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Herb Crusted Prime Rib Roast

Mouthwatering Herb Crusted Prime Rib Roast Recipe You’ll Love

This Herb Crusted Prime Rib Roast blends rich flavors and aromatic herbs for an unforgettable dish perfect for any occasion.
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Prep Time 1 hour
Cook Time 2 hours 15 minutes
Resting Time 20 minutes
Total Time 3 hours 35 minutes
Servings: 8 slices
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Prime Rib Roast
  • 4-5 lbs Prime rib roast Choose a well-marbled cut for juicy, tender results.
  • 1 tbsp Kosher salt Enhances natural beef flavors and helps form a tasty crust.
  • 1 tbsp Freshly ground black pepper Adds a subtle heat that complements the herbs perfectly.
For the Herb Crust
  • 2 tbsp Fresh rosemary Provides a piney, aromatic base essential to this classic herb crust.
  • 2 tbsp Fresh thyme Adds a gentle earthiness that balances the savory notes.
  • 2 tbsp Fresh parsley Brings a bright, fresh contrast to the richer herbs.
  • 4 cloves Garlic cloves Infuses bold, fragrant warmth throughout the crust.
  • ½ cup Olive oil Binds the herbs and garlic into a flavorful paste that sears beautifully on the roast.
Additional Flavor Boosters
  • 2 tbsp Dijon mustard Helps the herb crust stick while adding a subtle tang.

Equipment

  • Oven
  • meat thermometer
  • Roasting pan
  • Cutting Board
  • Knife

Method
 

How to Make Herb Crusted Prime Rib Roast
  1. Preheat the oven to 450°F to kickstart a perfect sear, creating a deep, golden-brown crust on your prime rib’s exterior before the low-and-slow roasting begins.
  2. Pat the roast dry, then press kosher salt and freshly ground black pepper all over, ensuring every inch of the beef is evenly coated for maximum flavor.
  3. Mince rosemary, thyme, parsley, and garlic, then stir into olive oil and Dijon mustard until you have a fragrant, paste-like herb crust.
  4. Rub the herb paste all over the seasoned roast, pressing gently so the crust adheres, covering every surface.
  5. Place the meat bone-side down on a rack, roasting at 450°F for 15 minutes then reducing to 325°F for about 2 hours (until medium-rare, 130°F internal).
  6. Transfer the roast to a cutting board and tent loosely with foil, letting it rest for 20 minutes.

Nutrition

Serving: 1sliceCalories: 350kcalProtein: 25gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 85mgSodium: 500mgPotassium: 500mgIron: 2mg

Notes

Allow the roast to cool to room temperature before storing to prevent condensation and maintain quality.

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