Herb Crusted Prime Rib Roast

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This is the showstopper holiday roast. The herb crust creates a fragrant, salty bark, while the reverse-sear method ensures a perfectly pink, evenly cooked interior from edge to center.

Yields: 6–8 servings
Prep: 15 mins active | Cook: ~3.5–4.5 hrs (mostly hands-off)

Ingredients

For the Prime Rib (Standing Rib Roast):

· 1 (5–6 lb) bone-in prime rib roast (2 bones)
· 1 tbsp kosher salt (dry brine)
· 2 tbsp unsalted butter, softened

For the Herb Crust:

· ¼ cup Dijon mustard (binder)
· 4 cloves garlic, minced
· 2 tbsp fresh rosemary, finely chopped
· 2 tbsp fresh thyme, finely chopped
· 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
· 2 tsp black pepper, coarsely ground
· 1 tsp smoked paprika (optional, for color)

Instructions

  1. Dry-Brine (Crucial for Flavor)
    Pat the roast completely dry. Score the fat cap in a crosshatch pattern (avoid cutting into the meat). Rub 1 tbsp kosher salt all over. Place uncovered on a wire rack in a baking sheet. Refrigerate overnight (12–24 hrs).
  2. Reverse Sear – Low & Slow
    Remove roast from fridge 2 hrs before cooking to take the chill off. Preheat oven to 250°F (120°C). Rub softened butter all over, then slather with mustard. Mix remaining crust ingredients and press firmly onto all surfaces. Roast until internal temp reaches 120–125°F (rare-med rare) for medium-rare, about 3–3.5 hrs. Remove and rest for 30 minutes (temp will rise to 130–135°F). Do not skip this rest.
  3. The Sear – Blast of Heat
    Increase oven to 500°F (260°C) or use broiler. Return roast for 6–10 mins until the crust is dark and sizzling. Watch closely to prevent burning.
  4. Slice & Serve
    Rest for 10 more minutes. Slice against the bone into thick ¾-inch steaks. Pour accumulated pan juices over the top.

Chef’s Notes

· Bones vs. Boneless: Boneless cooks faster (approx. 15 mins/lb at 250°F). Reduce initial cook time by ~20 mins.
· No Thermometer? This is non-negotiable—get an instant-read. Your hand cannot feel 120°F through 5 lbs of meat.
· Make-Ahead: You can prep the herb rub up to 2 days ahead. Keep covered in the fridge.

What to Serve With

· Creamy horseradish sauce
· Au jus (deglaze the pan with beef broth after searing)
· Yorkshire puddings or creamy mashed potatoes

Want the recipe for a killer creamy horseradish sauce to go with it? Just ask 😊

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