Here’s a classic Crusted Prime Rib Roast recipe—perfect for a holiday or special dinner.
🥩 Crusted Prime Rib Roast
Serves: 6–8
Prep time: 20 minutes
Cook time: 1½–2 hours (depending on size and desired doneness)
Resting time: 20 minutes
🧾 Ingredients
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1 (4–5 lb / 1.8–2.3 kg) prime rib roast, bone-in or boneless
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3–4 cloves garlic, minced
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2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
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2 tbsp fresh thyme, chopped (or 1 tbsp dried)
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2 tsp salt
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1 tsp black pepper
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2 tbsp olive oil
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1–2 tsp Dijon mustard (optional, for extra crust flavor)
👩🍳 Instructions
1️⃣ Prep the roast
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Remove the roast from the fridge at least 1 hour before cooking to bring to room temperature.
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Preheat oven to 230°C (450°F).
2️⃣ Make the crust
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In a small bowl, mix garlic, rosemary, thyme, salt, pepper, olive oil, and mustard if using.
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Rub the mixture all over the roast, pressing it into the meat.
3️⃣ Roast
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Place roast on a rack in a roasting pan, fat side up.
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Roast at 230°C (450°F) for 15–20 minutes to form a crust.
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Reduce heat to 160°C (325°F) and continue roasting until internal temperature reaches:
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Rare: 50°C (122°F)
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Medium-rare: 55°C (130°F)
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Medium: 60°C (140°F)
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Use a meat thermometer for accuracy—insert into thickest part, not touching bone.
4️⃣ Rest
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Remove roast from oven and tent with foil.
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Let rest 15–20 minutes before carving to allow juices to redistribute.
5️⃣ Serve
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Slice against the grain into thick portions.
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Serve with horseradish sauce, au jus, or your favorite sides (roasted vegetables, mashed potatoes).
🔥 Tips
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Bring roast to room temperature before cooking for even doneness.
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Don’t skip resting—the meat will lose juices if sliced too soon.
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For a stronger crust, add crushed black peppercorns or paprika to the herb mix.
If you want, I can also give you a garlic-parmesan crust version that’s extra flavorful and crispy on the outside.
Do you want me to share that version?