Herb-Crusted Prime Rib with Garlic and Rosemary

A beautifully seasoned prime rib with a fragrant, crispy herb crust that’s tender and juicy inside.

Prime rib, seasoned with fresh herbs, garlic, and a touch of Dijon, delivers a perfect crust that gives way to tender, juicy perfection. This is a dish that commands the table—rich in flavor, stunning in presentation, and timeless in its appeal. Serve with horseradish cream or pan drippings for a meal that brings warmth and satisfaction to every bite.

Herb-Crusted Prime Rib with Garlic and Rosemary

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Ingredients

Prime Rib Roast

• 1 (4-5 lb) prime rib roast (bone-in or boneless)

Herb Crust

• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons unsalted butter, softened
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard (optional, but recommended for binding the crust)

Optional Horseradish Cream Recipes

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Instructions

1. Prepare the Prime Rib:
   • Remove the prime rib roast from the refrigerator and let it sit at room temperature for about 1 hour per pound (4-5 hours for a 4-5 lb roast).
   • Preheat your oven to 450°F (232°C).
2. Make the Herb Crust:
   • In a small bowl, mix the softened butter, olive oil, Dijon mustard (if using), kosher salt, black pepper, rosemary, thyme, parsley, and minced garlic to create a herb butter paste.
3. Season the Roast:
   • Pat the roast dry with paper towels.
   • Spread the herb butter paste evenly over the entire surface of the roast, including the sides. The mustard will help the crust adhere better and add flavor.
4. Roast the Prime Rib:
   • Place the roast on a rack in a roasting pan, fat side up.
   • Roast for 20 minutes at 450°F to sear and develop the crust.
   • Reduce the oven temperature to 325°F (163°C).
   • Continue roasting for about 15-17 minutes per pound, or until the internal temperature reaches:
     • 120-125°F for Medium-Rare
     • 130-135°F for Medium
5. Rest the Roast:
   • Remove the roast from the oven, tent it loosely with foil, and let it rest for 20-30 minutes. This allows the juices to redistribute and keeps the roast tender.
6. Prepare the Horseradish Cream (Optional):
7. Serve:
   • Carve the prime rib into thick slices and serve with the optional horseradish cream or au jus from the pan drippings.

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Pro Tips

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