A flavorful and juicy prime rib roast with a herb-infused crust, perfect for special occasions.
Preheat your oven to 425°F (220°C).
Preheating ensures the oven is at the right temperature for even cooking.
In a mixing bowl, combine kosher salt, black pepper, rosemary, thyme, and minced garlic to create the herb crust mixture.
Mix thoroughly to evenly distribute the herbs and spices.
Place the prime rib in a roasting pan lined with aluminum foil.
Lining the pan with foil makes cleanup easier.
Pat the herb crust mixture evenly over the surface of the prime rib, pressing gently to adhere.
Ensure the crust covers the roast completely for maximum flavor.
Insert a meat thermometer into the thickest part of the roast, avoiding bone.
This helps monitor the internal temperature for perfect doneness.
Roast in the preheated oven for approximately 2 hours, or until the thermometer reads 135°F (57°C) for medium-rare.
Adjust cooking time based on your preferred level of doneness.
Remove the roast from the oven and let it rest for 15 minutes before carving.
Resting allows the juices to redistribute, ensuring a moist roast.
Carve the roast into slices and serve with your favorite sides.
Serve with a garnish of fresh herbs for added presentation.
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