Description
This herb-crusted prime rib roast is juicy, tender, and bursting with holiday flavor. Coated in fresh garlic, rosemary, thyme, and butter, it roasts to a perfect golden crust while staying beautifully pink and succulent inside—ideal for Christmas, celebrations, or Sunday dinner.
Ingredients
1 (4–5 pound) bone-in prime rib roast
2 teaspoons kosher salt
1 teaspoon black pepper
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 tablespoons olive oil or softened butter
1 teaspoon garlic powder
1 teaspoon onion powder
Optional: beef broth or red wine for pan jus
Instructions
1. Remove the roast from the refrigerator 1–2 hours before cooking to bring it to room temperature.
2. Preheat oven to 450°F (230°C).
3. In a small bowl, mix salt, pepper, minced garlic, rosemary, thyme, olive oil or butter, garlic powder, and onion powder to form a paste.
4. Pat the roast dry and rub the herb mixture all over the meat.
5. Place roast bone-side down on a rack in a roasting pan.
6. Roast at 450°F for 15–20 minutes to form a crust.
7. Reduce heat to 325°F (165°C) and continue roasting for 1 1/2 to 2 hours, until internal temperature reaches 120–125°F (49–52°C) for medium-rare.
8. Remove from oven, tent with foil, and rest for 20–30 minutes.
9. Slice along the bones to remove them, then carve into thick slices and serve.
10. Optional: deglaze the roasting pan with wine or broth to make a simple jus.
Notes
Use a thermometer for perfect doneness—prime rib is best medium-rare.
Letting the roast rest ensures ultra-juicy slices.
Herb crust can be prepared a day ahead for deeper flavor.