Herb Crusted Prime Rib
This juicy Herb Crusted Prime Rib starts with a flavorful garlic-herb salt that we use to coat a standing rib roast. It’s then roasted to medium-rare/medium perfection and served with a delicious red wine au jus sauce.
This stunning prime rib recipe is exactly what you need to host a show-stopping holiday dinner!
Table of Contents
The Best Herb Crusted Prime Rib Recipe
Growing up, prime rib on Christmas Eve was the tradition I looked forward to all year long! My dad would let me help coat the prime rib in salt and cover it with the dijon mustard. We’d eagerly anticipate dinner in the several hours it took to cook the prime rib and when it was done? Perfection, every time.
We’d serve the slices of herb crusted prime rib with au jus, mashed potatoes or potato gratin, and our homemade green bean casserole. It’s just the perfect dinner and it just feels special.
Now, as an adult, when we aren’t doing lasagna for Christmas Eve (another special meal!), we’re turning to the herb crusted prime rib of my childhood, especially if we’re entertaining. It’s such an iconic centerpiece that always elicits the oohs and ahhs from our guests.
If prime rib is a dish that intimidates you, I’ve got all the best tips and tricks for turning out a perfect dinner every time. I’ve been perfecting this recipe for over a decade and now I get to share all that hard-won knowledge with you!
What is Prime Rib?
So what exactly is prime rib? It’s also known as a standing rib roast, but prime rib comes from the rib section of the cow, directly adjacent to the tenderloin. Are you a fan of ribeye steaks? Prime rib is just several ribeyes strung together, still on the bone.
It’s a delicious and tender cut of meat that you often see people prepare during the holidays (with good reason!).
Just a reminder: ‘prime’ rib refers to the primal rib region where the meat comes from, not the grade of the beef. You’ll find a lot of prime rib is choice grade (and still great) because prime grade carries a much higher price tag on an already expensive cut of beef.
How to Make Herb Crusted Prime Rib
You’ll need a heavy-duty oven-safe skillet for this recipe and I highly recommend investing in a thermometer.
Tools Needed
- Oven Safe Braiser or Skillet
- Sharp Knife
- Cutting Board
- Probe Thermometer
Step-by-Step Instructions & Photos
- Prep the prime rib. For presentation purposes, ask your butcher to french the bones (remove any meat and excess fat). This is purely optional, but really makes a stunning presentation. Truss the roast by tying kitchen twine around the roast between each bone. This keeps the meat tightly compressed and helps it cook more evenly. You can also ask your butcher to do this!
- Make the garlic-herb salt. Using a sharp knife, finely mince the rosemary and thyme. Mix the herbs with the kosher salt and pepper. Very finely mince the garlic, then sprinkle the garlic with a little salt and use the flat side of the knife to create a paste. Use your fingers to really mix the garlic into the herb salt.
- Season the prime rib. Lay the prepared rib roast on a wire rack set over a rimmed baking sheet. Sprinkle the garlic herb salt all over the outside of the roast and try to rub the salt into the surface of the meat. Transfer to the fridge for 12-24 hours uncovered.
- Bring the roast to room temperature. Remove the roast from the fridge 1 hour before cooking to take the chill off. Mix the softened butter with the dijon mustard and spread it in an even layer all over the roast.
- Roast the prime rib. Position your oven racks so that the prime rib sits in the center of the oven. Arrange the onion and garlic bulbs in the bottom of a large, oven-safe cast iron skillet (12-13″) or braiser. Lay the beef, fat cap side up/bones down, on the bed of onions and transfer to the oven for 20 minutes. Lower the heat to 225 F and continue to cook until the internal temperature registers at 115-120 F, for medium rare, basting the roast with pan juices every 30 minutes or so. The cook time is dependent on the shape of the roast, pan size, etc. so I recommend using a probe thermometer to track the temperature vs relying on a specific time.
- Rest the beef. Remove the roast from the oven and transfer to a cutting board. Loosely tent with foil and let the roast rest for 30 minutes.
