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Fool-Proof Perfect Oven-Roasted Prime Rib with Garlic Herb Crust

Three thick slices of medium-rare prime rib recipe roast stacked on a white plate, showing a seasoned crust.
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This recipe provides simple steps for roasting a bone-in prime rib to a perfect medium-rare using a high-heat sear method, resulting in a tender, juicy roast with a flavorful garlic herb crust and easy au jus.

Ingredients

Scale
  • 1 bone-in prime rib roast (about 5-6 lbs)
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil

Instructions

  1. Remove the prime rib from the refrigerator 2 hours before cooking. Pat the roast completely dry with paper towels.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, kosher salt, and pepper to create the herb butter.
  4. Rub the entire surface of the prime rib evenly with olive oil, then generously spread the herb butter mixture over the roast.
  5. Place the roast, fat side up, on a roasting rack set inside a sturdy roasting pan. Do not add liquid to the pan yet.
  6. Roast at 500 degrees Fahrenheit for exactly 15 minutes.
  7. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for medium-rare (this usually takes about 13-15 minutes per pound after the initial sear). Use a meat thermometer inserted into the thickest part of the meat, avoiding the bone.
  8. Remove the roast from the oven when it reaches 125 degrees Fahrenheit. Tent it loosely with foil. Let the roast rest for at least 20 minutes before slicing. The internal temperature will rise to about 130-135 degrees Fahrenheit during resting.
  9. While the roast rests, prepare the au jus: Place the roasting pan (with drippings) over medium heat on the stovetop. Scrape up any browned bits from the bottom of the pan. Add 2 cups of beef broth. Simmer for 5 minutes, skimming any excess fat from the top. Strain before serving.
  10. Slice the roast between the bones and serve immediately with the au jus.

Notes

  • For a boneless roast, adjust the cooking time slightly, checking the temperature sooner.
  • If you prefer a more well-done roast, remove it from the oven when the internal temperature reaches 135 degrees Fahrenheit for medium, or 145 degrees Fahrenheit for medium-well.
  • Resting the meat is essential; do not skip this step to keep the juices inside the roast.

Nutrition

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