Perfect Herb Crusted Roast Prime Rib of Beef
The holidays are here and it’s the ideal time to pull out all the stops when it comes to cooking for family and friends. Forget the typical fare, cook something you can truly be proud of, and have all those indulging rave about!
While I try to limit the amount of meat I eat I just can’t resist a good piece of Prime Rib.
They say certain foods people relate to memories, good and bad. For me, Prime Rib reminds me of my dad who has been gone now for just over 28 years. My dad loved the end cut. I suppose that has great flavor because the roasting creates more of a crust on the exterior. For me though I love the interior where it cuts like butter and oozes with flavorful juices.
My dad use to love going to a restaurant here in town called Kris’s. In fact, I can still recall in later years him bringing by the leftovers of his end cut for my husband. They both loved that Prime Rib and what my dad couldn’t finish he’d share with my husband.
I haven’t been to Kris’s in years but now that I know how to make this tender cut of beef I’d rather make it myself. Plus it’s definitely less expensive than ordering it out.
The Herb Crusted Roast Prime Rib of Beef I create is topped with a blend of herbs making an incredible crust. The herbs pair perfectly with almost every single bite you take.
Years ago I use to think that making a whole Prime Rib of Beef would be a laborious task. While it may look challenging to prepare, by following my simple tips, I guarantee your Herb Crusted Roast Prime Rib of Beef will turn out perfect, juicy, and succulent! This will be one of the easiest dishes you’ll ever prepare, and is perfect to serve family, and guests for the holidays.
I realize purchasing an expensive cut of meat to prepare with the chance it could be ruined, is terrifying! However, mark my word, if you follow my instructions to the “T” you’ll end up with a stellar piece of prime rib. Just remember, this recipe is for a BONELESS Prime Rib of Beef.
Watch my video, take notes, and read the instructions below as well. If you’re still on the fence, but desperately want to try this, please contact me and I’ll walk you through it, or gladly Skype a call with you.
If your family loves beef, they’ll love this – Perfect Herb Crusted Roast Prime Rib of Beef!
Herb Crusted Roast Prime Rib of Beef
- 1 Whole Boneless Prime Rib of Beef (weight depends on number of people serving)
- 4 cloves garlic
- 8 fresh sage leaves
- 4 teaspoons fresh thyme leaves
- 4 teaspoons olive oil
- 2-4 teaspoons salt, (I use kosher)
- 1 1/2 teaspoons fresh ground black pepper
- Prime Rib Roast - (boneless @ room temperature)
- 1/2 cup sour cream
- 1/4 cup prepared white horseradish
- With a food processor running, drop garlic into processor, blend until finely chopped. Add sage, thyme, oil, salt and pepper, process until paste forms.
- Pat meat dry with paper towels. Rub meat all over with herb paste. Cover and chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated).
- Approximately 1 hour prior to placing Prime Rib into the oven take beef out of the refrigerator and allow to get to room temperature - very important.
- Preheat oven to 500F degrees.
- Roast weighs 5.42 pounds. Multiply 5.42 (pounds) by 5 (minutes) which equals = 27.10.
- This means the meat will roast for 27.10 minutes or approximately 27 minutes at 500F degrees.
- After 27 minutes immediately turn oven off.
- DO NOT open oven door during the next 2 hours, the roast is still cooking.
- This method will cook any size prime rib roast to perfection.....Rare to medium rare, the classic way to prepare prime rib with a crispy crust.
- Blend together and serve with Rib Roast.
While I’m certain this recipe will come out perfect you can always check with an accurate thermometer. I recommend using the ThermoWorks Thermopen Mk4. It’s been rated the #1 on the market. Plus ThermoWorks currently has a special going on making it an ideal gift for the holidays!
Wondering what else to serve with the Prime Rib? Check out these recipes!
Mashed Red Potatoes with Crème Fraîche
Farro & Arugula Salad with Honey Lemon Dressing
This is going to wow the guests! Good job, Vicki.
