Print

Foolproof Oven Roasted Prime Rib with Garlic Herb Crust for Perfect Medium-Rare Results

A thick slice cut from a juicy prime rib roast oven, showing a perfect medium-rare pink center and herb crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this simple, step-by-step guide to roast a show-stopping prime rib in your oven. This method guarantees a juicy interior and a flavorful, savory crust, making it the perfect centerpiece for your holiday feast.

Ingredients

Scale
  • 1 (4 to 6 pound) bone-in or boneless prime rib roast (standing rib roast)
  • 3 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

  1. Remove the prime rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature. This helps the roast cook evenly.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. Prepare the herb rub: In a small bowl, combine the minced garlic, olive oil, Dijon mustard, kosher salt, black pepper, dried thyme, dried rosemary, onion powder, and garlic powder. Mix until a thick paste forms.
  4. Pat the entire surface of the prime rib roast dry with paper towels.
  5. Rub the garlic herb paste evenly over the entire roast, pressing it firmly onto the meat. If using a bone-in roast, try to get some rub between the bones and the meat.
  6. Place the roast, fat-side up, in a shallow roasting pan. If you have a roasting rack, place the roast on the rack.
  7. Place the roast in the preheated 500 degrees Fahrenheit oven and cook for exactly 15 minutes. This high heat starts the crust formation.
  8. After 15 minutes, reduce the oven temperature to 325 degrees Fahrenheit. Do not open the oven door during this temperature change.
  9. Continue roasting at 325 degrees Fahrenheit until the internal temperature reaches your desired doneness when checked with a meat thermometer inserted into the thickest part of the meat, avoiding bone.
  10. Use the following target temperatures for medium-rare: Remove the roast when the thermometer reads 125 degrees Fahrenheit for medium-rare. (130-135 degrees F for medium).
  11. Once the target temperature is reached, immediately remove the roast from the oven.
  12. Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let the prime rib rest for 15 to 20 minutes before slicing. This resting period is crucial for a juicy result.
  13. Slice against the grain and serve immediately with pan drippings or au jus.

Notes

  • For bone-in roasts, the bones act as insulation, meaning the roast will take slightly longer to cook than a boneless cut of the same weight.
  • Use a reliable meat thermometer; this is the key to achieving perfect medium-rare results every time.
  • If you desire a crispier crust, you can briefly place the roast under the broiler for 2-3 minutes after resting, watching carefully to prevent burning.

Nutrition

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