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Wild Herb and Roasted Shallot-Crusted Prime Rib with Smoked Garlic Confit Butter

Wild Herb and Roasted Shallot-Crusted Prime Rib with Smoked Garlic Confit Butter

This mouthwatering prime rib roast is seasoned with wild herbs and topped with a rich smoked garlic confit butter, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 portions
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4-5 lb Prime Rib Roast
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Black Pepper
  • 2 tablespoons Olive Oil
  • 4 Shallots peeled and halved
  • 3 tablespoons Fresh Rosemary chopped
  • 2 tablespoons Fresh Thyme chopped
  • 1 tablespoon Fresh Parsley chopped
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Toasted Mustard Seeds
  • 1 cup Unsalted Butter softened
  • 4 cloves Smoked Garlic minced
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Smoked Paprika

Equipment

  • Roasting pan
  • Mixing bowl

Method
 

Instructions
  1. Preheat your oven to 450°F (232°C).
  2. In a small bowl, combine the kosher salt, black pepper, olive oil, rosemary, thyme, parsley, and Dijon mustard. Mix well to form a paste.
  3. Pat the prime rib roast dry with paper towels. Rub the herb mixture all over the roast, ensuring it is evenly coated.
  4. Place the halved shallots around the roast in a roasting pan.
  5. Roast the prime rib in the preheated oven for 20 minutes. This will help develop a nice crust.
  6. After 20 minutes, reduce the oven temperature to 325°F (163°C). Continue to roast the prime rib until it reaches your desired doneness (approximately 1.5 to 2 hours for medium-rare, depending on the size of the roast).
  7. While the roast is cooking, prepare the smoked garlic confit butter. In a medium bowl, combine the softened butter, minced smoked garlic, lemon zest, and smoked paprika. Mix until well combined. Set aside.
  8. Once the prime rib has reached your desired temperature, remove it from the oven and let it rest for at least 20 minutes before slicing.
  9. Serve the prime rib slices topped with smoked garlic confit butter and roasted shallots on the side.

Notes

For added flavor, let the smoked garlic confit butter sit at room temperature for a few hours before serving to enhance the flavors.