This Herb-Crusted Prime Rib Recipe Is My #1 Christmas Dinner Pick

Nothing says “special occasion” quite like a magnificent prime rib roast sitting on the carving board.

I remember my first time being in charge of the Christmas prime rib. My husband’s family was coming over, and my mother-in-law, bless her heart, had a reputation for making a roast beef that was, let’s just say, very well-done. I wanted to create something spectacular, something that would make everyone’s eyes light up. I looked through old cookbooks and found plenty of recipes, but they all seemed a little… plain. Just salt, pepper, and maybe some dried thyme.

I knew I could do better. I wanted a crust that was so full of flavor it was a treat all by itself. So I started tinkering. I used fresh herbs from my little garden, of course, rosemary and thyme, because they just sing with beef. But it was still missing something. I needed a little Southern magic. One afternoon, while making a spice rub for some pork shoulder, it hit me. A pinch of smoked paprika for that gorgeous, deep red color and a whisper of smokiness, and just a spoonful of dark brown sugar. Not enough to make it sweet, mind you, but just enough to help the crust caramelize and balance all those savory, salty herbs. That was it. That was the twist that took my herb-crusted prime rib from good to legendary. Now, it’s the recipe everyone asks for, and I’m so happy to share it with you all.

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Why This Herb-Crusted Prime Rib Recipe Works

A prime rib roast, or standing rib roast, has long been the centerpiece of holiday tables and celebratory dinners. Its history is rooted in traditional English feasts, where a perfectly roasted joint of beef signified prosperity and hospitality. It’s popular for a reason. The cut is beautifully marbled, incredibly tender, and delivers that rich, beefy flavor we all crave. It’s an impressive dish that feels grand, yet it’s surprisingly straightforward to prepare if you have the right technique.

So, what makes this particular herb-crusted prime rib recipe the one you should trust? It all comes down to two things, the crust and the cooking method. Many recipes call for a simple salt and pepper rub, which is fine, but it doesn’t create that unforgettable flavor. My recipe builds a complex, aromatic crust with fresh rosemary, thyme, garlic, smoked paprika, and a touch of brown sugar. This combination doesn’t just sit on the surface. It creates a savory, slightly smoky, and deeply flavorful seal that perfumes the meat as it cooks.

The second reason this recipe is a showstopper is the reverse sear method. The old way of cooking a roast was to blast it with high heat first and then lower the temperature. This often leads to a ring of overcooked, gray meat around the edges and a rarer center. With the reverse sear, we cook it low and slow first, bringing the entire roast to a perfect, even temperature from edge to edge. Then, we give it a quick blast of high heat at the end to create that irresistible, crispy brown crust. This technique is practically foolproof for achieving a perfectly pink, juicy roast every single time. It takes the guesswork out of cooking this expensive cut of meat, giving you confidence and a truly spectacular result.

Ingredients for Herb-Crusted Prime Rib

The beauty of a magnificent roast is that it starts with simple, high-quality ingredients. For this recipe, the star of the show is the beef itself, but the supporting cast of herbs and spices is what makes it sing. Each ingredient is chosen to build layers of flavor that create a truly memorable meal.

Here’s exactly what you’ll need to make this incredible roast:

• 1 (3-bone) standing rib roast (prime rib), about 6-7 lbs: Look for a roast with bright red color and plenty of marbling. The fat is what gives prime rib its flavor and tenderness. I recommend getting a “prime” grade cut if your budget allows, but “choice” will also be delicious. Have your butcher trim the fat cap to about 1/4-inch thick.
• 1/4 cup coarse kosher salt: It’s important to use coarse salt, not table salt. Its large crystals do a better job of seasoning the meat and helping to form that perfect crust.
• 2 tablespoons coarsely ground black pepper: Freshly ground pepper has a much better flavor and aroma than the pre-ground kind.
• 1/4 cup olive oil: This will be the binder for our herb paste, helping it adhere to the roast and encouraging a beautiful brown crust.
• 6 cloves garlic, minced: Fresh garlic is a must here. It provides a pungent, aromatic base for the herb rub.
• 3 tablespoons fresh rosemary, finely chopped: Fresh herbs make all the difference. The piney, woody notes of rosemary are classic with beef.
• 2 tablespoons fresh thyme, leaves stripped from stems: Thyme adds an earthy, slightly minty flavor that complements the other ingredients perfectly.
• 1 tablespoon smoked paprika: This is my secret weapon! It adds a beautiful, rich color and a subtle smoky flavor that elevates the whole dish. Do not substitute with sweet or hot paprika, the smoky kind is key.
• 1 tablespoon packed dark brown sugar: This is my other little twist. It might sound unusual, but it doesn’t make the roast sweet. It just helps the crust caramelize beautifully and balances the saltiness of the rub.

