Herb-Crusted Prime Rib

Herb-Crusted Prime Rib
Prep time
Cook time
Total time
Herb-Crusted Prime Rib is a fabulous main dish for just about any occasion and much easier than many think it is. Choose a good cut of meat, prepare it properly, roast it slowly and you too can enjoy this great meal at home.
Recipe type: Meat
Cuisine: American
Serves: 4-6
  • 7 lb Prime Rib Roast (sometimes called Standing Rib Roast - 3 ribs), at room temperature
  • 1 tbs Parsley, dried
  • 1 tbs Basil, dried
  • 1 tbs Oregano, dried
  • 1 tbs Tarragon, dried
  • 1 tbs Marjoram, dried
  • 1 tsp Cumin, ground
  • 1 tsp Thyme, ground
  • 1 tsp Black Pepper, ground
  • 1 tsp Cayenne Pepper
  • 1 tsp Paprika
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Adobo Seasoning
  • 1 tsp Salt
  1. To ensure even cooking, you must let your roast completely come to room temperature. Cover it loosely and let stand around 1-2 hours right before roasting.
Mise en place
  1. In a bowl, mix all the herbs well and set aside.
Apply herb rub
  1. When roast reaches room temperature, preheat the oven to 450 degrees F.
  2. Rub herb mixture all over the roast and place it in a large roasting pan, bones down.
Roast the beef
  1. Roast uncovered at 450 degrees for the first 15 minutes, then reduce the temperature to 325 degrees F for the balance to the time.
  2. After 45 minutes, start checking internal temperature with digital meat thermometer and baste the cut ends with the pan-juices while you are in there. Do this in 15 minute intervals from this point on, until your roast reaches the internal temperature of 120 degrees F which is "rare". Usually about 1¼ - 1½ hours, depending on size of roast and your oven.
  3. When roast reach 120 degrees F, remove from oven, cover loosely with aluminum foil and allow it to rest for 15-30 minutes before carving.
  4. Roast will continue to cook during this rest period, temperature will rise to about 125-130 degrees F which is considered medium-rare and have an extremely pink center portion that grows brown towards the exterior.
  5. When roast reaches 125-130 degrees F, cut twine and transfer roast to cutting board for carving.
  6. Cut to desire thickness and serve with Au Jus, Creamy Horseradish Sauce and your favorite sides.
IMPORTANT - Do not rely on estimated cook times. Use a digital meat thermometer to determine when your roast has reached desired doneness.

Times will vary depending on size of your roast and your oven.

Larger or smaller roasts will require you to adjust your approximate cooking times accordingly.

If you want a roast that is more done than the one in this recipe (e.g. Medium, Medium-Well, Well), you can increase the cook time. Just remember that it will continue to cook during rest period and work that into your formula.

Approximate Internal Temperatures
Rare meats | 120° to 125° | bright red center that grows slightly pinkish towards the exterior.
Medium rare meats | 130° to 135° | extremely pink center portion that grows brown towards the exterior.
Medium meats | 140° to 145° | light pink center, brown outer portions.
Medium well | 150° to 155°.
Well done | 160°

More Herb-Crusted Prime Rib Pics

Rib Roast sitting at room temperature

Herb-Crusted Prime Rib ready for the oven

Herb-Crusted Prime Rib resting

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