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

Close-up of a perfectly cooked, medium-rare rib roast slice with a thick, dark pepper crust.
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This recipe shows you how to make a tender, juicy standing rib roast with a flavorful garlic herb crust, perfect for your holiday centerpiece.

Ingredients

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  • 1 (5-7 lb) bone-in rib roast (prime rib)
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon garlic powder
  • 6 cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil

Instructions

  1. Remove the rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature. Pat the roast completely dry with paper towels.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, combine the kosher salt, black pepper, dried thyme, dried rosemary, and garlic powder.
  4. In another small bowl, mix the softened butter, minced garlic, and olive oil until you have a paste.
  5. Rub the entire surface of the roast with the butter mixture. Then, sprinkle the salt and herb mixture evenly over the roast, pressing it gently into the meat.
  6. Place the roast, fat side up, in a roasting pan fitted with a rack. Do not add any liquid to the pan.
  7. Place the roast in the preheated 500 degree oven. Roast at this high temperature for exactly 15 minutes per pound of meat.
  8. After the initial high-heat roasting time, reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door. Continue roasting until the internal temperature reaches your desired doneness (see notes for temperatures).
  9. Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone. For medium-rare, remove the roast when the thermometer reads 125 to 130 degrees Fahrenheit.
  10. Remove the roast from the oven, tent it loosely with foil, and let it rest for at least 20 minutes before carving. The internal temperature will rise during resting.
  11. Carve the roast between the bones and serve immediately with pan drippings or au jus.

Notes

  • For medium doneness, remove the roast at 135 to 140 degrees Fahrenheit.
  • For medium-well, remove the roast at 145 to 150 degrees Fahrenheit. Remember that carryover cooking will increase the temperature by 5 to 10 degrees while resting.
  • To make a simple au jus, pour the drippings from the roasting pan into a saucepan. Skim off excess fat. Add beef broth to reach your desired consistency and simmer briefly.

Nutrition

Find it online: https://cookingbycarla.com/best-oven-roasted-rib-roast-recipe/