Herb-Crusted Prime Rib Roast

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 8
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Herb-Crusted Prime Rib Roast is a showstopper for any celebration or cozy family dinner. This recipe combines a flavorful herb crust with a perfectly roasted prime rib, making it both impressive and approachable.

Ingredients for Herb-Crusted Prime Rib Roast

Prime rib roast is the centerpiece, offering rich marbling and flavor. Choosing a well-marbled cut ensures juiciness and tenderness. Olive oil helps the herbs adhere to the meat and adds a subtle richness. Garlic brings a robust, aromatic zest, while fresh rosemary and thyme add earthy, fragrant notes that complement the beef. Salt and black pepper are essential for seasoning, enhancing the natural flavors of the meat. A touch of onion powder adds depth, and smoked paprika introduces a hint of smokiness. Finally, beef broth keeps the roast moist and contributes to a delicious jus.

Tips & Tricks

  • For even cooking, let the roast come to room temperature before cooking.
  • Use a meat thermometer for accuracy; guessing can lead to overcooked meat.
  • Resting the meat is crucial; don't skip this step.
  • Consider using a roasting pan with a rack to ensure proper air circulation.

Serving Suggestions

This prime rib pairs beautifully with classic sides like creamy mashed potatoes, roasted asparagus, or a simple green salad. For a touch of indulgence, serve with a rich red wine sauce or a dollop of horseradish cream.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs. Use about one-third of the amount since dried herbs are more concentrated.
What if my roast is smaller or larger than 6-8 lbs?
Adjust the cooking time accordingly. A meat thermometer is your best friend for perfect doneness.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently to retain moisture.

Herb-Crusted Prime Rib Roast Recipe Walkthrough

Start by preheating your oven to 450°F (232°C). This high initial temperature helps to sear the outside of the roast, locking in juices. While the oven heats, combine the olive oil, minced garlic, rosemary, thyme, salt, pepper, onion powder, and smoked paprika in a small bowl to create a fragrant paste.

Next, you'll want to rub this herb paste all over the prime rib roast. Be generous — this is where the magic happens. Make sure every nook and cranny is coated. Once that’s done, place the roast on a rack in your roasting pan. Pour the beef broth into the bottom of the pan; this not only adds moisture but will also catch all those lovely drippings.

Put the roast in the preheated oven for 20 minutes. This initial blast of heat is crucial for developing a beautiful crust. After 20 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare. Depending on your roast size, this could take 1.5 to 2 hours — use a meat thermometer to ensure precision.

Once your roast hits the desired temperature, remove it from the oven and cover it loosely with foil. Let it rest for 20 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy.

Why You'll Love This Recipe

  • The herb crust brings out the natural flavors of the beef without overpowering it.
  • Simple ingredients deliver a gourmet experience.
  • Perfect for special occasions, yet easy enough for a weekend dinner.
  • This method ensures a juicy, tender roast every time.

Ingredients

1 prime rib roast (6-8 lbs)
3 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
2 tbsp salt
1 tbsp black pepper
1 tsp onion powder
1 tsp smoked paprika
1 cup beef broth

Step-by-step Instructions

1. Preheat your oven to 450°F (232°C).
2. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, pepper, onion powder, and smoked paprika to form a paste.
3. Rub the herb paste generously over the entire surface of the prime rib roast.
4. Place the roast on a rack in a roasting pan and pour beef broth into the pan.
5. Roast in the preheated oven for 20 minutes, then reduce the oven temperature to 325°F (163°C).
6. Continue roasting until the internal temperature reaches 130°F (54°C) for medium-rare, about 1.5 to 2 hours depending on roast size.
7. Remove from the oven, tent with foil, and let it rest for 20 minutes before carving.

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