Perfect Prime Rib

Photo of the Perfect Prime Rib Recipe
A Perfect Prime Rib recipe starts with a delicious herb crust.

Want to know how to cook the perfect prime rib? This herb crusted prime rib recipe is a great option for New Year’s Eve — or any special occasion.

In my video tutorial below, I’ll show you how to make prime rib with a delicious fresh herb crust.

You can use a variety of herbs from your garden or local supermarket, and you’ll need about a handful or 2 cups just to be safe.

Herb Crusted Prime Rib
To make Herb Crusted Prime Rib, chop up a couple handfuls of fresh thyme, basil, rosemary and Italian parsley.

It’s best to prepare the prime rib rare. This way, if your guests don’t want their prime rib rare, take the slices and set them in a pan of simmering beef broth. Cook to their desired temperature, then remove and serve. You can also use the beef broth for your au jus topping!

Photo of the Perfect Prime Rib Recipe made with fresh herbs.
Coat your prime rib in olive oil, then pack on the herbs for a delicious crust.
Prime Rib Recipe
Look at this beautiful herb-crusted prime rib!

Serve this with my horseradish cream sauce for a delicious special occasion dinner!

Herb Crusted Prime Rib Recipe 4
Take out your prime rib early so it’s still rare. That way, the people who like it rare can have it that way. Otherwise, you can cook to order in a pan of beef broth.

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Best Prime Rib Recipe

Herb Crusted Prime Rib

Recipe by Jason Hill – CookingSessions.com
Want to know how to cook the perfect prime rib? This prime rib recipe is a great option for New Year's Eve or any special occasion. 
In this video, I'll show you how to make prime rib with a delicious herb crust. It's best to prepare the prime rib rare, and then cook it in au jus to order for guests who like it a little more well done. 
Serve this with my horseradish cream sauce for a delicious New Year's Eve dinner!
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Prep Time 30 mins
Cook Time 1 hr 15 mins
Course Main Course
Cuisine American, British
Servings 10

Ingredients
  

  • 6 1/2 pound bone-in choice prime rib
  • 2-3 cups mixed herbs fresh thyme, basil, rosemary, oregano and Italian flat leaf parsley
  • 1/4 cup red Hawaiian clay salt or kosher salt
  • 1 tablespoon garlic shallot puree or 3 cloves of crushed garlic
  • 2 tablespoons olive oil
  • Fresh cracked pepper
  • Beef broth as needed

Instructions
 

  • Preheat oven to 450 F.
  • Strip the leaves off the rosemary and thyme. Add the basil leaves and Italian flat leaf parsley. Give the herbs a rough chop with your chef knife.
  • Transfer herbs to a mixing bowl.
  • Add the salt and garlic shallot puree or crushed garlic. Mix well.
  • Coat the prime rib with olive oil and work it in the meat. Give it a turn and get both sides — top and bottom.
  • Start packing the herb crust to all sides of the meat, coating the prime rib well.
  • Season with fresh cracked pepper on all sides.
  • Roast the prime rib on a rack in a roasting pan, bone side down, for the first 15 minutes.
  • Drop the temperature to 325 F and roast an additional 15 minutes per pound.
  • For my 6 1/2 pound roast, it took 1 hour and 15 minutes. I removed the roast when it reached an internal temperature of 130 F. That is definitely rare, but it gives you more flexibility for serving your guests.
  • Let prime rib rest for 15 minutes before carving.
  • If your guests don’t want their prime rib rare, take the slices and set in a pan of simmering beef broth. Cook to desired temperature, then remove and serve. You can use the beef broth for your au jus topping.
  • Serve with a nice creamy horseradish sauce.
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Keyword herbs, prime rib
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