The Perfect Crusted Prime Rib

Want to make a Prime Rib? Well, this is the BEST recipe! It’s got a great crust that doesn’t fall off when you slice & it’s roasted to juicy perfection!

During the holidays, my family and I are huge prime rib connoisseurs.  Nothing quite says ‘this is a special dinner‘ than a big honkin’ prime rib on the table.

In the past, I would just salt & pepper my prime rib & throw it in the oven.  I had tried making a crust for it, but my crust would always fall off when I went to carve it – so I gave up.  That was until I learned this great little trick during a recent visit to the Certified Angus Brand’s Culinary Kitchen in Wooster, Ohio.  There, I had the pleasure of working alongside of the Certified Angus Chefs…. and it was there I learned the not-so-top-secret trick to making your crust stick.  Cornstarch.  Yup, who would of thunk it?  Certainly not me!  Simply by mixing the cornstarch in with the topping you plan to crust your prime rib with makes it stay put… even when you slice it up!

And, boy do I have the best recipe for prime rib that applies the cornstarch method!  While visiting the Certified Angus Brand’s kitchen – I was able to work in the kitchen there for 3 days! During that 3 days, Chef Peter Rosenberg and I worked side-by-side and created the perfect prime rib!  The crust was flavorful and didn’t budge – and the insides were perfectly cooked & juicy!

Wham bam, thank you ma’am – now this is a prime rib!

We need to start off with a prime rib, obviously.  When choosing a prime rib, it makes all the difference to invest in an Angus Prime Rib.  The marbling in the Angus Brand prime ribs is much more prevalent, and it makes a gigantic difference in the flavors!  Angus beef is on an entirely different level – and is always extremely tender, juicy, & packed with flavor.

To make the crust, I took about 2-3 tablespoons each of chopped fresh thyme, rosemary, parsley, & basil & mixed it with a few cloves of minced garlic, salt & pepper to taste, & 1/2 cup of cornstarch.  Then, I brushed the prime rib with a little olive oil, and pressed the crust topping evenly along the top of the roast. Refrigerate the prime rib, & let it sit at least2 hours or up to overnight for the crust to ‘set’.

Preheat your oven to 500 degrees.  Place a meat thermometer into the thickest part of the meat, making sure it’s not touching bone (if you purchased a bone in roast).  Cook for 15 minutes on 500 degrees.  After this time period, your crust has already ‘attached’ itself to the meat firmly.

Reduce the heat to 325 degrees. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. Using a meat thermometer is really recommended for this – I personally love a probe one like this. You’ll want to roast it in the oven until the meat thermometer registers 115°-120°F for rare or 125°-130°F for medium.

Let the meat rest for 20 minutes before slicing.

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The PERFECT Prime Rib

Ingredients

• one prime rib roast bone in or boneless
• 2-3 tablespoons chopped fresh thyme
• 2-3 tablespoons chopped fresh rosemary
• 2-3 tablespoons chopped fresh parsley
• 2-3 tablespoons chopped fresh basil
• 4-6 cloves minced garlic
• salt & pepper to taste
• 1/2 cup cornstarch

Instructions

• Preheat the oven to 500 degrees.
• To make the crust, I took about 2-3 tablespoons each of chopped fresh thyme, rosemary, parsley, & basil & mixed it with a few cloves of minced garlic, salt & pepper to taste, & 1/2 cup of cornstarch. Then, I brushed the prime rib with a little olive oil, and pressed the crust topping evenly along the top of the roast. Refrigerate the prime rib, & let it sit at least2 hours or up to overnight for the crust to ‘set’.
• Preheat your oven to 500 degrees. Place a meat thermometer into the thickest part of the meat, making sure it’s not touching bone (if you purchased a bone in roast). Cook for 15 minutes on 500 degrees. After this time period, your crust has already ‘attached’ itself to the meat firmly.
• Reduce the heat to 325 degrees. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. Using a meat thermometer is really recommended for this – I personally love a probe one like this. You’ll want to roast it in the oven until the meat thermometer registers 115°-120°F for rare or 125°-130°F for medium.
• Let the meat rest for 20 minutes before slicing.