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Herb-Crusted Prime Rib Roast

Herb-Crusted Prime Rib Roast

Achieve restaurant-quality, show-stopping Herb-Crusted Prime Rib Roast right in your own kitchen, perfect for holidays or any special celebration.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 people
Course: Main Course, Roast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (3-4 pound) boneless Prime Rib Roast (also known as Ribeye Roast)
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary finely chopped
  • 2 tablespoons fresh thyme finely chopped
  • 1 tablespoon fresh sage finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 cup unsalted butter softened (optional, for greasing)

Equipment

  • Oven-safe skillet
  • Roasting pan with rack
  • Meat Thermometer
  • Aluminum foil
  • Sharp Carving Knife

Method
 

  1. Preheat your oven to 450°F (230°C). Remove the prime rib roast from its packaging and pat it completely dry with paper towels. Let the roast sit at room temperature for about 30-60 minutes before cooking.
    1 (3-4 pound) boneless Prime Rib Roast
  2. In a small bowl, combine the minced garlic, chopped rosemary, thyme, and sage. Add the kosher salt and freshly ground black pepper to the herb mixture. Stir everything together until well combined, creating your aromatic herb rub.
    4 cloves garlic, 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 1 tablespoon fresh sage, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  3. Drizzle the olive oil all over the prime rib roast, ensuring it's coated evenly. Generously rub the herb and spice mixture all over the entire surface of the roast, pressing it in gently to ensure it sticks. If you prefer a richer flavor and even more tenderness, you can lightly grease the roast with softened butter before applying the herb rub.
    1 (3-4 pound) boneless Prime Rib Roast, 2 tablespoons olive oil, 1/4 cup unsalted butter
  4. For an even deeper flavor and a more robust crust, you can sear the roast before placing it in the oven. Heat a large, oven-safe skillet (cast iron is ideal) over medium-high heat. If you haven’t buttered the roast, add a tablespoon of oil to the hot skillet. Carefully sear all sides of the prime rib roast for about 1-2 minutes per side, until a nice brown crust forms. If you’re not searing, proceed directly to the next step.
    1 (3-4 pound) boneless Prime Rib Roast, 2 tablespoons olive oil, 1/4 cup unsalted butter
  5. Place the seasoned prime rib roast, fat-side up, on a rack in a sturdy roasting pan. Insert a meat thermometer into the thickest part of the roast, avoiding any bones if your roast has them.
    1 (3-4 pound) boneless Prime Rib Roast
  6. Place the roasting pan in the preheated 450°F (230°C) oven and roast for 15 minutes.
  7. After 15 minutes, reduce the oven temperature to 325°F (160°C). Continue roasting, allowing approximately 15-20 minutes per pound for medium-rare, or until the internal temperature reaches your desired level of doneness.
  8. Once the prime rib reaches your desired internal temperature, carefully remove it from the oven. Tent the roast loosely with aluminum foil and let it rest for at least 15-20 minutes (or up to 30 minutes for larger roasts) before carving.
    1 (3-4 pound) boneless Prime Rib Roast
  9. After resting, remove the foil and carve the Herb-Crusted Prime Rib Roast into thick, juicy slices using a sharp carving knife. Serve immediately with your favorite side dishes.
    1 (3-4 pound) boneless Prime Rib Roast

Notes

This recipe can easily be adapted for different roast sizes by adjusting the roasting time proportionally to the weight. Resting the roast is crucial for a tender and moist result.