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Herb-Crusted Prime Rib
Ingredients
- 1 bone-in prime rib roast (5-7lbs)
- ¼ cup fresh rosemary leaves
- ¼ cup fresh flat-leaf parsley
- ¼ cup fresh thyme
- ¼ cup minced garlic
- ¼ cup canola oil
- 3 tbsp dijon mustard
- 2 tbsp dried chives
- 2 tbsp kosher salt
- 2 tbsp black pepper
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Directions
- Combine the rosemary, parsley, garlic, oil, chives, mustard, salt and pepper in a food processor. Pulse until herbs are finely chopped and all ingredients are combined.
- Coat the prime rib with herb mixture and refrigerate (uncovered) for four hours.
- Prepare your grill for indirect cooking to 250°F.
- Place the prime rib bone-side-down on the grill. Allow 15-20 minutes per pound, or until internal temperature of the thickest part of the prime rib reaches 120°F-130°F (rare to medium-rare).
- Remove from grill, tent loosely with foil and allow to rest 15 minutes before slicing.
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