Here’s a classic recipe to cook a prime rib roast with a flavorful herb crust and juicy, tender interior.
🥩 Cooked Prime Rib Roast (Herb-Crusted)
Serves: 6–8 | Prep Time: 15 mins | Cook Time: 1.5–2.5 hours (depending on size)
Rest Time: 20 mins
🛒 Ingredients:
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1 (4–6 lb) prime rib roast (bone-in or boneless)
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3–4 cloves garlic, minced
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2 tbsp olive oil
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2 tsp salt
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1 tsp black pepper
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2 tsp fresh rosemary, chopped (or 1 tsp dried)
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2 tsp fresh thyme, chopped (or 1 tsp dried)
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Optional: 1 tsp mustard powder or prepared Dijon mustard for extra tang
👩🍳 Instructions:
1. Bring to Room Temperature:
Remove prime rib from fridge 1–2 hours before cooking to let it come to room temp (this helps cook evenly).
2. Preheat Oven:
Preheat oven to 450°F (230°C).
3. Prepare the Herb Rub:
In a small bowl, combine minced garlic, olive oil, salt, pepper, rosemary, thyme, and mustard powder if using.
4. Season the Roast:
Pat the roast dry with paper towels. Rub the herb mixture all over the roast, covering all sides.
5. Roast at High Heat:
Place roast bone-side down (if bone-in) on a rack in a roasting pan. Roast at 450°F for 15 minutes to develop a crust.
6. Lower the Temperature and Continue Cooking:
Reduce oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches desired doneness (use a meat thermometer):
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Rare: 120–125°F (49–52°C)
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Medium Rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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Medium Well: 150–155°F (65–68°C)
Approximate cooking times: about 12–15 minutes per pound at 325°F after the initial high heat.
7. Rest the Roast:
Remove roast from oven, tent loosely with foil, and rest for at least 20 minutes before carving. This helps juices redistribute.
8. Carve and Serve:
Slice against the grain and serve with your favorite sides like mashed potatoes, roasted veggies, or horseradish sauce.
🔄 Tips & Variations:
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Use a reverse sear method for even cooking (low and slow then high heat finish).
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Add a red wine or au jus gravy from the pan drippings.
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For extra flavor, insert garlic slivers under the roast’s fat cap before cooking.
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Serve with creamy horseradish sauce or Dijon mustard.
Want a slow cooker version, prime rib au jus recipe, or a detailed guide on carving? I got you!
