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Foolproof Oven-Roasted Prime Rib with Herb-Garlic Crust

Close-up of a medium-rare prime rib roast oven cooked, showing a thick herb crust and juicy pink center.
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A straightforward recipe for cooking a juicy, medium-rare prime rib roast in the oven using a simple herb and garlic crust.

Ingredients

Scale
  • 1 (5-7 pound) standing rib roast, 2-3 ribs
  • 4 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1/2 cup beef broth (for au jus)

Instructions

  1. Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to come to room temperature.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, mix the minced garlic, rosemary, thyme, salt, and pepper to create the herb rub.
  4. Rub the entire surface of the roast evenly with olive oil.
  5. Press the herb mixture firmly onto all sides of the roast.
  6. Place the roast, fat side up, in a roasting pan fitted with a rack.
  7. Place the pan in the preheated 500 degree oven and roast for 15 minutes.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Do not open the oven door.
  9. Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for medium-rare (use a meat thermometer inserted into the thickest part, avoiding bone). This usually takes about 13 to 15 minutes per pound after the initial high-heat blast.
  10. Remove the roast from the oven. Tent it loosely with foil and let it rest for 20 minutes before carving. The internal temperature will rise about 5 degrees during resting.
  11. To make au jus, place the roasting pan on the stovetop over medium heat. Scrape up any browned bits from the bottom of the pan. Add the beef broth and simmer for 5 minutes, stirring constantly. Strain before serving.

Notes

  • For a boneless roast, expect the cooking time to be slightly shorter.
  • Use a reliable meat thermometer; this is key to a perfect medium-rare result.
  • Resting the meat is mandatory for juices to redistribute.

Nutrition

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