Festive Herb-Crusted Prime Rib Roast
Prepare a show-stopping holiday meal with this Festive Herb-Crusted Prime Rib Roast, perfectly seasoned and slow-roasted for tenderness, then seared for a crispy crust. Served with an optional, but highly recommended, zesty homemade chimichurri sauce.
Equipment
- Roasting Rack
- Roasting Pan
- Meat Thermometer
- Aluminum Foil
Ingredients
Main Roast Ingredients
- 5 pound standing rib roast (bone-in prime rib)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons avocado oil
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce (optional, for extra depth)
For the zesty Chimichurri Sauce (optional, but highly recommended!)
- 1/4 cup olive oil
- 1/4 cup fresh parsley finely chopped
- 2 cloves garlic minced
- 1 tablespoon lemon juice freshly squeezed
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Prep the Roast: Start by gently patting your prime rib roast completely dry with paper towels. This crucial step helps create that beautiful, flavorful crust!
- Season It Up: In a small bowl, mix together the salt, pepper, avocado oil, minced garlic, Italian seasoning, and the optional Worcestershire sauce. Generously rub this aromatic blend all over the entire surface of the roast.
- Let It Mingle: Set the seasoned roast aside at room temperature for at least 30 minutes. For an even deeper flavor, you can refrigerate it overnight (just be sure to bring it back to room temperature before cooking for the juiciest results).
- Slow Roast for Perfection: Preheat your oven to a gentle 250°F (120°C). Place the prime rib on a roasting rack set inside a roasting pan.
- Bake to Tender: Carefully transfer the pan to the preheated oven. Bake until a meat thermometer inserted into the thickest part of the meat (away from the bone) reads 118°F (48°C) for a perfect medium-rare, or 125°F (52°C) for medium. This usually takes about 30 minutes per pound of meat. The low and slow cooking ensures incredible tenderness!
- Rest and Rejuvenate: Once your roast reaches the desired temperature, remove it from the oven and loosely tent it with aluminum foil. Let it rest at room temperature for 15-20 minutes. This vital resting period allows the juices to redistribute, guaranteeing a moist and succulent roast.
- High Heat Finish: While the roast is resting, crank up your oven temperature to a hot 500°F (260°C).
- Sear for a Crispy Crust: After resting, remove the foil and place the roast back into the super-hot oven for about 10 minutes. Watch closely as it develops a beautiful, rich, dark brown and crispy crust.
- Whip Up the Chimichurri: While the roast finishes, prepare your fresh chimichurri! In a small bowl, combine the olive oil, finely chopped parsley, minced garlic, lemon juice, salt, and pepper. Stir everything together until well combined.
- Slice and Savor: Slice your magnificent prime rib and serve each piece with a generous drizzle of the vibrant homemade chimichurri sauce. Enjoy this easy, healthy, and show-stopping holiday meal!
Notes
Enjoy this easy, healthy, and show-stopping holiday meal!
Nutrition Information (per serving): Calories: 320 kcal, Total Carbs: 2g, Net Carbs: 1g, Fats: 22g, Protein: 30g.
