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Herb-Crusted Oven Roasted Prime Rib Roast

A thick, juicy rib roast cooked medium-rare, showing a vibrant pink center and a dark, herbed crust.
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Follow these steps to cook a juicy and tender bone-in rib roast using a high-heat initial sear method for a perfect herb crust.

Ingredients

Scale
  • 1 (5-7 pound) bone-in rib roast (about 3 ribs)
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 cup beef broth (for pan drippings)

Instructions

  1. Remove the rib roast 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, combine the kosher salt, pepper, thyme, rosemary, and minced garlic to create the herb rub.
  4. In a separate small bowl, mix the olive oil and Dijon mustard.
  5. Brush the entire surface of the roast with the mustard-oil mixture.
  6. Generously press the herb rub mixture onto all sides of the roast.
  7. Place the roast, fat-side up, on a rack in a sturdy roasting pan. Place the beef broth in the bottom of the pan to prevent drippings from burning.
  8. Roast at 500 degrees Fahrenheit for 15 minutes.
  9. Reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door.
  10. Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for rare, or 130-135 degrees Fahrenheit for medium-rare. Use a meat thermometer inserted into the thickest part of the meat, avoiding the bone. This usually takes about 13-15 minutes per pound after the initial high-heat blast.
  11. Remove the roast from the oven, tent loosely with foil, and let it rest for at least 20 minutes before carving. The internal temperature will rise another 5 to 10 degrees during resting.
  12. To make a simple gravy, pour the pan drippings into a saucepan, skimming off excess fat. Bring to a simmer and whisk in a tablespoon of flour if you prefer a thicker sauce. Serve hot with the carved roast.

Notes

  • For a standing rib roast, cooking time is often based on temperature, not just time. Use a reliable meat thermometer.
  • If you prefer a horseradish sauce instead of gravy, mix prepared horseradish with sour cream or crème fraîche.
  • Resting the roast is crucial for juices to redistribute, resulting in a more tender and moist final product.

Nutrition

Find it online: https://magazinemeal.com/best-rib-roast-recipe-oven-roasted-prime-rib/