That looks incredible. Yes, I would absolutely eat that Prime Rib 😄
Perfect Garlic & Herb Crusted Prime Rib
Yield: 6-8 servings
Prep Time: 20 minutes + 2 hours resting
Cook Time: ∼2 to 2.5 hours
Total Time: ∼5 hours with resting
Ingredients
For the Prime Rib:
1 bone-in prime rib roast, 6-8 lbs (3 to 4 ribs)
2 tbsp kosher salt
2 tbsp black pepper, coarse ground
2 tbsp olive oil
For the Herb Crust:
8 cloves garlic, minced
3 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme, finely chopped
2 tbsp fresh parsley, finely chopped
1 tbsp onion powder
1 tbsp smoked paprika
1 tsp dry mustard powder
2 tbsp unsalted butter, softened
For the Au Jus:
2 cups beef broth
1 cup red wine, optional but recommended
Pan drippings from the roast
1 tsp Worcestershire sauce
Salt and pepper to taste
Instructions
- Prep the Roast
Remove prime rib from fridge 2 hours before cooking. This is key for even cooking.
Pat the roast completely dry with paper towels.
Rub all over with olive oil, then season generously with kosher salt and black pepper. Let it sit uncovered at room temp. - Make the Herb Crust
In a small bowl, mix softened butter, minced garlic, rosemary, thyme, parsley, onion powder, paprika, and mustard powder.
Rub this paste all over the top and sides of the roast. Get it into every crevice for that crust you see in the photo. - Roast – Reverse Sear Method
This method gives you edge-to-edge pink like in your picture.
Preheat oven to 250°F (120°C).
Place roast bone-side down on a rack in a roasting pan. Insert a meat thermometer into the thickest part, not touching bone.
Roast at 250°F until internal temp hits 115°F (46°C) for medium-rare. About 25-30 min per pound, so ∼2 to 2.5 hours for 6 lbs.
Remove from oven and tent loosely with foil. Rest 30 minutes. Temp will rise to ∼125°F (52°C).
Increase oven temp to 500°F (260°C). Once hot, return the roast to the oven for 8-10 minutes until you get a deep brown, crispy crust. - Make the Au Jus
While roast rests, place roasting pan on stovetop over medium heat.
Pour in red wine and scrape up all the browned bits. Simmer 2 minutes.
Add beef broth and Worcestershire. Simmer 5-7 minutes until slightly reduced.
Strain into a small bowl or ramekin like in your photo. Season with salt and pepper. - Slice & Serve
Let the roast rest 15 more minutes after the final sear. This keeps all the juices in.
Slice against the grain into ¾-inch thick cuts.
Serve with au jus on the side and garnish with fresh rosemary and thyme sprigs.
Temperature Guide
For pull-from-oven temp at 250°F stage:
null
Pro Tips:
Dry brine: For even better flavor, salt the roast 24-48 hours ahead and leave uncovered in the fridge.
Thermometer is non-negotiable: Prime rib is expensive. A $15 thermometer prevents a $100 mistake.
Don’t skip the rest: Cutting too soon = all the juice on the board instead of in the meat.
Want me to also give you sides that pair well with this? Mashed potatoes and roasted asparagus are classics.