Herb-Crusted Prime Rib with Roasted Veggies

A Feast for the Senses

When it comes to show-stopping meals, few dishes rival the elegance and flavor of a perfectly roasted Herb-Crusted Prime Rib. This tender, juicy cut of beef is coated in a fragrant blend of garlic, rosemary, and thyme, creating a flavorful crust that enhances every bite. Paired with a medley of caramelized roasted vegetables, this recipe is more than a meal—it’s an experience. Whether you’re planning a holiday feast, hosting friends, or treating your family to something special, this dish is guaranteed to impress.

What makes this recipe even better is how effortless it is to prepare. The herb crust locks in moisture, ensuring the meat stays succulent while infusing it with bold, aromatic flavors. The vegetables, roasted alongside the beef, soak up the rich drippings for an added layer of savory goodness. It’s a one-pan wonder that’s as practical as it is delicious. Let this Herb-Crusted Prime Rib recipe transform your dinner table into a celebration of taste and style.

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Perfect Pairings: Wine and Beverages to Complement Herb-Crusted Prime Rib

Choosing the right beverage to accompany your Herb-Crusted Prime Rib can elevate your dining experience to a whole new level. The bold, savory flavors of the prime rib and the earthy sweetness of roasted veggies call for a drink that balances and enhances their richness. Here are some pairing suggestions to make your meal truly unforgettable:

Wine Pairings

Cabernet Sauvignon: This full-bodied red wine is a classic pairing for prime rib. Its robust tannins cut through the richness of the meat, while its notes of blackcurrant and oak complement the herbaceous crust.
Merlot: If you prefer a softer red wine, Merlot is an excellent choice. Its smooth, velvety texture and flavors of plum and chocolate provide a delightful contrast to the savory roast.
Pinot Noir: For those who favor a lighter red wine, Pinot Noir’s bright acidity and hints of cherry and earthy undertones make it a versatile option that pairs beautifully with the veggies.

Non-Alcoholic Options

Sparkling Grape Juice: A festive and family-friendly alternative, sparkling grape juice offers the sweet, fruity notes of wine without the alcohol.
Herb-Infused Sparkling Water: Elevate plain sparkling water by adding sprigs of rosemary or thyme, tying it back to the flavors of the roast.
Dark Berry Mocktail: Blend blackberries, blueberries, and a splash of pomegranate juice for a refreshing drink with a deep flavor profile that mirrors the richness of red wine.

Beer Pairings

Amber Ale: With its malty sweetness and slight caramel notes, amber ale pairs well with the herbaceous crust and roasted vegetables.
Stout: For a bolder choice, a creamy stout provides a smooth, roasted flavor that complements the meat’s richness.

By selecting the right beverage, you can highlight the dish’s flavors and create a well-rounded meal that delights every palate. Cheers to a perfect pairing!

Prime Rib Buying Guide: How to Choose the Perfect Cut

The success of your Herb-Crusted Prime Rib starts long before it reaches your oven. Selecting the right cut of prime rib ensures you’ll achieve a flavorful, tender, and juicy roast that wows your guests. Here’s everything you need to know to pick the best prime rib for your recipe:

1. Bone-In vs. Boneless

Bone-In Prime Rib: Opting for a bone-in roast enhances flavor and helps retain moisture during cooking. The bones act as a natural insulator, creating a more tender and juicy final result. Plus, they add visual appeal when serving!
Boneless Prime Rib: If you prefer easier carving or need to cut cooking time slightly, a boneless prime rib is a great option. While it may lack the extra flavor from the bones, the herb crust will make up for it.

2. Grading Matters

Prime Grade: The highest quality, with abundant marbling for unbeatable flavor and tenderness. Look for this if you’re aiming to impress at a special occasion.
Choice Grade: Slightly less marbled but still an excellent option for a juicy and flavorful roast. It’s also more affordable than Prime grade.
Select Grade: Leaner and less tender, this grade is not ideal for prime rib but can work if paired with a generous herb crust and careful cooking.

3. How Much to Buy

A general rule of thumb is to plan for 1 pound per person if the roast includes the bone, or ¾ pound per person for a boneless cut. This ensures generous servings and allows for leftovers (which are perfect for sandwiches or stir-fries!).

4. Look for Marbling

Marbling, or the white streaks of fat within the meat, is key to a tender and flavorful roast. The more marbling, the richer the flavor and juicier the prime rib.

5. Ask Your Butcher

Don’t hesitate to consult your butcher! They can help you select the freshest and best-sized cut for your gathering. You can also request them to tie the roast for even cooking and easier handling.