Getting a good quality cut of meat is the most important step. Don’t be afraid to talk to your butcher. Ask for a cut from the loin end (sometimes called the first cut), as it tends to be a bit leaner and more tender than the chuck end. A well-marbled roast will baste itself from the inside as it cooks, ensuring a juicy, flavorful result every time.

Step-by-Step Instructions For Making Herb-Crusted Prime Rib

This recipe uses a technique called the “reverse sear,” which is my go-to method for any large roast. It guarantees an evenly cooked roast from edge to center with a perfectly browned crust. Don’t let the name intimidate you, it’s actually easier than the traditional method. All you need is a good meat thermometer, which is non-negotiable for a perfect prime rib.

Step 1: Prepare the Roast

Take your prime rib out of the refrigerator at least 2 hours before you plan to cook it, but no more than 4. Pat it completely dry with paper towels. This is a critical step for getting a good sear. In a small bowl, mix the kosher salt and black pepper. Rub this mixture generously over the entire surface of the roast, including the ends and the bones. Let it sit at room temperature. This acts as a dry brine, seasoning the meat and helping it retain moisture.

Step 2: Make the Herb Paste and Preheat

While the roast is sitting, preheat your oven to 225°F. It seems low, but trust the process. Place a rack inside a large roasting pan. In another small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, and dark brown sugar. Stir it until it forms a thick, fragrant paste.

Step 3: Apply the Rub and Start Cooking

Once the roast has been sitting for at least two hours, slather the herb paste all over it. Don’t be shy, use your hands to really work it onto the fat cap and sides. Place the roast, bone-side down, on the rack in your roasting pan. The bones act as a natural roasting rack. Insert a digital probe meat thermometer into the thickest part of the meat, making sure not to touch any bone. Place the pan in the preheated oven.

Step 4: Slow Roast to Perfection

Roast the prime rib until the internal temperature reaches 125°F for medium-rare. This will take approximately 3 to 4 hours, but always cook to temperature, not to time. Check the thermometer periodically. For medium, you’d be looking for about 135°F. Once it hits your target temperature, remove the entire pan from the oven. Tent the roast loosely with foil and let it rest for at least 30 minutes. This resting period is crucial for a juicy result.

Step 5: The Final Sear

About 15 minutes before you’re ready to serve, crank your oven temperature up as high as it will go, usually 500°F or 550°F. Remove the foil from the roast. Place the prime rib back into the screaming hot oven for 6 to 10 minutes, just until the crust is beautifully browned and sizzling. Keep a close eye on it so it doesn’t burn.

Step 6: Rest Again and Carve

Remove the roast from the oven and transfer it to a carving board. Let it rest for another 10 to 15 minutes before carving. This allows the juices to redistribute one last time. To carve, slice the meat away from the bones in one large piece. Then, slice the roast against the grain into your desired thickness. Serve immediately with any accumulated pan juices.

How To Serve Herb-Crusted Prime Rib

Once you’ve pulled that gorgeous, sizzling roast from the oven, it deserves to be served with accompaniments that are just as special. Presentation is half the fun, and serving this herb-crusted prime rib with the right sides can turn a great meal into an unforgettable feast. The rich, beefy flavor and savory crust pair well with a wide variety of dishes, from classic comforts to more elegant options.

