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Herb Crusted Prime Rib Recipe

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4.6 from 91 reviews

This Herb Crusted Prime Rib (Standing Rib Roast) recipe showcases a perfectly roasted bone-in prime rib infused with fragrant garlic, fresh rosemary, and thyme. The roast is slowly cooked to medium-rare perfection, resulting in a tender, juicy centerpiece ideal for special occasions and holiday dinners. Served with caramelized onions, roasted garlic, and a rich pan sauce, this recipe delivers a deliciously savory and elegant meal.

Ingredients

Prime Rib and Herb Rub

  • 7–8 lb bone-in prime rib (standing rib roast, 3–4 bones)
  • 3 tablespoons kosher salt (Diamond Crystal preferred)
  • 2 teaspoons freshly ground black pepper
  • 4 garlic cloves, peeled
  • 4 sprigs fresh rosemary, leaves stripped and minced
  • 2 tablespoons fresh thyme leaves

Butter Mixture

  • 1 stick (4 oz) unsalted butter, softened
  • 1 tablespoon Dijon mustard

Roasting Additions

  • 2 yellow onions, peeled and quartered
  • 2 heads garlic, tops cut to expose cloves
  • 2 cups beef stock or broth

Instructions

  1. Prepare the Herb Salt: Finely mince rosemary and thyme and mix with kosher salt and freshly ground black pepper to create a fragrant herb salt blend.
  2. Make Garlic Paste: Mince garlic cloves, sprinkle with a pinch of salt, and mash into a smooth paste. Thoroughly mix this with the herb salt for a flavorful rub.
  3. Season the Prime Rib: Place the prime rib on a wire rack over a rimmed baking sheet and rub the garlic-herb salt all over the entire surface of the meat, ensuring even coverage.
  4. Refrigerate to Marinate: Leave the seasoned roast uncovered in the refrigerator for 12 to 24 hours to allow the flavors to penetrate deeply.
  5. Bring to Room Temperature: Remove the roast from the fridge about 1 hour before cooking to let it come to room temperature for more even cooking.
  6. Apply Butter and Mustard: Mix the softened unsalted butter with Dijon mustard and spread this mixture evenly over the surface of the roast to enhance browning and flavor.
  7. Preheat Oven: Set your oven to 500°F (260°C) to prepare for the initial high-temperature roasting phase.
  8. Arrange Aromatics and Roast: Place the quartered onions and garlic heads in the bottom of a large oven-safe skillet or braiser. Put the prime rib fat side up and bones down on top of the aromatics.
  9. High-Temperature Roast: Roast the prime rib at 500°F for 20 minutes to develop a flavorful crust.
  10. Low-Temperature Slow Roast: Reduce the oven temperature to 225°F (110°C) and continue roasting, basting the meat every 30 minutes with its own juices, until the internal temperature reaches 115–120°F for medium-rare doneness.
  11. Rest the Roast: Take the roast out of the oven and tent it loosely with foil. Let it rest for 30 minutes to allow juices to redistribute.
  12. Make Pan Sauce: Remove the garlic heads from the pan. Place the skillet over medium heat, add the beef stock, and simmer, scraping up any browned bits, until the liquid reduces by half, creating a rich sauce.
  13. Serve: Remove bones from the roast, slice the meat, and serve alongside the roasted onions, garlic, and pan sauce for a delicious finishing touch.

Notes

  • Allowing the roast to rest at room temperature before roasting helps ensure even cooking.
  • Using a wire rack elevates the roast for better air circulation and even cooking.
  • Basting every 30 minutes during the low-temperature roast adds moisture and flavor.
  • Letting the roast rest is crucial for juicy, tender slices.
  • Beef stock can be substituted with beef broth or a mixture of broth and red wine for enhanced depth.

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