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Close-up of a sliced, herb-crusted prime rib seasoned to perfection, displayed on a wooden board and garnished with fresh rosemary and parsley in the background.
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5 from 4 votes

Herb Crusted Prime Rib

This herb crusted prime rib recipe promises perfect flavor every time. Made with garlic and fresh herbs, this surprisingly simple recipe is so satisfying.
Prep Time10 minutes
Cook Time1 hour 45 minutes
Resting Time20 minutes
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: beef, Christmas, Thanksgiving
Servings: 6 to 8 people
Author: Bella Bucchiotti

Equipment

Ingredients

  • 7½ Pounds prime rib bone-in
  • 1 Tablespoon salt
  • 1 Tablespoon black pepper
  • 2 Tablespoons olive oil or avocado oil
  • 1 Bulb garlic cloves peeled and minced
  • 1½ Tablespoons fresh parsley minced
  • 1½ Tablespoons fresh rosemary minced
  • 1½ Tablespoons fresh thyme minced
  • ½ Cup unsalted butter at room temperature
  • fresh herbs optional garnish

Instructions

  • Let the prime rib come to room temperature for 2 to 4 hours (depending on size).
  • Set your oven racks low enough so the roast will fit in the oven.
  • Preheat your oven to 500°F.
  • Combine the butter, oil, garlic, herbs, salt, and pepper in a bowl.
  • Pat the meat dry using paper towels.
  • Spread the garlic mixture all over the prime rib, applying it more lightly over the sides and bones.
  • Put it bone side down in a cast iron skillet or roasting pan and rub the rest of the mixture over the fat on top.
  • Roast in the oven for 25 minutes. If you’re using a much smaller prime rib, 10 to 15 minutes might be better.
  • Reduce the heat to 300°F and cook for another 10 to 12 minutes per pound (for example, 10 minutes x a 7½-pound prime rib would be 75 minutes). Don’t open the oven door for at least an hour for a medium or large roast (or sooner for a smaller one).
  • Check the internal temperature of the meat using a meat thermometer and take it out of the oven when it reaches 10 minutes below the desired internal temperature (it will rise another 10°F as it rests).
  • Remove the prime rib from the oven, tent foil over it and let it rest for 20 to 30 minutes (so the juices can reabsorb, making it more tender).
  • Put the meat on a cutting board, discard the bone and cut 1-inch thick slices.
  • Serve garnished with fresh herbs if liked.

Notes

Bone-in or boneless prime rib: If you're using boneless rib roast, I recommend setting it over a roasting rack when roasting so it doesn’t stick to the skillet or roasting pan.
Checking for doneness: The cooking times in the recipe are just an estimate. It's best to check for doneness using a meat thermometer after the minimum cook time in case your oven runs hot. Make sure you insert the thermometer into the thickest part of the meat and don't touch a bone (which will be hotter than the meat you're trying to check).
Prime rib internal temperatures:
Rare (120°F to 125°F)
Medium rare (130°F to 135°F)
Medium (135 to 140°F)
Medium well (145° to 150°F)
Let it rest: Don't skip the resting time. This is when the juices redistribute in the meat and you'll get tender, moist slices. If you carve as soon as it's out of the oven, some of the juices will run out and it won't be as tender or moist. Tent it with foil so it stays warm while resting.

Nutrition

Calories: 1873kcal | Carbohydrates: 1g | Protein: 77g | Fat: 171g | Saturated Fat: 73g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 73g | Trans Fat: 1g | Cholesterol: 384mg | Sodium: 1418mg | Potassium: 1291mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 660IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 9mg

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