Description
Best Prime Rib with Garlic Herb Crust is a succulent, perfectly roasted beef dish coated with garlic, rosemary, and thyme. With its crispy herb crust and juicy, melt-in-your-mouth texture, this show-stopping entrée is perfect for holidays, family gatherings, or any special occasion.
Ingredients
Scale
- 3–4 lbs bone-in prime rib roast
- 6 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 3 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp Dijon mustard
- Optional: lemon zest, red pepper flakes, or Parmesan cheese
Instructions
- Preheat oven to 450°F (230°C). Pat the prime rib dry with paper towels.
- In a small bowl, mix garlic, rosemary, thyme, olive oil, salt, and pepper.
- Rub the prime rib with Dijon mustard, then coat evenly with the herb mixture.
- Place roast bone-side down in a roasting pan. Insert a meat thermometer into the thickest part.
- Roast at 450°F (230°C) for 15 minutes. Reduce heat to 325°F (165°C) and continue roasting until internal temperature reaches 135°F (57°C) for medium-rare.
- Remove from oven and let rest 15–20 minutes before slicing and serving.
Notes
- Use a meat thermometer for precise doneness.
- Pat the roast dry before seasoning for a crispier crust.
- Let the roast rest after cooking so juices redistribute.
- Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Reheat gently with broth to keep moist.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes (varies with roast size)
- Category: Main Dish / Entrée
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: ~520
- Sugar: 0g
- Sodium: ~680mg
- Fat: ~42g
- Saturated Fat: ~17g
- Unsaturated Fat: ~23g
- Trans Fat: 1g
- Carbohydrates: ~1g
- Fiber: 0g
- Protein: ~36g
- Cholesterol: ~135mg