If you’re craving a show-stopping centerpiece that bursts with flavor and tenderness, look no further than the Herb Crusted Prime Rib (Standing Rib Roast). This recipe transforms a beautiful cut of beef into a juicy, aromatic feast with a fragrant herb crust that locks in all those savory flavors. Whether you’re hosting a holiday dinner or a special weekend gathering, this prime rib will make your guests swoon every single time. Let’s dive in and unlock the secrets to making this stunning classic at home!

Herb Crusted Prime Rib (Standing Rib Roast) Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Herb Crusted Prime Rib (Standing Rib Roast) plays a crucial role—from the succulent beef to the fresh herbs that create that unforgettable crust. These simple, high-quality items come together to build layers of taste, texture, and rustic charm.

7-8 lb bone-in prime rib or standing rib roast (3-4 bones): The star of the show, this cut provides incredible juiciness and flavor.
3 tablespoons kosher salt, diamond crystal is best: Essential for seasoning deeply and enhancing the meat’s natural flavors.
2 teaspoons freshly ground black pepper: Adds a sharp, fragrant bite to balance the richness.
4 garlic cloves, peeled: Fresh garlic gives the crust its irresistible aroma.
4 sprigs rosemary, stripped of leaves: This herb brings a piney, woodsy note that complements beef perfectly.
2 tablespoons fresh thyme leaves: Tiny leaves packed with bright, earthy flavor for the crust.
1 stick (4oz) unsalted butter, softened: Adds moisture and helps to bind the herb crust.
1 tablespoon Dijon mustard: Provides a subtle tanginess that creates a beautiful crust texture.
2 yellow onions, peeled and quartered: Used in the roasting pan to infuse the beef with sweetness.
2 heads garlic, tops cut off to expose the cloves: Roasting whole garlic softens it, bringing out mellow, caramelized flavors.
1 cup red wine: Used to create a rich, luscious au jus that pairs perfectly with the beef.
2 cups beef stock or broth: Enhances the depth of the sauce with hearty, savory notes.

How to Make Herb Crusted Prime Rib (Standing Rib Roast)

Step 1: Prep the Prime Rib

Start by asking your butcher to french the bones for a stunning presentation—this means trimming excess fat and meat from the bone ends. If that’s not an option, no worries! Then, tie the roast snugly with kitchen twine between each bone to help it cook evenly and maintain its shape. This step may seem small, but it makes a noticeable difference in the finished look and texture.

Step 2: Make the Garlic-Herb Salt

Finely mince the rosemary and thyme leaves, then mix them with kosher salt and freshly ground black pepper. Mince the garlic very finely, sprinkle it with a pinch of salt, and use the flat side of your knife to crush it into a fragrant paste. Combining garlic into the herbal salt ensures every bite is bursting with flavor—you’ll love the intense aroma this creates.

Step 3: Season the Prime Rib

Place your roast on a wire rack over a rimmed baking sheet for air circulation. Generously sprinkle the garlic herb salt all over the roast’s exterior, then rub it in so it adheres and penetrates the meat. Pop the uncovered roast into the fridge for 12-24 hours—this resting time is key for deep seasoning and a beautifully crisp crust.

Step 4: Bring to Room Temperature and Butter Coat

Remove the roast from the fridge about an hour before cooking so it loses its chill. Meanwhile, mix softened butter with Dijon mustard and brush this creamy, tangy layer all over the meat. This step locks in moisture and helps the herb crust develop an irresistible golden finish during roasting.

Step 5: Roast the Prime Rib

Preheat your oven to 500 degrees Fahrenheit. Arrange a bed of quartered onions and halved garlic heads in a large oven-safe pan, then place the roast on this bed fat side up, bones down. Roast at high heat for 20 minutes to develop a caramelized crust. Then reduce the oven to 225 degrees and continue cooking low and slow until the internal temperature hits 115-120 degrees for medium rare. Baste the roast every 30 minutes with pan juices—this keeps the crust glossy and lock in flavor.

