Herb Crusted Standing Prime Rib Roast
The easiest, most fool-proof way to make a Standing Rib Roast. Herb Crusted Prime Rib Roast with Mustard-Horseradish Sauce is a show stopping, jaw dropping dinner that’s simple to make. Prime Rib Roast is crusted with an herb and mustard blend then slow roasted to perfection for a juicy, melt-in-your-mouth meal.
Recipe originally published December 2013 and updated December 2019.
If you want to impress your guests….a standing rib roast will usually do it. I love a good beef recipe and this is the king of all roasts. It can go by many names…Prime Rib Roast, Standing Rib Roast, Bone-in Ribeye Roast. Call it what you want….this is the easiest, most jaw dropping roast I’ve ever made.
I made my first roast about 10 years ago and over the years this is the recipe that developed. This recipe is so simple and stress-free, it’s the best prime rib roast recipe, ever. Trust me here. Give it a go this year and I bet it will become your new holiday tradition.
SLOW ROASTED PRIME RIB ROAST
Just a little bit about this cut of beef…..if you’re wondering what the difference is between Prime Rib Roast and a Standing Rib Roast….they can be the same thing, and they are not. All Prime Rib Roasts are Standing Rib Roasts but not all Standing Rib Roasts are Prime Rib.
A PRIME Rib is a standing rib roast cut from beef that has achieved a USDA Grade of “Prime”. Also, Prime Rib is not a steak but a roast. If you slice off a piece of prime rib, that slice then becomes a ribeye steak. So, essentially, if you’re grilling up a ribeye you are grilling a slice of Prime Rib. Following me?
The standing rib roast is more precise. You can cut more than one prime rib steak (ribeye steak) from a standing rib roast. In order for it to be considered a Standing Rib Roast, it must have at least two rib bones on the roast.
If you’re standing rib roast is cut with only ONE rib bone attached, it is essentially a cowboy steak. You will see these in butcher shops occasionally with one gigantic long bone that makes it a challenge to flip on the grill.
WHAT SIZE PRIME RIB ROAST TO BUY
If you’re wondering what size roast to get…a general rule of thumb is 1 rib bone per 2 people. My recipe is for a 3 rib roast, so that’s about 6 people with leftovers.
I always try to go a little bigger so we have leftover prime rib for French Dip sandwiches the next day. Again, use your best judgement here because men tend to like big slabs of beef with the bone attached and I prefer to serve myself a more sensible portion. If you have a bunch of men at the table, you may need a bigger roast.
Also, I prefer to buy a bone in rib roast instead of a boneless rib roast. A bone-in standing rib roast is much more forgiving since the bone provides a layer of insulation making the roast extra tender and juicy….even if you over cook it a bit.
A Boneless Rib Roast will cook much faster so be sure to check the temperature midway during the roasting process to ensure you don’t overcook it.
HOW TO COOK IT
What I love most about this Prime Rib Roast is you can prep the roast a day in advance. I make a simple rub using mustard, olive oil and herbs. Use the best mustard and olive oil you can find because it does lend incredible flavor to the crust.
Coat the entire roast with the rub and keep in the refrigerator until you’re ready to roast. You will need to let the roast come to room temperature before stuffing it in the oven to take the chill off, otherwise, it will not cook evenly! This is VERY important.
I also do the extreme sear in the oven before turning it down to 325 degrees to slow roast. This seals in all the juices…you may remember I use the same technique for my turkey. It works extremely well for any type of meat that will be roasting for a several hours. We do the same thing with our beef tenderloin roast, on occasion, too! Much less mess than searing it on the stovetop.
Once your Rib Roast has reached 120 degrees on an instant read thermometer, you need to remove it from the oven and tent with foil. Allow the prime rib to rest for 15 minutes before slicing. The temperature will rise to 130 degrees while the roast rests giving you a perfectly cooked medium rare roast.
PRIME RIB ROAST INTERNAL TEMPERATURES
Not everyone loves a medium rare roast and oven temperatures can vary greatly. Make sure you have a meat thermometer handy to check the internal temperature near the end of cooking.
Here’s a guide to Rib Roast cooking temperatures:
|Rare||120 F degrees (48.9 degree Celsius)|
|Medium Rare||130 F degrees (54.45 degrees Celsius)|
|Medium||140 F degrees (60 degrees Celsius)|
|Medium Well Done||150 F degrees (65.5 degrees Celsius)|
|Well Done||160 F degrees (71.1 degrees Celsius)|
The general rule of thumb is to cook your prime rib roast 15 minutes per pound. So, that will give you an idea of how long your roast is going to take to cook.
Bonus points for the post roast resting period too….this gives you time to cook your side dishes like this easy Potato Gratin and suck down a glass of wine or a Bellini or, even, throw back a few shots. I don’t know what kind of characters you invite to dinner….sometimes a few shots can make everything better. Don’t you agree?
WHAT TO SERVE WITH IT
But I always like to have something green like these easy Green Beans Almondine that seem kinda fancy but are so not fussy to make at all. And all the men LOVE this easy Wedge Salad because it’s just like a steakhouse but BETTER. Or you could go the way of a classic Creamy Spinach Au Gratin….it’s spectacular and simple.
MORE EASY BEEF RECIPES
- The Very Best Filet Mignon….for a more intimate crowd.
- Or do one better and wrap that Filet Mignon in BACON.
- Got a grill? Take that Filet Mignon outside!
Get the Recipe: Herb Crusted Standing Rib Roast with Mustard-Horseradish Sauce
- 1 3- rib prime rib roast
- 4 tablespoons dijon mustard, I use Maille
- 3 tablespoons olive oil
- 5 garlic cloves, chopped fine
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground pepper
- 1/4 cup chopped fresh herbs, I use rosemary, sage and thyme
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon champagne vinegar
- 1 teaspoon worcestershire sauce
- 1/2 tablespoon fresh chopped chives
- salt and pepper to taste
- In a small bowl, combine the dijon, olive oil, garlic, salt, pepper and herbs in a bowl. Place the rib roast in a large roasting pan, bone side down, and spread the mustard/herb rub thickly all over the surface. Cover and store in the refrigerator until two hours prior to roasting.
- Remove the roast from the refrigerator and allow to rest at room temperature two hours prior to roasting. Preheat the oven to 500 degrees and place the oven rack to the second lowest position.
- Roast the meat for 30 minutes and then reduce the heat to 325 degrees. Continue roasting for approximately another hour and 30 minutes or until the internal temperature reaches 125 degrees on a meat thermometer (for medium-rare). Remove the meat from the oven and let rest for 30-40 minutes covered with foil.
- While the meat is resting, whisk together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
- Move the meat to a cutting board for carving and serve with the sauce.