Read reviews (16)
Rate recipe
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
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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 09, 2013 by NancyRG
I made this twice, Christmas and Father's Day, just to be sure it was not a fluke! Everyone loved it and could not believe it was so tender. I used pepper corns the second time and got an even more favorable review from my husband than he gave first time at Christmas. The price of the meat is well worth it. The satisfaction and compliments of your guests will be one for the memory books of gatherings!!!!
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.
Reviewed on Oct. 29, 2011 by NICHOLE0117
I made this recipe for Easter dinner this year and it was the best!!! Don't omit the garlic it is really not over powering in this recipe. We will be having it again for our New Year's dinner!
Reviewed on Dec. 28, 2010 by foofooesq
Prepared this dish for a family dinner and it was a smash. Next time we got together someone actually bought a standing rib roast so I could make it again. Delish!
Reviewed on Dec. 25, 2010 by Bratgal
We made this for Christmas and it was fantastic. Easy to make and very tasteful!!!
Reviewed on Dec. 03, 2010 by wibaa
I made this Prime Rib for a Sunday dinner with guests and it was a hit. I will make this again, it was the best Prime I have ever cooked in the 40 plus years of cooking!!!
Reviewed on Dec. 01, 2010 by cpdes
Haven't made it yet. Sounds good except for the garlic. Garlic permeates everything. I like to taste the food w/ seasonings not garlic. I always skip the garlic.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013