Herb Crusted Prime Rib Roast

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January 3, 2026

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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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Slices of herb-crusted prime rib with a close-up of the crusty exterior and juicy pink center, served on a cutting board.

This is the ultimate Herb Crusted Prime Rib Roast recipe! A juicy, garlic-infused rib roast is easy to make and perfect for any special occasion.

Need a show-stopping centerpiece? With a flavorful butter rub, 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.

Need another protein for the holidays? Try my Slow Cooker Turkey Breast or my Crockpot Ham!

Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!

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If you’re searching for the perfect prime rib recipe, this is it! The herb crust adds a flavorful layer to the juicy beef, while the slow roasting method ensures evenly cooked meat with every slice. Plus, your kitchen will smell amazing—bonus!

Whether you’re serving a small group or hosting a big holiday feast, this garlic herb crusted prime rib is a crowd-pleaser. The recipe is adaptable, so you can adjust the size of the roast to fit your gathering.

It’s all about bringing that steakhouse-quality meal to your table without the hefty price tag.

In this post, you’ll find everything you need to create a perfectly crusted, tender, and flavorful prime rib roast, complete with FAQs, serving ideas, and expert tips.

For a fancy-but-easy side, serve this with duchess potatoes.

I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.

How to choose the best prime rib

Bone-in or boneless
Bone-in prime rib tends to have more flavor and stays juicier as it cooks. The bones act like a natural roasting rack, helping the meat cook evenly. Boneless is easier to slice, so it’s great if convenience is a priority. Both are delicious, so it’s really up to you!

Marbling
Look for a roast with lots of marbling—those little streaks of fat running through the meat. More marbling means more flavor and tenderness, so don’t skip this step!

Grade matters
If you want top-notch quality, go for USDA Prime. It’s more expensive but worth it for a special occasion. USDA Choice is still a great option if you’re looking to save a bit while keeping it delicious.

Size it right
Plan for about one pound per person if the roast is bone-in. If it’s boneless, you can go with about three-quarters of a pound per person. This ensures you’ll have enough to go around and maybe some leftovers!

Still have questions? Ask the butcher in your grocery store! They know allthethings.

What’s the Difference Between Standing Rib Roast and Prime Rib?

Cut of meat
Both come from the same part of the cow: the rib section. A standing rib roast is the technical name for the roast that includes the rib bones. It’s called “standing” because the roast stands on the bones as it cooks, acting like a natural rack.

Prime rib
The term “prime rib” is more about how the roast is prepared and served. It typically refers to a standing rib roast that’s been seasoned, cooked, and sliced for serving.

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Why you’ll love this recipe:

This herb-crusted prime rib isn’t just delicious—it’s an experience! From the perfectly crisp crust to the tender, juicy center, every bite is a celebration of flavor.

Whether you’re hosting a holiday feast or a special dinner, this recipe will impress your guests and make you the star of the kitchen.

Flavorful. The herb butter adds incredible taste to every bite.
Adaptable. You can customize the rub and sides to suit your preferences.
Juicy. The slow roast and resting time keep the meat tender and delicious.

Frequently Asked Questions

How much prime rib per person do I need?

Plan for about 1 pound of prime rib per person. An 8-pound roast will feed 8 people.

Why do I start at a high temperature and then lower it?

The high heat creates a crust, while the lower temperature ensures even cooking.

How do I prevent the bones from burning?

Cover the tips with foil if they start to brown too much.

Can I skip the horseradish in the rub?

Sure! Dijon mustard is a great alternative.

Can I use a boneless rib roast?

Yes, but bone-in adds flavor and helps retain moisture during cooking.

Prime Rib Side Dishes

Starchy sides: Try creamy mashed potatoes, Funeral Potatoes, or Potatoes au Gratin.
Veggies: Try sauteed green beans or some green beans almondine, or some glazed carrots.

Bread: Grab some Hawaiian Rolls, Whole Wheat Rolls, or make Garlic Cheese Rolls.

Prime Rib Temperature Guide

Doneness	Remove from Oven	Final Temperature
Rare	130 to 135°F	130 to 140°F
Medium-Rare	140°F	145°F
Medium	155°F	160°F
Well Done	165°F	170°F

A plated slice of herb-crusted prime rib topped with horseradish sauce, served with mashed potatoes and green beans.

Key Recipe Ingredients

Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.

Rib Roast. Bone-in Prime Rib is recommended for added flavor and moisture, but boneless prime rib works too.
Butter. Use room-temperature butter for easy mixing and spreading.
Fresh Herbs. These add a bright, earthy flavor, but dried herbs can work in a pinch.
Garlic. Freshly minced garlic cloves is ideal, but pre-minced garlic can save time.
Horseradish. Adds a tangy kick; substitute with Dijon mustard if preferred.
Seasoning. Just a little salt and pepper on the meat. The big flavor comes from the garlic herb rub.
Vegetables. The celery, carrots, and onions act as a flavorful base. You can eat them, but you can also discard them too! If you don’t want to use veggies, you can roast on a rack instead.

A flat lay of labeled ingredients for herb-crusted prime rib, including rib roast, carrot, celery, onion, butter, garlic, Worcestershire sauce, horseradish, rosemary, thyme, parsley, salt, and pepper.

Recommended Equipment/Tools

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Roasting pan
Small mixing bowl
Paper towels
Meat thermometer
Sharp knife
Cutting board

How to cook Prime Rib

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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.

Get prepped

Take the rib roast out of the fridge and season it generously on all sides with kosher salt and black pepper. Let it sit at room temperature for about 2-3 hours. This helps it cook evenly. Preheat the oven, when you pull your roast out of the refrigerator.

A rib roast seasoned with salt and pepper. Text on the image says "Season the meat."

Make the garlic herb butter

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.

A rib roast covered with herb butter on a plate. Text on the image says "Pack the herb butter onto 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.

The herb-coated rib roast placed on top of vegetables in a roasting pan. Text on the image says "Place the roast on top of the veggies."

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. Cook time will vary based on weight and size of your prime rib.

Rest the roast

Remove the prime rib 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.

Carve the prime rib against the grain using a sharp knife.

Serve

Serve with your favorite sides and horseradish cream for an extra kick.

A plate with herb-crusted prime rib, mashed potatoes garnished with chives, and roasted green beans.

Kylee’s 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.

Storing leftovers

Refrigerator: Store leftover prime rib in an airtight container for up to 4 days.

Freezer: Wrap tightly and freeze for up to 1 month. If vacuum-packed, it can last up to 6 months. Thaw overnight in the fridge before reheating.

Reheating Tips

Place slices of prime rib in a roasting pan with 1 cup of beef stock. Cover with foil and heat at 400°F for 10-15 minutes. Note: Reheating will cook the meat more, so it may go from medium rare to medium well.

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