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Foolproof Oven-Roasted Prime Rib with Herb Butter Crust

A juicy, medium-rare prime rib roast oven cooked, seasoned with herbs, resting on a white plate.
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Create a show-stopping, perfectly medium-rare prime rib roast in your oven using this simple, step-by-step method. This recipe focuses on big flavor and approachable techniques for any home cook.

Ingredients

Scale
  • 1 (5-7 lb) bone-in or boneless prime rib roast, tied every 2 inches
  • 4 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup beef broth (for au jus)

Instructions

  1. Remove the prime rib from the refrigerator 2 to 3 hours before cooking. Let it sit at room temperature.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, kosher salt, and black pepper to create the herb butter crust.
  4. Rub the entire surface of the roast evenly with olive oil. Then, press the herb butter mixture firmly onto the roast.
  5. Place the roast, fat side up, in a roasting pan fitted with a rack.
  6. Sear the roast at 500 degrees Fahrenheit for 15 minutes per pound of meat. This high heat creates a flavorful crust.
  7. After the initial sear, reduce the oven temperature to 325 degrees Fahrenheit. Do not open the oven door during this time.
  8. Continue roasting until the internal temperature reaches your desired doneness (use a meat thermometer inserted into the thickest part, avoiding bone). For medium-rare, aim for 125 to 130 degrees Fahrenheit. This usually takes about 13 to 15 minutes per pound at 325 degrees Fahrenheit, but temperature is the only reliable guide.
  9. Once the target temperature is reached, immediately remove the roast from the oven.
  10. Tent the roast loosely with foil and let it rest on the counter for at least 20 minutes before carving. The internal temperature will rise about 5 to 10 degrees during resting.
  11. To make au jus, place the roasting pan drippings on the stovetop over medium heat. Skim off excess fat. Add the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Serve with the carved roast.

Notes

  • For bone-in roasts, the cooking time may vary slightly; always rely on your meat thermometer reading.
  • If you are interested in structured eating plans, look into meal planning options to support your goals.
  • If you prefer precise cooking without guesswork, consider a sous-vide precision cooker for other cuts of meat.

Nutrition

Find it online: https://www.purecookingjoy.com/prime-rib-roast-oven-foolproof-joy/

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