There's something truly special about a perfectly cooked prime rib roast, and this Ultimate Herb-Crusted Prime Rib is no exception. With a savory herb crust that locks in juiciness, this dish is perfect for holiday feasts or any time you want to impress your guests with a meal that’s both easy and extraordinary.
The star of this recipe is, of course, the prime rib roast. Its marbling and tenderness make it ideal for roasting. A good-quality cut will make all the difference. Olive oil helps the herb mixture adhere to the meat and adds a subtle richness. Sea salt and black pepper are essential for bringing out the meat's natural flavors. Freshly minced garlic adds depth and a little kick. Rosemary and thyme are the aromatic herbs that form the crust, offering earthy, woodsy notes. Dijon mustard adds a slight tang and helps the herbs stick. Finally, beef broth creates a simple yet flavorful accompaniment for the roast.
This prime rib pairs beautifully with classic sides like creamy mashed potatoes or roasted seasonal vegetables. A crisp green salad with a light vinaigrette can balance the richness of the meat. For a touch of indulgence, serve with a side of horseradish cream sauce.
First, preheat your oven to 450°F (232°C). This initial high heat is crucial for forming a delicious crust. As your oven warms, mix up your herb concoction: in a small bowl, whisk together the olive oil, sea salt, black pepper, minced garlic, rosemary, thyme, and Dijon mustard until well combined.
Next, give your prime rib roast a little prep. Pat it dry with paper towels; this ensures that the herb mixture will adhere properly and helps achieve that crisp exterior. Then, with your hands, rub the herb mixture all over the roast. Make sure to cover it evenly; every bite should be flavorful!
Place the roast on a rack in a roasting pan to allow even air circulation and prevent the bottom from becoming soggy. Insert a meat thermometer into the thickest part of the roast, avoiding bones. Pop it into your preheated oven for 15 minutes. This searing step is short but essential for locking in juices.
After the initial 15 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting. You’re looking for the thermometer to hit 130°F (54°C) for a perfect medium-rare, which should take about 1.5 to 2 hours, depending on your roast's exact size.
Once done, remove the roast from the oven but don’t carve it just yet! Let it rest for 20 minutes. This resting period allows the juices to redistribute, making every slice as juicy as possible.
While your roast is resting, warm the beef broth in a small saucepan over medium heat. Serve this alongside your beautifully carved prime rib for a simple yet effective accompaniment.
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