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The Ultimate Foolproof Oven-Roasted Prime Rib with Garlic Herb Crust

Close-up of a perfectly medium-rare rib roast, sliced and resting in its juices on a white platter.
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Make a tender, juicy standing rib roast for your special occasion. This recipe uses a simple garlic herb crust and a reliable oven method to achieve a perfect, steakhouse-style result every time.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast (standing rib roast)
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Remove the prime rib roast from the refrigerator 3 to 4 hours before cooking to allow it to come to room temperature. This helps the roast cook evenly.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. Prepare the herb crust: In a small bowl, combine the minced garlic, olive oil, Dijon mustard, and Worcestershire sauce. Mix well.
  4. In a separate small bowl, mix the kosher salt, black pepper, dried thyme, and dried rosemary.
  5. Pat the entire surface of the roast dry with paper towels.
  6. Rub the entire roast generously with the garlic-oil mixture.
  7. Press the salt and herb mixture firmly onto all sides of the roast.
  8. Place the roast, fat side up, in a roasting pan fitted with a rack. If using a boneless roast, tie it with butcher’s twine every 2 inches to help it hold its shape.
  9. Place the roast in the preheated 500°F oven. Roast at this high temperature for exactly 15 minutes per pound of meat.
  10. After the initial high-heat roasting period, reduce the oven temperature to 325 degrees Fahrenheit without opening the door. Continue roasting until the internal temperature reaches your desired doneness (see notes for temperatures).
  11. For medium-rare (recommended for juicy prime rib), remove the roast when the internal temperature reads 125°F.
  12. Remove the roast from the oven. Tent it loosely with aluminum foil and let it rest for at least 20 minutes before slicing. The temperature will rise about 5 to 10 degrees during resting.
  13. Slice against the grain and serve immediately with pan drippings or au jus.

Notes

  • For a perfect roast beef temperature guide: Remove from oven at 125°F for Medium-Rare (pink center), 130°F for Medium (slightly more done), or 140°F for Medium-Well (not recommended for tenderness).
  • If you prefer a crispier crust, you can skip the initial high-heat blast and roast the entire time at 325°F, adjusting the total cooking time based on weight.
  • To make a simple au jus, pour the drippings from the roasting pan into a saucepan. Skim off excess fat. Add beef broth and simmer until reduced slightly. Thicken with a cornstarch slurry if desired.

Nutrition

Find it online: https://miameal.com/easy-rib-roast-recipe-oven-roasted-prime-rib/