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The Ultimate Garlic Herb Standing Rib Roast (Prime Rib)

Close-up of a medium-rare standing rib roast, sliced to show pink interior and herb crust.
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Achieve a perfectly juicy and tender standing rib roast every time using the reverse sear method and a flavorful garlic herb crust. This recipe is ideal for your next holiday dinner centerpiece.

Ingredients

Scale
  • 1 (4 to 6 pound) bone-in standing rib roast (prime rib)
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground 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 roast from the refrigerator 3 to 4 hours before cooking to allow it to come to room temperature. This step is key for even cooking.
  2. Preheat your oven to 250 degrees Fahrenheit.
  3. Prepare the herb butter: In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, salt, and pepper. Mix until you have a uniform paste.
  4. Pat the entire surface of the roast dry with paper towels.
  5. Rub the garlic herb butter mixture evenly over the entire surface of the roast.
  6. Place the roast, fat-side up, on a wire rack set inside a sturdy roasting pan. Drizzle the olive oil lightly over the top.
  7. Place the roast in the preheated 250°F oven. Cook until the internal temperature reaches 115°F for rare or 120°F for medium-rare. Use a reliable meat thermometer inserted into the thickest part, avoiding bone contact. This slow cooking process can take 2 to 3 hours depending on size.
  8. Once the target internal temperature is reached, carefully remove the roast from the oven.
  9. Increase the oven temperature to 450 degrees Fahrenheit.
  10. Place the roast back into the hot oven and sear for 10 to 15 minutes, or until the exterior crust is deep brown and crisp. Monitor closely to prevent burning.
  11. Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with foil. Let the roast rest for at least 20 minutes before slicing. The internal temperature will rise several degrees during resting.
  12. Slice between the bones to serve your showstopper beef roast.

Notes

  • For a bone-in rib roast recipe, ask your butcher to separate the bones and tie them back onto the roast. This allows for easier carving after resting.
  • If you prefer a specific temperature, use this guide: Rare (120-125°F), Medium-Rare (130-135°F), Medium (135-140°F). Remember carryover cooking adds 5 degrees.
  • This no-fail prime rib technique works best when you allow the roast to fully rest.

Nutrition

Find it online: https://cookingbyfelix.com/standing-rib-roast-garlic-herb-reverse-sear/