Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Herb and Sea-Salt Crusted Prime Rib

Servings: 8 to 10

This recipe takes inspiration from porchetta. A garlic-and-herb rub is inserted into incisions in the meat, followed by a flaky-salt-and-herb crust bonded with whipped egg white. Reverse-searing is ideal for a large roast like this: I used an initial slow roast to evenly and gently cook the prime rib and then a final blast of oven heat to brown the crust. To save time, ask your butcher to trim the roast for you.


  • 10 cloves garlic, minced
  • 1/4 cup plus 1 Tbs. finely chopped fresh rosemary leaves
  • 1/4 cup plus 1 Tbs. finely chopped fresh thyme leaves
  • 2 Tbs. finely chopped fresh oregano
  • Kosher salt and freshly ground black pepper
  • 1 5- to 6-lb. boneless rib roast
  • 2 Tbs. flaky sea salt, such as Maldon, or fleur de sel
  • 1 large egg white

Nutritional Information

  • Calories (kcal) : 730
  • Fat Calories (kcal): 550
  • Fat (g): 61
  • Saturated Fat (g): 25
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 27
  • Cholesterol (mg): 145
  • Sodium (mg): 1870
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Sugar (g): 0
  • Protein (g): 39


  • In a medium bowl, combine the garlic, 1/4 cup of the rosemary, 1/4 cup of the thyme, 1 Tbs. of the oregano, 1 Tbs. kosher salt, and 2 tsp. pepper. Using a sharp, thin-bladed knife, trim the fat cap and silverskin from the roast to expose the meat; also trim any excess fat from the underside.
  • Stand the beef on one end, and probe the knife deeply into the ribbons of fat around the muscles to make several deep pockets, making about 5 holes; repeat on the other end of the roast. Stuff some of the herb mixture into these pockets, and rub the rest all over the beef. Put the beef on a rack set in a roasting pan, cover loosely with foil, and refrigerate for at least 4 hours or up to 2 days.
  • When you’re ready to cook the roast, position a rack in the center of the oven or use the lower rack, depending on the size and shape of your roast, and heat the oven to 250°F.
  • In small bowl, combine the flaky sea salt with the remaining 1 Tbs. rosemary, 1 Tbs. thyme, and 1 Tbs. oregano. Whisk the egg white in a separate bowl until foamy. Use a pastry brush to coat the roast with the egg white. Sprinkle the herb-salt mixture evenly over the top, ends, and sides of the roast.
  • Roast the beef until an instant-read thermometer registers 110°F for rare or 115°F for medium rare, 2 to 3 hours. Remove the roast from the oven. At this point, the roast can sit for up to 2 hours before you finish it.
  • When you’re almost ready to serve, heat the oven to 500°F. Sear the roast until the exterior is deeply browned and crusty, and the internal temperature is 115°F for rare or 130°F for medium rare, about 10 minutes. Rest for about 20 minutes before carving.


Rate or Review

Reviews (3 reviews)

  • CathySBruce | 12/27/2021

    We made this for Christmas with a bone-in rib roast. It was delicious. The crust was crispy and richly flavorful. The combo of the three herbs, salt, and garlic that you push into the pockets seasoned the roast inside and out. I do think that the amount of salt in the recipe would make the drippings very salty, but I don’t make gravy with this cut of beef so I didn’t miss it.

  • NJLed | 12/26/2019

    I, too, was scrambling to make other gravy at the last minute. I also found the total amount of salt excessive, and would reduce the salt in the herb crust.

  • CarLan | 12/25/2019

    This recipe was disappointing. When the roast came out of the oven the outside of the roast was completely dry and there was no juice in the bottom of the pan with which to make gravy. Will stick with salt and pepper seasoning and roasting at regular temperature.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.