Best 11 Herb Crusted Boneless Prime Rib Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Herb-crusted boneless prime rib is a luxurious and flavorful dish perfect for a special occasion dinner or holiday feast. The combination of herbs, garlic, and butter creates a crispy, savory crust that complements the tender, juicy interior of the prime rib. This dish is sure to impress your guests and is easier to prepare than you might think. With a little planning and careful attention to detail, you can create a restaurant-quality herb-crusted boneless prime rib in your own kitchen.

Here are our top 11 tried and tested recipes!

HERB CRUSTED PRIME RIB ROAST



Herb Crusted Prime Rib Roast image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h55m

Yield One 12-pound prime rib, 18 to 24 servings

Number Of Ingredients 8

One 10- to 12-pound prime rib roast, at room temperature
1/2 cup fresh parsley leaves, chopped
1/2 cup fresh rosemary leaves, chopped
1/2 cup fresh tarragon leaves, chopped
1/4 cup fresh thyme leaves, chopped
2 tablespoons salt
1 1/2 tablespoons ground pepper
1/4 cup vegetable or grapeseed oil

Steps:

  • Preheat the oven to 325 degrees F.
  • To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
  • In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
  • Serve with the pan drippings or sauce if preferred.

HERB-CRUSTED PRIME RIB



Herb-Crusted Prime Rib image

Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. -Jennifer Dennis, Alhambra, California

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 8 servings.

Number Of Ingredients 15

1 large shallot, coarsely chopped
6 garlic cloves, quartered
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons olive oil
3 teaspoons pepper
1 teaspoon salt
1 bone-in beef rib roast (4 pounds)
SAUCE:
1-1/2 cups reduced-sodium beef broth
1 cup dry red wine or additional reduced-sodium beef broth
1 teaspoon butter
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.

Nutrition Facts : Calories 338 calories, Fat 19g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.

BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)



Best No-Fail Prime Rib (Garlic Herb Crust) image

This is the best prime rib recipe with a garlic herb crust - the perfect holiday standing rib roast! Watch the video above to see how I make it.

Provided by Lisa Bryan

Categories     Main Course

Time 1h45m

Number Of Ingredients 12

6 pounds prime rib (bone-in (with bones cut off and tied back on))
1/2 cup butter (softened)
6 garlic cloves (minced)
1 tablespoon kosher salt
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon black pepper
1 onion (quartered (if making the red wine au jus))
1/4 cup drippings from prime rib pan (make sure to separate the fat from the drippings)
2 cups beef broth
1 1/2 cups red wine
Optional: 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken

Steps:

  • Remove the prime rib from the fridge 2-3 hours before cooking, and allow it to come to room temperature.
  • Preheat your oven to 450F/230C. In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
  • After the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Then rub the entire outside of the prime rib with the herb butter mixture.
  • Place the prime rib in an oven-safe pan or roasting tray with the bones-side down, fat-side up. Place the onion slices in the pan around the meat, if you're making the red wine au jus. If not, you can omit the onions.
  • Cook the prime rib in the center of the oven for 20 minutes at 450F. It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325F and continue cooking until the internal temperature reaches 120F (about an hour and a half), for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
  • Remove the prime rib from the oven and let it rest for 20-30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick 1/2" slices.
  • After you've removed the fat from the pan, add up to 1/4 cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
  • Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.

Nutrition Facts : Calories 1129 kcal, Carbohydrate 3 g, Protein 47 g, Fat 100 g, SaturatedFat 43 g, Cholesterol 225 mg, Sodium 1193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HERB-ROASTED PRIME RIB



Herb-Roasted Prime Rib image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h50m

Yield 24 to 30 servings

Number Of Ingredients 8

One 15-pound boneless rib roast
1 cup olive oil
1/4 cup fresh rosemary leaves
1/4 cup packed fresh sage leaves
1/4 cup fresh thyme leaves
2 tablespoons salt
2 tablespoons black pepper
5 cloves garlic, pressed

Steps:

  • Preheat the oven to 500 degrees F. Put the rib roast in a large roasting pan and set aside.
  • Put the olive oil, rosemary, sage, thyme, salt, pepper and garlic in a food processor and pulse until everything is combined but there are still some chunks of herbs. Rub the mixture all over the roast.
  • Roast for 20 minutes, then lower the oven temperature to 325 degrees F. Roast until the internal temperature registers 130 degrees F for medium rare, about 2 hours. Let rest for 10 to 15 minutes, then slice into 1/2- to 1-inch pieces.

RIB ROAST WITH HERB CRUST



Rib Roast with Herb Crust image

This juicy, flavorful roast works equally well as a weeknight dinner (with leftovers) or as a centerpiece for a holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 9

2 tablespoons sour cream
2 teaspoons prepared horseradish
Coarse salt and ground pepper
1 cup fresh breadcrumbs
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage
1 garlic clove, chopped
2 teaspoons vegetable oil
1 boneless rib-eye roast (2 1/2 pounds), room temperature

Steps:

  • Preheat oven to 400 degrees. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.
  • In a large skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140 degrees, 35 to 45 minutes. Let rest 15 minutes before slicing.

