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.
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!
Serve this with my horseradish cream sauce for a delicious special occasion dinner!
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Herb Crusted Prime RibRecipe by Jason Hill – CookingSessions.com
- 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
- 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.