- Make the au jus. While the roast rests, remove the garlic bulbs from the skillet and set aside. Pour the wine and beef broth into the skillet used to roast the beef. Bring to a simmer and reduce by 1/2, until the sauce is thick enough to coat the back of a spoon. Season to taste (if needed).
- Serve. Remove the bones from the prime rib (save for making beef stock!). Slice the roast and arrange the beef on a serving platter with the onions and garlic bulbs. Serve with the red wine jus on the side.
Choosing the Right Standing Rib Roast
I tend to opt for smaller prime rib roasts as I’m usually just feeding myself and my husband. A 4-5 lb bone-in prime rib roast (2-3 bones) comfortably feeds 4-6 people. If you are looking to feed more people, adjust the sizing accordingly. A 4-5 rib (7-8 lb) roast can feed anywhere from 8-12 people depending on the sides.
And a reminder: Leftover prime rib shaved thin makes incredible french dip sandwiches with the au jus!
You can buy a prime rib or standing rib roast just about anywhere during the holidays, but these are the times I choose to patronize my local butcher shops. I ask my butcher to french the bones (remove any cartilage and excess fat between the bones), trim the fat cap if it’s really thick, and truss the roast between the bones for even cooking.
You can absolutely skip these steps, or do them yourself, but most butchers will be happy to handle this extra bit of work for you!
Prime Rib Cooking Times
Herb crusted prime rib is best served medium-rare or medium, which is why I’ll only be sharing cooking cooking tips and times for those temperatures.
If you do not like medium-cooked beef, please don’t make this recipe! I cannot in good conscience let you spend upwards of $100 to overcook it. If you’re a well-done beef person, try my red wine braised beef for a delicious and restaurant-worthy main dish!
Rather than giving you cooking times, the best way to cook prime rib is to cook by temperature. I recommend getting an inexpensive probe thermometer or investing in a meater for the most accurate results. Each cut of meat is different and everyone’s ovens are different, so to minimize variables I always recommend following temperature cooking guides for beef.
REMEMBER: As the prime rib rests, the temperature will continue to rise anywhere from 5-10 degrees F. Always make sure the thermometer is inserted into the middle of the roast at the thickest part.
Medium-rare: Plan to pull the prime rib when it reaches 115-120 degrees F.
Medium: Plan to pull the prime rib when it reaches 125-130 degrees F.
How to Make Au Jus Sauce
Au Jus is French for ‘with juice’ which is just a fancy way of jazzing up pan drippings to make a thin sauce, usually served with meat.
In this instance, we’re using the drippings from the prime rib roasting over sweet onions and enhancing it with a bit of red wine and beef stock. Reducing it down concentrates the flavor and makes the most delicious au jus for serving with this herb crusted prime rib.
What to Serve with Herb Crusted Prime Rib
While herb crusted prime rib is the star of the show, it’s just begging to be served with your favorite sides! For me, a potato side dish is a must. I love serving prime rib with fluffy mashed potatoes because the au jus creates the perfect gravy. Otherwise, I love these fancy twice baked potatoes for an elegant steakhouse feel.
Start dinner with a classic wedge salad or little gem caesar salad. And don’t forget a veggie side like buttered peas or sautéed green beans.
Storage Instructions
Storage and Reheating: Leftover herb crusted prime rib will keep, stored in an airtight container in the refrigerator, for 3-4 days. Reheat in the microwave or on the stovetop, just until warmed through.
Freezing Leftover Prime Rib: You can also freeze leftover prime rib to enjoy later. To freeze, wrap the cooled prime rib really well in plastic wrap and transfer to a freezer bag, pressing as much of the air out as possible. Freeze up to 3 months. To thaw, place the frozen prime rib in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat on the stovetop or in the microwave.
