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Herb Crusted Prime Rib Roast Recipe

Herb Crusted Prime Rib Roast

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on February 24, 2013

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    By far the easiest, tastiest prime rib recipe ever. Don't skimp on the herbs, they make the entree. I had a smaller two rib roast (around 5 pounds which fed 4 easily. It is critical to bring the roast to room temp, allow around 2 hours if refrigerated. At 325 degrees it took two hours to bring to a temp of 115 degrees at which point I removed from the oven and let sit for 20 minutes (the temp rose to 125 degrees for a perfect medium rare.

    For Au Jus, I added 1 cup of cabernet to the roasting pan over medium heat; scraped up all the crusty parts then added two cups of beef stock (with no salt, they have that in all the stores now. Reduce in half and add 1 tsp thyme leaves, season with salt and pepper. Great!

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  • on January 10, 2013

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    This recipe was my first attempt at making a prime rib. I thought it was going to be difficult however it was remarkably effortless and turned out to be the best thing I have ever cooked! I made one change in the cooking method... I had a 5.5 lb rib. I baked it at 450 for 10 minutes, then reduced the tempurature to 250 degrees for 2-3 hours. It was medium rare throughout. I took it out of the oven when temp read 117 since it continues to cook while it rests. Since then I have made it again and again ! Chef Irvine is a Genius!

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  • on January 01, 2013

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    I gave it 5 stars although I changed it a bit. Didn't have the tarragon, so I skipped. I also used dried herbs which made more of crust (it's winter and the garden of herbs was not available. I also upped the salt to about 1/2 cup of course salt, which was probably a bit too much and the pepper to about 1/8th of a cup. Added 1/4 cup of garlic powder as well. The rosemary really brought out an outstanding flavor. My family was amazed!!

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  • on December 26, 2012

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    Made this for Christmas dinner. I've never cooked prime rib before. This was so easy and incredibly delicious. My family loved it! This recipe is a keeper for sure.

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  • on December 25, 2012

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    Melted in your mouth! I was asked to make prime rib for Christmas Eve, My family went crazy! I COULD NOT BELIEVE I MADE IT! This really scared me, but was so easy, Thank you Chef Irvine,.

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  • on May 26, 2012

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    Finally!!! I have been searching for the best rib roast recipe. I've tried four and this is the absolute best! It smelled so good cooking we almost couldn't wait for it to finish. I have wonderful leftovers to take to work to torment my co-workers. Thanks Chef Irvine!

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  • on May 25, 2012

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    I made this recipe for Christmas. EVERYONE LOVED IT. The best I've ever tasted. We were fighting over the leftovers. The icing on this cake was the horseradish we made from scratch horse radish root. The best Christmas Day meal ever. Enjoy!

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  • on April 05, 2012

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    Made this recipe this evening. My family loved it and it was so easy! Be sure to use the large size prime rib stated in the recipe. I bought a smaller one and it was harder to make it come out medium rare. Also, we used Bobby Flay's recipe for au jus -- added beef broth and wine to the meat drippings and cooked on top of the stove until reduced. Raves all around.

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  • on February 27, 2012

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    Made this recipe tonight for my family. Just have to say Awesome!!! Definitely have to say. I will be making it again.

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  • on February 16, 2012

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    We are from South America and learn about meat and this recipe is amazing !!!

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