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Herb Crusted Prime Rib

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ULTIMATE HERB-CRUSTED PRIME RIB:A GORDON RAMSAY FUSION DELIGHT!
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ULTIMATE HERB-CRUSTED PRIME RIB:
A GORDON RAMSAY FUSION DELIGHT!

Recipe by Cart4Fun

Indulge in culinary excellence with our Gordon Ramsay and Bobby Flay-inspired Herb-Crusted Prime Rib recipe. This mouthwatering roast, seasoned to perfection, promises a gourmet dining experience at home. Learn how to achieve the perfect crust and juicy tenderness in every slice. Elevate your cooking game with this must-try prime rib masterpiece! #PrimeRibRecipe #GordonRamsay #BobbyFlay #HerbCrustedRib #GourmetCooking.
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Ingredients

  • 1 prime rib roast (bone-in), about 4-6 pounds

  • Salt and freshly ground black pepper

  • 3 tablespoons olive oil

  • 4 cloves garlic, minced

  • 2 tablespoons fresh rosemary, finely chopped

  • 2 tablespoons fresh thyme, finely chopped

  • 2 tablespoons Dijon mustard

  • 1 tablespoon Worcestershire sauce

Directions

  • Preheat the Oven: Preheat your oven to 450°F (230°C).
  • Prepare the Prime Rib:Take the prime rib out of the refrigerator and let it come to room temperature for about 1-2 hours. Pat the meat dry with paper towels.
  • Season the Prime Rib: Rub the entire surface of the prime rib with a generous amount of salt & freshly ground black pepper.
  • Prepare the Herb and Mustard Paste: In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, and Worcestershire sauce to form a paste.
  • Coat the Prime Rib: Rub the herb and mustard paste all over the prime rib, making sure to coat it evenly.
  • Roasting: Place the prime rib on a roasting pan with the rib side down.
    Roast in the preheated oven for 15 minutes to sear the outside and develop a flavorful crust.
    After 15 minutes, reduce the oven temperature to 325°F (165°C).
    Continue roasting until the internal temperature reaches your desired doneness:
    Rare: 120-125°F (49-52°C)
    Medium Rare: 130-135°F (54-57°C)
    Medium: 140-145°F (60-63°C)
    Use a meat thermometer to monitor the temperature.
  • Resting: Once the prime rib reaches your desired doneness, remove it from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, keeping the meat moist.
  • Carving: Carve the prime rib into thick slices, following the bone line for a beautiful presentation.
  • Serve: Plate the slices on a serving platter, and drizzle any remaining juices from the roasting pan over the top.
  • Enjoy your Gordon Ramsay and Bobby Flay-inspired prime rib feast!

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