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Garlic & Herb Crusted Prime Rib Roast

An impressive, foolproof holiday centerpiece. A standing rib roast is coated in a savory garlic-herb butter and roasted low & slow for a perfectly even, juicy medium-rare interior and a crispy, flavorful crust.
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Prep Time 30 minutes
Cook Time 3 hours 40 minutes
Total Time 9 hours 50 minutes
Servings: 8 people
Course: Main Course
Cuisine: American, Holiday
Calories: 780

Ingredients
  

For the Prime Rib Roast
  • 1 (7-8 lb) bone-in standing rib roast 3-4 bones, chine bone removed
  • 2 tbsp high-heat oil e.g., avocado or grapeseed
  • 2 tbsp coarse kosher salt
  • 1 tbsp freshly cracked black pepper
For the Garlic Herb Crust
  • 8 tbsp unsalted butter softened (1 stick)
  • 8 garlic cloves minced
  • 0.25 cup fresh rosemary finely chopped
  • 0.25 cup fresh thyme leaves finely chopped
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp coarse sea salt for finishing
For the Optional Pan Jus
  • 1 cup red wine like Cabernet Sauvignon
  • 2 cups beef broth
  • 1 sprig fresh thyme
  • 2 tbsp unsalted butter cold

Equipment

  • Large Roasting Pan with Rack
  • Instant-Read Thermometer
  • Carving Board
  • Kitchen Twine
  • Mixing bowls

Method
 

  1. Dry-brine the roast (12-24 hrs ahead): Pat roast completely dry. Season all over with 2 tbsp kosher salt and 1 tbsp pepper. Place on a rack over a baking sheet and refrigerate uncovered.
  2. Bring to room temp & make crust: 2 hours before cooking, remove roast from fridge. Preheat oven to 250°F (120°C). Mix 8 tbsp butter, garlic, herbs, Dijon, and Worcestershire into a paste.
  3. Apply crust & roast low & slow: Place roast bone-side down in roasting pan on rack. Slather all over with herb paste. Insert probe thermometer into center. Roast until internal temp reaches 120-122°F (approx. 3-3.5 hrs).
  4. Rest & increase oven heat: Remove roast, tent loosely with foil. Increase oven to highest setting (500°F/260°C). Let roast rest and oven heat for 15-20 mins.
  5. High-heat finish: Place roast back in very hot oven. Cook 8-12 mins until crust is deeply browned and crispy.
  6. Final rest: Transfer roast to carving board. Sprinkle with coarse sea salt. Tent with foil and rest for 30-45 minutes. Temp will rise to 130-135°F (medium-rare).
  7. Make pan jus (optional): Set roasting pan over stove burners on medium. Add wine, scrape up browned bits. Reduce by half. Add broth and thyme sprig, simmer 10-15 mins. Strain, return to heat, whisk in cold butter until glossy. Season.
  8. Carve & serve: Cut along bones to release. Turn roast flat-side down. Slice against the grain into 1/2-3/4 inch slices. Serve with pan jus.

Notes

Total time includes 24 hours for optional dry-brining and 45 minutes for resting. The most reliable tool is an instant-read or probe thermometer. Do not skip the resting step for a juicy result.