Best 7 Herb Crusted Prime Rib Recipes

HERB-CRUSTED PRIME RIB

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.

HERB-CRUSTED PRIME RIB

Steps:

• Combine onion, 1/4 cup plus 1 teaspoon garlic, vegetable oil, beef base, fresh rosemary, 1/4 tablespoon plus 1/4 teaspoon ground rosemary, and black pepper together in an electric blender. Blend on low speed for 30 seconds to 1 minute. Blend on high speed until completely emulsified and mixture takes on a slightly lighter color, 3 to 5 minutes. Pour into a storage container and refrigerate until set, 8 hours to overnight.
• Preheat the oven to 450 degrees F (230 degrees C).
• Combine kosher salt and pepper in a large bowl. Mix completely.
• Blot excess moisture from the meat and place onto a sheet pan. Season entire prime rib with about 1/4 cup seasoning mixture; reserve remaining mixture for another use. Place rib upside-down and coat the bottom with 1/4 cup of wet rub mixture; flip and coat the back and ends with another 1/4 cup wet rub. Coat the top with 1/4 cup wet rub to ensure a smooth, thick coating; reserve any remaining wet rub for another use.
• Sear in the preheated oven until crust is dark golden brown with dark spots, 15 to 30 minutes. Do not let the internal temperature exceed 57 degrees F (14 degrees C) while searing. Reduce oven temperature to 250 degrees F (120 degrees C); open the oven to vent heat from searing process.
• Place a wire rack onto another sheet pan and transfer the rib roast to the new pan. Return the rib to the oven with an internal thermometer inserted into the middle of the rib facing the oven window, or use a remote thermometer.
• Roast the rib in the preheated oven until the internal temperature is about 10 degrees less than desired doneness, 3 1/2 to 4 1/2 hours. An internal temperature between 130 and 135 degrees F (55 to 57 C) is good for medium-rare, so remove at 120 to 125 degrees F (49 to 52 C).
• Turn the oven temperature as low as it will go; open the door to vent heat and humidity for about 5 minutes. Close the door and let roast sit in the oven for at least 1 hour more.
• Transfer rib to a cutting board and let rest for 5 to 10 minutes; slice using a very sharp or electric knife and serve.

HERB SALT CRUSTED PRIME RIB

Steps:

• Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.
• Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.
• In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.
• Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.
• Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.
• Remove the roast from the oven and let it rest for 5 minutes.
• For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.
• Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.
• Cook's note: Have your butcher remove the ribs from the roast.

HERB CRUSTED PRIME RIB ROAST

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.

HERB-CRUSTED PRIME RIB WITH RED WINE SAUCE

Steps:

• Make the sauce: in a large saucepan over high heat, warm the olive oil; add in carrots, celery, and onion; cook until the vegetables begin to brown, 6-8 minutes, stirring occasionally.
• Add in garlic; cook for 2 more minutes, stirring occasionally.
• Decrease heat to medium, add in tomato paste; cook about 2 more minutes, stirring occasionally.
• Add in broth, wine, vinegar, bay leaves, rosemary, and ½ teaspoon pepper; mix well.
• Bring to a boil over high heat, then decrease heat and let simmer 45 minutes.
• Strain sauce through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon.
• Continue to simmer until about 3/4 cup of liquid remains, about 45 more minutes.
• Add the butter 1 tablespoon at a time, whisking to melt them.
• Season with salt and pepper to taste; remove sauce from heat.
• Let beef stand at room temperature 30-45 minutes before grilling; lightly brush or spray the roast all over with oil and season with the herbes de Provence, and salt and pepper to taste.
• Grill beef over Indirect Medium heat until cooked to desired doneness, 1 ½-1 ¾ hours for medium rare, but start checking with an instant-read thermometer after 1 ¼ hours.
• Transfer the beef to a cutting board, loosely cover with foil; let rest for 10-20 minutes.
• Meanwhile, warm the sauce over medium heat; carve the beef and serve warm with the sauce.

HERB CRUSTED PRIME RIB ROAST

Steps:

• Rub the prime rib all over with some veggie oil. Season both sides of the meat with an aggressive amount of salt, including the end caps. You want a generous amount all over so it helps form a crust while cooking. Continue seasoning with some pepper(not as much as the salt), and a good amount of fresh herbs all over the meat. Use a knife to cut slits of the top side(fat side) of the meat. Make the cuts just big enough to stuff the garlic cloves all around. Ideally, let the roast marinate uncovered overnight in the fridge. This will help infuse lots of flavor and help form a great crust. Alternatively, you could let the roast come up to room temperature for 1-1.5 hours with the seasoning on before you cook it.
• Pre-heat oven to 325 F and setup the oven rack so the roast will sit on the bottom rack. Put the prime rib on a roasting rack in a pan. Insert a probe thermometer in the deepest part of the meat(don't touch the bones), and roast in the oven for 2.5 hours, or until the internal temperature reaches 130 F(120 F for medium rare). You may need to add 1 cup of water to the bottom of the roasting pan if the fat starts to smoke.
• While the meat is cooking, make the butter by adding all the ingredients to a bowl and mix well. Butter can be made ahead of time and stored in the fridge for 1 week.
• When the meat reaches 130 F, take it out of the oven and loosely cover it with tin foil. Let rest for 30-60 minutes so the juices can re-distribute. Slice the meat, top it with the butter and enjoy!

HERB-CRUSTED BONELESS PRIME RIB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic powder, basil, oregano, onion powder, and pepper in a bowl.
• Trim excess fat from the top of the roast and place in a shallow roasting pan. Brush with olive oil and sprinkle with salt. Coat with the herb mixture on all sides.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C) for medium, 1 to 1 1/2 hours. Remove from oven, cover with foil, and let stand for 15 minutes before slicing.