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RECIPE

Herb-Crusted Boneless Prime Rib Roast

A beautifully roasted prime rib is one of the easiest ways to create an unforgettable meal. Coated with Dijon mustard and a crisp herb breadcrumb crust, this tender roast delivers a flavorful exterior and a perfectly juicy center. Ideal for holidays, celebrations or any special dinner.

3 hours 15 minutes Total Time
SERVES 8 - 10 People
Intermediate Difficulty
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Herb-Crusted Boneless Prime Rib Roast

Ingredients

  • 1 (4–4½-pound) boneless prime rib roast
  • 1 teaspoon kosher salt
  •  ½ teaspoon dried rosemary, crumbled
  •  ¼ teaspoon freshly ground black pepper
  • 1 lemon
  • 1½ cups fresh bread crumbs (or 1¼ cups fine dry bread crumbs)
  • ½ cup fresh parsley, finely chopped
  • 2 garlic cloves, finely minced
  • 1 tablespoon olive oil
  • 2 tablespoons Dijon mustard
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How to Make It

  1. Heat the oven to 325°F. Place the boneless prime rib, fat-side up, on a rack in a medium roasting pan.
  2. In a small bowl, combine the salt, rosemary, and black pepper. Rub the seasoning mixture evenly over all sides of the roast.
  3. Roast until the internal temperature reaches 115 - 120°F, about 1½ - 2 hours for a 4 - 4½-pound roast. Cooking times will vary, so use a meat thermometer for accuracy.
  4. While the roast cooks, combine the lemon zest, lemon juice, bread crumbs, parsley, garlic, and olive oil in a medium bowl. Mix until the crumbs are evenly coated.
  5. Remove the roast from the oven and spread the Dijon mustard evenly over the top and sides. Press the breadcrumb mixture firmly onto the mustard-coated surface.
  6. Return the roast to the oven and continue cooking until the breadcrumb crust is golden and the internal temperature reaches your preferred doneness (125°F for rare, 130 -135°F for medium-rare, or 140°F for medium).
  7. Transfer the roast to a warm platter, loosely tent with foil, and let rest for 15 - 20 minutes before slicing. The internal temperature will continue to rise 5 -10

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