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Fool-Proof Oven Roasted Prime Rib with Garlic Herb Crust

Close-up of a perfectly cooked prime rib recipe roast, sliced to show the medium-rare, juicy pink center and dark herb crust.
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Cook a juicy, tender prime rib roast every time using this straightforward oven method. This recipe focuses on achieving a perfect medium-rare center with a flavorful herb crust, making it ideal for your holiday centerpiece.

Ingredients

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  • 1 (5-7 lb) bone-in prime rib roast, tied
  • 3 tablespoons coarse sea salt
  • 2 tablespoons black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 6 cloves garlic, minced
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons Dijon mustard
  • 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 close to room temperature. 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, Dijon mustard, thyme, and rosemary. Mix until you have a uniform herb butter paste.
  4. Rub the entire surface of the roast with olive oil. Season generously all over with the coarse sea salt and black pepper.
  5. Press the garlic herb butter mixture evenly over the entire roast.
  6. Place the roast, fat side up, in a roasting pan fitted with a rack.
  7. Roast the prime rib at 500 degrees Fahrenheit for exactly 15 minutes. This high heat starts the crust.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for medium-rare (about 13-15 minutes per pound total cooking time, but use a thermometer for accuracy).
  9. Remove the roast from the oven when it reaches 125 degrees Fahrenheit. Tent it loosely with foil.
  10. Let the roast rest for at least 20 minutes before slicing. The internal temperature will rise to about 130-135 degrees Fahrenheit (medium-rare).
  11. Slice against the grain and serve immediately.

Notes

  • Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding the bone, to gauge doneness accurately.
  • For a bone-in roast, cooking time is slightly longer than boneless. Adjust based on your roast size.
  • If you prefer a crispier crust, you can briefly place the roast under the broiler for 1-2 minutes after resting, watching closely to prevent burning.

Nutrition

Find it online: https://mayaplate.com/easy-prime-rib-recipe/