This Salt and Herb Crusted Prime Rib Roast is a no-fail recipe that uses a beef rib roast, fresh herbs and garlic and roasted to perfection.
Succulent No-Fail Salt and Herb Crusted Prime Rib Roast
Wow your guests with a meal they won’t forget with this quick and easy succulent no-fail Salt and Herb Crusted Prime Rib Roast recipe.
There are some recipes that I have to pinch myself because they turn out perfectly the first go-around. And, that’s the beauty of this no-fail Salt and Herb Crusted Prime Rib Roast.
The idea for making this beautiful dish came about when I wanted to wow some guests who were coming to my house for the first time. To put on a good spread for them, I decided upon a prime rib roast.
RELATED: Valentine’s Day Dinner Ideas
This cut of beef makes an elegant meat course if you know how to cook it correctly.
The problem for most folks is that they overcook the meat so that it becomes well-done and dry. Not what you’d call a show-stopper.
So how do you make a succulent no-fail Salt and Herb Crusted Prime Rib Roast?
Start with a good grade of beef. Your local butcher can help you find what what you’re looking for if you’ve never purchased a prime rib roast before.
Ask him to trim the excess fat off because you don’t want to pay for something you won’t use. That being said, you still want some fat on the bone. This is where the flavor comes from and keeps the meat juicy.
The roast pictured below has just the right amount of fat and is considered a 3-rib roast. It can feed up to nine people, if you slice the meat thinly, once off the bone.
Next, use sea salt when cooking prime rib. Along with the fat, salt keeps the meat moist.
Don’t forget, too, freshly chopped herbs and spices and garlic which gives depth of flavor to the meat.
Before you place the prime rib roast in the oven, sear the meat on all sides.
When you are done searing the meat, place it in a large roasting pan with a rack or my favorite solution: aluminum foil rolled into “logs” to keep it off the bottom of the pan and well-balanced.
You don’t want to “stew” the meat, which is what would happen if you allowed it to sit in its own juices.
As you can see in the image below, there’s plenty of fat that’s still left on the roast. This will help the meat remain moist, but will also provide a delicious au jus (gravy) once the baking has finished.
Then, when you have completed this task, it’s time to put the roast in the oven. But before you do, you’ll want to make sure that you use a meat thermometer, if you have one.
Importance of Using a Meat Thermometer
A lot of modern ovens come with a thermometer attachment. So, if your oven has this option, attach the meat thermometer to the inside of the oven wall and then pierce the roast at the thickest part of the meat.
You’re looking for a temperature of 120 degrees F for rare or 130 degrees for medium-rare.
If you don’t have this attachment, you can use a quick read thermometer periodically to check for doneness.
It’s very important that you don’t bypass this step.
This is because (1) there is a lot of meat to cook especially when you bake with a bone-in roast like a prime rib roast, and (2) there’s no way to successfully eyeball the roast to know if it’s done or not.
Now I’ve used a number of meat thermometers over the years–some digital, some not. I’ve finally settled upon ThermoWorks ChefAlarm ($64 USD). It is a digital meat thermometer that has a bunch of nifty features.
You can easily place the probe into the meat and be assured of getting an accurate reading each time, whether you cook in the oven, on the grill, or when you use a smoker. It’s also great for candy making or deep frying.
This unit was highly rated by American Test Kitchen and one of the reasons why I chose this model. You can check out their video review HERE.
Or, if you’d rather go with a less expensive model try the ThermoPro TP16 ($17.99 USD). This unit is also highly rated and featured in the media by some well-known sites. You can find more information on this product HERE.
You’ll find that when you use a good meat thermometer, your timing will be spot on and the meat will not be dry or overcooked.
Roast Some Vegetables
It’s easy to multi-task with this recipe. So, while the meat is baking, why not roast some vegetables as a side dish in the oven too.
Just prepare your vegetables for roasting as you normally would. Place the vegetables in a pan that easily fits in the oven with your roast.
Then drizzle the vegetables with a little olive oil, along with a pinch or two of salt and fresh ground pepper.
As you can see from the image below, I used quartered yellow potatoes, halved brussels sprouts and carrots. But you can include any number of different vegetable combinations like this: One Pan Roasted Winter Vegetable Medley Recipe.
Once the meat has baked to perfection, approximately 1 1/2-2 hours, remove it from the oven.
Then, remove the pan with the vegetables, as they will also be cooked to perfection.
Wrap both (meat and vegetables) in aluminum foil and allow to rest approximately 30 minutes.
As you can see, the meat has been cooked perfectly with just the right amount of “pink” in the middle. Time to serve to your guests. Enjoy!
For more delicious meat recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Salt and Herb Crusted Prime Rib Roast
- 5 lbs beef rib roast (approx. 3-ribs)
- 8 garlic cloves slivered lengthwise
- 6 tbsp olive oil extra virgin
- 1/4 cup fresh rosemary chopped finely
- 1/4 cup fresh thyme chopped finely
- 1/4 cup fresh sage chopped finely
- 2 tbsp black pepper coarsely ground
- 1/2 cup ground sea salt
- Remove excess fat along the outside of the prime rib. Pat dry and score on a diagonal with a sharp knife across the fat.
- In a small bowl, combine 3 tbsp olive oil, herbs, salt and pepper. Rub this mixture into the meat, but especially into the fat pack.
- Wrap and let rest for about an hour in the refrigerator.
- When ready to cook, remove the rib roast from the refrigerator and let it come to room temperature for about 30 minutes.
- In the meantime, preheat the oven to 450 degrees F.
- In a large skillet, add 3 tbsp olive oil and brown all sides for about 6 minutes.
- Then place the roast in a covered roasting pan, fat side up.
- In the cut grooves, add the fresh garlic slices.
- Drizzle the outside of the meat with a little more olive oil and place in the oven to roast at 450 degrees F for 25 minutes.
- Then, reduce the heat to 375 degrees F and bake until the internal temperature reaches 125 degrees for rare or 130 degrees for medium-rare, approximately 1 – 1 1/2 hours. Note: Keep to the cooking times and use a digital meat thermometer for best results.
- Once the meat has reached doneness, remove it from the oven and allow it to rest covered for 30 minutes.
- Slice and serve with your favorite sides.