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!
2-3cupsmixed herbsfresh thyme, basil, rosemary, oregano and Italian flat leaf parsley
1/4cupred Hawaiian clay salt or kosher salt
1tablespoongarlic shallot puree or 3 cloves of crushed garlic
2tablespoonsolive oil
Fresh cracked pepper
Beef brothas 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.