This recipe offers a flavorful and juicy prime rib roast with a delightful herb crust, perfect for special occasions.
Mix all the herbs and seasonings in a bowl to create the herb rub.
Mix the herbs thoroughly to ensure an even distribution of flavors.
Rub the herb mixture all over the prime rib, covering it evenly. Let it sit at room temperature for 1 hour.
Allowing the meat to rest at room temperature helps it cook more evenly.
Preheat your oven to 450°F (230°C).
Ensure the oven is fully preheated before placing the roast inside.
Place the seasoned prime rib on a roasting pan, fatty side up. Insert a meat thermometer into the thickest part of the roast.
Positioning the roast with the fatty side up allows the fat to baste the meat as it cooks.
Roast the prime rib at 450°F (230°C) for 20 minutes, then reduce the oven temperature to 325°F (165°C) and continue roasting until the thermometer reads 130°F (54°C) for medium-rare.
Check the temperature periodically to avoid overcooking.
Remove the roast from the oven and let it rest for 20 minutes before slicing.
Resting allows the juices to redistribute, making the meat more tender.
Slice the prime rib and serve with your favorite sides.
Use a sharp knife to achieve clean slices.
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