Photo: Herb Crusted Prime Rib Roast Recipe
Ingredients
- 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
Directions
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By Lynne84
Londonderry, NH
on February 24, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By uscgmilwife
on January 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
By ronski383_10840292
Woodbury, MN
on January 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!!
Read all 10 reviews