Prime Rib Roast is the perfect centerpiece for a special family dinner, holiday gathering, or cozy weekend meal. Juicy, tender, and bursting with flavor from Dijon mustard, garlic, and fresh herbs, this roast is both impressive and approachable. With simple ingredients and clear steps, even first-time cooks can achieve a restaurant-quality roast at home. Its aromatic crust and rich, savory interior make it a dish that will have everyone asking for seconds.
Ingredients
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1 (4–6 lb) prime rib roast, bone-in
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3 tablespoons Dijon mustard
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2 tablespoons olive oil
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4 cloves garlic, minced
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1 tablespoon fresh rosemary, finely chopped
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1 tablespoon fresh thyme, finely chopped
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika (optional, for color)
Instructions
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Remove the prime rib from the refrigerator and let it sit at room temperature for 1–2 hours to ensure even cooking. Pat dry with paper towels.
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Preheat the oven to 450°F (230°C). Position the oven rack in the center.
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In a small bowl, combine Dijon mustard, olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika. Mix until smooth.
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Spread the mustard herb mixture evenly over the entire roast, pressing gently to adhere.
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Place the roast on a roasting rack in a large roasting pan, fat side up. Roast at 450°F (230°C) for 20 minutes to form a flavorful crust.
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Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare or 130°F (54°C) for medium, about 1.5–2 hours depending on roast size.
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Remove the roast from the oven and tent loosely with foil. Rest for 20–30 minutes to allow juices to redistribute.
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Carve against the grain into thick slices and serve with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
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Allowing the roast to come to room temperature ensures even cooking.
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Use a meat thermometer for accurate doneness.
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Resting the meat prevents juice loss and ensures tenderness.
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Leftovers can be stored in the refrigerator for 3–4 days or frozen for up to 3 months.
- Prep Time: 20 minutes + 1–2 hours to bring to room temperature
- Cook Time: 1.5–2 hours