Step 6: Rest the Beef

After roasting, transfer the prime rib to a cutting board and tent loosely with foil. Rest it for 30 minutes so the juices redistribute and the meat remains juicy and tender when sliced. This really makes the difference between good roast and unforgettable roast.

Step 7: Make the Au Jus

While your roast rests, pour red wine and beef stock into the roasting pan and simmer. Reduce by half until it thickens enough to coat a spoon. This luscious jus captures every bit of flavor from the onions, garlic, and roast drippings, making it the perfect sauce to elevate your Herb Crusted Prime Rib (Standing Rib Roast).

Step 8: Serve

Carefully remove the bones (reserve them for stock if you like). Slice the roast against the grain and arrange the pieces on a platter with roasted onions and garlic. Serve with the red wine jus drizzled on the side for dipping. You are now ready to impress with a meal that tastes as incredible as it looks!

How to Serve Herb Crusted Prime Rib (Standing Rib Roast)

Garnishes

Simple garnishes make a big difference here. Fresh rosemary sprigs or thyme sprigs placed around the roast add a pop of color and a fragrant complement to those rich beef flavors. A sprinkling of flaky sea salt on the sliced meat just before serving can enhance the crust’s texture and taste beautifully.

Side Dishes

Classic sides like creamy mashed potatoes or roasted root vegetables pair exceptionally well with this Herb Crusted Prime Rib (Standing Rib Roast). Crisp green beans or a fresh arugula salad with a light vinaigrette provide refreshing balance to the richness of the beef. Don’t forget crusty bread to soak up every last drop of that savory au jus!

Creative Ways to Present

For a memorable presentation, serve the prime rib whole on a rustic wooden board surrounded by the roasted onions and garlic heads. Alternatively, slice the meat and fan it out on a large platter with scattered fresh herbs and dollops of horseradish cream for an elegant touch. Whether casual or formal, this roast always steals the spotlight.

Make Ahead and Storage

Storing Leftovers

Leftover Herb Crusted Prime Rib (Standing Rib Roast) keeps beautifully in an airtight container in the fridge for up to 4 days. Slice the meat against the grain before storing to maintain tenderness. You can enjoy cold slices on sandwiches or gently reheat without losing juiciness.

Freezing

If you want to store prime rib for longer, wrap your roasted meat tightly in plastic wrap and aluminum foil or vacuum seal it before freezing. It will keep well for up to 3 months. Thaw it slowly in the fridge overnight before reheating to preserve texture and flavor.

Reheating

To reheat leftover prime rib without drying it out, place slices in a covered dish with a splash of beef broth or water and warm in a low oven (around 275 degrees) until heated through. This gentle method ensures the meat stays tender and juicy, just like when freshly cut.

FAQs

What is the difference between a prime rib and a standing rib roast?

They are actually the same cut of beef! “Prime rib” refers to the quality grade and how it’s cooked, while “standing rib roast” describes the specific rib section of beef still on the bone. Both terms are often used interchangeably in recipes.

Can I make Herb Crusted Prime Rib (Standing Rib Roast) without frenching the bones?

Absolutely! Frenching the bones is optional and mainly for presentation. If you skip it, just be sure to tie the roast with twine to keep its shape and ensure even cooking.

How do I know when the prime rib is done?

The best way to tell is by using a meat thermometer. For medium rare, aim for an internal temperature of around 115-120 degrees Fahrenheit before resting, since the temperature will rise a bit while resting.

Can I use dried herbs instead of fresh for the crust?

Fresh herbs deliver brighter flavor and a better texture for the crust, but if you don’t have them, you can substitute dried herbs at about one-third the amount. Just be mindful that dried herbs can be more potent, so adjust to taste.

What wine pairs best with Herb Crusted Prime Rib (Standing Rib Roast)?

