Print Options:

Herb-Crusted Prime Rib

Herb-crusted prime rib roast, freshly sliced, served with au jus sauce

This herb-crusted prime rib brings together the bold flavors of fresh rosemary, thyme, oregano, and sage, creating a savory crust that perfectly complements the juicy, tender beef.

A holiday classic or an impressive dinner idea, this roast is surprisingly easy to make with just a few ingredients and some patience. Serve it with a rich au jus, and it’s sure to be the star of any occasion.

Time
Prep Time: 20 mins Cook Time: 105 mins Rest Time: 15 mins Total Time: 2 hrs 20 mins
Cooking Temp 350  °F
Servings 8
Description

Herb-crusted prime rib is an ideal dinner choice for those looking to create a flavorful, tender roast without the stress. The fresh herbs, garlic, and shallots form a fragrant crust that enhances the natural juiciness of the beef. Paired with a classic au jus sauce, this dish is a guaranteed crowd-pleaser.

Ingredients
  • 1 large shallot, coarsely chopped
  • 6 garlic cloves, quartered
  • 3 tbsp minced fresh rosemary (or 1 tbsp dried rosemary)
  • 2 tbsp minced fresh oregano (or 2 tsp dried oregano)
  • 2 tbsp minced fresh thyme (or 2 tsp dried thyme)
  • 2 tbsp minced fresh sage (or 2 tsp rubbed sage)
  • 2 tbsp olive oil
  • 3 tsp pepper
  • 1 tsp salt
  • 1 bone-in beef rib roast (4 pounds)
    • Sauce
  • 1 ½ cups reduced-sodium beef broth
  • 1 cup dry red wine (or additional beef broth)
  • 1 tsp butter
Instructions
  1. Preheat the oven to 350°F.
  2. In a food processor, pulse the shallot, garlic, rosemary, oregano, thyme, and sage until finely chopped.
  3. Add olive oil, pepper, and salt to the mixture and process until it forms a paste.
  4. Rub the herb paste evenly over the prime rib.
  5. Transfer the roast to a rack in a large roasting pan with the fat side facing up.
  6. Let the roast sit at room temperature for 30 minutes to 1 hour.
  7. Roast the prime rib uncovered for about 1 hour 45 minutes to 2 hours and 15 minutes. Check the temperature for desired doneness:
  8. Medium-Rare: 135°F
  9. Medium: 140°F
  10. Medium-Well: 145°F
  11. Remove the roast from the oven when it is 10°F below your desired temperature and let it rest for 15 minutes.
  12. While the roast rests, combine the beef broth and red wine in a saucepan. Bring to a boil, and cook until reduced to 1 cup.
  13. Whisk in butter and salt, then remove from heat.
  14. Slice the roast and serve with the prepared sauce.
Nutrition Facts

Servings 8

Amount Per Serving
Calories 580kcal
% Daily Value *
Total Fat 39g60%
Sodium 720mg30%
Total Carbohydrate 2g1%
Protein 50g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Resting the prime rib is essential to keeping it juicy and tender. Cutting too early can cause the juices to escape, making the meat dry.

Keywords: Prime Rib, Herb-Crusted Roast, Beef Roast, Holiday Dinner, Herb Rub
Read it online: https://pinnedrecipe.com/recipe/herb-crusted-prime-rib/