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Herb-Crusted Rib Roast Recipe

American · Main course · 170 min total

A show-stopping prime rib roast encrusted with fresh herbs and garlic, roasted to perfection for a juicy, flavorful centerpiece.

Ingredients

• 1 (4-rib) standing rib roast (about 8 pounds)
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1/4 cup Dijon mustard
• 1/2 cup fresh rosemary, finely chopped
• 1/2 cup fresh thyme, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 6 cloves garlic, minced
• 2 tablespoons olive oil

Instructions

1. Remove the roast from the refrigerator 2 hours before cooking to bring to room temperature. Preheat oven to 450°F.
2. Pat the roast dry with paper towels. Season all over with salt and pepper.
3. In a small bowl, mix together the mustard, rosemary, thyme, parsley, garlic, and olive oil to form a paste.
4. Spread the herb paste evenly over the entire surface of the roast, including the ends.
5. Place the roast, bone-side down, in a roasting pan. Roast at 450°F for 20 minutes, then reduce oven temperature to 325°F.
6. Continue roasting until an instant-read thermometer inserted into the center registers 120°F for rare (about 2 hours total), 130°F for medium-rare, or 140°F for medium. Check temperature after 1 hour 30 minutes.
7. Remove from oven, tent loosely with foil, and let rest 20 minutes before carving. The temperature will rise about 5°F during rest.
8. Carve between the bones and serve.

Tips

• For a crispier crust, sear the roast in a hot skillet before applying the herb paste.
• Leftover roast makes excellent sandwiches.
• Store leftovers in the refrigerator for up to 3 days.

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