This Herb Roasted Prime Rib with Roasted Carrots & Gravy is succulent, flavorful, and makes an elegant centerpiece for any holiday table.
Prime rib deserves a special occasion. When it appears at the meat counter in December, treat it like the star it is. This Herb Roasted Prime Rib is rubbed with an herbed butter that enhances the natural richness of the beef. The recipe also shows how to roast carrots in the pan drippings and make a simple, savory gravy.
What is prime rib?
Prime rib, often called a standing rib roast, is roasted “standing” with the small fat cap on top so juices flow down the meat during cooking. Its flavor is very similar to ribeye steak because ribeye steaks come from the same primal cut. But a standing rib roast is traditionally sold and served whole.
Butchers commonly sell the roast by rib; a three-rib roast typically weighs about 6–7½ pounds total, depending on the size of the ribs.
Amount of prime rib per person
Plan on approximately 1–1¼ pounds of bone-in prime rib per person. A three-rib roast will generally serve 6–8 people. Because the bones add weight, expect the actual edible meat per person to be closer to ¾ pound once carved.
How to make herb roasted prime rib
Prime rib is naturally tender when cooked correctly; the herb butter simply elevates the flavor and juiciness.
Soften butter at room temperature for about two hours. Remove the roast from the refrigerator thirty minutes before cooking so it comes closer to room temperature. Mix the softened butter with chopped fresh parsley, rosemary, thyme, salt, and freshly ground black pepper. Rub the mixture all over the roast, including the underside.
Place the roast in a roasting pan (or a 13×9-inch pan). Start roasting at 450°F for 30 minutes to develop a flavorful crust, then reduce the oven temperature to 350°F and continue roasting until the internal temperature reaches your target (see temperature guide below). A meat thermometer is highly recommended to avoid overcooking.
Temperature guide for prime rib
The roast continues to rise in temperature as it rests, so remove it from the oven about 10°F below your desired final temperature.
Doneness guide (final internal temperature after resting):
Rare: 120°F–130°F (remove at 110°F)
Medium Rare: 130°F–140°F (remove at 120°F)
Medium: 140°F–150°F (remove at 130°F)
Medium Well: 150°F–160°F (remove at 140°F)
Well Done: 160°F–170°F (remove at 150°F)
For medium rare, remove the roast at about 120°F; it should rise to roughly 130–135°F while resting, producing tender, juicy slices.
What to do with pan drippings
Pan drippings from the roast are full of flavor. Strain or pour the drippings into a measuring cup and let the fat separate and rise to the top. Use the fatty portion to toss with carrots and use the lean juices as the base for gravy.
While the roast rests, preheat the oven to 400°F. Toss peeled carrots with about 3 tablespoons of the rendered fat, season with salt, then spread them on a sheet pan and roast for 20–25 minutes until tender. This is an efficient use of time because the carrots can cook while the meat rests and you make gravy.
To make the gravy, heat about 1½ cups of the lean drippings in a saucepan over medium heat. If you don’t have enough, add beef broth to reach 1½ cups. Blend ¼ cup flour with ½ cup water in a jar, shake until smooth, then whisk the mixture into the boiling drippings. Simmer, whisking occasionally, until thickened—about 5–6 minutes. Season to taste with salt and pepper.
The finished Herb Roasted Prime Rib is tender, juicy, and easy to slice with a sharp carving knife (an electric knife works well, too). Serve with roasted carrots and the homemade gravy. Prepared horseradish is a classic accompaniment if you enjoy a bit of heat.
Herb Roasted Prime Rib: Frequently Asked Questions
Use the doneness guide above. Remove the roast from the oven about 10°F lower than your final desired temperature because the internal temperature will rise as it rests.
Yes. Substitute about one-quarter the volume of dried herbs for fresh (for example, 1 teaspoon dried parsley for 1 tablespoon fresh).
Yes. You can substitute olive oil or vegetable oil for the butter if preferred.
Store cooked prime rib in the refrigerator for 3–4 days.
Reheat slices in a single layer in a 350°F oven for 5–8 minutes or until warmed through. Note that rare or medium-rare slices will likely finish at a higher doneness when reheated.
The tableware for this dinner was provided by a friend; the focus here is the recipe and technique to help you prepare a memorable holiday roast.
Have you tried this recipe? Please leave a rating and comment below!
📖 Recipe
Herb Roasted Prime Rib with Roasted Carrots and Gravy
A show-stopping main course for your holiday table.
Ingredients
- 7–8 lb standing rib roast (approximately 3 ribs)
- 6 tablespoons butter, softened
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 lb peeled rainbow carrots
- ¼ cup flour
- Optional: prepared horseradish for serving
Instructions
- Remove the rib roast from the refrigerator 30 minutes before cooking.
- Preheat the oven to 450°F.
- Combine softened butter, parsley, rosemary, thyme, salt, and black pepper in a small bowl.
- Place the roast in a roasting pan and spread the herb butter all over, including the underside. Roast at 450°F for 30 minutes.
- Reduce oven temperature to 350°F and continue cooking until the internal temperature reaches 120°F for medium rare (it will rise to 130–135°F while resting). Estimate about 15 minutes per pound, but use a thermometer for accuracy.
- When the roast reaches target temperature, remove it from the oven, place on a cutting board, and tent with foil. Increase the oven to 400°F for the carrots.
- Pour the pan drippings into a measuring cup and allow the fat to separate from the juices.
- Place the carrots on a sheet pan, spoon 3 tablespoons of the beef fat over them, toss to coat, season with salt, and roast for 20–25 minutes until tender.
- Heat 1½ cups of the lean drippings in a saucepan over medium heat (add beef broth to reach 1½ cups if necessary). In a jar, combine ¼ cup flour with ½ cup water and shake until smooth. Once the drippings boil, whisk in the flour mixture and cook until thickened, about 5–6 minutes. Season with salt and pepper.
- Carve the prime rib into thin slices and serve with roasted carrots and gravy. Offer horseradish on the side if desired.
Notes
Oven temperature guide:
Rare: 120°F–130°F
Medium Rare: 130°F–140°F
Medium: 140°F–150°F
Medium Well: 150°–160°F
Well Done: 160°F–170°F
Remove the roast from the oven about 10°F lower than your final desired temperature to allow for carryover cooking as it rests.
You can substitute olive oil or vegetable oil for the butter if preferred. Store leftovers in the refrigerator for 3–4 days. Reheat slices in a 350°F oven for 5–8 minutes, though rare slices will likely finish at a higher doneness when reheated.
Nutrition (per serving)
Calories: 1297 kcal • Carbohydrates: 9 g • Protein: 55 g • Fat: 114 g • Saturated Fat: 49 g • Cholesterol: 263 mg • Sodium: 1090 mg • Potassium: 1067 mg • Fiber: 2 g • Sugar: 3 g • Vitamin A: 9861 IU • Vitamin C: 5 mg • Calcium: 53 mg • Iron: 6 mg
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