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The Ultimate Tender and Juicy Oven-Roasted Prime Rib Roast with Herb Butter

A thick slice of perfectly cooked rib roast showing a pink, medium-rare center and a seasoned, browned crust.
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Make a spectacular standing rib roast for your next holiday dinner. This foolproof oven method with an herb butter rub guarantees a tender, juicy prime rib every time, perfect for serving with simple pan gravy.

Ingredients

Scale
  • 1 bone-in prime rib roast (about 5–7 lbs)
  • 4 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil

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. Preheat your oven to 500 degrees Fahrenheit.
  2. Prepare the herb butter rub: In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, salt, pepper, onion powder, and paprika. Mix until fully blended.
  3. Pat the entire surface of the roast dry with paper towels. Rub the olive oil over the roast, then evenly spread the herb butter mixture over the entire roast, working it into the meat.
  4. Place the roast, fat-side up, in a roasting pan fitted with a rack. If you have a bone-in roast, ensure the bones are resting on the rack.
  5. Roast the prime rib at 500 degrees Fahrenheit for 15 minutes.
  6. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches your desired doneness (see notes for temperatures). Do not open the oven door during this phase.
  7. For a 5-pound roast, this second stage usually takes about 1 to 1.5 hours, but always rely on a meat thermometer.
  8. Once the roast reaches the target temperature, remove it from the oven. Tent it loosely with foil and let it rest for at least 20 minutes before carving. This resting period is essential for a juicy roast.
  9. To make pan gravy (au jus), place the roasting pan on the stovetop over medium heat. Scrape up any browned bits from the bottom of the pan. Add 2 cups of beef broth and bring to a simmer, stirring until slightly thickened. Strain before serving.

Notes

  • Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding the bone, to check doneness.
  • Remove the roast from the oven when the internal temperature is 5 degrees below your target: Rare (120°F), Medium-Rare (125°F), Medium (130°F). The temperature will rise during resting.
  • For a boneless ribeye roast recipe, the cooking time may be slightly shorter.
  • If you prefer a crispier crust, you can sear the roast on the stovetop before applying the rub and placing it in the oven.

Nutrition

Find it online: https://cookingbyfelix.com/perfect-rib-roast-tender-juicy-oven-recipe/