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a sliced herb-crusted prime rib roast showing a rosy pink center and golden herb crust in a wide horizontal shot, on a platter with rosemary and roasted vegetables, festive holiday table, natural light, shallow depth of field, landscape orientation

Herb-Crusted Prime Rib

A succulent roast prime rib with a garlic herb crust cooked perfectly to medium rare.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 5 lb bone-in prime rib
  • 6 cloves garlic minced
  • 3 tbsp fresh rosemary chopped
  • 2 tbsp fresh thyme chopped
  • 1/4 cup olive oil
  • 2 tbsp Dijon mustard
  • 2 tsp salt
  • 1 tsp black pepper

Method
 

  1. Let the prime rib sit at room temperature for 30 minutes and pat it dry.
  2. Mix the garlic, rosemary, thyme, olive oil, Dijon, salt, and pepper into a paste and rub it all over the roast.
  3. Place the roast bone-side down in a roasting pan and sear at 450F for 20 minutes.
  4. Lower the oven to 325F and roast about 90 minutes more, until the center reaches 130F for medium-rare.
  5. Tent with foil and rest 20 minutes before slicing against the bone to serve.

Notes

Resting 20 minutes is non-negotiable — it keeps the roast juicy.