12 Days and 12 Ways Day 12: Herb Crusted Prime Rib

By Alycia McClure on December 25, 2015

Herb Crusted Prime Rib

Ahhhh the Holy Grail of meats, Prime Rib. The preferred method of cooking around here is in the smoker but an over will do the same job as well. Prime Rib is a simple thing to cook, just be sure you pay attention to it to avoid over cooking. It’s a shame this isn’t served more often than major holiday’s throw in a little shrimp cocktail or a deliciously fried crab cake for one heck of a surf n’ turf. It also goes wonderfully with twice baked potato casserole.


10-12 lb Prime Rib Roast

·         Olive Oil

·         ½ Cup Kosher Salt

·         3 Tbsp Fresh Ground Black Pepper

·         3 Tsp Thyme

·         3 Tsp Rosemary

·         3 Tsp Garlic Powder

1.       Set out Prime Rib Roast and allow to come to room temperature.

2.       Mix together seasonings in a small bowl using a fork to make sure they are well combined.

3.       Coat meat with olive oil and cover in seasoning on all sides. Pat seasoning while covering to ensure it is sticking to the meat.

4.       If preparing in the oven, Preheat to 325ºf and cook for about 1.5 hours, until internal temperature reaches 130ºf or medium rare. This is the optimal temperature to cook Prime Rib, if you prefer it a bit more done, slice and place individual pieces in a hot cast iron pan to cook further.

5.       If preparing in a smoker, pre heat to 225ºf and slow smoke for about 4 hours following the same internal temperature guidelines as above.

12 Day’s and 12 Way’s of BEEF Recipes

Day 1: Spinach and Shiitake Stuffed Flat Iron

Day 2: Smokey Beef Back Ribs

Day 3: Crockpot London Broil

Day 4: Crockpot Philly

Day 5: Homemade Beef Sausage

Day 6: Beef Sausage Lasagna

Day 7: Crème Chipped Beef

Day 8: Roast Beef Hash

Day 9: Beef Pad Thai

Day 10: Chicago Steakhouse Sandwich

Day 11: Creamy Beef and Noodles

Day 12: Herb Crusted Prime Rib


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