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Herb-Crusted Prime Rib Recipe

Herb-Crusted Prime Rib 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
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing YIELD: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


  • 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.

Nutritional Facts

5 ounces cooked beef with 2 tablespoons sauce equals 338 calories, 19 g fat (7 g saturated fat), 92 mg cholesterol, 612 mg sodium, 4 g carbohydrate, trace fiber, 31 g protein.

Reviews for Herb-Crusted Prime Rib

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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!"

Reviewed Nov. 22, 2015

"Delicious. Make again."

Reviewed Dec. 29, 2014

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

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"

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!"

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!!!!"

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)."

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!"

Reviewed Jan. 24, 2013

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

Reviewed Jan. 1, 2013


Reviewed Dec. 28, 2012

"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 Dec. 12, 2012

"Remained moist and flavorful... yummy!"

Reviewed Jul. 30, 2012

"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 Feb. 13, 2012

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

Reviewed Dec. 2, 2011

"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 Oct. 29, 2011

"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 Dec. 28, 2010

"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 Dec. 25, 2010

"We made this for Christmas and it was fantastic. Easy to make and very tasteful!!!"

Reviewed Dec. 3, 2010

"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 Dec. 1, 2010

"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."

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Wine Pairings

Light-Bodied Red Wine

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