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Easy Oven-Roasted Prime Rib Roast with Herb Garlic Crust

Close-up of a thick slice of medium-rare rib roast showing a deep pink center and a heavily seasoned crust.
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Follow these steps for a tender, juicy prime rib roast featuring a flavorful garlic and herb crust, perfect for any special occasion.

Ingredients

Scale
  • 1 (5-7 pound) bone-in rib roast (standing rib roast)
  • 4 tablespoons coarse kosher salt
  • 2 tablespoons black pepper
  • 4 tablespoons dried rosemary
  • 4 tablespoons dried thyme
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 cups beef broth (for au jus)

Instructions

  1. Remove the rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, combine the kosher salt, black pepper, dried rosemary, dried thyme, minced garlic, and olive oil to create a paste.
  4. Pat the entire surface of the rib roast dry with paper towels.
  5. Rub the herb-garlic paste evenly over the entire surface of the roast.
  6. Place the roast, fat-side up, in a roasting pan with a rack.
  7. Roast at 500 degrees Fahrenheit for 15 minutes.
  8. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches your desired doneness (see notes for temperatures).
  9. For a 5-7 pound roast, this usually takes about 1.5 to 2 hours total cooking time after the initial high-heat blast.
  10. Remove the roast from the oven when it reaches 5 to 10 degrees below your target temperature.
  11. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for at least 20 minutes before carving. Resting is crucial for juiciness.
  12. To make the au jus, pour the beef broth into the roasting pan, scraping up any browned bits from the bottom. Simmer on the stovetop until slightly reduced, then strain and serve alongside the carved roast.

Notes

  • Use a reliable meat thermometer inserted into the thickest part of the meat, avoiding the bone, for accurate doneness.
  • Remove the roast from the oven when it reaches these temperatures: Rare: 120-125°F; Medium-Rare: 130-135°F; Medium: 135-140°F. The temperature will rise another 5 degrees while resting.
  • If you prefer a crispier crust, leave the roast in the 500°F oven for 20 minutes instead of 15.

Nutrition

Find it online: https://kitchnkudos.com/easy-oven-roasted-rib-roast-recipe/