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Foolproof Oven-Roasted Prime Rib Roast with Garlic Herb Crust

Close-up of a juicy rib roast showing a deep pink, medium-rare center and a dark, herb-crusted exterior.
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Make a show-stopping standing rib roast centerpiece for your next special occasion. This recipe guarantees a juicy, tender prime rib with a flavorful garlic herb crust using a simple oven method.

Ingredients

Scale
  • 1 standing rib roast (3–4 lbs per rib, bone-in recommended)
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon garlic powder
  • 6 cloves garlic, minced
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons olive oil
  • 1 cup beef broth (for pan)

Instructions

  1. Remove the rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature. Pat the entire surface dry with paper towels.
  2. Prepare the herb rub: In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, garlic powder, salt, and pepper. Mix until you have a uniform paste.
  3. Spread the garlic herb butter evenly over the entire surface of the roast, working it into all crevices.
  4. Place the roast, fat-side up, in a roasting pan fitted with a V-rack. If using a bone-in roast, tuck the bones back under the roast and tie them securely with kitchen twine to keep them close to the meat.
  5. Preheat your oven to 450 degrees Fahrenheit. Place the roasting pan in the hot oven and sear the roast for 15 minutes.
  6. Reduce the oven temperature to 325 degrees Fahrenheit. Add the beef broth to the bottom of the roasting pan (not directly on the meat).
  7. Continue roasting until the internal temperature reaches your desired doneness. Use a reliable meat thermometer inserted into the thickest part of the meat, avoiding bone. For medium-rare, aim for 125 to 130 degrees Fahrenheit.
  8. Remove the roast from the oven when it reaches 5 degrees below your target temperature. Tent it loosely with foil and let it rest on the counter for at least 20 minutes before carving. The temperature will rise during this rest period.
  9. Carve the prime rib roast between the bones and serve immediately.

Notes

  • For the juiciest results, always use a meat thermometer to check the internal temperature. Do not rely solely on cooking time.
  • If you are cooking a very large ribeye roast, consider starting with a lower oven temperature (250 degrees Fahrenheit) after the initial sear for more even cooking.
  • Resting the roast is crucial; this allows the juices to redistribute, resulting in a more tender and moist final product.

Nutrition

Find it online: https://kingscook.com/foolproof-rib-roast-recipe-juicy-perfection/