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The PERFECT Prime Rib


  • 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


  • 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.