Herb-Crusted Prime Rib Roast
A showstopper meant to be shared.
A perfectly roasted prime rib commands attention — tender, juicy, and infused with flavor. But beyond the meal itself, it’s the gathering around it that matters most. Like your support squad, this dish brings people together — fueling success, laughter, and connection. It’s a reminder that strength multiplies when shared.
INGREDIENTS:
1 (5–6 lb) bone-in prime rib roast (2–3 ribs)
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon coarse kosher salt
2 teaspoons black pepper
Optional: 1 teaspoon Dijon mustard for extra flavor
DIRECTIONS:
Prep the roast: Remove the prime rib from the refrigerator 2–3 hours before cooking to reach room temperature. Pat dry with paper towels.
Make the herb crust: In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, and Dijon (if using) into a paste. Rub generously over the entire roast.
Roast high and slow:
Preheat oven to 450°F (230°C).
Place roast fat side up on a rack in a roasting pan. Roast for 20 minutes to sear the outside.
Reduce oven to 325°F (160°C) and continue roasting about 15–20 minutes per pound, until internal temperature reaches 125°F for medium-rare (or your preferred doneness).
Rest: Transfer roast to a cutting board, tent loosely with foil, and let rest for at least 20–30 minutes. This allows juices to redistribute for maximum tenderness.
Slice & serve: Carve into thick slices and serve with au jus or creamy horseradish sauce.
Pairing & Presentation
Serve alongside roasted root vegetables, garlic mashed potatoes, or a crisp green salad. A glass of deep red wine or sparkling cider completes the celebration.
Place the roast at the center of the table — a symbol of unity and gratitude. Just as this meal nourishes the body, shared moments nourish the spirit.
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