Herb-Crusted Prime Rib
Alright, so picture this: It’s a Sunday afternoon, I’m halfway through a mug of tepid tea (because I always forget it gets cold), and the whole house smells like what I’d imagine a cozy bistro in the English countryside might. That’s probably overselling it, but honestly, making this herb-crusted prime rib is one of those things that turns a regular dinner into something a wee bit special. I first tried it for my mum-in-law’s birthday, mainly because it sounded impressive and I was desperate to prove I could cook something other than spaghetti. The first attempt was a bit of a fiasco—let’s just say I learned beef keeps cooking after it leaves the oven! But hey, practice makes kinda-perfect.
Here’s Why We Never Get Tired of It
I usually whip this up when there’s some sort of family occasion, or honestly, just when I’m craving beef with a crunchy, salty crust (sorry, not sorry). My family hounds me for it every Christmas—even my picky cousin, who usually lives off cereal. The main reason? You get exterior crunch and that dreamy medium-rare center (assuming you don’t wander off and forget it, as I did once). Oh, and the leftovers, if you have any, make sarnies fit for royalty, in my humble opinion. Side note: my dog Ludlow once literally danced for the pan drippings—he’s got taste.
What You’ll Need (+ a Few Substitutes)
- One prime rib roast (about 5–6 lbs works for me—sometimes I grab two smaller pieces instead if the butcher’s low. Grass-fed is supposed to be best, but honestly, just grab what fits your wallet and your oven!)
- A big handful fresh rosemary, chopped (I’ve also tried dried in a pinch, just use less)
- About 1/4 cup fresh thyme (swap in oregano if you can’t find thyme—my garden’s full of it the wrong time of year more often than not)
- 4–5 garlic cloves, minced (If peeling garlic makes you want to cry, those pre-minced jars work fine—my grandmother wouldn’t approve, but she’s not watching, right?)
- 2 tablespoons sea salt
- 1 tablespoon cracked black pepper
- 1/4 cup olive oil or melted butter (I alternate depending how fancy I feel. Actually, I think olive oil gives a better crust.)
- Optional: pinch of red pepper flakes (if you’re feeling spicy, or if your in-laws like to sweat)
Let’s Get Cooking (and Get a Little Messy)
- First, take the beef out of the fridge at least an hour before you start. Look, I know the experts say two hours, but who honestly remembers that? Just make sure it’s not fridge-cold.
- Preheat your oven to 475°F (yes, this’ll seem high, but it’s on purpose—settle in!)
- In a bowl, mash up your herbs, garlic, salt, pepper, and oil with a fork. It looks like a weird green sludge at this stage; don’t panic.
- Pat the beef dry with kitchen paper. Then slather the herb mixture all over, and I mean all over. Even the bottom, trust me—it’s worth it. (This is when I usually lick a stray herb off my finger and regret the saltiness. Every. Time.)
- Pop it onto a rack in a roasting tin, fat-side up. Don’t worry if you don’t have a rack—just improvise with thick-cut veggie chunks like carrots or potatoes, which get tasty too.
- Bake at 475°F for about 20 minutes to get that crust started.
- Drop the oven temp to 325°F and keep cooking. Rule of thumb: about 15 minutes per pound for medium-rare, but always—and I mean ALWAYS—check with a meat thermometer. I ruined one by guessing, once. You’re looking for about 120–125°F for rare, 130–135°F for medium-rare. (Don’t stress if you go over by a few degrees. It’ll still taste like victory.)
- Let that beauty rest on a board, covered loosely with foil, for at least 20 minutes. The juices really do stay put if you wait (and, I promise, carving too soon just makes a mess).
- Carve thick, thin, whatever you like. I usually cut one thick slice just for myself before anyone sees.
Stuff I Learned the Hard Way
- Salting ahead: Actually, it works better if you salt the roast a few hours before adding the herb crust; too bad I almost never remember in time.
- If your crust falls off when you slice, just sort of patch it back on and tell people it’s “artisan-style”.
- Don’t pour hot beef drippings onto cold plates, or you’re in for a beefy slip-and-slide.
Tweaks and Variations I’ve Tried
- Once swapped out rosemary for sage—came out surprisingly nice! (Though my dad asked if it was turkey.)
- I tried a Dijon mustard base…once. Nope. It kind of overwhelmed everything else and my cousin quietly avoided seconds.
- Lemon zest in the crust? Delicious, but go light. Too much and it tastes like you zested the whole orchard.
Gear You’ll Need (But Don’t Panic)
You’ll want a roasting pan, some sort of rack (but if you don’t have one, a layer of halved carrots or celery does the trick. I once used egg cartons in a pinch—turns out, not a good idea, don’t do that.) Oh—a meat thermometer is kind of a game-changer here, though you can poke the meat and guess if you’re brave.
How I Store Leftovers, When There Are Any
If (and that’s a big if!) you’ve got leftovers, pop ‘em in a sealed container in the fridge—they’ll keep for about 3 days, supposedly. Honestly, it never lasts. Cold, it’s fantastic layered into a crusty roll the next morning. I read a great tip about freezing slices over on Serious Eats, but haven’t managed to have any left to try it.
Serving It Up, My Way
I’m partial to thick slices and a mountain of creamy horseradish. Sometimes Yorkshire puddings, if it’s Sunday. My friend swears by crunchy roast potatoes. Oh, and always a pile of garlicky green beans for color (and to pretend we eat healthy). If you need a gravy, Bon Appétit’s red wine gravy is brilliant.
Pro Tips I Learned the Hard Way
- I once rushed the resting part—just don’t. Bloody juices everywhere, like a crime scene. Just wait. Have another cuppa.
- Putting the crust on *before* patting the meat dry? Won’t stick. Don’t ask me why I keep doing this.
Some FAQs I Get (And Honest Answers)
“Can I use a boneless prime rib?”
Yup, for sure! It won’t be quite as juicy, but if that’s what your grocery store’s got, go for it. It even cooks a bit quicker; just mind the temperature.
“What if I don’t have fresh herbs?”
Honestly? Dried will do, just use less and maybe up your olive oil a titch; too much dried stuff can taste dusty.
“Is it okay if the crust gets a bit dark?”
Totally okay—sometimes it happens. The inside’s what counts. And, actually, the crispy bits are my favorite! Just don’t let it burn to charcoal.
“Can I make this ahead?”
Yes, sort of—you can make the crust and prep the beef, then refrigerate overnight. But I think it tastes better the next day, cold in sandwiches. Maybe that’s just me.
“Do I need a fancy carving knife?”
I mean, I use a bread knife half the time. Just make sure it’s sharp-ish.
Just a Quick Side Note
Random thought: ever notice how prime rib gets all the attention, but it’s basically a giant, fancier roast beef? I’ve tried explaining this to my neighbor, but she swears it’s magic. I reckon she’s onto something.
Ingredients
- 1 (6-7 lb) prime rib roast, bone-in
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresh thyme, minced
- 2 tablespoons coarse kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 tablespoon Dijon mustard
Instructions
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1Preheat your oven to 450°F (230°C). Place the prime rib roast on a rack in a roasting pan.
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2In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, Dijon mustard, kosher salt, and black pepper to form a paste.
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3Rub the herb mixture evenly over the entire surface of the prime rib roast.
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4Roast the prime rib in the preheated oven for 20 minutes, then reduce the temperature to 325°F (165°C) and continue roasting for about 1 hour 40 minutes, or until the internal temperature reaches your desired doneness.
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5Remove the roast from the oven, tent with foil, and let it rest for 20 minutes before carving. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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