First and foremost, you’ll want to have some classic sauces on hand. A creamy, sharp horseradish sauce is a non-negotiable in my house. It cuts through the richness of the beef perfectly. You can also make a simple au jus by deglazing the roasting pan with a bit of beef broth or red wine, scraping up all those flavorful browned bits, and simmering it for a few minutes. Pouring that rich jus over each slice is just heavenly.

For side dishes, you can go in a few different directions. Here are some of my favorite pairings:

• Starchy Sides: You can never go wrong with potatoes. Creamy garlic mashed potatoes are perfect for soaking up the pan juices. For something a bit more elegant, consider a potato gratin with Gruyère cheese or simple roasted potatoes tossed with rosemary and garlic.
• Green Vegetables: To balance the richness of the meat, a bright green vegetable is a must. Simple steamed or roasted asparagus with a squeeze of lemon is a wonderful choice. Creamed spinach is a classic steakhouse side for a reason, and green beans almondine add a lovely bit of crunch and nutty flavor.
• Breads: A basket of warm, crusty rolls or a good sourdough bread is essential for mopping up every last bit of flavor from the plate. My family always loves a good popover or Yorkshire pudding, which were practically made for roast beef.
• Salad: Start the meal with a light salad to whet the appetite. A simple Caesar salad or a wedge salad with blue cheese dressing and bacon bits provides a cool, crisp contrast to the warm, hearty main course.

No matter what you choose, serve the meal on your best plates and gather everyone around the table. The sight and smell of a perfectly cooked prime rib is a celebration in itself, a true centerpiece that brings everyone together. Don’t forget a good bottle of red wine, like a Cabernet Sauvignon or a Merlot, to complete the experience.

How To Store & Reuse Herb-Crusted Prime Rib Leftovers

As wonderful as this herb-crusted prime rib is on the day you make it, the leftovers are a prize in their own right. Honestly, sometimes I make a slightly bigger roast just to guarantee there will be some left for the next day. Storing it properly is key to making sure it tastes just as good later. The goal is to keep it from drying out while preserving that delicious flavor and tender texture.

Once the roast has cooled completely, you have a couple of options for storage. You can either wrap the entire remaining piece of roast tightly in plastic wrap and then a layer of aluminum foil, or you can slice it and store the slices. If you slice it, I recommend placing the slices in an airtight container with a splash of beef broth or any leftover au jus. This little bit of moisture will help keep the meat from drying out when you reheat it. Stored properly in the refrigerator, your prime rib leftovers will be good for up to four days.

When it comes to enjoying those leftovers, there are so many wonderful possibilities beyond just reheating a slice on a plate. Here are a few of my favorite ways to transform leftover prime rib:

• The Ultimate Steak Sandwich: This is a family favorite. Thinly slice the cold prime rib and pile it onto a crusty baguette or ciabatta roll. Top it with provolone cheese and pop it under the broiler to get it all melty. Add some caramelized onions and a dab of horseradish sauce, and you have a sandwich fit for a king.
• Prime Rib Hash: Dice the leftover beef and pan-fry it with cubed potatoes, onions, and bell peppers until everything is crispy and browned. Top it with a fried or poached egg for a truly decadent breakfast or brunch.
• Beef and Barley Soup: Cut the leftover prime rib into bite-sized cubes and add it to a hearty beef and barley soup during the last 10 minutes of cooking. The tender meat adds an incredible richness and flavor to the soup, making it a complete meal.
• Quick Steak Tacos: Thinly slice the beef and quickly warm it in a hot skillet. Serve it in warm corn or flour tortillas with your favorite toppings like crumbled queso fresco, diced onion, cilantro, and a squeeze of lime.

Reheating prime rib can be tricky since you don’t want to overcook it. The best way is to do it gently. Place the slices in a small baking dish with a splash of beef broth, cover with foil, and warm in a low oven, around 300°F, for about 10 to 15 minutes, or just until heated through. This low and slow method helps it stay tender and juicy.

