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Herb Crusted Prime Rib Roast Recipe

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4.6 from 364 reviews

This Herb Crusted Prime Rib (Standing Rib Roast) recipe offers a succulent and flavorful roast featuring a garlic and fresh herb crust, slow roasted to perfection for a tender and juicy medium-rare finish. Enhanced with a rich pan sauce made from roasted garlic, onions, and beef stock, this classic dish is ideal for special occasions or elegant dinners.

Ingredients

Meat

  • 7–8 lb bone-in prime rib (standing rib roast, 3–4 bones)

Herb Rub

  • 3 tablespoons kosher salt (Diamond Crystal preferred)
  • 2 teaspoons freshly ground black pepper
  • 4 garlic cloves, peeled
  • 4 sprigs fresh rosemary, leaves stripped and minced
  • 2 tablespoons fresh thyme leaves

Butter Spread

  • 1 stick (4 oz) unsalted butter, softened
  • 1 tablespoon Dijon mustard

Roasting Vegetables

  • 2 yellow onions, peeled and quartered
  • 2 heads garlic, tops cut to expose cloves

Pan Sauce

  • 2 cups beef stock or broth

Instructions

  1. Prepare the Herb Mixture: Finely mince the rosemary and thyme leaves, then combine them with kosher salt and freshly ground black pepper in a bowl.
  2. Make Garlic Paste: Mince the garlic cloves, sprinkle them with a pinch of salt, and mash into a paste. Thoroughly mix this into the herb-salt mixture to create the herb-garlic rub.
  3. Apply Herb Rub to Roast: Place the prime rib on a wire rack set over a rimmed baking sheet. Rub the herb-garlic mixture all over the surface of the meat, ensuring full coverage.
  4. Refrigerate Roast: Place the rubbed roast uncovered in the refrigerator for 12 to 24 hours to allow the flavors to penetrate and to dry out the surface for better crust formation.
  5. Bring Roast to Room Temperature: Remove the roast from the refrigerator about 1 hour before cooking to let it come to room temperature for even roasting.
  6. Prepare Butter Spread: Mix the softened unsalted butter with Dijon mustard until smooth, then spread this evenly over the entire surface of the roast.
  7. Preheat Oven: Set your oven to 500°F (260°C) to start the high-heat roasting phase.
  8. Arrange Vegetables and Roast: Place the quartered onions and garlic heads in the bottom of a large, oven-safe skillet or braiser. Position the roast on top with the fat side up and bones down.
  9. Initial High-Heat Roast: Roast the meat at 500°F for 20 minutes to develop a flavorful crust.
  10. Lower Oven Temperature and Continue Roasting: Reduce the oven temperature to 225°F (110°C) and continue roasting. Baste the roast with its pan juices every 30 minutes until the internal temperature reaches 115–120°F for medium-rare doneness.
  11. Rest the Roast: Remove the roast from the oven, tent loosely with foil, and let it rest for 30 minutes to allow the juices to redistribute.
  12. Make Pan Sauce: Remove the garlic heads from the pan and place the skillet over medium heat. Add the beef stock and simmer until the liquid is reduced by half, concentrating the flavors.
  13. Serve: Remove the bones from the roast, slice the meat, and serve with the roasted onions, garlic, and pan sauce for a complete and delicious prime rib experience.

Notes

  • For best results, use Diamond Crystal kosher salt as it dissolves well and seasons evenly.
  • Letting the roast rest uncovered in the refrigerator dries the surface for a better crust during roasting.
  • Bringing the roast to room temperature before cooking ensures even cooking throughout.
  • Internal temperature of 115–120°F after roasting and resting will yield medium-rare; adjust based on preference.
  • Basting every 30 minutes helps keep the meat moist and enhances flavor.
  • Allow the pan sauce to reduce to intensify its flavor and thicken slightly before serving.

Find it online: https://mealsbykate.com/herb-crusted-prime-rib-roast-recipe/