Prime Rib Roast Italiano

This prime rib roast recipe is simple to prepare and loaded with authentic Italian flavor. This robust, savory centerpiece dish boasts fresh tarragon, parsley, rosemary, and thyme in a spicy mustard rub. Get ready for fall-off-your-fork tender beef!

side view closeup: prime rib roast over fresh herbs with a slice taken out

This prime rib recipe is going to rock your world! Prime rib, also called standing rib roast,  is delicious enough on its own, but an intensely flavorful mustard and spice rub takes it to the next level. You can expect intense savoriness and a succulent texture in every bite!

While it is not complicated to roast standing rib roast, it is a bit time-consuming. I recommend making this recipe on a day when you won’t feel rushed. Slow and steady wins the race when it comes to this prime rib recipe!

extreme closeup: sliced prime rib with the juicy interior showing

For more irresistible versions of ribs, check out my Sticky Asian Short Ribs, Braised Beef Short Ribs, and these Sweet and Sour Ribs.

Ingredient Notes and Substitutions

  • Prime Rib – One of the most tender and delicious cuts of beef! It is best to roast standing rib roast from room temperature, so be sure to take it out of the refrigerator 2 hours before cooking. 
  • Dijon Mustard – Gives the beef a bright, tangy flavor with a kick of spiciness. If needed, you can sub in another mustard like horseradish, spicy brown, or stone ground. 
  • Tarragon – Bold and aromatic with a hint of licorice flavor. If fresh tarragon isn’t available, you can use basil or fennel instead. 
  • Herbs – Parsley, rosemary, and thyme add more layers of freshness, aroma, and flavor. 
  • Red Pepper Flakes – Delivers just the right amount of spicy heat. 
  • Red Wine – A dry red wine adds a rich robust flavor. For an alcohol-free option, you can substitute the same amount of beef broth. 
  • Beef Broth – Rich and savory, this adds moisture and sets the stage for a delicious gravy.
side view: cooked prime rib recipe over fresh herbs

Tip From Kevin

How Long to Roast a Prime Rib?

Place in 450°F oven for 15 minutes then drop the heat to 325°F and roast, uncovered, for 15-20 minutes per pound for Rare 115-120°F, 20-25 minutes per pound for Medium Rare 125-130°F, 25-30 minutes per pound for Medium 135-140°F.

side view: prime rib roast over fresh herbs with a slice taken out

How to Make Prime Rib Roast

  1. Prepare the Oven. Preheat your oven to 450 degrees F and have a roasting pan with a wire rack ready for use. 
  2. Make the Spice Rub. Combine the garlic, mustard, red pepper flakes, and herbs in a food processor. Blend together, slowly adding the olive oil to form a thick paste. 
  3. Season the Beef. Use a small knife to puncture all around the roast. Then, rub the mustard and spice mix thoroughly into the meat on all sides. Keep the rib side down and resist the urge to add salt at this point. You can always add more later if desired. 
  4. Roast the Meat. Transfer the roast to the roasting pan, on the wire rack, with ribs side down and fat side up. Place the pan in the oven to sear for 15 minutes. Then, drop the temperature down to 325 degrees F for the rest of the cooking process. 
  5. Cook as Desired. Continue to roast the prime rib for anywhere from 15-30 minutes per pound of meat, depending on how rare you want it. Then, check the thickest part of the meat with a meat thermometer for doneness. Rare meat will register between 115-120 degrees F, medium rare between 125-130 degrees F, and medium meat between 135-140 degrees F. 
  6. Add the Liquids. In the last 20 minutes of roasting, add the beef broth and red wine to the roasting pan. Return to the oven and continue to cook. 
  7. Remove & Rest. Remove the roast from the oven when it’s 5-10 degrees shy of your desired doneness. Transfer to a platter, cover with a loose layer of foil, and let it rest for 20-30 minutes. 
  8. Make the Gravy. Meanwhile, scrape all the tasty brown bits from the bottom of the pan, incorporating them back into the cooking liquid. For a thicker, gravy-like sauce, add a few tablespoons of flour or cornstarch. 
  9. Serve. Slice the prime rib roast, then top each slice with a generous helping of compound butter. Serve gravy on the side.
side view closeup: roast standing rib roast with a slice taken out so the center is visible

Frequently Asked Questions

What side dishes go well with prime rib?

You can pair this prime rib recipe with just about any of your favorite side dishes. Here is a small collection of ideas to get you started:
– Serve with a starchy side dish like Roasted Potatoes or Mediterranean Rice Pilaf.
– Enjoy with Briam Vegetables, Pan Roasted Carrots, or these Greek Green Beans
– Pair with a salad like Chopped Vegetables or Lebanese Fattoush Salad.

Do I need to marinate the prime rib roast?

Marinating is not necessary for this particular prime rib recipe. Don’t worry — no flavor is sacrificed! 

Instead, we puncture the beef and cover it with a thick, robust spice rub. The slow roasting process gives the rich flavor plenty of time to penetrate the meat. And don’t forget about the mouthwatering gravy!

What is the difference between prime rib and prime rib roast?

Similar to “ribeye” or “sirloin,” the term “prime rib” refers to a specific cut of beef. Taken from the primal rib section of the cow, it has a high percentage of marbling that makes it tender, juicy, and delicious. 

“Prime rib roast” simply describes a way of preparing and cooking this cut with herbs, spices, and other seasonings. 

Don’t get too caught in the weeds with these specifics though. You may still find an uncooked cut of beef labeled “prime rib roast” or “standing rib roast.” It is all the same!

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Prime Rib Roast Italiano

With tangy mustard, fresh herbs, and zesty spices, this prime rib roast Italiano is rich, savory, and bursting with flavor.
Servings: 6
Prep: 18 minutes
Cook: 3 hours



  • Preheat oven to 450°F.
  • Add the garlic, mustard, herbs and red pepper flakes to a food processor and blend. Slowly add the olive oil to form a thick paste.
  • Pierce the roast all over with a small knife to allow mustard/herb paste to penetrate. Rub this mixture thoroughly over the roast (rib side down). I avoid salt as the flavors get really condensed. Season later after if needed.
  • Place roast fat side up in roasting pan on a wire rack to allow the fat to drip away. Place roast in oven and sear for 15 minutes, drop the temperature down to 325°F and roast, uncovered, until meat thermometer inserted into thickest part, away from any bone, registers the following: 15-20 minutes per pound for Rare 115-120°F, 20-25 minutes per pound for Medium Rare 125-130°F, 25-30 minutes per pound for Medium 135-140°F.
  • In the last 20 minutes of cooking time add the beef broth and red wine to the roasting pan and continue to cook.
  • Remove meat from oven when you reach 5-10° from desired temperature (it will continue to cook). Cover loosely with foil and rest for 20–30 minutes. In the meantime, scrape the bottom of the roasting pan with some more beef broth to mix in the bits and tasty pieces that add so much flavor to the sauce. Either thicken using a roux if desired, or serve as a au jus with each slice of prime rib. Top each slice with the compound butter and serve.


  1. Remove the rib roast from the refrigerator at least 2 hours prior to roasting to fully come to room temperature.


Serving: 8g | Calories: 743kcal | Carbohydrates: 4g | Protein: 63g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 0.002g | Cholesterol: 274mg | Sodium: 508mg | Potassium: 1108mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 8mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: main dishes
Cuisine: Italian
Author: Kevin
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image (and shown): prime rib roast Italiano


I was bitten by the cooking bug as a kid cooking and baking along side my mom. After an ROP restaurant course in high school, I went to work in restaurants and catering. My love of travel and food has led me across the world and I love to share those foods with family and friends.

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