Substitutions & Variations For Herb-Crusted Prime Rib

While I believe this recipe is pretty perfect as is, I know that every cook likes to put their own little spin on things. Sometimes you might not have a certain ingredient on hand, or maybe you just want to experiment with different flavor profiles. The good news is that this herb-crusted prime rib recipe is a fantastic base for all sorts of delicious variations.

The herb paste is the easiest place to play around. The combination of rosemary and thyme is classic for a reason, but you can certainly swap them for other herbs that pair well with beef. Just remember that fresh herbs will always give you the best, brightest flavor. If you must use dried, the general rule is to use one-third the amount called for, as dried herbs are more concentrated.

Here are a few ideas for substitutions and variations to get you started:

• Herb Swaps: Don’t have fresh rosemary or thyme? Fresh sage or marjoram would also be delicious. For a slightly different flavor profile, you could try a mix of fresh parsley, oregano, and garlic for a more Mediterranean feel.
• Spice Variations: If you’re not a fan of smoked paprika, you can use sweet paprika for color without the smoky taste. For those who like a little heat, adding a teaspoon of red pepper flakes or a pinch of cayenne pepper to the rub can add a wonderful kick.
• Mustard Crust: For a tangy and traditional flavor, try adding a couple of tablespoons of whole-grain Dijon mustard to the herb paste. It creates a fantastic crust and the sharpness of the mustard is a perfect complement to the rich beef.
• Go Low-Carb/Keto: This recipe is already very low-carb friendly. To make it strictly keto, simply omit the one tablespoon of brown sugar. The crust will still be incredibly flavorful and you won’t miss it.
• Different Cut of Beef: While this recipe is designed for a standing rib roast, the herb paste and reverse sear method work beautifully on other large beef roasts as well. Try it on a beef tenderloin (adjusting the cooking time significantly) or a top sirloin roast for a more budget-friendly option.

Don’t be afraid to make this recipe your own. Cooking is all about creativity and using what you have and what you love. Whether you stick to my recipe exactly or add your own special touch, the most important part is the technique. Using a meat thermometer and letting the roast rest properly are the two secrets that will guarantee a perfect result every single time. Happy cooking, y’all!

5 FAQs About Herb-Crusted Prime Rib

Here are some straightforward answers to the most common questions I receive about this herb-crusted prime rib recipe.

What is the best way to cook an Herb-Crusted Prime Rib for even results?

The absolute best way to guarantee your herb-crusted prime rib is cooked evenly from edge to edge is to use the reverse sear method, which is what this recipe calls for. The traditional method of searing at a high temperature first and then roasting at a lower temperature often results in a “bullseye” effect, with a gray, overcooked ring of meat on the outside and a properly cooked center. This means you end up with less of that perfectly pink, juicy meat that you’re paying for.

With the reverse sear, you slowly and gently bring the entire roast up to your target temperature in a low oven, around 225°F. This slow cooking allows the heat to penetrate the meat evenly, so the temperature in the center is almost the same as the temperature near the surface. Once the roast is perfectly cooked through, you let it rest, and then you finish it with a very brief, high-heat blast in a 500°F oven. This final step is only to create that beautiful, dark, crispy crust without overcooking the meat underneath. This method takes the guesswork out of the process and gives you a much more consistent and delicious result.

How much Herb-Crusted Prime Rib do I need per person?

Figuring out how much prime rib to buy can feel a little daunting, especially given the price, but there’s a pretty simple rule of thumb to follow. For a bone-in standing rib roast, like the one used in this recipe, you should plan on about one-half pound of meat per person. Since each “bone” or “rib” typically weighs between one and a half to two pounds, that means one rib will generously serve two to three people. So, a 3-bone roast, which usually weighs around 6 to 7 pounds, will comfortably feed about 6 to 8 guests.

If you have guests with very hearty appetites or if you want to be absolutely certain you’ll have leftovers, you might want to increase that amount slightly. It’s always better to have a little too much than not enough. When you’re at the butcher, just tell them how many people you’re serving, and they can help you select the perfect size roast for your gathering. This planning ensures everyone gets a generous portion of that delicious herb-crusted prime rib.

