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Herb-Crusted Prime Rib Recipe

Herb-Crusted Prime Rib Recipe photo by Taste of Home

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Prime rib always makes an impression on a holiday dinner table. But it's actually easy to prepare. This roast is wonderfully flavored with lots of fresh herbs.—Jennifer Dennis, Alhambra, California

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Herb-Crusted Prime Rib Recipe

Prep: 20 min. Bake: 1-3/4 hours + standing

Yield: 8 Servings

20 105 125

Ingredients

1 large shallot, coarsely chopped
6 garlic cloves, quartered
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons olive oil
3 teaspoons pepper
1 teaspoon salt
1 bone-in beef rib roast (4 pounds)
AU JUS:
1-1/2 cups reduced-sodium beef broth
1 cup dry red wine or additional reduced-sodium beef broth
1 teaspoon butter
1/2 teaspoon salt

Directions

Preheat oven to 350°. Place the first six ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan.
Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.
Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with au jus. Yield: 8 servings.

Nutritional Facts 5 ounces cooked beef with 2 tablespoons au jus equals 338 calories, 19 g fat (7 g saturated fat), 2 mg cholesterol, 612 mg sodium, 4 g carbohydrate, trace fiber, 31 g protein.

Originally published as Herb-Crusted Prime Rib in Taste of Home Christmas Annual Annual 2009, p26

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Herb-Crusted Prime Rib

Herb-Crusted Prime Rib

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Reviewed on May. 04, 2013 by zmarie

I made this roast for Easter dinner. It has an excellent flavor, but turned out a bit on the dry side because I think I should have covered it (I live in high elevation).

Reviewed on Feb. 11, 2013 by parksville

Great rub, great tasting prime rib! Had a small (2-1/2lb) roast for two of us, made half of the rub to accommodate the small size. We like ours medium-well, so cooked at 350 for 1 hour/40minutes (160 temp) - perfect. Did not like the Au Jus recipe so made my own using Campbell's French Onion soup and worchestershire sauce. Keeper recipe for sure!

Reviewed on Jan. 24, 2013 by HappyMomx6

Excellent flavor. Made this for our family Christmas dinner...making it again tonight (January) because it was so delicious!

Reviewed on Jan. 01, 2013 by ronniz

Wonderful!!

Reviewed on Dec. 28, 2012 by rkeklund

Made this recipe a couple of months ago, and LOVED it! Will be making it again for New Years. The herbs really give it just the right flavor without overpowering the beef.

Reviewed on Dec. 12, 2012 by ginadeec

Remained moist and flavorful... yummy!

Reviewed on Jul. 30, 2012 by caitlin4978

My cousin made this for Christmas and I was pleasantly surprised to find out it was a TOH recipe. I'll admit I haven't prepared it, I've only tasted it, but the flavors are wonderful and the prime rib came out tender and juicy! Not that a good prime rib ever needs to be "dressed up", but this is a great way to do it.

Reviewed on Feb. 13, 2012 by Trudybird

This was my first attempt at making prime rib. Recipe was very easy and it turned at wonderful!!! Will definitely make it again.

Reviewed on Jan. 07, 2012 by brookehally

Fantastic!!! Then again it takes effort to make a bad prime rib, but this is an excellent recipe. The herbs definately added to the beef flavor and didn't over power it. I made it with the Italian Roasted Potatoes. Both were wonderful.

Reviewed on Dec. 02, 2011 by Weems Grnadma

Every holiday the family comes here for dinner and we have standing rib roast. I must say planning on ½ lb. of beef per person is hardly generous. The beef cooked at 325 without any herbs, etc. has the full beef flavor we prefer, and as for the gravy incorporating the browned drippings in the bottom of the pan with flour and salt then adding the water needed from drained cooked potatoes (for mashed) plus every drop of juice that accumulates while the beef is resting is a full beef flavor gravy. Also pull the beef from the oven at 135° for medium rare. It is all beef falvor with no herbs, etc. Simpler, too.

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