It is so good and easy to make which is even that much better. It is fun to bring it out to the table and slice it right in front of everyone. I love that!
This looks terrific! Love prime rib, and haven’t had it in ages. You’ve got me craving it. 🙂 Thanks!
You should make it. It’s so easy and honestly I think it’s even better than ordering it out. It’s certainly less expensive homemade too!
What a fabulous holiday entree! This is how my mom made rare roast beef. I usually make a prime rib for Christmas dinner—glad to have a new recipe to try1!!
How did your Mom season hers Liz? She also used the same method? It turns out perfect every time!
I haven’t had a good prime rib in ages. What a gorgeous cut of meat and beautiful preparation!
Thank you. This method is so simple and the crust is delicious! I hope you’ll try it and let me know what you think.
Now that’s one good looking prime rib roast! Love the wet rub. I’m passing this one on to the husband since he loves cooking up big pieces of meat like this.
I think you’ll love this and it couldn’t be easier to prepare. Please let me know your thoughts if you try it.
This looks absolutely heavenly! I can’t believe how juice the center looks!
Thanks Kelly and the best part is that it’s so easy and literally takes just a few minutes to get ready. I hope you’ll try this. I had a dinner party the other night and made this yet again getting rave reviews at how flavorful and perfect it turned out. It’s a no-brainer!
Looks beautiful, Vicki. I’m wondering, what is the general rule for pounds of roast per person? I have 14 coming over for Christmas and I’m thinking that would need to be a pretty big roast!
For a boneless roast they say 1/2 pound per person, which would mean you’d need 14 ibs. However, I feel like it’s always better to go with more than the actual amount needed due to some shrinkage. Plus some like thicker cuts. If you went with a 14 pounder x 5 minutes you’d roast at 500 degrees for 70 minutes then turn oven off and leave in for an additional 2 hours.
I can tell you it tastes amazing and is foolproof. Have the horseradish sauce on the side with your other sides and it’s a winner!
I would definitely check to see what the largest whole one your butcher carries without the bones. You may have to go with 2 in which case you’d need 2 ovens.
Vicki, for 14 people, I would need 7 lb roast? Half pound per person? What’s the maximum size of a prime rib roast? Or should I ask a butcher? lol With a big roast like that, 7+ lbs, will it all cook evenly or will it be very rare towards the center of the piece?
Yes I meant 7 pounds. Why I calculated for 14 i don’t know. Anyway, I’m not certain of how large the prime rib can be. It’s best to ask the butcher. Be sure to have the bones removed otherwise this recipe won’t work.
Yes the center will be less well done that at the ends, that’s typical. I’ve served this for large parties and have never had an issue. I think you’ll find it to turn out perfect. Just be sure NOT TO OPEN THE OVEN until it’s ready to come out of the oven.
Hi Vicki – I’m planning on trying your prime rib recipe for Easter. I have a 13+ lb. Boneless roast and I’m a bit concerned about how much herb paste I will need. Should I double or triple the herb paste recipe? I’m also concerned about the ends being too done. Should I consider rotating the roast during the cooking cycle?
Thanks so much. I’m excited (and just a bit intimidated)!
I totally understand being intimidated with an expensive piece of meat. I have done this numerous times and it’s always perfect. I have also had many of my followers commented on how great theirs turned out.
May recipe in the post used a 5.42 lb prime rib. Since yours is 13+ lbs go ahead and triple the recipe. Then eye ball when patting the herb mixture on. If at some point it looks like it’s enough to you then set the rest aside.
As for the ends getting burnt that shouldn’t happen because you only have the heat on for a specified length of time. After that time (which you will calculate based on the weight that is listed on your meat when the butcher gives it to you) you will turn OFF your oven. DO NOT open the door and leave in for the remaining 2 hours. I ALWAYS put a note on my oven door to insure I don’t forget and to remind anyone else in the house.
I hope this helps. I am going to send you an email as well.
You’ve got this!