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The Ultimate Easy Oven-Roasted Prime Rib with Garlic Herb Crust and Simple Au Jus

Two thick slices of perfectly cooked prime rib showing a medium-rare center and a savory herb crust, resting in jus.
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Follow this simple, foolproof method to create a juicy, tender, medium-rare prime rib roast with a savory garlic herb crust, perfect for your holiday centerpiece.

Ingredients

Scale
  • 1 (5-7 lb) bone-in prime rib roast (standing rib roast)
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • For the Au Jus:
  • 2 cups beef broth
  • 1/4 cup pan drippings (reserved after roasting)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Remove the prime rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come close to room temperature. Preheat your oven to 450°F (232°C).
  2. Prepare the herb crust: In a small bowl, combine the minced garlic, rosemary, thyme, kosher salt, black pepper, onion powder, and paprika. Mix well.
  3. Pat the entire surface of the roast dry with paper towels. Rub the olive oil over the entire roast.
  4. Press the garlic herb mixture firmly onto all sides of the roast, creating an even crust.
  5. Place the roast, fat side up, in a roasting pan fitted with a rack.
  6. Roast at 450°F (232°C) for 15 minutes. This high heat sets the crust.
  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 roast, avoiding bone.
  8. For medium-rare (highly recommended), remove the roast when the internal temperature reads 125°F (52°C).
  9. Remove the roast from the oven. Tent it loosely with foil and let it rest for at least 20 to 30 minutes before slicing. The temperature will rise during resting.
  10. While the roast rests, prepare the Au Jus: Pour the pan drippings into a small saucepan, scraping up any browned bits from the bottom of the roasting pan. Add the beef broth. Bring to a simmer over medium heat.
  11. Whisk the cornstarch slurry into the simmering liquid until slightly thickened. Cook for 1 minute. Taste and add salt or pepper if needed.
  12. Slice the prime rib against the grain and serve immediately with the warm Au Jus sauce.

Notes

  • For a bone-in roast, the bones act as insulation, which can affect cooking time. Use the temperature reading, not just the clock, for accuracy.
  • If you prefer a crispier crust, you can briefly place the roast under the broiler for 1-2 minutes after resting, watching carefully to prevent burning.
  • Resting is crucial; do not skip this step to keep your roast juicy.

Nutrition

Find it online: https://delishsymphony.com/easy-oven-prime-rib-recipe/