Herb Crusted Prime Rib Roast
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Prep Time
2 hrs 30 mins
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Cook Time
1 hr 30 mins
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Total Time
3 hrs 45 mins
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Servings
8
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Calories
787 kcal
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Course
Main Course
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Cuisine
American
Herb Crusted Prime Rib Roast
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This herb-crusted prime rib is a show-stopping centerpiece for any special occasion! With a flavorful butter rub, tender meat, and perfectly roasted vegetables, it’s the kind of recipe that makes you look like a pro in the kitchen. The best part? It’s easier than you think to prepare.
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Ingredients
Rib Roast
- 5 pound rib roast
- 1 tablespoon salt
- 2 tablespoons pepper
- 4 talks celery
- 2 carrots halved
- 2 medium onions cut into wedges
Herb Butter Rub
- 1/2 cup butter room temperature
- 1 tablespoon fresh Rosemary chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh thyme chopped
- 6 cloves garlic minced
- 1 tablespoon horseradish see notes
- 1 teaspoon Worcestershire sauce
Instructions
Get prepped
- Take the rib roast out of the fridge and season it generously on all sides with salt and pepper. Let it sit at room temperature for about 2-3 hours. This helps it cook evenly.
Make the herb butter rub
- In a small bowl, mix the butter, rosemary, parsley, thyme, garlic, horseradish, and Worcestershire sauce until combined. Pat the roast dry with paper towels, then rub the herb butter all over the meat.
Prep the roasting pan
- Line a roasting pan with celery, carrots, and onions. Place the rib roast on top of the vegetables, bone-side down.
Roast at high heat
- Preheat your oven to 500°F. Place the roasting pan in the oven and cook for 15 minutes to create a nice crust.
Slow roast
- Reduce the oven temperature to 325°F. Cook the roast for about 13 minutes per pound, or until the internal temperature reaches 120°F for medium rare. Use a meat thermometer to check doneness.
Rest the roast
- Remove the rib roast from the oven and transfer it to a carving board. Let it rest for 30 minutes—this locks in the juices and makes it easier to carve.
Serve
- Slice the roast against the grain using a sharp knife. Serve with your favorite sides and horseradish cream for an extra kick.
Equipments used:
Notes
- Let it rest. Bringing the roast to room temperature before cooking ensures even doneness.
- Keep bones from burning. If the bones start to brown too much, cover them with foil.
- Alternative to fresh herbs. If fresh rosemary, parsley, or thyme aren’t available, you can use dried—1 teaspoon of dried equals 1 tablespoon fresh.
- Horseradish substitute. Dijon mustard works well if you’re out of horseradish.
- Cutting the roast. Use a sharp knife to slice against the grain, using the bones as a guide for even portions.
Nutrition Information
Show Details
Calories
787kcal
(39%)
Carbohydrates
2g
(1%)
Protein
31g
(62%)
Fat
72g
(111%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
3g
Monounsaturated Fat
29g
Trans Fat
0.5g
Cholesterol
168mg
(56%)
Sodium
1083mg
(45%)
Potassium
550mg
(16%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
425IU
(9%)
Vitamin C
2mg
(2%)
Calcium
36mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 787 kcal
% Daily Value*
| Calories | 787kcal | 39% |
| Carbohydrates | 2g | 1% |
| Protein | 31g | 62% |
| Fat | 72g | 111% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 168mg | 56% |
| Sodium | 1083mg | 45% |
| Potassium | 550mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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