Savory Herb-Crusted Prime Rib Roast
This Savory Herb-Crusted Prime Rib Roast is the perfect centerpiece for your next gathering, effortlessly impressing your guests with a tender and flavorful cut of beef. Coated with a fragrant herb and Dijon mustard mixture, it creates a beautiful crust while maintaining a juicy interior that's cooked to perfection. Ideal for celebrations, holiday feasts, or simply a weekend treat, this recipe ensures a no-fuss cooking experience while delivering restaurant-quality results. Serve with your favorite sides for a truly remarkable meal.
12
Servings
333
Calories
7
Ingredients
Ingredients
Prime Rib Roast
8 lbs (bone-in, fat side up)
Dijon Mustard
1/4 cup (none)
Vegetable Oil
1 tablespoon (none)
Dried Thyme
2 teaspoons (none)
Coarse Ground Black Pepper
2 teaspoons (freshly ground)
Dried Rosemary
1/2 teaspoon (crumbled)
Coarse Salt
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Place the prime rib roast, fat side up, in a lightly oiled, shallow roasting pan.
3
In a mixing bowl, combine the Dijon mustard, vegetable oil, dried thyme, coarse ground black pepper, crumbled rosemary, and salt. Stir until well blended.
4
Spread this herby mixture evenly over the fat and sides of the prime rib, ensuring to coat the ends lightly, but avoid covering the bottom.
5
Allow the prime rib to rest uncovered at room temperature for about 2 hours, letting the meat come to an ideal cooking temperature.
6
Place the roasting pan in the center of the preheated oven and roast the beef uncovered. Cook until the meat thermometer inserted into the thickest part of the roast reads 135°F (57°C) for medium rare, which should take about 20 minutes per pound.
7
Start checking the temperature of the roast after approximately 1 hour and 45 minutes to ensure it doesn't overcook.
8
Once the prime rib reaches the desired temperature, carefully remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil to keep it warm.
9
Let the meat rest for at least 15 minutes before slicing to allow the juices to redistribute.
Nutrition Information
25g
Fat
2.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish of this recipe?
The main dish is a Savory Herb-Crusted Prime Rib Roast.
How many servings does this recipe make?
This recipe is designed to serve 12 people.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How long should the prime rib sit at room temperature before roasting?
The prime rib should rest uncovered at room temperature for about 2 hours.
What is the recommended internal temperature for medium-rare?
The meat thermometer should read 135°F (57°C) for a medium-rare finish.
How long should the roast rest after being removed from the oven?
The roast should rest for at least 15 minutes before slicing.
What kind of mustard is used for the herb crust?
Dijon mustard is used to create the herb-crusted coating.
How many pounds is the prime rib roast used in this recipe?
The recipe calls for an 8 lb prime rib roast.
Should the roast be placed fat side up or fat side down?
The prime rib roast should be placed fat side up in the roasting pan.
What herbs are included in the crust mixture?
The crust includes dried thyme and crumbled dried rosemary.
How much vegetable oil is needed for the rub?
One tablespoon of vegetable oil is used in the herb and mustard mixture.
What is the estimated cooking time per pound for this roast?
It takes approximately 20 minutes per pound to cook.
When should I first start checking the temperature of the roast?
You should start checking the internal temperature after approximately 1 hour and 45 minutes.
Should the roast be covered or uncovered while in the oven?
The roast should be cooked uncovered in the center of the oven.
What type of roasting pan is recommended?
A lightly oiled, shallow roasting pan is recommended.
How many calories are in one serving of this prime rib?
There are 333 calories per serving.
How much protein is provided per serving?
Each serving contains 25g of protein.
What is the fat content per serving?
There are 25g of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 2.5g of carbohydrates.
What should be done to the rosemary before adding it to the mix?
The dried rosemary should be crumbled.
Should the bottom of the roast be coated with the herb mixture?
No, you should coat the fat and sides but avoid covering the bottom.
What type of salt is best for this recipe?
Coarse salt is recommended for the herb rub.
What should I use to cover the roast while it rests after cooking?
Tent the roast loosely with aluminum foil to keep it warm.
Is the black pepper used freshly ground?
Yes, the recipe suggests using 2 teaspoons of freshly ground coarse black pepper.
What preparation is needed for the prime rib roast itself?
The roast should be bone-in and positioned fat side up.
Is this recipe suitable for holiday feasts?
Yes, it is described as an ideal centerpiece for holiday feasts and celebrations.
How many different ingredients are used in this recipe?
There are 7 ingredients in total.
Where in the oven should the roasting pan be placed?
The roasting pan should be placed in the center of the preheated oven.
Why must the meat rest for 15 minutes after roasting?
Resting allows the juices to redistribute throughout the meat.
What is the texture of the finished roast?
It features a beautiful herb crust with a juicy, tender interior.