Garlic & Herb Crusted Prime Rib Roast
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An impressive, foolproof holiday centerpiece. A standing rib roast is coated in a savory garlic-herb butter and roasted low & slow for a perfectly even, juicy medium-rare interior and a crispy, flavorful crust.
Ingredients
Instructions
Dry-brine the roast (12-24 hrs ahead): Pat roast completely dry. Season all over with 2 tbsp kosher salt and 1 tbsp pepper. Place on a rack over a baking sheet and refrigerate uncovered.
Bring to room temp & make crust: 2 hours before cooking, remove roast from fridge. Preheat oven to 250°F (120°C). Mix 8 tbsp butter, garlic, herbs, Dijon, and Worcestershire into a paste.
Apply crust & roast low & slow: Place roast bone-side down in roasting pan on rack. Slather all over with herb paste. Insert probe thermometer into center. Roast until internal temp reaches 120-122°F (approx. 3-3.5 hrs).
Rest & increase oven heat: Remove roast, tent loosely with foil. Increase oven to highest setting (500°F/260°C). Let roast rest and oven heat for 15-20 mins.
High-heat finish: Place roast back in very hot oven. Cook 8-12 mins until crust is deeply browned and crispy.
Final rest: Transfer roast to carving board. Sprinkle with coarse sea salt. Tent with foil and rest for 30-45 minutes. Temp will rise to 130-135°F (medium-rare).
Make pan jus (optional): Set roasting pan over stove burners on medium. Add wine, scrape up browned bits. Reduce by half. Add broth and thyme sprig, simmer 10-15 mins. Strain, return to heat, whisk in cold butter until glossy. Season.
Carve & serve: Cut along bones to release. Turn roast flat-side down. Slice against the grain into 1/2-3/4 inch slices. Serve with pan jus.
Nutrition
- Calories
- 780 kcal
- Carbohydrate Content
- 3 g
- Protein Content
- 55 g
- Fat Content
- 60 g
- Saturated Fat Content
- 27 g
- Cholesterol Content
- 210 mg
- Sodium Content
- 950 mg
- Fiber Content
- 1 g
- Serving Size
- 1 serving
