{"id":49637,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/herb-crusted-prime-rib\/"},"modified":"2023-11-30T07:03:43","modified_gmt":"2023-11-30T13:03:43","slug":"herb-crusted-prime-rib","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/herb-crusted-prime-rib\/","title":{"rendered":"Herb-Crusted Prime Rib"},"content":{"rendered":"

When we think about celebratory feasts, herb-crusted prime rib rises to the top of the list. This big, juicy cut is rich. It\u2019s decadent. And it\u2019s absolutely loaded with flavor\u2014especially when crusted with garlic and herbs. Cooking a prime rib also makes many of us nervous to think about, but there\u2019s no need to be intimated. It’s actually super easy to cook, once you learn the proper technique.<\/p>\n

The key here comes down to temperature. Overcooked meat becomes dry and tough, so we closely monitor the cooking temperature with a probe thermometer (like the Thermoworks Smoke X<\/a>). For us, the sweet “done” spot is between medium-rare and medium, but we\u2019ll provide a range of temperatures so you can create the perfect herb-crusted prime rib for your holiday gathering. So, all you really need to do is pop the roast in the oven, sit back with your loved ones, and wait for the timer to let you know it’s time to eat.<\/p>\n

What is prime rib?<\/h2>\n

Prime rib is also known as a standing rib roast. It\u2019s sourced from the rib section of a cow\u2014the same area as ribeye, one of the most well-known types of steak<\/a>. Ribeyes are cut off the standing rib roast, but prime rib is cooked as a whole roast that\u2019s sliced before serving. This area is prized for its extra-tender texture and gorgeous fat marbling (the streaky white fat that runs throughout a good cut of meat). These cuts pack plenty of flavor on their own, so there’s no need to use a marinade.<\/p>\n

Don\u2019t confuse the word \u201cprime\u201d here as the grade of meat. A standing rib roast can come as a prime cut or a choice cut. You can use either, but the different grades of beef<\/a> affect the rib roast’s quality, taste and cost. Select the one with the best marbling and a nice fat cap, which will \u201cbaste\u201d the beef with its own fat as it roasts.<\/p>\n

Bone-in or boneless prime rib?<\/h2>\n

Prime rib generally contains the ribs, so the roast \u201cstands\u201d on the bones\u2014hence the name standing rib roast. We recommend going bone-in for our herb-crusted prime rib. The bones regulate the temperature of the beef as it cooks, ensuring the roast is nice and juicy. It takes a little longer to cook than a boneless prime rib, but it\u2019s well worth it.<\/p>\n

The tricky part arises when it’s time to carve. Getting around the bones can be challenging, but we have a way to work around that: Ask your butcher to cut the bone away from the beef and truss the ribs to the roast with butcher’s twine. This butcher-counter tip<\/a> gives you all the benefits of intact bones, but makes carving much easier. Simply snip off the string, and lift the beef off the bones.<\/p>\n

Ingredients for Herb-Crusted Prime Rib<\/h2>\n

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