Why You’ll Love Herb Crusted Prime Rib (Standing Rib Roast) Recipe

I like this recipe because it feels luxurious yet approachable. I enjoy how the overnight seasoning deeply flavors the meat, and I appreciate that the low-and-slow roasting method delivers consistent, beautiful results. This is the kind of dish I make when I want to serve something memorable and celebratory.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

7-8 lb bone-in prime rib or standing rib roast (3-4 bones)
3 tablespoons kosher salt, diamond crystal is best
2 teaspoons freshly ground black pepper
4 garlic cloves, peeled
4 sprigs rosemary, stripped of leaves
2 tablespoons fresh thyme leaves
1 stick (4oz) unsalted butter, softened
1 tablespoon dijon mustard
2 yellow onions, peeled and quartered
2 heads garlic, tops cut off to expose the cloves
1 cup beef stock or broth
2 cups beef stock or broth

Directions

I start by preparing the prime rib. For presentation, I sometimes ask the butcher to french the bones and truss the roast, which helps it cook evenly and look stunning on the table.

To make the garlic-herb salt, I finely mince the rosemary and thyme and mix them with the kosher salt and black pepper. I mince the garlic, sprinkle it with a little salt, and use the flat side of my knife to turn it into a paste. I mix the garlic thoroughly into the herb salt.

I place the rib roast on a wire rack set over a rimmed baking sheet and rub the garlic-herb salt all over the surface of the meat. I transfer it to the refrigerator uncovered and let it season for 12 to 24 hours.

About one hour before cooking, I remove the roast from the refrigerator to come to room temperature. I mix the softened butter with the dijon mustard and spread it evenly over the roast.

I preheat the oven to 500°F. I arrange the quartered onions and garlic heads in the bottom of a large oven-safe skillet or braiser. I place the roast fat side up, bones down, on top of the onions and transfer it to the oven for 20 minutes.

After 20 minutes, I lower the oven temperature to 225°F and continue roasting until the internal temperature reaches 115–120°F for medium-rare, basting the roast with pan juices every 30 minutes. I rely on a probe thermometer rather than time alone.

Once done, I remove the roast from the oven, loosely tent it with foil, and let it rest for 30 minutes.

While the meat rests, I remove the garlic bulbs from the skillet and set them aside. I place the skillet over medium heat, add the beef stock, and simmer until the liquid reduces by half and thickens slightly. I season to taste if needed.

I remove the bones from the roast, slice the meat, and arrange it on a platter with the onions and roasted garlic. I serve the sauce on the side.

Servings and Timing

I usually serve this prime rib to 8 to 10 people. The prep time takes about 20 minutes, the cooking time is roughly 3 hours, and the total time comes to around 3 hours and 20 minutes, not including the overnight seasoning.

Variations

I sometimes add crushed peppercorns to the herb crust for extra bite. When I want a stronger herb flavor, I increase the rosemary slightly. I also enjoy serving this with horseradish sauce or roasted vegetables for a complete meal.

Storage/Reheating

I store leftover prime rib tightly wrapped in the refrigerator for up to 4 days. To reheat, I warm slices gently in a low oven with a bit of broth to keep the meat moist.

FAQs

What cut of meat works best?

I always use a bone-in prime rib for the best flavor and presentation.

Do I need to season overnight?

I find overnight seasoning gives the best flavor, but even 8 hours helps.

Why cook at two temperatures?

I use high heat to develop a crust and low heat for even doneness.

How do I know when it’s done?

I rely on an internal thermometer rather than time alone.

What temperature is medium-rare?

I remove the roast at about 115–120°F, knowing it will rise as it rests.

Why is resting important?

Resting allows the juices to redistribute so the meat stays juicy.

Can I cook this without bones?

I can, but bone-in gives better flavor and moisture.

What should I serve with this?

I like serving it with mashed potatoes, roasted vegetables, or a fresh salad.

Can I make the sauce ahead of time?

I prefer making it fresh while the meat rests.

Can leftovers be frozen?

I freeze sliced prime rib tightly wrapped for up to 2 months.

Conclusion

I love this herb crusted prime rib because it delivers incredible flavor, tenderness, and visual impact. With its garlic-herb crust and rich pan sauce, it’s a dish I trust whenever I want to host a truly unforgettable meal.