Herb-Crusted Prime Rib Roast Recipe

 

 

 

 

 

 

 

 

 

Ingredients:

1 (5–7 lb) bone-in prime rib roast

1/4 cup olive oil or softened butter

6–8 cloves garlic, minced

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme, chopped

1 tbsp kosher salt

1 tbsp black pepper

Optional: 1 tbsp Dijon mustard (for extra flavor)

 

Instructions:

Prep the Roast:

Remove the roast from the refrigerator at least 2 hours before cooking to bring it to room temperature.

Pat the roast dry with paper towels.

Make the Herb Crust:

Mix olive oil (or butter), garlic, rosemary, thyme, salt, pepper, and mustard in a bowl to form a paste.

Rub the herb paste all over the roast, including under the fat cap if possible.

Roast:

Preheat oven to 450°F (230°C).

Place the roast bone-side down in a roasting pan with a rack.

Roast at 450°F for 20 minutes, then reduce the oven to 325°F (165°C) and continue roasting until the internal temperature reaches:

Rare: 120–125°F (49–52°C)

Medium Rare: 130–135°F (54–57°C)

Medium: 140–145°F (60–63°C)

Rest:

Remove from the oven, tent loosely with foil, and let rest for 20–30 minutes before carving.