Herb Crusted Prime Rib uses a no-fail method that will definitely impress your guests, with flavors of garlic, fennel seed, coriander and caraway seed.
Look at that beautiful crust. I mean, it doesn’t get any better than that. The blend of spices are not only an eye catcher, but they have an earthy flavor that really highlights this cut of meat. This is important when serving prime rib. You want a nice, solid flavor on the crust and this flavor helps make an amazing au jus.
I’ve tried many methods of cooking prime rib and always come back to this no-fail method. It’s easy, doesn’t take much thought or constantly opening the oven to check the temperature. It’s just real simple. O.k. here’s the no-fail method. First, make sure you let the prime rib sit on counter and come to room temperature. This is when I slather on the butter and spices. Then, pre-heat your oven to 500 degrees. Now, you figure out how much your prime rib weighs. Multiply the weight by 5 minutes and that is how long you will cook the prime rib at 500 degrees. When the times up, turn of the oven, but DO NOT OPEN THE OVEN DOOR. Leave the prime rib in the oven for another 1 1/2 hours. At this point, remove the prime rib from the oven and rest for at least 10-15 minutes. I put a piece of foil over the top while it’s resting. Now it’s ready to slice and enjoy. One note: This timing is for a bone in roast. If you end up with a boneless roast, you will need to reduce the time. I usually take it out of the oven 15 minutes early when cooking a boneless roast.
Ingredients in Herb Crusted Prime Rib
- Standing Rib Roast – Known as prime rib, either bone-in or boneless.
- Butter – Two sticks of real butter.
- Fennel Seed – An aromatic seed from the fennel flower with mildly sweet licorice flavor.
- Caraway Seed – Strong aromatic seed from caraway plant, part of the parsley family.
- Coriander Seed – Warm aromatic seed from the coriander plant with citrus notes.
- Garlic Salt – Lawry’s garlic salt with flakes of parsley in it.
Complete your holiday dinner with side dishes like Shaved Brussels Sprouts Salad drizzled in a shallot lemon vinaigrette and studded with pomegranate seeds that look like jewels. It’s a really beautiful salad. Roasted Spiced Carrots are one of the easiest side dishes that look stunning on the plate. They’re topped with a simple agave glaze and toasted pepitas. Creamy Serrano Potato Gratin completes the meal and let me tell you…it will be devoured in minutes. Tender red potatoes layered in a creamy cheese sauce with spicy serrano pepper and baked until golden brown and bubbly.
Herb Crusted Prime Rib
- 4 lb. standing rib roast (prime rib) bone-in or boneless
- 1 cup butter two sticks
- 2 tbsp. fennel seed
- 2 tbsp. caraway seed
- 2 tbsp. coriander seed
- 2 tbsp. garlic salt
- Remove roast from refrigerator an hour before baking and let come to room temperature. Preheat oven to 500 degrees.
- Spread room temperature butter evenly over all sides of roast. Place roast on a wire rack in a baking pan. Combine fennel seed, caraway seed, coriander seed and garlic salt. Press spice mixture into butter, covering entire roast.
- Bake roast in 500 degree oven according to the following method:5 minutes per pound, then shut oven off and DO NOT OPEN THE DOOR for 1 1/2 hours for bone-in roast and 1 hour 15 minutes for boneless roast.For Example: 4 lb. roast x 5 minutes = 20 minutes – This is how long you cook at 500 degrees.After this, shut the oven off and leave roast in for an additional 1 1/2 for bone-in roast and 1 hour and 15 minutes for boneless roast.
- Once baking time has ended, open oven, remove roast to counter, cover with a piece of foil and let rest for about 15 – 20 minutes.