December 15 2020

Herb Crusted Prime Rib Roast – Cooked Low and Slow

Prime Rib or Standing Rib Roasts always make an impression on a holiday dinner table, and they’re easier to prepare than you think. My Herb-Crusted Prime Rib Roast recipe uses herbs and mustard to create a flavorful crust. Cooking it low and slow, like they do in restaurants, requires a little planning and a little patience, but it is the key to a tender, juicy roast every single time!

=== 🍽🍸🥩 RECIPE ===
1 – 3 rib standing rib roast, about 8 pounds
2 tablespoons Kosher salt
1 tablespoon olive oil

Herb Crust:
2 sprigs fresh rosemary, finely chopped
3 garlic cloves, finely chopped
1 1/2 tablespoon Dijon mustard
1 1/2 teaspoons finely ground black pepper
1/4 cup olive oil

The day before you plan to serve, rub the outside of the roast with 2 tablespoons of kosher salt. Place in refrigerator uncovered overnight. (You can do that up to 4 days in advance.)

Take the roast out of the refrigerator 2 to 3 hours before you cook to allow it to come up to room temperature.

Preheat your oven to 225 degrees.

While the roast comes to temperature, mix the rosemary, garlic, Dijon, pepper and olive oil in a small bowl and set aside.

Heat a heavy pan (cast iron preferred; don’t use non-stick) until extremely hot. Add a tablespoon of olive oil. Once the oil is hot and shimmering, carefully add the roast and brown on all sides, 2-3 minutes per side. Allow to cool for a few minutes. Then, cover liberally with the herb mixture.

Place in a roasting pan, and roast at 225 degrees until an internal temperature of 120 degrees. Plan on about 30 minutes per pound, this is 4 hours for an 8 pound roast. Remove from the oven, and cover loosely with foil and allow to rest for 20 minutes. This will give you a perfectly medium rare roast beef.

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=== 📑 CHAPTERS ===
00:00 – Prime Rib Roast – You can Make this!
00:36 – Welcome to Let’s Celebrate TV
01:10 – All about Prime Rib
02:48 – Seasoning and Drying the Roast
04:33 – The Next Day – Out of the Refrigerator
05:29 – Cooking Methods
06:35 – Making the Herb Roast
08:00 – Searing the Roast
09:29 – Painting on the Herb Crust
10:35 – Using a Probe Thermometer
11:20 – Out of the Oven and Resting Time
12:13 – Carving the Roast
13:52 – Tasting and Recipe Recap
15:23 – Credits and Video Recommendations