{"id":3125,"date":"2025-10-27T22:38:51","date_gmt":"2025-10-27T22:38:51","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3125"},"modified":"2025-10-27T22:38:51","modified_gmt":"2025-10-27T22:38:51","slug":"herb-crusted-prime-rib-roast","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3125","title":{"rendered":"Herb-Crusted Prime Rib Roast"},"content":{"rendered":"\n

This show-stopping Herb-Crusted Prime Rib Roast is the centerpiece your Christmas dinner deserves \u2014 juicy, tender, and perfectly seasoned with a crust of garlic, rosemary, and thyme.<\/p>\n\n

<\/div>\n\n
Prep Time<\/strong><\/td>20 minutes<\/td>Cook Time<\/strong><\/td>2 hours<\/td><\/tr>
Total Time<\/strong><\/td>2 hours 20 minutes<\/td>Servings<\/strong><\/td>8<\/td><\/tr>
Difficulty<\/strong><\/td>Medium<\/td>Calories<\/strong><\/td>650 per serving<\/td><\/tr><\/tbody><\/table><\/figure>\n\n

Ingredients<\/h3>\n
  • 1 (5 lb) prime rib roast, bone-in<\/li>
  • 4 cloves garlic, minced<\/li>
  • 2 tbsp fresh rosemary, chopped<\/li>
  • 2 tbsp fresh thyme, chopped<\/li>
  • 2 tbsp olive oil<\/li>
  • 1 tbsp kosher salt<\/li>
  • 1 tsp freshly ground black pepper<\/li>
  • 1 cup beef broth<\/li><\/ul>\n\n

    Step-by-Step Instructions<\/h3>\n

    Step 1: Prepare the Roast<\/h4>

    Pat the prime rib dry with paper towels. Mix garlic, rosemary, thyme, olive oil, salt, and pepper into a paste and rub evenly over the roast.<\/p>\n

    Step 2: Roast the Meat<\/h4>

    Preheat oven to 450\u00b0F (230\u00b0C). Place roast in a roasting pan and cook for 20 minutes. Reduce temperature to 325\u00b0F (160\u00b0C) and continue roasting for about 1 hour 45 minutes or until internal temp reaches 130\u00b0F for medium-rare.<\/p>\n

    Step 3: Rest and Slice<\/h4>

    Remove roast, tent loosely with foil, and rest 20 minutes before slicing.<\/p>\n\n

    \n

    Recipe Notes<\/h3>\n

    \ud83c\udf84 Holiday Highlight:<\/strong> Pair with creamy mashed potatoes and roasted vegetables for the ultimate Christmas dinner spread.<\/p>

    \ud83e\udd69 Don\u2019t Skip Resting:<\/strong> Resting locks in juices for perfect tenderness.<\/p><\/div>\n\n

    \ud83c\udfaf Pro Tip:<\/strong> For even cooking, take the roast out of the fridge 2 hours before roasting to reach room temperature.<\/p>","protected":false},"excerpt":{"rendered":"

    This show-stopping Herb-Crusted Prime Rib Roast is the centerpiece your Christmas dinner deserves \u2014 juicy, tender, and perfectly seasoned with a crust of garlic, rosemary, and thyme. Prep Time 20 minutes Cook Time 2 hours Total Time 2 hours 20 minutes Servings 8 Difficulty Medium Calories 650 per serving Ingredients 1 (5 lb) prime rib roast, bone-in 4 cloves garlic, minced 2 tbsp fresh rosemary, chopped 2 tbsp fresh thyme, chopped 2 tbsp olive oil 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 cup beef broth Step-by-Step Instructions Step 1: Prepare the Roast Pat the prime rib dry with paper towels. Mix garlic, rosemary, thyme, olive oil, salt, and pepper into a paste and rub evenly over the roast. Step 2: Roast the Meat Preheat oven to 450\u00b0F (230\u00b0C). Place roast in a roasting pan and cook for 20 minutes. Reduce temperature to 325\u00b0F (160\u00b0C) and continue roasting for about 1 hour 45 minutes or until internal temp reaches 130\u00b0F for medium-rare. Step 3: Rest and Slice Remove roast, tent loosely with foil, and rest 20 minutes before slicing. Recipe Notes \ud83c\udf84 Holiday Highlight: Pair with creamy mashed potatoes and roasted vegetables for the ultimate Christmas dinner spread. \ud83e\udd69 Don\u2019t Skip Resting: Resting locks in juices for perfect tenderness. \ud83c\udfaf Pro Tip: For even cooking, take the roast out of the fridge 2 hours before roasting to reach room temperature.<\/p>\n","protected":false},"author":1,"featured_media":3136,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,9,33,3,34,5],"tags":[],"class_list":["post-3125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-dinner","category-easter","category-holidays","category-new-years","category-thanksgiving"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3125"}],"version-history":[{"count":1,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3125\/revisions"}],"predecessor-version":[{"id":3143,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3125\/revisions\/3143"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3136"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}