Herb-Crusted Prime Rib
A succulent and tender roast coated with a fragrant blend of fresh herbs, garlic, and spices. Perfectly seasoned and roasted to perfection, this prime rib offers a mouthwatering experience that's ideal for any special occasion or holiday feast. Easy to prepare and sure to impress, it's the ultimate centerpiece for your dinner table.
Recipe - Frankston #713
Herb-Crusted Prime Rib
Prep Time30 Minutes
Servings10
Cook Time180 Minutes
Calories800
Ingredients
1 (7 to 8 lbs) standing beef rib roast
4 cloves garlic, finely chopped
3 Tbs fresh rosemary leaves, finely chopped
2 Tbs fresh thyme leaves, finely chopped
1 Tbs kosher salt
2 tsp coarse black pepper
4 Tbs vegetable oil
Directions
- Preheat oven to 450° F.
- Remove roast from the refrigerator, and place in a large roasting pan.
- Combine the garlic, rosemary, thyme, salt, pepper and oil in a small bowl.
- Spread the mixture over the top and sides of the roast. Let come to room temperature for 1 hour.
- Cook for 30 minutes. Reduce the oven temperature to 325° F.
- Insert an instant-read meat thermometer into the thickest part of the meat.
- Roast, uncovered, for 2 to 3 hours or until the meat thermometer reads 130° F to 140° F for medium-rare to medium doneness.
- Transfer to a cutting board, and let rest for 20 minutes before slicing.
Nutritional Information
Per Serving (1/2 lb): Calories: 800, Fat: 59 g (21 g Saturated Fat), Cholesterol: 230 mg, Sodium: 880 mg, Carbohydrates: 1 g, Fiber: 1 g, Protein: 65 g.
Prep Time
Cook Time
Servings
Calories
Shop Ingredients
Makes 10 servings
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Morton Coarse Kosher Salt - 16 Ounce
$2.29$0.14/oz
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Nutritional Information
Per Serving (1/2 lb): Calories: 800, Fat: 59 g (21 g Saturated Fat), Cholesterol: 230 mg, Sodium: 880 mg, Carbohydrates: 1 g, Fiber: 1 g, Protein: 65 g.
Directions
- Preheat oven to 450° F.
- Remove roast from the refrigerator, and place in a large roasting pan.
- Combine the garlic, rosemary, thyme, salt, pepper and oil in a small bowl.
- Spread the mixture over the top and sides of the roast. Let come to room temperature for 1 hour.
- Cook for 30 minutes. Reduce the oven temperature to 325° F.
- Insert an instant-read meat thermometer into the thickest part of the meat.
- Roast, uncovered, for 2 to 3 hours or until the meat thermometer reads 130° F to 140° F for medium-rare to medium doneness.
- Transfer to a cutting board, and let rest for 20 minutes before slicing.