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.
A perfect Prime Rib recipe starts with a delicious herb crust. To make Herb Crusted Prime Rib, chop up a couple handfuls of fresh thyme, basil, rosemary and Italian parsley.
You can use a variety of herbs from your garden or local supermarket. You’ll need about a handful or 2 cups just to be safe.
Coat your prime rib in olive oil, then pack on the herbs for a delicious crust.
I like to prepare this recipe in my signature Le Creuset Signature Roaster.
It’s best to prepare the prime rib rare. This way, you can cook each guest’s portion to order.
If your guests don’t want their prime rib rare, set the sliced meat 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!
Serve this with my horseradish cream sauce for a delicious special occasion dinner!
Perfect Prime Rib Video Tutorial
In my video tutorial below, I’ll show you how to make prime rib with a delicious fresh herb crust.
If you enjoyed this cooking video, please subscribe to our Youtube channel and click the BELL icon so you can be the first to know when we post a new video!
More Special Occasion Recipes
- Lobster Tails
- Jumbo Shrimp Cocktail
- Bacon Wrapped Scallops
- Prime Ribeye Cap Steak
- Grilled Ribeye Steak
Herb Crusted Prime Rib
Recipe by Jason Hill – CookingSessions.comIngredients
- 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.
