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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!
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Prep Time 1 hour
Cook Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
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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