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Herb-Crusted Prime Rib

Herb-Crusted Prime Rib
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Make your holiday dinner unforgettable with this Herb-Crusted Prime Rib — a show-stopping centerpiece featuring a juicy, tender roast wrapped in a fragrant crust of fresh herbs, garlic, and olive oil. The result is a golden, aromatic exterior and a perfectly pink, melt-in-your-mouth interior. Ideal for Christmas, Thanksgiving, or any special gathering, this recipe guarantees an elegant, restaurant-quality roast that’s both comforting and impressive.

Ingredients

For the Prime Rib:

  • 1 (5–6 lb) prime rib roast (bone-in or boneless)

  • 1 tbsp kosher salt (about 1 tbsp per pound)

  • 1½ tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp paprika (optional, for color)

For the Herb Crust:

  • 3 tbsp fresh rosemary, finely chopped

  • 2 tbsp fresh thyme, finely chopped

  • 2 tbsp fresh parsley, finely chopped

  • 4 cloves garlic, minced

  • ¼ cup olive oil (or melted butter for richer flavor)

  • 1 tbsp Dijon mustard (optional, adds tang and helps herbs stick)

  • ½ tsp crushed red pepper flakes (optional, for subtle heat)

Optional Flavor Boosters:

  • 1 tbsp prepared horseradish

  • 1 tbsp whole-grain mustard

  • 1 tsp lemon zest

Instructions

  • Trim and Tie the Roast:
    Trim excess fat, leaving a thin layer for flavor. Tie the roast with kitchen twine every 2 inches to maintain shape and even cooking.

  • Dry Brine (Highly Recommended):
    Rub kosher salt all over the roast. Place uncovered on a rack in the fridge for at least 2 hours, ideally overnight. This draws in seasoning and enhances tenderness.

  • Prepare the Herb Crust:
    In a small bowl, combine rosemary, thyme, parsley, garlic, olive oil, and Dijon mustard to make a thick paste. Adjust seasoning to taste.

  • Season the Prime Rib:
    Pat the roast dry. Sprinkle with black pepper, garlic powder, and paprika. Then, spread the herb mixture evenly over the surface, pressing gently so it adheres.

  • Preheat the Oven:
    Set oven to 450°F (230°C). Position the rack in the lower third. Place the roast on a rack inside a roasting pan to allow air circulation and even browning.

  • Initial Sear:
    Roast for 20 minutes at 450°F to form a flavorful crust.

  • Lower the Temperature:
    Without opening the door, reduce heat to 325°F (165°C) and continue roasting for about 15 minutes per pound.

  • Monitor the Internal Temperature:
    Use a meat thermometer to check doneness:

    • Rare: 120–130°F (49–54°C)

    • Medium-Rare: 130–135°F (54–57°C)

    • Medium: 140–145°F (60–63°C)

    For best results, remove from the oven when 5°F below target temperature — it will continue cooking as it rests.

  • Rest Before Carving:
    Transfer to a cutting board and tent loosely with foil. Let rest for 15–20 minutes. This allows juices to redistribute, ensuring tenderness.

  • Carve and Serve:
    Slice against the grain into ½-inch thick slices. Arrange on a platter and garnish with sprigs of rosemary or thyme.

Notes

  • Dry brining overnight adds incredible flavor depth and juiciness.

  • Bone-in roasts are more flavorful, while boneless versions carve easily.

  • For extra richness, replace part of the olive oil in the crust with softened butter.

  • Avoid overcooking — the magic of prime rib is in its pink, tender center.

  • Always rest the meat before slicing; cutting too soon will release the juices.

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