By understanding these factors, you’ll confidently choose the perfect prime rib for your Herb-Crusted Prime Rib recipe. A high-quality cut of meat is the foundation of this show-stopping dish, ensuring you’ll delight every guest at the table.

Herb-crusted prime rib plated with cherry tomatoes and rosemary sprigs.

Herb-Crusted Prime Rib with Roasted Veggies

Make your holiday dinner unforgettable with this Herb-Crusted Prime Rib and Roasted Veggies recipe! Juicy prime rib coated in a flavorful garlic and herb crust is paired with caramelized, savory roasted vegetables for the ultimate one-pan meal. Perfect for special occasions, this easy-to-follow recipe is packed with tips and variations to ensure success every time. Visit Satisfy Your Cravings for the full recipe and elevate your next celebration!

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1 45

Total Time 2 45

Course Dinner, Main Course

Servings 8

Calories 450 kcal

Equipment

Roasting Pan with Rack: To hold the prime rib and collect drippings, with the rack ensuring even cooking.
Meat Thermometer: For checking the internal temperature to achieve your desired level of doneness.
Chef’s Knife and Cutting Board: For chopping garlic, herbs, and carving the roast.
Mixing Bowl: To prepare the herb crust mixture.
Vegetable Peeler: To peel carrots and parsnips for the roasted vegetables.
Large Baking Sheet: For roasting the vegetables evenly and separately.
Tongs: For handling the roast and arranging the vegetables.
Aluminum Foil: To tent the roast while it rests, preserving its juices.
Basting Brush: To spread the herb mixture evenly over the prime rib.
Oven Mitts: For safely handling hot pans and dishes.
Serving Platter: To beautifully present the prime rib and roasted vegetables.

Ingredients

For the Herb-Crusted Prime Rib

6-7 Lbs Prime rib roast
6 Large garlic cloves, minced
2 Tbsp Fresh rosemary, finely chopped
2 Tbsp Fresh thyme, finely chopped
3 Tbsp Dijon mustard
2 Tbsp Kosher salt
1 Tbsp Black pepper, finely ground

For the Roasted Veggies

4 Large carrots, peeled and cut into chunks
3 Medium parsnips, peeled and cut into chunks
1 Lb Red potatoes, halved or quartered
1 Lb Brussel sprouts, trimmed and halved
3 Tbsp Olive oil
1 Tsp Salt
1/2 Tsp Black pepper
2 Tbsp Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Herb Crust
In a small bowl, mix minced garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper until a thick paste forms.
Pat the prime rib dry with paper towels and generously rub the herb mixture all over the surface, ensuring even coverage. Let it sit for 30 minutes to an hour at room temperature to enhance the flavor.
Step 2: Preheat the Oven
Preheat your oven to 450°F (232°C). Position a rack in the middle and place a roasting pan underneath to catch drippings.
Step 3: Roast the Prime Rib
Place the seasoned prime rib on a roasting rack set over the pan.
Roast for 20 minutes at 450°F to develop a golden crust.
Lower the temperature to 325°F (163°C) and continue roasting for approximately 2 hours (about 15 minutes per pound) or until the internal temperature reaches:
120°F (49°C) for rare
130°F (54°C) for medium-rare
140°F (60°C) for medium
Remove the roast and tent it with foil. Let it rest for 20–30 minutes. Resting allows the juices to redistribute, ensuring a tender, juicy result.
Step 4: Roast the Vegetables
While the meat roasts, toss the veggies in olive oil, salt, and pepper. Spread them out on a baking sheet.
About 45 minutes before the prime rib is done, place the vegetables in the oven on the lower rack.
Stir halfway through cooking for even browning. Veggies should be tender and caramelized by the time the roast is ready.
Step 5: Slice and Serve
Carve the prime rib against the grain into thick slices. Arrange on a platter surrounded by the roasted vegetables.
Garnish with fresh parsley and serve immediately.

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A Meal to Remember

There’s something truly magical about gathering around the table to share a hearty, home-cooked meal with loved ones. This Herb-Crusted Prime Rib with Roasted Veggies isn’t just a recipe; it’s an experience, crafted to bring warmth, joy, and a little bit of elegance to your holiday or special occasion. The juicy, flavorful prime rib paired with the caramelized vegetables creates a feast for both the palate and the soul. It’s the kind of dish that leaves everyone smiling, full, and eager for the next gathering.

As you prepare this recipe, know that every step is a gift you’re giving to those you care about. Whether it’s the fragrant herbs filling your kitchen or the moment you slice into the perfectly cooked roast, this dish has a way of turning simple ingredients into cherished memories. So take your time, enjoy the process, and savor the happiness that comes from sharing such a special meal. And when the plates are cleared and the compliments are plenty, you’ll know you’ve created something truly unforgettable.