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY



Prime Rib With Garlic Herb Butter Recipe by Tasty image

Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean

Provided by Alvin Zhou

Categories     Dinner

Yield 7 servings

Number Of Ingredients 11

1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5 lb boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
mashed potato, to serve
green bean, to serve

Steps:

  • Preheat oven to 500°F (260°C).
  • Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
  • Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
  • Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
  • Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
  • Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
  • Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
  • Remove from heat and strain the sauce into a gravy dish.
  • Carve the prime rib into ¾-inch (20 mm) slices.
  • Serve with the mashed potatoes, green beans, and sauce!
  • Enjoy!

Nutrition Facts : Calories 1208 calories, Carbohydrate 18 grams, Fat 89 grams, Fiber 0 grams, Protein 80 grams, Sugar 3 grams

HERB-CRUSTED PRIME RIB OF BEEF



Herb-Crusted Prime Rib of Beef image

A great no-fuss way to feed a crowd. I found this recipe in Chatelaine not too long ago and it is wonderful.

Provided by bert2421

Categories     Meat

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 7

8 lbs prime rib roast
1/4 cup Dijon mustard
1 tablespoon vegetable oil
2 teaspoons dried leaf thyme
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon salt, preferable coarse

Steps:

  • Place beef, fat-side up, in a lightly oiled, shallow roasting pan.
  • In a small bowl, stir Dijon with oil, thyme, pepper, rosemary and salt.
  • Spread mixture evenly over fat and sides of meat.
  • Coat ends lightly.
  • Do no coat bottom.
  • Let stand uncovered until meat comes to room temperature, about 2 hours.
  • Preheat oven to 350.
  • Roast beef, uncovered in center of oven until meat thermometer inserted in centre of meat reads 135F (57C) for medium rare, about 20 minutes per pound.
  • It is best to start checking temperature of meat after it has roasted for 1 3/4 hours.
  • Remove to a cutting board and cover loosely with a tent of foil.
  • Let stand at least 15 minutes before slicing.

Nutrition Facts : Calories 1241, Fat 103.5, SaturatedFat 42.5, Cholesterol 257, Sodium 353.9, Carbohydrate 4.6, Fiber 2.6, Sugar 0.1, Protein 69.5

HERB CRUSTED PRIME RIB ROAST



Herb Crusted Prime Rib Roast image

This recipe was in the Publix's "Gift to You Recipes" booklet and had three prime rib recipes in it. I am publishing it for my own cookbook and maybe you will enjoy it too. I made this tonight and it was easy and good.

Provided by teacher2mykids

Categories     Roast Beef

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 standing rib roast (4-5lbs)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 teaspoon minced garlic
3 sprigs fresh parsley (rinsed)
1/3 cup plain breadcrumbs
1 teaspoon dried rosemary
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 325°F Season roast on all sides with salt, pepper and garlic. Place roast on rack in 13x9 inch baking dish. Bake 1 1/2 hours.
  • Meanwhile, chop parsley coarsely. Combine in small bowl with bread crumbs and rosemary; set aside.
  • Remove roast from oven. Coat roast with mustard and then bread crumb mixture. Bake 1 more hour or until internal temperature reaches 145 degrees (medium rare) or up to 170 degrees (well done). Use a meat thermometer to accurately ensure doneness.
  • Let roast stand 10-15 minutes before slicing; slice and serve.

PRIME RIB WITH FRESH HERB SAUCE



Prime Rib with Fresh Herb Sauce image

Nothing says "special occasion" like a perfectly seasoned prime rib. Savory, succulent, tender, it's the perfect choice when you want to share something truly divine. -Tonya Burkhard, Palm Coast, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 10 servings (1-1/2 cups sauce).

Number Of Ingredients 23

1 bone-in beef rib roast (6 to 8 pounds)
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
3 cups water
2 small onions, halved
7 garlic cloves, crushed
5 fresh sage sprigs
5 fresh thyme sprigs
2 bay leaves
SAUCE:
2 tablespoons butter
2 shallots, thinly sliced
4 garlic cloves, thinly sliced
5 fresh sage sprigs
5 fresh thyme sprigs
2 bay leaves
1 tablespoon all-purpose flour
2 tablespoons cracked black pepper
1/4 teaspoon kosher salt
1-1/2 to 2-1/2 cups beef stock, divided
1/2 cup dry red wine or beef stock
1/2 teaspoon red wine vinegar
Fresh thyme sprigs, optional

Steps:

  • Preheat oven to 450°. Place roast in a shallow roasting pan, fat side up; rub with salt and pepper. Add 1 cup water, onions, garlic and herbs to roasting pan. Roast 15 minutes., Reduce oven setting to 325°. Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding 1 cup water every hour., For sauce, in a large saucepan, heat butter over medium-high heat. Add shallots; cook and stir 5-6 minutes or until tender. Add garlic and herbs; cook 1 minute longer. Stir in flour, pepper and salt until blended. Gradually stir in 1-1/2 cups stock. Remove from heat., Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving. Meanwhile, strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices. If necessary, add additional stock to pan juices to measure 1 cup. Add to shallot mixture., Place roasting pan over 2 burners; add wine. Bring to a boil; cook 2-3 minutes, stirring to loosen browned bits from pan. Add to sauce. Bring to a boil, stirring occasionally; cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes., Stir in vinegar; strain, discarding shallots and herbs. Serve with roast and, if desired, garnish with thyme.

