Description

A tender, juicy prime rib roast coated in a fragrant herb crust of garlic, rosemary, thyme, and Dijon mustard—perfect for holiday dinners or cozy winter gatherings.

Ingredients

Scale

4 to 6 pounds prime rib roast (bone-in or boneless)
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
6 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
2 tablespoons Dijon mustard
3 tablespoons olive oil
2 tablespoons unsalted butter, softened
1 teaspoon crushed red pepper flakes (optional)

Instructions

Remove the prime rib from the refrigerator and let it sit at room temperature for 1–2 hours.
Preheat the oven to 450°F (230°C).
In a mixing bowl, combine minced garlic, rosemary, thyme, parsley, Dijon mustard, olive oil, and softened butter to form a paste.
Pat the roast dry with paper towels. Season all over with kosher salt and black pepper.
Coat the roast evenly with the herb mixture using a basting brush or your hands.
Place the roast on a rack in a roasting pan and roast at 450°F (230°C) for 20 minutes to sear.
Reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare, about 15–20 minutes per pound.
Remove the roast from the oven, tent with foil, and let rest for 20–30 minutes.
Carve against the grain into slices and serve with au jus or horseradish cream.

Notes

Always start with room-temperature meat for even cooking. Use a thermometer to ensure perfect doneness and let the roast rest before slicing to retain juices. For a dairy-free version, replace butter with olive or avocado oil.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: Approximately 8 ounc
Calories: 450
Sodium: 420
Fat: 33
Saturated Fat: 12
Carbohydrates: 2
Protein: 35

Keywords: prime rib, holiday roast, herb crust, winter dinner, beef roast, Christmas dinner, New Year’s feast