Perfect Herb-Crusted Prime Rib Roast (High-Sear, Low-Roast Method)
This Herb-Crusted Prime Rib Roast delivers restaurant-quality results every time. The high-sear, low-roast method ensures a crisp, flavorful herb crust and a juicy, evenly pink interior. A buttery blend of rosemary, thyme, parsley, and garlic locks in flavor and moisture, making it the ultimate centerpiece for any holiday feast.
Equipment
- Large Roasting Pan
- Meat thermometer
- Mixing bowl
- Sharp Carving Knife
- Aluminum foil
Ingredients
- 1 (10 lb) Bone-In Prime Rib Roast (Standing Rib Roast)
- 1 cup Unsalted Butter, softened (not melted)
- 2 Tbsp Fresh Rosemary, chopped
- 2 Tbsp Fresh Thyme, chopped
- 2 Tbsp Fresh Italian Parsley, chopped
- 8 cloves Garlic, crushed or finely minced
- 2 tsp Coarse Sea Salt
- 2 tsp Ground Black Pepper
- 1–2 cups Water or Beef Broth (for roasting pan)
Instructions
- Remove the prime rib from the refrigerator and let it sit at room temperature for 1–2 hours. This ensures even cooking throughout the roast.
- Preheat oven to 450°F (232°C). Pour 1–2 cups of water or beef broth into the bottom of the roasting pan to keep drippings from burning and for future gravy.
- In a small bowl, mix softened butter with chopped rosemary, thyme, parsley, garlic, salt, and pepper until a thick paste forms.
- Rub a light layer of herb butter on the bottom and sides of the roast. Place the roast bone-side down in the roasting pan and spread the remaining butter mixture generously over the top.
- Roast at 450°F for 20 minutes to create a golden crust.
- Reduce the oven temperature to 250°F (121°C) and continue roasting for 12–15 minutes per pound. Use a meat thermometer to monitor doneness: 122°F for medium-rare (remove early for carry-over cooking).
- Remove the roast when it reaches your target temperature. Tent loosely with foil and let rest for 30 minutes. Slice against the grain into ½–1 inch slices.