Can I prepare my Herb-Crusted Prime Rib ahead of time?

Yes, you absolutely can do some of the prep work ahead of time, which is a lifesaver when you’re hosting a big dinner. In fact, seasoning the roast a day or two in advance is highly recommended. Applying the salt and pepper mixture up to 48 hours beforehand acts as a dry brine. This process seasons the meat more deeply than just salting it before cooking, and it also helps the roast retain more of its natural moisture, resulting in a juicier final product. Just season the roast, place it on a rack set over a baking sheet, and leave it uncovered in the refrigerator.

You can also mix up the herb and garlic paste a day ahead. Just store it in an airtight container in the refrigerator. I would recommend waiting to apply the herb paste until the day of cooking, about two hours before you plan to put it in the oven. This gives the roast time to come to room temperature, which helps it cook more evenly. Doing these steps in advance frees up your time on the big day, so you can focus on your side dishes and enjoy your guests.

Why is my Herb-Crusted Prime Rib tough?

There are a few culprits that can lead to a tough prime rib, and thankfully, they are all avoidable. The number one cause of toughness is overcooking. Prime rib is a naturally tender cut of meat, but if it’s cooked past medium (about 140°F), the muscle fibers will tighten up and squeeze out the moisture, resulting in dry, chewy meat. This is why using a reliable digital meat thermometer is not just a suggestion, it’s essential. You must pull the roast from the oven when it reaches the correct internal temperature for your desired doneness.

The second major reason is not letting the meat rest properly. After the roast comes out of the oven, the juices are all concentrated in the center. If you slice into it right away, all that delicious juice will run out onto your cutting board. You need to let it rest for at least 20 to 30 minutes before the final sear, and then another 10 to 15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. Finally, make sure you are carving the roast against the grain. This shortens the muscle fibers, making the meat much more tender to chew.

What internal temperature should my Herb-Crusted Prime Rib be?

The internal temperature is the only true indicator of doneness for a roast, and a good digital thermometer is your best friend in the kitchen for this task. The temperature will continue to rise a few degrees as the roast rests, a phenomenon known as “carryover cooking.” My recipe calls for removing the roast from the low oven at 125°F for a perfect medium-rare finish after resting and searing.

Here is a helpful guide for the temperature you should pull the roast from the oven during the initial slow-roasting phase. Remember, the final temperature after resting will be about 5 to 7 degrees higher.

• For Rare: Pull at 115-120°F (Final temp will be 120-125°F)
• For Medium-Rare: Pull at 125-130°F (Final temp will be 130-135°F)
• For Medium: Pull at 135-140°F (Final temp will be 140-145°F)
• For Medium-Well: Pull at 145-150°F (Final temp will be 150-155°F)

I strongly recommend cooking prime rib to no more than medium, as cooking it further can make this beautiful cut of meat tough and dry. Insert the thermometer into the thickest part of the roast, avoiding bone, to get the most accurate reading.

Try These Recipes Next

If you loved this showstopping herb-crusted prime rib, you know I believe every meal should feel a little special, even on a regular weeknight. A great main course deserves great company, whether you’re planning a big holiday feast or just looking for your next family-pleasing dinner. I’ve gathered some of my other favorite recipe collections that I think you’ll enjoy just as much.

Prime rib is often the star of a holiday table, and if you’re in planning mode, you’ll want to check out my complete guide to holiday cooking. It’s filled with everything you need, from appetizers to side dishes to desserts, to make your celebration memorable and delicious. You’ll find plenty of inspiration to round out your festive menu.

And for all the days that aren’t holidays, we still need to get a delicious dinner on the table. If you’re looking for more crowd-pleasing main courses or just some fresh ideas to get you out of a dinner rut, this collection is for you. It’s packed with recipes that are tested, trusted, and loved by my own family. You’re sure to find a new favorite!

• More Holiday Favorites: My Ultimate Thanksgiving Dinner Ideas
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I hope these collections inspire you in the kitchen and help you create wonderful meals and memories with your loved ones. Happy cooking!