hey everyone chef Jason Hill here and today I'm going to show you how I prepare a fresh herb crusted prime rib it's a great entree for any special occasion so let's get started okay I like to use fresh thyme some basil some fresh rosemary also my herb garden I'm out of oregano but you can throw that in there as well so we just strip the leaves off of the rosemary and then same thing with the time just trying get the leaves off here we have our rosemary and thyme and we're gonna place some basil leaves on top I almost forgot you want to use some parsley as well and I just have Italian flat-leaf into the mix and we just give this a rough chop your chef's knife there's your rough chop it's about what you want it to look like and then we're just gonna we're gonna transfer this into a little mixing bowl and then next I use a quarter cup of red Hawaiian clay salt but you can use any salt that you like kosher salt works good and then we're gonna scoop in a tablespoon of garlic shallot pureed or you have three cloves of crushed garlic and then just with a little whisk or spatula mix this up I'll hold man now we're getting the aroma of the herbs and that garlic shallot let's dress up the prime rib I have a six and a half pound choice prime rib with the bone-in you're gonna want a roast prime rib with the bone in it gives a better flavor and it also helps produce a better oh shoot first you're gonna want to drizzle olive oil extra virgin over the prime rib and if you need a measurement maybe two tablespoons I'm just gonna kind of want to work the olive oil into the meat giving it a quick little turn get both sides top and bottom and my butcher had the string on here already so I'm just gonna leave that on there if you get it without the string no breeze doesn't matter really and now we're just gonna start packing on the herb crust see how it sticks like that you got that garlic shallot puree in there so it's kind of pasty and then the oil helps it stick to the sides as well you want to push in there so it really gets in there nice and tight okay give it a turn top side because I just kind of push into it press it in there all the fat is and I did trim a little bit of the fat but you want to leave it on there don't want to trim it all off cuz that's a lot of flavor now that we have our herb mix packed on there it's time to hit with some fresh cracked pepper and like a teaspoon or so I'm doing on all sides okay my oven is preheated at 450 degrees we're gonna roast it in the pan with the rack bone side down for the first 15 minutes at 450 then after that we're gonna drop the temperature to 325 and roast for an additional 15 minutes per pound there we go the prime rib has been in the oven for about an hour and 15 minutes I took the internal temperature and it was at 130 degrees which is perfect it's definitely rare but when you slice it up you can put it in a little bit of pan with some of the beef juice and you can cook it to order so if you want somebody that happened once it rare it's rare if you want it well done you cook that slice up to well done in a matter of minutes let me show you oh okay I'm gonna let it rest here for 15 minutes before I carve it you give it a little push you can definitely tell it's still rare but that's what you want unfortunately I didn't have a lot of juice off of this prime rib there is some fat in there I could put this on the burner deglaze it with a little can beef broth and maybe straight it and get some more flavor but I've just went ahead and used canned beef broth the prime rib has been resting for oh good 20 minutes and if you're lucky the bone portion will just come right off if not you can just take your knife in there and cut it off so I do you got to do a little bit of cutting there we go now I would eat this but maybe the dog would want it too okay you're too in pieces are gonna be more on the well-done side and I know a lot of people like to have the in piece so I'm gonna cut it right down the middle that's gonna be very rare and once you start serving this to your guests or your family and friends if you get to the point where nobody wants to rarity more you can take this slice it off thinly or however big of slice they want and set this in a pan of simmering beef broth and it'll cook right up to a well-done real fast you already see it start then turn color and you can turn it over once too and after you've done this a few times save your beef broth and that can be your topping your jus okay it is time to try this wonderful prime rib on the plate take a little bit that was you little top on there there we go oh man classic comfort food I hope you give this great herb-crusted prime rib recipe a try it's great for your next holiday or any special occasion and as always thanks for tube it in mm-hmm outstanding hmm for more simple and delicious recipes click on these links and please don't forget to like share and subscribe oh my gosh sugar you're gonna die go to heaven right now oh the prime rib has been in the oven for about a minute a minute