Traditional Garlic and Herb Crusted Prime Rib Roast
By: Sheri Wetherell
Published: Tuesday, December 17, 2013 - 2:40pm

Ingredients




1 10 to 12-pound boneless prime rib roast, at room temperature
3 gloves garlic, crushed
1/2 cup fresh parsley leaves, finely chopped
1/2 cup fresh rosemary leaves, finely chopped
1/2 cup fresh tarragon leaves, finely chopped
1/4 cup fresh thyme leaves, finely chopped
2 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1/4 cup olive oil
Bay leaves

Preparation

1 2-3 hours before you want to begin cooking, take the roast out of the fridge and place it on a cutting board at room temperature. 2 Preheat the oven to 325 degrees F. 3 To prepare roast, remove excess fat from the bottom of the roast, and then trim the layer of fat from the top side (leaving a little fat is fine). 4 In a bowl, mix the garlic and chopped herbs with salt and pepper. Add the olive oil and mix until combined. 5 Evenly apply garlic herb rub on all sides of the roast. 6 Tie roast with string and insert a bay leaf underneath each string across the top. 7 Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. If you prefer medium, take the roast out when the thermometer reads 130 degrees F. 8 Let roast rest for 10 minutes before carving.