There’s nothing quite like the aroma of a beautifully roasted herb-crusted prime rib filling the kitchen. It’s the kind of dish that feels both grand and comforting — perfect for holiday gatherings, celebratory dinners, or anytime I want to treat my family and friends to something unforgettable. This recipe creates a perfectly seasoned, juicy, tender prime rib with a flavorful crust that’s full of garlic and fresh herbs.
What I love most about this dish is that it looks impressive but is surprisingly simple to make. With a few key ingredients and careful cooking, you can pull off a roast that rivals any steakhouse — and you’ll have your guests asking for seconds (and the recipe!).
Here’s how I make this stunning herb-crusted prime rib that always steals the show.
Why You’ll Love This Herb-Crusted Prime Rib
- Perfectly juicy, tender, and full of flavor
- A beautifully crisp, savory herb crust
- Surprisingly easy for such an impressive centerpiece
- Ideal for holiday dinners, special celebrations, or Sunday feasts
- Pairs wonderfully with classic sides and a glass of good red wine
Ingredients You’ll Need
- 1 (5-6 pound) prime rib roast, bone-in or boneless
- 4 cloves garlic, minced
- ¼ cup olive oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 2 tablespoons fresh thyme leaves, chopped (or 1 tablespoon dried)
- 1 tablespoon Dijon mustard (optional for extra tang)
How I Make Herb-Crusted Prime Rib
1. Bring the Roast to Room Temperature
I start by removing the prime rib roast from the fridge and letting it sit at room temperature for about 2 hours. This helps it cook evenly.
2. Preheat the Oven
I preheat the oven to 450°F (230°C), making sure the rack is in the center position.
3. Make the Herb Rub
In a small bowl, I mix together the minced garlic, olive oil, kosher salt, black pepper, chopped rosemary, thyme, and Dijon mustard (if using). This forms a thick, fragrant paste.
4. Season the Prime Rib
I place the prime rib on a roasting rack inside a roasting pan. Then, I rub the herb mixture all over the roast, covering every inch.
5. Roast at High Heat
I roast the prime rib at 450°F for 20 minutes to develop that gorgeous crust.
6. Lower the Temperature and Roast to Perfection
After the initial sear, I reduce the oven temperature to 325°F (160°C) and continue roasting for about 1 hour 30 minutes to 2 hours, or until a meat thermometer reads 120°F for rare, 130°F for medium-rare, or 140°F for medium.
7. Rest the Roast
I 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 ensures every slice is tender and juicy.
8. Carve and Serve
I carve the prime rib into thick slices and serve it with creamy horseradish sauce or au jus, alongside my favorite sides.
My Favorite Tips for Success
- Don’t skip resting the roast — this is crucial for juicy meat.
- Use a meat thermometer for perfect doneness.
- Save the drippings for a flavorful au jus or gravy.
- If you’re using a boneless roast, place it fat-side up for the best crust.
- Try adding a little lemon zest to the herb rub for brightness.
What to Serve with Herb-Crusted Prime Rib
- Garlic mashed potatoes or creamy Parmesan risotto
- Roasted Brussels sprouts or green beans almondine
- Yorkshire pudding or warm dinner rolls
- A rich red wine, like Cabernet Sauvignon or Merlot
- Horseradish cream or red wine au jus for dipping
Frequently Asked Questions
Q: Should I use bone-in or boneless prime rib?
A: Either works well! Bone-in tends to be juicier and more flavorful, but boneless is easier to carve.
Q: Can I prepare the herb rub ahead of time?
A: Yes! I often mix the rub the day before and store it in the fridge until I’m ready to use it.
Q: What if I don’t have fresh herbs?
A: Dried herbs work in a pinch — just use half the amount of dried in place of fresh.
Q: How do I store leftovers?
A: Store leftover slices in an airtight container in the fridge for up to 4 days. They reheat well in the oven or can be used in sandwiches and wraps.
A Show-Stopping Roast Made Simple
This Herb-Crusted Prime Rib is everything you could ask for in a special-occasion dinner: juicy, flavorful, and elegantly simple. Whether you’re hosting Christmas dinner, a New Year’s feast, or just gathering family around the table, this dish always makes the moment feel special.
If you try it, let me know how it turned out! Customize your herb rub, pair it with your favorite sides, and enjoy every luxurious bite.
Herb-Crusted Prime Rib: A Show-Stopping Centerpiece for Special Occasions
Ingredients
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 4 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 prime rib roast (about 4 pounds)
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 450°F (230°C).
- In a small bowl, mix together the dried rosemary, thyme, minced garlic, salt, and black pepper.
- Rub the olive oil all over the prime rib, then generously coat the roast with the herb mixture.
- Place the prime rib in a roasting pan, bone-side down.
- Roast in the preheated oven for 30 minutes. Then, reduce the oven temperature to 325°F (165°C) and continue roasting for about 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the roast from the oven and let it rest for at least 15 minutes before slicing.
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