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Herb-Crusted Prime Rib

Alright, friends, I can’t wait to dish out this gem of a recipe—because nothing says celebration quite like a perfectly roasted prime rib with a crispy, fragrant herb crust. Imagine that deep, rosy-pink center surrounded by a crunchy, aromatic coating that makes your kitchen smell like a fancy steakhouse, but you’re still in your pajamas. It’s the kind of roast that turns an ordinary dinner into a “wow,” without making you sweat over complicated steps. Plus, I’ve got some handy tips up my sleeve to keep the meat tender and juicy every single time. Whether it’s a holiday, a weekend treat, or just because you want to impress your favorite people, this herb-crusted prime rib recipe is going to be your new go-to.

Quick Facts

Yield: Serves 6-8
Prep Time: 20 minutes
Cook Time: Approximately 1 hour 30 minutes
Total Time: About 2 hours

Ingredients

For the Main Dish:

1 (5-6 pound) standing rib roast (prime rib), bone-in
2 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves, finely chopped
1 tbsp coarse sea salt
1 tsp freshly ground black pepper
1 tsp Dijon mustard (optional, for a little tang)

For the Sauce / Garnish (optional):

1 cup beef broth
1/2 cup red wine
1 tbsp butter
Fresh rosemary sprigs, for garnish

How I Make It

Step 1:

First things first, take your prime rib out of the fridge and let it sit at room temperature for about an hour. This helps it cook more evenly—no cold spots sneaking in here! Meanwhile, mix together the olive oil, minced garlic, rosemary, thyme, salt, pepper, and Dijon mustard in a small bowl to make that fragrant herb crust.

Step 2:

Pat the roast dry with paper towels to ensure a nice crust forms. Then, rub that herb mixture all over the prime rib, pressing it in well, especially in all those little nooks and crannies. Don’t be shy—this is where the flavor magic happens.

Step 3:

Preheat your oven to 450°F. Place the roast on a wire rack set inside a roasting pan (this allows air to circulate and keeps the bottom crispy). Roast at this high temperature for 15 minutes to get a beautiful brown crust.

Step 4:

After those smokin’ first 15 minutes, reduce the oven temp to 325°F and continue roasting. Use a meat thermometer inserted into the thickest part—aim for 120-125°F for rare, 130-135°F for medium-rare. This usually takes about 1 hour to 1 hour and 15 minutes, depending on your oven and roast size.

Step 5:

Once the roast hits your desired internal temp, take it out and tent it loosely with foil. Let it rest for at least 20 minutes. This step is crucial because it lets the juices redistribute, keeping your slices juicy instead of dry.

Step 6:

While the roast is resting, make a quick pan sauce! Place the roasting pan on the stove over medium heat, pour in beef broth and red wine, and stir to scrape up all those flavorful browned bits. Let it simmer until slightly reduced, then swirl in the butter for richness. Serve alongside your glorious herb-crusted prime rib with a sprig of fresh rosemary on top for the perfect finishing touch.

Variations & Tips

Swap fresh herbs for dried if needed—but cut the amount in half since dried herbs are more concentrated.
For an extra scent boost, add a teaspoon of minced shallots to your herb rub.
Use a digital instant-read thermometer to avoid overcooking.
For a crustier exterior, sprinkle a pinch of coarse salt on the rub right before roasting.
Can’t find a standing rib roast? A boneless prime rib works but adjust cooking time slightly.
Make ahead: Rub the roast with herbs up to 12 hours early, cover, and refrigerate; just bring to room temp before roasting.

How I Like to Serve It

This prime rib shines on special occasions—think holiday dinners, Sunday feasts, or even a cozy winter night in. Serve it alongside creamy mashed potatoes, roasted veggies like carrots and Brussels sprouts, and a fresh, peppery arugula salad to balance the richness. Don’t forget a glass of bold red wine to elevate every bite.

Notes

Store leftover slices wrapped tightly in foil in the fridge for up to 3 days; reheat gently in the oven at 300°F with foil to avoid drying out.
For a simpler sauce, you can just use warmed beef au jus—no-fuss and still delicious.

Closing: I love this herb-crusted prime rib because it makes every meal feel special, is surprisingly straightforward, and always delivers that wow-factor on the plate.

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