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Foolproof Oven-Roasted Prime Rib with Garlic Herb Crust

A thick, medium-rare prime rib roast oven cut with a dark, seasoned crust resting on a white platter with juices.
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Cook a perfectly juicy, medium-rare prime rib roast in the oven every time using this simple, high-heat sear and low-roast method. This recipe features a flavorful garlic and herb crust, making it the ideal centerpiece for your holiday feast.

Ingredients

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  • 1 (5-7 pound) bone-in prime rib roast (standing rib roast)
  • 3 tablespoons olive oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons coarse kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 cup beef broth (for au jus)

Instructions

  1. Remove the prime rib roast from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature. Pat the entire roast dry with paper towels.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. Prepare the herb crust: In a small bowl, mix the minced garlic, rosemary, thyme, kosher salt, black pepper, onion powder, and paprika with the olive oil until a thick paste forms.
  4. Rub the herb paste evenly over the entire surface of the prime rib roast. If using a bone-in roast, try to work some of the rub between the meat and the bones.
  5. Place the roast, fat side up, in a roasting pan fitted with a rack. Do not add any liquid to the pan yet.
  6. Sear the roast: Place the pan in the preheated 500 degree oven and roast for 15 minutes. This high heat creates the crust.
  7. Reduce the oven temperature to 325 degrees Fahrenheit without opening the oven door. Continue roasting until the internal temperature reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the roast, avoiding bone contact.
  8. For medium-rare (recommended), remove the roast when the internal temperature reads 125 to 130 degrees Fahrenheit.
  9. Rest the roast: Carefully remove the roast from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil. Let the roast rest for at least 20 minutes before carving. The internal temperature will rise about 5 to 10 degrees during resting.
  10. Make the au jus: Place the roasting pan (with drippings) over medium heat on the stovetop. Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Simmer for 5 minutes, then strain the liquid to serve as au jus.
  11. Carve the roast and serve immediately with the warm au jus.

Notes

  • Use a reliable meat thermometer; this is the key to achieving perfect medium rare prime rib.
  • For a bone-in roast, the bones act as insulation, meaning you may need to add 10 to 15 minutes to the total cook time compared to a boneless roast of the same weight.
  • If you prefer a more traditional low-and-slow method without the initial high sear, simply roast the entire time at 325 degrees Fahrenheit, checking the temperature frequently.

Nutrition

Find it online: https://juliameal.com/primeribroastoven-foolproof-oven-recipe/