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The Perfect Herb-Crusted Prime Rib Roast (Oven Method)

A beautifully seared and herb-crusted rib roast, sliced to show a perfect medium-rare center.
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Make a tender, juicy standing rib roast for your next special occasion using this reliable oven method. This herb-crusted prime rib recipe guarantees a flavorful crust and melt-in-your-mouth texture.

Ingredients

Scale
  • 1 (5-7 lb) bone-in prime rib roast (standing rib roast)
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon garlic powder
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup Dijon mustard

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. This helps the roast cook evenly.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, mix together the kosher salt, black pepper, dried thyme, dried rosemary, and garlic powder. This is your herb rub.
  4. In a separate small bowl, mix the minced garlic, olive oil, and Dijon mustard to create a paste.
  5. Pat the entire surface of the rib roast dry with paper towels.
  6. Rub the garlic-mustard paste evenly over the entire surface of the roast.
  7. Generously sprinkle and press the herb rub mixture onto all sides of the roast.
  8. Place the roast, fat side up, in a roasting pan fitted with a rack. If using a bone-in roast, try to position the bones underneath to act as a natural rack.
  9. Place the roast in the preheated 500 degree oven. Roast at this high temperature for 15 minutes per pound.
  10. After the initial high-heat searing, reduce the oven temperature to 325 degrees Fahrenheit without opening the door. Continue roasting until the internal temperature reaches your desired doneness (see notes for temperatures).
  11. Use a meat thermometer inserted into the thickest part of the roast, avoiding bone contact. For medium-rare, remove the roast when the thermometer reads 125 to 130 degrees Fahrenheit.
  12. Remove the roast from the oven. Tent it loosely with aluminum foil and let it rest for at least 20 minutes before carving. The internal temperature will rise during resting.
  13. Slice the roast between the bones to serve. Make a simple au jus from the pan drippings if desired.

Notes

  • For perfect roast temperatures: Remove the roast when the internal temperature is 5 degrees below your target. Medium-Rare: 130-135°F; Medium: 135-140°F; Medium-Well: 140-145°F.
  • If you prefer a crispier crust, you can leave the oven door slightly ajar during the lower temperature roasting phase, but this is not required for the standard oven method.
  • This recipe works well for both bone-in prime rib and boneless ribeye roast cuts.

Nutrition

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