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The Ultimate Easy, Herb-Crusted Oven-Roasted Prime Rib Recipe

Close-up of a perfectly cooked prime rib recipe roast, sliced to show medium-rare center and herb crust.
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Create a restaurant-quality, melt-in-your-mouth prime rib roast for your next holiday gathering using this simple, foolproof oven-roasting method. This herb-crusted beef roast delivers maximum flavor and tenderness.

Ingredients

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

Instructions

  1. Remove the prime rib roast from the refrigerator 3 to 4 hours before cooking to allow it to come to room temperature. This step helps the roast cook evenly.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried rosemary, and dried thyme to create the herb rub.
  4. In a separate small bowl, mix the olive oil and minced garlic.
  5. Pat the entire surface of the prime rib roast dry with paper towels.
  6. Brush the olive oil and garlic mixture evenly over the entire roast.
  7. Generously coat the roast with the prepared herb rub, pressing it firmly onto the meat.
  8. Place the roast, fat-side up, on a roasting rack set inside a sturdy roasting pan. Do not add any liquid to the pan.
  9. Place the roast in the preheated 450°F oven and roast for 15 minutes. This high heat creates the crust.
  10. Reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door. Continue roasting until the internal temperature reaches your desired doneness (see temperature guide below). Use a reliable meat thermometer inserted into the thickest part of the meat, avoiding the bone.
  11. For Medium-Rare: Remove at 125-130°F (about 13-15 minutes per pound after the initial blast).
  12. For Medium: Remove at 135-140°F (about 15-17 minutes per pound after the initial blast).
  13. Once the roast reaches the target temperature, immediately remove it from the oven.
  14. Tent the roast loosely with aluminum foil and let it rest on the cutting board for at least 20 to 30 minutes before slicing. The internal temperature will continue to rise by 5-10 degrees during this resting period.
  15. Slice against the grain into thick portions and serve immediately.

Notes

  • For the juiciest prime rib, always use a meat thermometer. Cooking by time alone is not foolproof.
  • If you prefer a Texas Roadhouse style crust, increase the amount of garlic powder and use fresh rosemary if available.
  • If you are cooking a bone-in roast, the bones act as insulation, which may slightly increase the cooking time compared to a boneless roast.

Nutrition

Find it online: https://cookingzenith.com/prime-rib-recipe-easy-oven-roasted-juicy/