If you’re seeking a classic prime rib with robust flavor, this Garlic Herb-Crusted Prime Rib Roast delivers beautifully. A perfect centerpiece for any special dinner, it combines rich marbling with an aromatic crust for an unforgettable dining experience.

• Cuisine: American
• Prep Time: 30 minutes
• Cook Time: Approximately 2 hours
• Total Time: About 2 hours 45 minutes
• Servings: 8

Why You’ll Love This Recipe

• Aromatic crust enriched with garlic and fresh herbs enhances the natural flavors of the roast.
• Simple preparation, yet impressive presentation suitable for gatherings.
• Guides you to achieve a perfectly medium-rare finish using precise cooking temperatures.
• Includes a savory pan sauce that makes excellent use of the roast’s drippings.

Ingredients

• 1 three-rib prime rib roast, small end with ribs attached, at room temperature: Essential for even cooking. Room temperature allows for a more even roast.
• 2 tablespoons kosher salt: Key for drawing out moisture and enhancing flavor.
• Dash freshly ground pepper: Adds a hint of spice and depth.
• 6 cloves garlic (cut into 1/2-inch chunks): Provides aromatic depth; crucial for the paste. No current substitute suggested.
• 1/2 cup chopped onion: Adds sweetness and pairs well with garlic.
• 2 tablespoons freshly grated horseradish: Offers a pungent heat. If unavailable, prepared horseradish can replace it in equal measure.
• 2 tablespoons fresh oregano leaves: A fragrant herbal note. Substitute with 1 tablespoon dried oregano if needed.
• 2 tablespoons all-purpose flour: Helps the paste adhere to the roast.
• 1/4 cup mayonnaise: Adds moisture and helps caramelize the crust. Can substitute with Greek yogurt for a tangier option.
• 1/2 cup dry red wine: Used for the pan sauce, it adds deep flavor and aids in deglazing.

How to Make It

Step 1: Prepare Ahead

Make sure your prime rib reaches room temperature before beginning. This ensures even cooking throughout. Preheat your oven to 450°F, setting the rack at the lowest level to accommodate the roast’s size.

Step 2: Bone Removal

Separate the ribs from the roast, leaving them attached to each other. The rib bones act as a natural roasting rack, elevating the meat for even heat exposure.

Step 3: Season the Roast

Generously season both the ribs and the roast with kosher salt and freshly ground pepper. This seasoning step enhances the meat’s natural flavor and helps in achieving the right savory crust.

Step 4: Create the Herb Paste

In a food processor, blend garlic, onion, horseradish, oregano, flour, and mayonnaise until smooth. The resulting paste should be aromatic and thick enough to spread easily over the roast.

Step 5: Apply the Paste

Coat the entire exterior of the roast with the garlic herb paste, placing the roast fat-side up on the ribs in a roaster pan. This position allows the fats to render and drip down, flavoring the meat.

Step 6: Initial High-Heat Roast

Place the pan in your preheated oven for a 20-minute blast at 450°F. This initial high heat helps develop a crust and locks in juices.

Step 7: Reduce and Continue Roasting

Lower the oven temperature to 275°F. Continue roasting for about 1 1/2 hours or until a meat thermometer reads 120–125°F for medium-rare. Check every 10 minutes as it approaches the target temperature.

Step 8: Rest and Carve the Roast

Allow the roast to rest for at least 15 minutes to let the juices redistribute. The internal temperature will rise, reaching the desired medium-rare. Slicing too soon would lead to juices escaping, so patience here ensures a juicy result.

Step 9: Prepare the Sauce

Drain and reserve drippings from the roasting pan. Over medium-high heat, add red wine to deglaze, scraping up the fond (browned bits). Boil until reduced by half, then incorporate beef broth and remaining juices, reducing further for depth of flavor.

Recipe FAQs

How do I know when the roast is done?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 120–125°F when removing from the oven, as the temperature will continue to rise while resting.

Can I prepare the herb paste ahead of time?

Yes, the paste can be made a day in advance. Store it in an airtight container in the refrigerator to save time on the day of roasting.

What if I don’t have a food processor?

A blender will also work for creating the herb paste. Alternatively, finely mince ingredients by hand and mix thoroughly to achieve a comparable paste.