Herb Crusted Prime Rib Roast

Total Time:
2 hr 55 min
15 min
10 min
2 hr 30 min

One 12-pound prime rib, 18 to 24 servings

  • One 10 to 12-pound prime rib roast, at room temperature
  • 1/2 cup fresh parsley leaves, chopped
  • 1/2 cup fresh rosemary leaves, chopped
  • 1/2 cup fresh tarragon leaves, chopped
  • 1/4 cup fresh thyme leaves, chopped
  • 2 tablespoons salt
  • 1 1/2 tablespoons ground pepper
  • 1/4 cup vegetable or grapeseed oil

Preheat the oven to 325 degrees F.

To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.

In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.

Serve with the pan drippings or sauce if preferred.

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    21 Reviews
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    Fabulous recipe! Absolutely delicious and not at all complicated to make!
    I made this! Holy $%$^%&^* it was good!
    Good flavor but way too much salt. Also it took a lot longer to cook, I had a 3,5 lb roast and it was very rare in the alloted time. I would definitely cut the salt when I make it again. I used this recipe because I had all of the ingredients. Very easy and quick, Just watch the salt.
    I haven't spent Christmas with my only daughter in about 25 years, So I want this dinner to be special. I always watch Restaurant Impossible" love the show " . So I trusted his recipe would be great. Well.. It wasn't. I did the Herb rub and NOBODY liked it. We had to scrape it off. I don' t make much income, so having a $70 prime rib roast taste bad was such a hurtful Christmas. And I am a very good cook, but never made a prime rib before because of the cost. The roast itself was good, minus the rub. I will never use this again. I should have just gone with my own cooking ways. With just seasoning with Onion powder, garlic powder , pepper and kosher salt. It would have come out great. My daughter likes fancy cooking and I wanted to impress her ,. So much for that. :-( , My husband said , " What'd you do ? Roll it in the grass ? " Not funny. I am so disappointed. It was so strong grassy tasting and bitter. I make a great oven roast. My first failure.
    Sorry this did not work out for you, not to pass blame but one mistake in the herb selection might get this result. you should try it again the same way, but substitute Chef Irvine's selection of herbs for ones that you know your family enjoys. for example, I like to add powdered mustard to any beefs that I roast.
    This might just be the best thing I have ever cooked. I used fresh parsley, rosemary and thyme, olive oil, kosher salt, and black pepper in the herb rub and didn't measure anything. I brushed the roast with Worcestershire before I did the herb rub. Pulled out of oven when it hit 120 and let rest for 20 minutes covered in foil. I remember seeing this on the episode of Restaurant Impossible and thinking it looked delicious. Thank you Robert Irvine, you are my hero for posting this recipe!
    It was very tasty!!
    by far the BEST PRIME RIB I have ever eaten served with a little horseradish and no Au Jus needed this is Sooo tender and juicy.Made a great Christmas Dinner everyone loved it.
    Very easy and excellent flavor, I made 2 12# roast and both turned out perfect, everyone raved about how good it was and there were no leftovers
    I tried many foodnetwork recipes trying to prepare a rib roast rare to medium rare. 
    They say that you should roast at between 325 to 425 degrees to an internal temp of 120 to 145 degrees. 
    No wonder I was so disappointed. This recipe is the best of all I tried. 
    What I found worked best for a 6 pound roast was to roast at 325 to an internal temperature of 105.  
    After a 20 minute rest, the roast was a perfect medium rare at 125. 
    FYI, beef has 13 ribs. First 5 in the chuck, 6-12 in the primal rib cut, and 13th with the short ribs. The 10th-12th are considered the most tender. My father was a butcher who started with sides of beef. Most butchers now only see the primal rib as it comes from the packing plant, 7 ribs. Just ask for the short end.
    This is so good. I blend all the herbs, garlic, s&p and oil (I used olive oil in my Blendtech and then I rubbed the beautiful green sauce all over the roast. I also used a probe in the roast and set it for 115 degrees. After letting it rest, the roast was a perfect medium rare. 
    Initially, I heated the oven to 450 degrees, put the roast in for 10 minutes and then dropped back down to 325 for the remainder. This definitely helped with a nice dark crust. It was delicious. 
    I reduced the pan drippings with some chicken stock and red wine for an amazing au jus as well. This is a show stopper recipes, pull it out for special occasions or to impress:
    Yes!!! I admire Robert so much. He is decisive, respectful, honest, and kind. Wow. Do try this recipe...it "be da bomb"!
    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!
    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!
    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!!
    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.
    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,.
    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!
    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!
    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.
    Made this recipe tonight for my family. Just have to say Awesome!!! Definitely have to say. I will be making it again.
    We are from South America and learn about meat and this recipe is amazing !!!
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