Name: Garlic-Herb Crusted Prime Rib
Ingredients: 10 lbs beef prime rib (bone-in or boneless, with fat cap); 1 tbsp sea salt; 4 tsp freshly cracked black pepper; 4 tsp fresh rosemary, chopped (or 1 tsp dried); 2 tsp fresh thyme, chopped (or ½ tsp dried); 12 garlic cloves, minced; ½ cup olive oil; Zest of 1 lemon (optional); 1 tbsp Dijon mustard (optional); Horseradish or creamy sauce

Description

Tender, juicy, and topped with a flavorful garlic-herb crust, this prime rib is the ultimate centerpiece for holidays, special dinners, or any time you want to impress. The two-stage roasting method ensures a perfectly pink interior with a crispy, savory crust.

Ingredients

Scale

Prime Rib Roast:

10 lbs beef prime rib (bone-in or boneless, with fat cap)
1 tbsp sea salt
4 tsp freshly cracked black pepper

Garlic-Herb Paste:

4 tsp fresh rosemary, chopped (or 1 tsp dried)
2 tsp fresh thyme, chopped (or ½ tsp dried)
12 garlic cloves, minced
½ cup olive oil
Zest of 1 lemon (optional)
1 tbsp Dijon mustard (optional)

To Serve:

Horseradish or creamy sauce

Instructions

Bring to Room Temperature:
Remove roast from fridge 1 hour before cooking. Pat dry thoroughly. Preheat oven to 500°F (260°C).
Make the Herb Paste:
In a bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, lemon zest, and mustard (if using). Mix to form a paste.
Season the Roast:
Place roast on a rack in a roasting pan. Rub herb paste evenly over all sides.
High-Heat Sear:
Roast at 500°F (260°C) for 15 minutes to create a crispy, flavorful crust.
Slow Roast:
Reduce oven to 325°F (165°C) and continue roasting until internal temperature reaches:
- 120°F for rare
- 130°F for medium-rare (recommended)
- 140°F for medium
  Tip: Use a digital meat thermometer for accuracy.
Rest the Roast:
Remove from oven and tent with foil. Rest 30–60 minutes to let juices redistribute.
Slice & Serve:
Slice roast thickly, arrange on a platter, and serve with horseradish or creamy sauce.

Notes

Make Ahead: Herb paste can be prepared 24 hours in advance; store in fridge.
Protect the Crust: Tent with foil if the crust browns too quickly during slow roast.
Flavor Twists:
- Coffee & chili rub: add 1 tbsp ground coffee + 1 tsp chipotle powder.
- Mustard & brown sugar glaze: swap Dijon for whole-grain mustard + 2 tbsp brown sugar.
- Herbes de Provence: replace rosemary & thyme with 2 tbsp Herbes de Provence.
- Porcini crust: add ¼ cup powdered dried porcini mushrooms to paste.
Reheating Leftovers: Avoid microwaving. Reheat slices gently in a 250°F oven for 10–15 minutes or sear in a hot skillet for 60–90 seconds per side.