Bold red wines like Cabernet Sauvignon, Syrah, or a rich Merlot complement the richness of the prime rib and the intensity of the herb crust perfectly. Serve some on the side and even use a splash in your au jus.

Final Thoughts

I can’t recommend making Herb Crusted Prime Rib (Standing Rib Roast) enough—it’s one of those recipes that feels special but is so doable at home with just a bit of planning. The combination of tender, juicy beef with that flavorful herb crust and savory au jus is pure magic every time. Gather your friends or family, set the table, and get ready for a feast that everyone will remember long after the last bite!

Herb Crusted Prime Rib (Standing Rib Roast) Recipe

★★★★★

5.2 from 30 reviews

Author: Olivia
Total Time: 12 hours 15 minutes to 28 hours 15 minutes (including resting and refrigeration)
Yield: 8 to 10 servings 1x
Diet: Halal

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Description

This Herb Crusted Prime Rib recipe creates a show-stopping standing rib roast perfect for special occasions, with a flavorful garlic, rosemary, and thyme crust. The roast is slow-cooked to medium rare tenderness and served with a rich red wine au jus made from pan drippings, onions, and garlic.

Instructions

Prep the prime rib: Ask your butcher to french the bones for a cleaner presentation (optional), then truss the roast by tying kitchen twine around it between each bone to keep it tightly compressed for even cooking.
Make the garlic-herb salt: Finely mince rosemary and thyme, mix with kosher salt and black pepper. Mince the garlic very finely, sprinkle with a bit of salt, and crush into a paste using the flat side of a knife. Combine the garlic paste thoroughly with the herb salt mix.
Season the prime rib: Place the roast on a wire rack over a rimmed baking sheet. Generously rub the garlic herb salt all over the surface of the roast. Refrigerate uncovered for 12–24 hours to let the flavors penetrate.
Bring to room temperature: Remove the roast from the fridge about 1 hour before cooking. Mix softened butter with Dijon mustard, then spread the mixture evenly all over the roast.
Preheat the oven: Set the oven to 500°F (260°C).
Roast the prime rib: Arrange the onions and garlic bulbs in the bottom of a large (12–13 inch) oven-safe cast iron skillet or braiser. Place the beef on top, fat cap side up and bones down. Roast at 500°F for 20 minutes to sear.
Lower heat and slow cook: Reduce oven temperature to 225°F (107°C) and continue roasting until the internal temperature reaches 115–120°F (46–49°C) for medium rare, basting every 30 minutes with the pan juices. Use a probe thermometer for accuracy.
Rest the beef: Remove the roast from the oven and transfer to a cutting board. Loosely tent with foil and allow it to rest for 30 minutes so juices redistribute.
Make the au jus: While the roast rests, remove garlic bulbs from the skillet. Pour in red wine and beef stock, then bring to a simmer on the stove. Reduce by half until slightly thickened and capable of coating the back of a spoon. Season as needed.
Serve: Remove the bones from the roast (save for stock if desired). Slice the prime rib and arrange on a serving platter with roasted onions and garlic. Serve with red wine au jus on the side.

Notes

Prime rib roast is sometimes labeled as standing rib roast at the grocery store; they are the same cut.
Frenching the bones is optional but enhances presentation.
Using a probe thermometer is highly recommended to ensure perfect doneness.
Resting the meat is crucial for juicy, tender slices.
Save the bones to make homemade beef stock if desired.

Prep Time: 15 minutes plus 12–24 hours refrigeration
Cook Time: Approximately 3 to 4 hours (depends on roast size and oven)
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice (~6 oz)
Calories: 550
Sugar: 1 g
Sodium: 700 mg
Fat: 42 g
Saturated Fat: 18 g
Unsaturated Fat: 20 g
Trans Fat: 0.5 g
Carbohydrates: 2 g
Fiber: 0.5 g
Protein: 45 g
Cholesterol: 140 mg

Keywords: prime rib, standing rib roast, herb crust, garlic herb seasoning, roasted beef, holiday roast, beef au jus