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Foolproof Oven-Roasted Prime Rib Recipe

Close-up of a beautifully roasted prime rib recipe, sliced to show a perfect medium-rare center and herb crust.
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This recipe provides simple instructions for cooking a perfectly juicy, tender prime rib roast with a flavorful herb crust, ideal for your special occasion dinner.

Ingredients

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  • 1 (5-7 pound) bone-in prime rib roast
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced

Instructions

  1. Remove the prime rib from the refrigerator 3 hours before cooking to allow it to come to room temperature.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary to create the herb rub.
  4. Rub the entire surface of the roast evenly with the olive oil.
  5. Press the herb rub mixture firmly onto all sides of the roast, including the fat cap.
  6. Place the roast, fat side up, in a roasting pan on a rack.
  7. Roast at 450 degrees Fahrenheit for 15 minutes. This sets the crust.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Do not open the oven door.
  9. Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for rare, or 130-135 degrees Fahrenheit for medium-rare. Use a meat thermometer inserted into the thickest part of the meat, avoiding bone. This usually takes about 13-15 minutes per pound after the initial high-heat blast.
  10. Remove the roast from the oven when it reaches 5 degrees below your target temperature.
  11. Tent the roast loosely with aluminum foil and let it rest on a cutting board for 20 to 30 minutes before slicing. The internal temperature will rise during resting.
  12. Slice against the grain and serve immediately.

Notes

  • For easier carving, ask your butcher to remove the bones and then tie them back onto the roast with butcher’s twine. Remove the twine before serving.
  • If you prefer a slower cooking method, start the roast at 250 degrees Fahrenheit until it reaches 115 degrees Fahrenheit, then increase the heat to 450 degrees Fahrenheit for the final 15 minutes to brown the crust.

Nutrition

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