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The Best Standing Rib Roast: Juicy Prime Rib with Garlic Herb Crust

A thick slice of standing rib roast showing a medium-rare pink center and a dark, seasoned herb crust.
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Create a showstopper centerpiece for your next special dinner with this reliable recipe for a Standing Rib Roast, also known as Prime Rib. You will achieve a perfectly cooked, juicy interior and a flavorful garlic herb crust using simple oven roasting steps.

Ingredients

Scale
  • 1 (4 to 6 pound) bone-in standing rib roast (Prime Rib)
  • 2 tablespoons coarse 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 2 to 3 hours before cooking. Let it sit at room temperature.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the softened butter, minced garlic, thyme, and rosemary. Mix until you have a smooth herb butter paste.
  4. Pat the entire surface of the roast dry with paper towels. This helps create a good crust.
  5. Rub the roast all over with olive oil, then season generously with salt and pepper.
  6. Spread the garlic herb butter mixture evenly over the entire surface of the roast.
  7. Place the roast, fat-side up, in a roasting pan fitted with a rack. If you have a 3-rib roast or smaller, you can place it directly on the rack. For larger roasts, ensure there is space underneath for air circulation.
  8. Roast at 450 degrees Fahrenheit for 15 minutes to sear the exterior.
  9. Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until the internal temperature reaches your desired doneness (use a meat thermometer inserted into the thickest part, avoiding the bone).
  10. For medium-rare (recommended), pull the roast when the internal temperature reads 125 degrees Fahrenheit.
  11. Remove the roast from the oven. Tent it loosely with foil and let it rest for at least 20 minutes before carving. The temperature will rise about 5 to 10 degrees during resting.
  12. Carve the roast between the bones and serve immediately.

Notes

  • For the juiciest results, consider using the reverse sear method: cook at a low temperature (225°F) until the internal temperature is 115°F, then blast at 450°F for 10-15 minutes to form the crust.
  • To make a simple pan gravy, pour off the drippings from the roasting pan into a saucepan, leaving about 2 tablespoons of fat. Whisk in 2 tablespoons of flour and cook for one minute. Slowly whisk in 2 cups of beef broth until smooth. Simmer until thickened.
  • If your roast has a fat cap, score it lightly in a diamond pattern before applying the herb butter.

Nutrition

Find it online: https://cookingzenith.com/standing-rib-roast-recipe-garlic-herb-crust/