Description
A perfectly cooked prime rib roast is the ultimate centerpiece for any special occasion, whether it’s a festive holiday dinner or a cozy family gathering. This recipe combines fresh herbs, garlic, and a golden crust to create a tender, juicy, and flavorful roast that will impress everyone at the table. Inspired by traditional family recipes, this herb-crusted prime rib is designed to deliver restaurant-quality results in your own kitchen.
Ingredients
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1 (5–6 pound) bone-in prime rib roast
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4 tablespoons olive oil
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4 cloves garlic, minced
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2 tablespoons fresh rosemary, finely chopped
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2 tablespoons fresh thyme, finely chopped
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2 tablespoons fresh parsley, finely chopped
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1 tablespoon coarse sea salt
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1 tablespoon freshly ground black pepper
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1 teaspoon onion powder
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1 teaspoon Dijon mustard (optional)
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1 cup beef stock (for resting or optional au jus)
Instructions
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Remove the prime rib from the refrigerator at least 2 hours before cooking and pat dry with paper towels.
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Preheat the oven to 450°F (230°C).
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In a bowl, mix olive oil, garlic, rosemary, thyme, parsley, sea salt, black pepper, and onion powder to form a paste. Optional: spread Dijon mustard on the roast before applying the herb mixture.
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Rub the herb paste generously over the entire roast, including the ends.
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Place the roast on a rack in a roasting pan, bone-side down, and insert a meat thermometer into the thickest part.
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Roast at 450°F (230°C) for 20–25 minutes to develop a crust.
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Reduce the oven 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, or 140°F (60°C) for medium.
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Remove from the oven and tent loosely with foil; let rest for 20–30 minutes.
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Optional: make au jus by deglazing the roasting pan with beef stock, simmer 5–10 minutes, then strain.
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Slice against the grain and serve with sides of choice.
Notes
Allow the roast to come to room temperature before cooking for even results. Resting is essential to retain juices. Use a meat thermometer for accurate doneness. Adjust herbs to taste or experiment with dried herbs if fresh are unavailable.
- Prep Time: 20 minutes
- Cook Time: 2–2.5 hours