The holidays are upon us, and the aroma of a perfectly cooked roast wafting through the house is enough to warm even the coldest winter day. But forget the dry, overcooked prime ribs of yore! Today, we’re taking your holiday feast to the next level with a recipe that’s as impressive as it is delicious: Herb-Crusted Prime Rib, served rare with a decadent horseradish cream sauce.
Imagine a succulent, juicy prime rib, its surface crusted with a vibrant blend of fresh herbs, each bite bursting with flavor. The accompanying sauce, a creamy dream infused with fiery horseradish, adds a delightful kick that will tantalize your taste buds. This is the centerpiece your holiday table deserves – a dish that will wow your guests and leave them asking for seconds (and thirds!).
Now, I know what you’re thinking: cooking a prime rib can be intimidating. But fear not! This recipe breaks it down step-by-step, making it achievable for even the most novice home cook. With a little preparation and the right techniques, you’ll be carving up a masterpiece in no time.
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.
A Legacy of Tradition: The Allure of Prime Rib
Prime rib has long been a holiday staple, its rich flavor and impressive presentation adding a sense of occasion to any gathering. This recipe pays homage to tradition while adding a modern twist with the herb crust, elevating the dish to a whole new level. I like to prepare this recipe in my signature Le Creuset Signature Roaster.
The Secret to Success: Prime Rib Key Ingredients
The beauty of this perfect prime rib recipe lies in its simplicity. Here’s what you’ll need:
- Prime Rib: Choose a well-marbled bone-in choice prime rib roast, ideally 6-7 pounds. The bone adds flavor and helps cook the meat evenly.
- Herb Symphony: A blend of fresh herbs like thyme, basil, rosemary, oregano, and Italian flat-leaf parsley is the heart of the crust. Feel free to adjust the mix based on your preferences.
- Hawaiian Red Clay Salt: This unique salt adds a subtle sweetness and depth of flavor. Kosher salt works as a substitute.
- Garlic Shallot Puree or Crushed Garlic: For that savory, aromatic base.
- Olive Oil: Binds the herbs and salt together for the perfect crust.
- Fresh Cracked Pepper: Don’t forget this essential seasoning!
- Beef Broth: Used to create a flavorful pan sauce, if desired.
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.
More Special Occasion Recipes
- Lobster Tails
- Jumbo Shrimp Cocktail
- Bacon Wrapped Scallops
- Prime Ribeye Cap Steak
- Grilled Ribeye Steak
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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.