Herb Crusted Prime Rib is the show-stopping dish you need this holiday season and it couldn’t be easier to make! If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Holiday Main Dishes to Try
Maple-Bourbon Glazed Turkey
Slow Roasted Turkey Thighs
Red Wine Braised Short Ribs
Herb Roasted Beef Tenderloin
Cranberry Braised Short RIbs
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Herb Crusted Prime Rib (Standing Rib Roast)
Ingredients
- 7-8 lb bone-in prime rib or standing rib roast* (3-4 bones)
- 3 tablespoons kosher salt, diamond crystal is best
- 2 teaspoons freshly ground black pepper
- 4 garlic cloves, peeled
- 4 sprigs rosemary, stripped of leaves
- 2 tablespoons fresh thyme leaves
- 1 stick (4oz) unsalted butter, softened
- 1 tablespoon dijon mustard
- 2 yellow onions, peeled and quartered
- 2 heads garlic, tops cut off to expose the cloves
- 1 cup red wine
- 2 cups beef stock or broth
Instructions
- Prep the prime rib. For presentation purposes, ask your butcher to french the bones (remove any meat and excess fat). This is purely optional, but really makes a stunning presentation. Truss the roast by tying kitchen twine around the roast between each bone. This keeps the meat tightly compressed and helps it cook more evenly. You can also ask your butcher to do this!
- Make the garlic-herb salt. Using a sharp knife, finely mince the rosemary and thyme. Mix the herbs with the kosher salt and pepper. Very finely mince the garlic, then sprinkle the garlic with a little salt and use the flat side of the knife to create a paste. Use your fingers to really mix the garlic into the herb salt.
- Season the prime rib. Lay the prepared rib roast on a wire rack set over a rimmed baking sheet. Sprinkle the garlic herb salt all over the outside of the roast and try to rub the salt into the surface of the meat. Transfer to the fridge for 12-24 hours uncovered.
- Bring the roast to room temperature. Remove the roast from the fridge 1 hour before cooking to take the chill off. Mix the softened butter with the dijon mustard and spread it in an even layer all over the roast.
- Preheat an oven to 500 F.
- Roast the prime rib. Position your oven racks so that the prime rib sits in the center of the oven. Arrange the onion and garlic bulbs in the bottom of a large, oven-safe cast iron skillet (12-13") or braiser. Lay the beef, fat cap side up/bones down, on the bed of onions and transfer to the oven for 20 minutes. Lower the heat to 225 F and continue to cook until the internal temperature registers at 115-120 F, for medium rare, basting the roast with pan juices every 30 minutes or so. The cook time is dependent on the shape of the roast, pan size, etc. so I recommend using a probe thermometer to track the temperature vs relying on a specific time.
- Rest the beef. Remove the roast from the oven and transfer to a cutting board. Loosely tent with foil and let the roast rest for 30 minutes.
- Make the au jus. While the roast rests, remove the garlic bulbs from the skillet and set aside. Pour the wine and beef broth into the skillet used to roast the beef. Bring to a simmer and reduce by 1/2, until the sauce is thick enough to coat the back of a spoon. Season to taste (if needed).
- Serve. Remove the bones from the prime rib (save for making beef stock!). Slice the roast and arrange the beef on a serving platter with the onions and garlic bulbs. Serve with the red wine jus on the side.
Rate & Review This Recipe
We just made this and not only was it easy to do it tasted AMAZING. We’ve made prime rib for Christmas every year and this is the BEST one we’ve had. We will be using this recipe every year from now on. So good! So easy!
Hi! I just want to be sure – do we cook at 225 or 325? I have looked up several recipes and many of them say 325 so I’m just double checking! 🙂 love your dry rub / marinade so will plan on using that for my holiday prime rib recipe!
225–this is a method known as the reverse sear. You cook the prime rib low and slow until it reaches the preferred internal temperature and you get a perfect pink center all the way to the edges. It will take longer to cook than recipes that cook at 325, but this is my preferred method for perfect prime rib every time. Hope that helps!
If I am making this as a boneless prime rib roast (as that is what my local store generally sells), do I follow the recipe the same way and adjust cooking times as per thermometer? I am assuming the boneless roast will cook faster than bone-in.
Yes! i still recommend trussing the roast to help with even cooking. Definitely use a thermometer as the boneless roast will cook faster.