Roast Prime Rib of Beef is one of my favorite holiday centerpieces. Though it may seem intimidating, with a few straightforward steps you can prepare a prime rib roast that is perfectly crusted, juicy, and tender. This recipe focuses on a simple herb crust, an easy timing method, and a creamy horseradish sauce that complements the rich beef. Follow these instructions carefully and you’ll have a show-stopping entree for family and guests.
I originally posted this recipe years ago and later added a video after answering many questions from readers. I understand the concern: prime rib is an expensive cut, and no one wants to risk ruining it. Trust the method here—if you follow the directions exactly, you’ll achieve excellent results each time.
Perfect Herb Crusted Roast Prime Rib of Beef
Yield: Varies by roast weight
Prep Time: 10 minutes active (plus chilling)
Cook Time: Depends on roast weight
Total Time: Includes chill and carryover cooking—see directions
Ingredients:
- 4 cloves garlic
- 8 fresh sage leaves
- 4 teaspoons fresh thyme leaves
- 4 teaspoons olive oil
- 4 teaspoons salt (kosher recommended)
- 1 1/2 teaspoons freshly ground black pepper
- Prime rib roast, boneless and at room temperature before roasting
Horseradish Sauce:
- 1/4 cup sour cream
- 1/2 cup prepared white horseradish
Directions:
- Make the herb paste: In a food processor, pulse the garlic until finely chopped. Add the sage, thyme, olive oil, salt, and pepper and process until a coarse paste forms. This paste will form the flavorful crust on the roast.
- Prepare the roast: Pat the prime rib dry with paper towels. Spread the herb paste evenly over the entire surface of the meat. Cover and refrigerate for at least 3 hours to let the flavors meld. You can prepare it the day before—keep it refrigerated.
- Bring to room temperature: About 1 hour before roasting, remove the meat from the refrigerator so it comes closer to room temperature. This promotes even cooking.
- Preheat the oven to 500°F (260°C). A very hot oven at the start helps form a crisp, flavorful crust.
Roasting time and method:
To determine roasting time at 500°F, multiply the roast weight in pounds by 5 minutes per pound. Be precise—the roast’s weight is usually listed on the package.
- Example: A 5.42 lb roast × 5 minutes = about 27 minutes at 500°F.
- After the initial high‑heat period, turn the oven off immediately. Do not open the oven door for the next two hours; the roast continues to cook gently from residual heat. This method yields a classic prime rib: a well-seared crust with rare to medium-rare center.
- Avoid opening the oven during the two-hour carryover period so heat remains trapped and the roast finishes properly.
- After the two-hour period, carefully remove the roast from the oven. Tent it loosely with foil and let it rest before slicing. Resting allows juices to redistribute for more tender, juicy slices.
Horseradish Sauce:
- Mix the sour cream and prepared horseradish until combined. Adjust the ratio to taste for milder or stronger heat. Chill until ready to serve alongside the sliced prime rib.
This method is reliably delicious and simple—follow it precisely to achieve a perfect prime rib roast that will impress family and guests. Enjoy!
Suggested accompaniments to serve with the prime rib:
Light & Airy Popovers
Lemon Herb Crusted Brussels Sprouts with Pecorino
Farro and Arugula Salad with Honey Lemon Dressing
Easy Panna Cotta with Raspberry Coulis
