Herb Crusted Prime Rib Roast – Cooked Low and Slow.

Prime Rib or Standing Rib Roasts always makes an impression on a holiday dinner table and it’s 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 start to 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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