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The Ultimate Easy, Herb-Crusted Prime Rib with Foolproof Medium-Rare Instructions and Simple Au Jus

Close-up of a beautifully roasted prime rib, sliced to show a perfect medium-rare center and seasoned crust.
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Follow this tried-and-true oven roasting method to create a show-stopping, tender, and juicy prime rib roast with a flavorful garlic herb crust. This recipe guarantees a perfect medium-rare center every time, making it the best prime rib recipe for your holiday dinner.

Ingredients

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  • 1 (5-7 pound) bone-in prime rib roast (standing rib roast)
  • 3 tablespoons kosher salt
  • 2 tablespoons fresh ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon garlic powder
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 cup beef broth (for Au Jus)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for Au Jus slurry)

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 helps the roast cook evenly.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the kosher salt, black pepper, dried thyme, dried rosemary, and garlic powder. Mix well to create the dry rub.
  4. Pat the entire surface of the roast dry with paper towels.
  5. Rub the minced garlic evenly over the entire roast.
  6. Drizzle the olive oil over the roast, then press the dry rub mixture firmly onto all sides of the beef.
  7. Place the roast, fat side up, in a roasting pan fitted with a rack. Do not cover the roast.
  8. Place the pan in the preheated 450 degree oven and roast for 15 minutes. This high heat sears the outside and develops the crust.
  9. Reduce the oven temperature to 325 degrees Fahrenheit. Do not open the oven door when reducing the temperature.
  10. Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for medium-rare. Use a meat thermometer inserted into the thickest part of the meat, avoiding bone contact. This usually takes about 13 to 15 minutes per pound at 325 degrees after the initial sear.
  11. Remove the roast from the oven when it reaches 125 degrees Fahrenheit.
  12. Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let the roast rest for at least 20 minutes before carving. The internal temperature will rise to about 130-135 degrees Fahrenheit during resting, achieving a perfect medium rare roast.
  13. To make the Au Jus: Place the roasting pan (with drippings) over medium heat on the stovetop. Skim off excess fat, leaving the browned bits (fond) and liquid.
  14. Pour the beef broth into the pan and scrape up the browned bits from the bottom of the pan. Bring to a simmer.
  15. Whisk in the cornstarch slurry slowly until the liquid thickens slightly to your liking. Do not over-thicken; Au Jus should be thin.
  16. Slice the prime rib against the grain and serve immediately with the warm Au Jus sauce.

Notes

  • For a bone-in rib roast cooking guide, the bones act as insulation, often requiring slightly longer cook times than boneless cuts.
  • If you prefer a crispier herb crust, you can place the roast under the broiler for the last 2-3 minutes, watching closely to prevent burning.
  • Always use a reliable meat thermometer; this is the only way to guarantee a perfect medium-rare result.

Nutrition

Find it online: https://cookincorner.com/easy-herb-crusted-prime-rib-roast-recipe/