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Herb-Crusted Prime Rib Roast

Herb-Crusted Prime Rib Roast that Steals the Show at Dinner

This Herb-Crusted Prime Rib Roast is a delicious centerpiece for any gathering, perfect for creating cherished memories.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 4-6 pounds Prime Rib Roast choose a cut for optimal flavor and tenderness
  • 4 cloves Garlic minced
  • 1/4 cup Olive Oil or any neutral oil
For the Herb Mixture
  • 2 tablespoons Fresh Rosemary chopped
  • 2 tablespoons Fresh Thyme chopped
  • 2 teaspoons Salt adjust to taste
  • 1 teaspoon Black Pepper freshly ground preferred
  • 2 tablespoons Dijon Mustard yellow mustard can be used as a substitute

Equipment

  • Roasting Pan
  • meat thermometer
  • Cutting board
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine chopped fresh rosemary, chopped fresh thyme, minced garlic, olive oil, salt, black pepper, and Dijon mustard. Mix until cohesive.
  2. Rub the herb mixture all over the surface of the prime rib roast. Let sit at room temperature for 30 minutes.
  3. Preheat your oven to 450°F (232°C). Prepare the roasting pan with a rack.
  4. Roast the prime rib roast at 450°F for 20 minutes to develop a crust.
  5. After 20 minutes, reduce the temperature to 325°F (163°C) and continue roasting for 1.5 hours until the internal temperature reaches 130°F.
  6. Remove the roast from the oven, cover loosely with aluminum foil, and let rest for at least 20 minutes.
  7. Transfer the roast to a cutting board, slice against the grain, and serve warm with sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 2gProtein: 30gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 600mgPotassium: 450mgCalcium: 2mgIron: 15mg

Notes

For deeper flavors, consider seasoning the roast a day in advance. Always slice the meat against the grain for maximum tenderness.

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