Herb-Crusted Prime Rib

Preheat oven to 450°F (230°C). Let the prime rib sit at room temperature for 30 minutes.
In a bowl, combine garlic, rosemary, thyme, Dijon mustard, olive oil, salt, and pepper. Mix well.
Rub the herb mixture evenly over the prime rib.
Place the prime rib in a roasting pan, bone-side down. Insert a meat thermometer into the thickest part (avoiding the bone).
Roast at 450°F for 15 minutes. Then, reduce oven temperature to 325°F (165°C).
Roast for 15-20 minutes per pound for medium-rare. Adjust cooking time as needed. It’s better to slightly undercook it.
Use a meat thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
Remove from oven and let rest for at least 20 minutes to allow juices to redistribute.
Make a jus or prepare sides while the prime rib rests.
Carve into thick slices and serve!

Keto Version: Omit Dijon mustard and use a keto-friendly oil. Use keto-friendly herbs like thyme, oregano, and parsley.

Q: Can I use a different cut of beef?
A: While prime rib is ideal, you can try ribeye or tenderloin. Cooking times may vary.
Q: Can I prepare the herb crust in advance?
A: Yes! Prepare it a day ahead and refrigerate. Bring to room temperature before using.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator. Enjoy cold or reheat gently in the oven.

This herb-crusted prime rib is a showstopper for any occasion! Enjoy the delicious results of your culinary efforts.