... Print

Foolproof Herb-Crusted Prime Rib Roast Recipe for a Juicy Centerpiece

Close-up of thick slices of medium-rare rib roast with a dark, herb-crusted exterior resting on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

I am so glad you are here. This recipe shows you how to cook a standing rib roast, or prime rib, using a simple oven method. You will achieve a perfectly medium-rare, juicy roast with a flavorful garlic herb crust every time you make this impressive holiday main course.

Ingredients

Scale
  • 1 (4 to 6 pound) standing rib roast (prime rib), 2 to 3 ribs
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard

Instructions

  1. Remove the rib roast from the refrigerator at least 2 hours before cooking. Let it sit at room temperature. Preheat your oven to 450°F (232°C).
  2. Prepare the herb rub: In a small bowl, combine the minced garlic, softened butter, olive oil, Dijon mustard, salt, pepper, thyme, and rosemary. Mix until you have a thick paste.
  3. Pat the entire surface of the roast dry with paper towels. This helps create a good crust.
  4. Spread the herb butter mixture evenly over the entire surface of the rib roast.
  5. Place the roast, fat-side up, in a roasting pan fitted with a rack. If you have a 3-rib roast, you can ask your butcher to separate the bones and tie them back onto the roast for easier carving later.
  6. Sear the roast: Place the pan in the preheated 450°F (232°C) oven and roast for 15 minutes. This high heat starts the crust formation.
  7. Reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the meat, avoiding bone.
  8. Remove the roast from the oven when it reaches 125°F (52°C) for medium-rare. (See temperature guide below for other options).
  9. Rest the roast: Transfer the roast to a cutting board, tent it loosely with foil, and let it rest for 20 to 30 minutes. The internal temperature will rise about 5 to 10 degrees during this time.
  10. Carve the roast into thick slices and serve immediately. Use the pan drippings to make a simple gravy if desired.

Notes

  • For a perfect medium rare roast beef, aim for an internal temperature of 130°F to 135°F after resting.
  • Use a meat thermometer; this is the secret to a juicy roast.
  • For a crispier crust, you can place the roast under the broiler for 1-2 minutes at the very end, watching carefully to prevent burning.
  • If you are making a larger roast (over 6 pounds), consider using a low-and-slow method, starting at 250°F (121°C) until it is 10-15 degrees below your target temperature, then finishing at 450°F (232°C) for 15 minutes.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-rib-roast-recipe-for-juicy-centerpiece/

3 Shares
Tweet
Pin3
Share