Herb-Crusted Prime Rib Recipe
Herb-Crusted Prime Rib Recipe photo by Taste of Home
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Herb-Crusted Prime Rib Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing
MAKES: 8 servings


  • 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)
  • SAUCE:
  • 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

Nutritional Facts

1/2 pound: 338 calories, 19g fat (7g saturated fat), 92mg cholesterol, 612mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 31g protein.


  1. 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.
  2. 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°).
  3. Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.
  4. 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 sauce. Yield: 8 servings.
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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covergirl2789 User ID: 8140958 239353
Reviewed Dec. 13, 2015

"The best prime rib recipe I have ever used/tried/seen. My family raved so much after last Christmas' meal, that I had to make it again this year! One for the traditions list.. for sure!"

fascinator User ID: 7633968 237881
Reviewed Nov. 22, 2015

"Delicious. Make again."

Longbeachhotcook User ID: 8172695 216331
Reviewed Dec. 29, 2014

"Awesome!!!!!!! The best I have eaten"

bigbrardedbc User ID: 7556352 111384
Reviewed Dec. 24, 2013

"If you add a Liter of Sprite to this Prime Rib Roast it will be Juicier and it will tenderize the meat too.Happy Holiday's"

dilbert098 User ID: 3743376 178782
Reviewed Jun. 20, 2013

"Delicious! I started with a great cut of meat and the flavours just melted in your mouth. I might tweak the red wine that I use the next time I make it. Thanks for sharing, I'll serve it again and again and again!"

NancyRG User ID: 6076993 104094
Reviewed Jun. 9, 2013

"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!!!!"

zmarie User ID: 1401063 165885
Reviewed May. 4, 2013

"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)."

parksville User ID: 1598935 110667
Reviewed Feb. 11, 2013

"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!"

HappyMomx6 User ID: 6865185 104091
Reviewed Jan. 24, 2013

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

ronniz User ID: 6357767 179791
Reviewed Jan. 1, 2013


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