Prime Rib Roast with Herb Crust

Instructions

1. 1

   Remove the prime rib from the refrigerator 2-3 hours before cooking to bring it to room temperature. Pat the roast completely dry with paper towels.

2. 2

   Preheat your oven to 450°F (230°C). Position the oven rack in the lower third of the oven.

3. 3

   Mince the garlic cloves and finely chop the rosemary and thyme. In a small bowl, combine the softened butter, olive oil, minced garlic, chopped herbs, salt, and black pepper to create a herb paste.

4. 4

   Brush the entire surface of the prime rib with Dijon mustard, then generously rub the herb paste all over the roast, covering all sides.

5. 5

   Place the roast bone-side down in a roasting pan. The bones act as a natural roasting rack.

6. 6

   Roast at 450°F (230°C) for 20 minutes to create a flavorful crust.

7. 7

   Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 15-18 minutes per pound for medium-rare (internal temperature of 120-125°F/49-52°C).

8. 8

   Use a meat thermometer inserted into the thickest part of the meat (not touching bone) to check temperature. For medium-rare, remove at 120°F (49°C), for medium remove at 130°F (54°C).

9. 9

   Once the desired temperature is reached, remove the roast from the oven and tent loosely with aluminum foil.

10. 10

    Let the roast rest for 20-30 minutes. The internal temperature will rise 5-10 degrees during this time, and the juices will redistribute throughout the meat.

11. 11

    Carve the roast by slicing along the bones to remove them, then slice the meat across the grain into 1/2 to 3/4-inch thick slices.

12. 12

    Serve immediately with the pan drippings or your favorite horseradish sauce.