Nutrition Facts : Calories 353 calories, Fat 20g fat (9g saturated fat), Cholesterol 6mg cholesterol, Sodium 430mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0g fiber), Protein 37g protein.

MUSTARD-CRUSTED BONELESS PRIME RIB ROAST WITH CREAM SAUCE



Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce image

Just like the steakhouse-style prime roast your grandparents served at Christmas, but better, because it's made using the reverse-sear method for a super-tender, evenly cooked interior and an extra-crispy crust.

Provided by Anna Stockwell

Categories     Christmas     Dinner     Beef     Roast     Beef Rib     Sour Cream     Mustard     Horseradish     Winter     Entertaining     Wheat/Gluten-Free

Yield 8-10 servings

Number Of Ingredients 8

1 (6-pound) boneless prime rib roast, trimmed, tied
4 tablespoons store-bought or homemade Montreal-style steak seasoning, divided
1 cup sour cream
1/4 cup prepared horseradish
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 cup Dijon mustard, divided
1/4 cup (1/2 stick) melted unsalted butter

Steps:

  • Season roast all over with 2 Tbsp. steak seasoning. Transfer to a wire rack set inside a rimmed baking sheet and let sit at room temperature 1 hour.
  • Preheat oven to 225°F. Roast beef until an instant-read thermometer inserted into the center registers 120°F, 3 1/2-4 hours (start checking every 5-10 minutes after 3 1/2 hours). Tent with foil and let sit at least 30 minutes and up to 1 hour. Increase oven temperature to 500°F.
  • Meanwhile, whisk sour cream, horseradish, pepper, salt, and 1/4 cup mustard in a small bowl; set aside.
  • Remove string from roast; discard. Stir butter and remaining 1/4 cup mustard in another small bowl. Using a pastry brush, thickly coat roast with mustard-butter sauce. Coat with remaining 2 Tbsp. steak seasoning. Roast beef until a brown crust forms, 5-10 minutes. Transfer to a cutting board and carve. Serve with sour cream sauce alongside.
  • Do Ahead
  • Sour cream sauce can be made 1 day ahead. Transfer to an airtight container and chill.

HERB-CRUSTED PRIME RIB ROAST RECIPE



Herb-Crusted Prime Rib Roast Recipe image

Coat the surface of this prime rib roast recipe with steak sauce, bread crumbs and herbs. Roast to perfection for Herb-Crusted Prime Rib Roast Recipe.

Provided by My Food and Family

Categories     Recipes

Time 2h40m

Yield 8 servings

Number Of Ingredients 5

1 beef prime rib roast (4 lb.)
1/4 cup A.1. Original Sauce
1/4 cup dry bread crumbs
1 Tbsp. finely chopped fresh rosemary
1 Tbsp. finely chopped fresh thyme

Steps:

  • Preheat oven to 350°F. Brush roast with steak sauce. Mix bread crumbs, rosemary and thyme; sprinkle evenly onto roast, then press gently into roast. Place, fat side up, on rack in shallow roasting pan; tent with foil.
  • Bake 1-1/2 hours; remove foil. Bake an additional 30 minutes for medium-rare doneness (140°F) or an additional 45 minutes for medium doneness (155°F).
  • Remove roast from oven; tent with foil. Let stand 15 minutes before slicing to serve.

Nutrition Facts : Calories 500, Fat 38 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 110 mg, Sodium 250 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 1 g, Protein 33 g

Tips:

  • Use a high-quality cut of prime rib, such as USDA Prime or Choice.
  • Allow the prime rib to come to room temperature before cooking. This will help it cook evenly.
  • Season the prime rib generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or dried herbs.
  • Sear the prime rib in a hot skillet or roasting pan. This will create a flavorful crust and help keep the meat moist.
  • Roast the prime rib in a preheated oven until it reaches the desired doneness. Use a meat thermometer to check the internal temperature of the meat.
  • Let the prime rib rest for 10-15 minutes before carving. This will help the juices redistribute throughout the meat.
  • Serve the prime rib with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

Herb-crusted boneless prime rib is a delicious and impressive dish that is perfect for a special occasion. By following the tips above, you can be sure to cook a perfect prime rib that your family and friends will love. So next time you're looking for a special dish to serve, give herb-crusted boneless prime rib a try.

Related Topics