Herb‑crusted prime rib roast is one of the most impressive yet surprisingly simple beef recipes you can make at home. A well‑marbled rib roast is rubbed with garlic, herbs, salt, and pepper, then roasted until the outside is deeply browned and crisp while the inside stays tender and rosy, just like in your photo. With the right pan, a meat thermometer, and a simple seasoning paste, you can achieve steakhouse‑quality prime rib for Christmas, New Year’s, or any special occasion.
Choosing and Preparing the Roast
What cut to buy
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Look for a standing rib roast or prime rib with 3–4 bones (about 6–8 pounds) for 6–8 servings.
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“Prime” on the label refers to USDA grading; “choice” grade also works very well as long as it has good marbling.
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Ask the butcher to trim excess surface fat to about 1/2 inch and to loosen the bones (cut them away and tie them back on) for easier carving.
Ingredients
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1 standing rib roast (6–8 pounds, bones 2–4)
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2–3 tablespoons olive oil or softened butter
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4–6 cloves garlic, finely minced
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2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
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2 tablespoons fresh thyme, finely chopped (or 2 teaspoons dried)
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1 tablespoon kosher salt (coarse)
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2 teaspoons freshly ground black pepper
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Optional: 1 teaspoon onion powder and 1 teaspoon Dijon mustard for extra flavor
Step‑by‑Step Instructions
1. Bring the Roast to Room Temperature
Remove the prime rib from the refrigerator 1 1/2–2 hours before roasting so it comes up closer to room temperature. Pat it dry thoroughly with paper towels. This helps the meat cook more evenly and promotes better browning.
Place the roast bone‑side down (fat‑cap up) on a rack set in a roasting pan.
2. Make the Herb‑Garlic Rub
In a small bowl, mix:
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Olive oil or softened butter
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Minced garlic
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Rosemary
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Thyme
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Salt
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Pepper
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(Optional) onion powder and Dijon mustard
Mash into a thick paste. Spread this mixture all over the roast, especially on the top fat cap and sides. The paste forms the flavorful, crusty exterior you see in the photo once it roasts.
3. Start With a High‑Heat Sear in the Oven
Preheat oven to 450°F (230°C).
Roast the prime rib at this high temperature for 15–20 minutes to brown the outside and “set” the crust. The kitchen will smell amazing as the fat begins to sizzle and the herbs toast.
4. Lower the Heat and Roast Slowly
Without opening the oven door for long, reduce the temperature to 325°F (165°C).
Continue roasting until the internal temperature in the thickest part of the meat (not touching bone) reaches:
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120–125°F (49–52°C) for rare
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130°F (54°C) for medium‑rare (like the center in your image)
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135–140°F (57–60°C) for medium
Use an instant‑read thermometer; start checking about 1 hour after lowering the heat for a 6‑pound roast, and every 10–15 minutes after that. Total roasting time is often 1 1/2–2 1/4 hours, depending on weight and your oven.
Remember: the roast’s temperature will rise another 5–10°F while resting.
5. Rest Before Slicing
When the roast reaches your target temperature (for medium‑rare, pull at 130°F), transfer it to a cutting board and tent loosely with foil.
Let it rest at least 20–30 minutes. This crucial step allows juices to redistribute so the meat stays moist instead of running out onto the board when you slice it. During this time, you can make au jus or sides.
