Description
This Herb-Crusted Prime Rib Roast features a golden aromatic crust and perfectly pink, juicy interior using the foolproof reverse-sear method. Perfect centerpiece for Christmas, New Year’s, or any special celebration. Serves 8-10 people.
Ingredients
One 6–7 pound bone-in standing rib roast (3 bones), chine bone removed
3 tablespoons kosher salt, divided (for dry-brining and herb crust)
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh thyme leaves, stripped from stems
3 tablespoons fresh sage, finely chopped
8 garlic cloves, minced into paste
2 tablespoons Dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons coarse black pepper, freshly ground
Kitchen twine for tying roast
Instructions
1. Remove roast from packaging 24 hours before cooking. Pat completely dry with paper towels.
2. Trim fat cap to 1/4-inch thickness. Score remaining fat in crosshatch pattern, cutting 1/4-inch deep.
3. Tie roast at 2-inch intervals with kitchen twine to maintain shape. Season all over with 2 tablespoons kosher salt.
4. Place roast on wire rack over baking sheet. Refrigerate uncovered for 24 hours for dry-brining.
5. Remove roast from refrigerator 2 hours before cooking to bring to room temperature. Pat surface dry again.
6. In small bowl, combine rosemary, thyme, sage, garlic, Dijon mustard, olive oil, remaining 1 tablespoon salt, and black pepper into thick paste.
7. Rub herb mixture generously over entire roast surface, pressing firmly to adhere. Pay attention to fat cap and between bones.
8. Place roast bone-side down in heavy roasting pan on rack. Insert leave-in probe thermometer into thickest part, avoiding bone.
9. Preheat oven to 250°F. Roast for 3 to 3.5 hours until internal temperature reaches 120°F for rare, 125°F for medium-rare, or 130°F for medium.
10. Remove roast when temperature is 5-10 degrees below target. Tent loosely with foil.
11. Increase oven temperature to 500°F (takes 15-20 minutes). Remove foil from roast once oven reaches temperature.
12. Return roast to oven and roast for 8-10 minutes until herb crust turns deep golden brown. Watch carefully to prevent burning.
13. Transfer roast to cutting board and tent loosely with foil. Rest for 25-30 minutes before carving.
14. Carve into 1/2-inch thick slices and serve immediately with au jus and horseradish cream.
Notes
Purchase roast 3-5 days ahead during holidays when butcher shops have high demand. Ask butcher to French the bones and remove chine bone.
Dry-brining for 24 hours is essential for deep seasoning and better crust formation. Do not skip this step.
Room temperature roast before cooking ensures even cooking from edge to center. Allow full 2 hours.
Use meat thermometer rather than relying on time alone since oven temps vary and roast sizes differ.
Remove roast 5 degrees before target temp to account for carryover cooking during searing and resting.
Resting for full 25-30 minutes is critical—juices redistribute for tender, juicy slices. Never skip or shorten rest time.
Different areas will have varying doneness—ends more well-done, center perfectly pink, accommodating all preferences.
Store leftovers wrapped in foil in refrigerator for up to 4 days. Keep roast whole until serving to prevent drying.
Make au jus gravy from pan drippings: Add flour to drippings, whisk in beef broth, simmer until thickened.
USDA recommends 145°F internal temp for safety. This recipe produces medium-rare at 130-135°F after rest.
- Prep Time: 30 minutes (plus 24 hours dry-brining)
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8 oz (approximately 2 slices)
- Calories: 520
- Sugar: 0g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 165mg
Keywords: herb-crusted prime rib roast, prime rib, standing rib roast, holiday roast, Christmas dinner, reverse sear prime rib