Christmas

Herb Crusted Prime Rib Roast

at a glance
Prep Time 15 minutes
Rest Time 30 minutes
Cook Time 1 hour 50 minutes

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A prime-rib roast is an investment and can be intimidating when you really don’t want to mess it up! I get that and I’ve got your back. This herb-crusted prime-rib roast recipe is incredibly easy, packs major flavor, and will make you so proud. You’ve got this!

Prime Rib Roast Recipe (Herb Crusted)

The funny thing about this herb crusted prime rib roast is that while the end result feels incredibly fancy, it’s actually VERY easy to make. While prime rib isn’t going to be a weeknight dinner protein (it’s on the pricier side, for sure), it is a fabulous large cut of meat for a special occasion. This no-fuss recipe is phenomenal and will definitely wow everyone at the dinner table!

Pro tip: don’t skip the creamy horseradish sauce. It’s unbelievable!

Prime Rib Roast Ingredients

The first list below includes everything you’ll need for the prime rib itself, and the second list is for an optional (but highly recommended) creamy horseradish sauce. Here’s everything you’ll need:

Prime rib roast on a plate surrounded by herb crust ingredients in small white bowls on a grey and white marble surface.

For the Prime Rib Roast

  • 1, 4-7 pound prime rib roast, boneless or with the ribs cut away and tied back
  • ¼ cup of melted butter, ghee, or bacon fat
  • 1 tablespoon of fresh thyme
  • 1 tablespoon of lemon zest (from 1 lemon)
  • 2 teaspoons of sea salt
  • 1 teaspoon of ground black pepper

For the Optional Creamy Horseradish Sauce

  • ¾ cup of sour cream
  • ¼ cup of prepared horseradish
  • 2 tablespoons of lemon juice
  • ½ teaspoon of sea salt

How to Cook a Prime Rib Roast

hand holding small white bowl, whisking together butter with herbs and spices.
Herb rubbed prime rib roast in a dutch oven.
Hand rubbing herbed butter mixture over the top of prime rib roast.
Cooked prime rib roast in a white dutch oven.
  1. Let the prime rib rest – let the rib roast rest on the counter at room temperature for 1-3 hours before roasting.
  2. Preheat the oven to 450°F.
  3. Whisk together the herb butter mixture – whisk the melted butter, salt, pepper, thyme, and lemon zest together. Massage it thoroughly over the entire rib roast.
  4. Roast – lay the roast on the center of a rack in a roasting pan or the bottom of a large dutch oven, and roast at 450°F for 20 minutes.
  5. Reduce the temperature and continue to cook – reduce the temperature to 325°F and roast for 15 minutes for each pound of uncooked roast (so, a 6-pound roast will need 1½ hours), or until the internal temperature reaches 135°F. Note: this timing will end in a medium-rare finish; reduce the equation to 14 minutes for each pound for a rare finish.
  6. Let rest, carve, and enjoy – remove the roast from the oven and let it rest, covered loosely with foil, on the counter for 30 minutes before carving. Then carve, serve, and enjoy!

Prime Rib Roast Temperature

The amount of time you cook your prime rib roast will vary based on the doneness that you’re after. Here’s a quick breakdown:

  • Rare: 120-125°F
  • Medium-rare: 130-135°F
  • Well done: 140-145°F

The best and most precise way to measure the internal temperature of your roast is by using an in-oven meat thermometer while roasting.

At what temperature do you cook a prime rib roast?

This recipe calls for two different roasting temperatures. You’ll cook your prime rib roast at 450°F for 20 minutes first, and then at 325°F for a second spell of time (the exact amount of time will depend on how large your prime rib roast is) until the internal temperature reaches 135°F.

Prime Rib Roast Cooking Time Per Pound

After the initial 20 minutes of roasting at 450°F, your prime rib roast will need to cook at 325°F for another chunk of time. To determine just how long, you’ll multiply the weight of your roast (uncooked) by 15 minutes. So, a 4-pound roast will cook for an hour, and a 6-pound roast will cook for an hour and a half.

Top down photo of a plate of sliced prime rib served alongside mashed potatoes and a dollop of horseradish cream with gold silverware, a wooden bowl with horseradish sauce, and cutting board with more prime rib.
Q What’s the difference between a prime rib and a rib roast?
A

For the most part, a prime rib and a rib roast refer to the same cut of meat, and because of that, the two terms are typically used interchangeably. There are a few differences, though: prime rib is usually sold bone-in, while “rib roast” can be sold either way, and prime rib is generally roasted whole, while rib roast is most often cut and cooked as a steak.

Q Do you cook prime rib covered or uncovered?
A

This prime rib roast is roasted uncovered. It’s only in a 450°F oven for 20 minutes, and after that, the temperature is turned down enough (325°F) to keep the outside of the roast from burning.

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Prime Rib Roast

By: Cassy Joy Garcia
No ratings yet
Prep Time: 15 mins
Rest Time 30 mins
Cook Time: 1 hr 50 mins
This prime-rib roast recipe is incredibly easy to pull off and is the perfect main dish for any special occasion dinner!

Ingredients  

For the Prime Rib Roast

  • 1, 4-7 pound prime rib roast boneless or with the ribs cut away and tied back
  • ¼ cup melted butter, ghee, or bacon fat
  • 1 tablespoon fresh thyme
  • 1 tablespoon lemon zest (from 1 lemon)
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper

For the Creamy Horseradish Sauce (optional)

  • ¾ cup coconut cream (the solid portion from 2 cans of full-fat coconut milk)
  • 4 tablespoons prepared horseradish
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt

Instructions

  • Let the rib roast rest on the counter at room temperature for 1-3 hours before roasting.
  • Preheat the oven to 450°F.
  • Whisk the melted butter, salt, pepper, thyme and lemon zest together. Massage it thoroughly over the entire rib roast.
  • Lay the roast on the center of a rack in a roasting pan, and roast at 450°F for 20 minutes.
  • Reduce the temperature to 325°F and roast for 15 minutes for each pound of uncooked roast (so, a 6-pound roast will need 1½ hours). Note: this timing will end in a medium-rare finish; reduce the equation to 14 minutes for each pound for a rare finish.
  • If you're making the optional creamy horseradish sauce, whisk all ingredients together in a bowl and refrigerate for at least one hour to thicken.
  • Remove the roast from the oven and let it rest, covered loosely with foil, on the counter for 30 minutes before carving. Then carve, serve, and enjoy!
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