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Foolproof Oven Roasted Prime Rib with Garlic Herb Crust

A perfectly cooked prime rib roast oven preparation, sliced to show medium-rare center and herb crust.
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Cook a juicy, perfectly medium-rare prime rib roast in your oven using this simple, step-by-step method. This herb-crusted standing rib roast is ideal for your holiday dinner.

Ingredients

Scale
  • 1 (5-7 lb) bone-in prime rib roast (standing rib roast)
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika

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. Place a roasting rack inside a sturdy roasting pan.
  3. In a small bowl, combine the minced garlic, rosemary, thyme, kosher salt, black pepper, onion powder, and paprika to create the herb rub.
  4. Pat the entire surface of the prime rib roast dry with paper towels.
  5. Rub the olive oil evenly over the entire roast. Press the garlic herb rub firmly onto all sides of the beef.
  6. Place the roast, fat side up, onto the roasting rack in the pan.
  7. Place the roast in the preheated 500°F oven. Cook at this high temperature for exactly 15 minutes.
  8. After 15 minutes, reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door.
  9. Continue roasting at 325°F. Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding bone, to monitor the internal temperature.
  10. Remove the roast from the oven when it reaches 125°F for medium-rare. (See temperature guide below for other doneness levels).
  11. Transfer the roast to a cutting board. Tent it loosely with aluminum foil. Let the prime rib rest for at least 20 minutes before slicing. The internal temperature will rise during resting.
  12. Slice against the grain and serve immediately with au jus, if desired.

Notes

  • For perfect medium-rare results, pull the roast when the internal temperature hits 125°F before resting. The final temperature after resting will be about 130°F to 135°F.
  • If you prefer other doneness levels, use these target pull temperatures: Medium (130°F pull, 135-140°F final) or Medium-Well (140°F pull, 145-150°F final).
  • If using a boneless prime rib, the cooking time may be slightly shorter. Always rely on the meat thermometer.
  • For a crispier crust, you can briefly return the roast to a 450°F oven for 5-10 minutes after resting, just before slicing.

Nutrition

Find it online: https://cookingbyfelix.com/prime-rib-roast-oven-foolproof-juicy-secret/