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Herb Crusted Prime Rib Recipe

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This Herb Crusted Prime Rib (Standing Rib Roast) recipe features a tender, flavorful bone-in prime rib roast coated with a garlic-herb salt rub and roasted to perfection. The process includes an initial high-temperature sear followed by slow roasting to achieve a juicy medium-rare interior, complemented by a pan sauce made from roasted onions, garlic, and beef stock.

Ingredients

For the Herb Salt Rub

  • 7–8 lb bone-in prime rib (standing rib roast, 3–4 bones)
  • 3 tablespoons kosher salt (Diamond Crystal preferred)
  • 2 teaspoons freshly ground black pepper
  • 4 garlic cloves, peeled
  • 4 sprigs fresh rosemary, leaves stripped and minced
  • 2 tablespoons fresh thyme leaves

For the Roast and Pan Sauce

  • 1 stick (4 oz) unsalted butter, softened
  • 1 tablespoon Dijon mustard
  • 2 yellow onions, peeled and quartered
  • 2 heads garlic, tops cut to expose cloves
  • 2 cups beef stock or broth

Instructions

  1. Prepare Herb Salt Rub: Finely mince the rosemary and thyme leaves, then combine them with kosher salt and freshly ground black pepper. Mince the garlic cloves and sprinkle with a little salt, then mash into a paste. Thoroughly mix this garlic paste into the herb-salt mixture to create the rub.
  2. Apply Rub and Refrigerate: Place the prime rib on a wire rack over a rimmed baking sheet. Rub the herb-garlic salt mixture evenly all over the meat. Refrigerate the roast uncovered for 12 to 24 hours to allow the flavors to penetrate.
  3. Bring to Room Temperature: Remove the roast from the refrigerator about 1 hour before cooking to let it come to room temperature, ensuring even cooking.
  4. Prepare Butter Coating: Mix the softened unsalted butter with Dijon mustard until well combined. Spread this mixture evenly over the entire surface of the roast.
  5. Preheat Oven: Set your oven to 500°F (260°C) to preheat.
  6. Arrange Aromatics and Roast: Place the quartered onions and halved garlic heads (tops cut) in the bottom of a large oven-safe skillet or braiser. Position the prime rib fat-side up and bones down on top of the vegetables.
  7. Initial High-Heat Roast: Roast the prime rib at 500°F for 20 minutes to create a flavorful crust.
  8. Slow Roast: Reduce the oven temperature to 225°F (110°C). Continue roasting the meat, basting every 30 minutes with the pan juices, until the internal temperature reaches 115–120°F for a medium-rare finish. This slow roasting can take approximately 2 to 2.5 hours.
  9. Rest the Roast: Remove the roast from the oven, tent it loosely with foil, and let it rest for 30 minutes. Resting allows the juices to redistribute and the temperature to rise slightly.
  10. Prepare Pan Sauce: Remove the garlic heads from the skillet. Place the skillet over medium heat and add the beef stock. Simmer, scraping the bottom of the pan as needed, until the liquid reduces by half, creating a rich pan sauce.
  11. Serve: Remove the rib bones from the roast, slice the meat, and serve it with the roasted onions, garlic, and pan sauce for a complete and flavorful dish.

Notes

  • Using Diamond Crystal kosher salt is preferred for better seasoning control.
  • Allowing the roast to rest after cooking is essential for juicy results.
  • Basting during the slow roast helps keep the meat moist and enhances flavor.
  • The pan sauce made from reduced beef stock and roasted aromatics adds a rich complement to the meat.
  • Adjust cooking time according to desired doneness; use a meat thermometer for accuracy.
  • Refrigerating the seasoned roast uncovered may help develop a better crust when roasting.

Find it online: https://mealoria.com/herb-crusted-prime-rib-recipe/