Herb Crusted Prime Rib Roast

Sliced herb-crusted prime rib on a wooden board, showing the pink interior and crisp crust.

Herb Crusted Prime Rib Roast

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.

Course Main Course

Cuisine American

Prep Time 2 30

Cook Time 1 15

Total Time 3 45

Servings

Calories 787kcal

Author Kylee Ayotte

Equipment

Ingredients

Rib Roast

5 pound rib roast
1 tablespoon salt
2 tablespoons pepper
4 stalks 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 5 pound rib roast out of the fridge and season it generously on all sides with 1 tablespoon salt and 2 tablespoons 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 1/2 cup butter (room temperature), and the chopped 1 tablespoon fresh rosemary, 1 tablespoon fresh parsley, 1 teaspoon fresh thyme, 6 cloves garlic (minced), 1 tablespoon horseradish, and 1 teaspoon 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 4 stalks celery, 2 carrots, and 2 medium onions (cut into wedges). 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.

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