If you’re looking to impress at your next dinner gathering, this Herb-Crusted Prime Rib with Garlic Balsamic Glaze is your go-to. It’s a showstopper with a flavorful crust and a deliciously savory glaze that elevates the classic prime rib to new heights.
The star of this dish is the prime rib roast, known for its marbling and tenderness. The olive oil acts as the base for our glaze, adding richness and helping the flavors adhere to the meat. With balsamic vinegar, you’ll get a hint of tangy sweetness that balances the dish. The garlic infuses the glaze with its unmistakable aroma and depth. Fresh rosemary, thyme, and oregano form the herb crust, each contributing their unique earthy flavors. A touch of sea salt and black pepper enhances and balances the taste. Lastly, onion powder and mustard powder add subtle complexity to the seasoning mix.
This prime rib pairs wonderfully with creamy mashed potatoes or a rustic root vegetable gratin. A side of steamed green beans or roasted asparagus adds a fresh, vibrant contrast to the rich meat. For a sauce, a simple horseradish cream or a red wine jus can complement the flavors beautifully.
First, preheat your oven to 450°F (232°C). This initial high temperature helps sear the outside of the roast, locking in the juices. In a small bowl, mix together olive oil, balsamic vinegar, and minced garlic to create the glaze. This will be your flavor powerhouse.
In another bowl, mix rosemary, thyme, oregano, sea salt, black pepper, onion powder, and mustard powder. This combination forms the herb crust that will enrobe your beef in flavor.
Rub the prime rib with the garlic balsamic glaze, ensuring all sides are thoroughly coated. This step is crucial as it lays the foundation for the herb crust to stick. Next, pat the herb mixture onto the roast, pressing gently to make sure it adheres well.
Place the seasoned prime rib on a roasting rack set in a large pan. Roast it in the preheated oven at 450°F (232°C) for 15 minutes to sear. Then, lower the heat to 325°F (163°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare, which should take about 2 hours.
Once roasted, remove the prime rib from the oven and tent it with foil. Allow it to rest for 20 minutes, which ensures the juices redistribute throughout the meat, resulting in a juicy and tender slice when you carve it.
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