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Foolproof Garlic Herb Prime Rib Roast Recipe for a Perfect Medium-Rare Centerpiece

Close-up of a juicy prime rib recipe roast, sliced to show medium-rare center and herb crust.
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Follow this simple oven method to cook a juicy, tender prime rib roast with a flavorful garlic herb crust. This recipe guarantees restaurant quality results for your holiday dinner.

Ingredients

Scale
  • 1 (5-7 lb) bone-in prime rib roast (standing rib roast)
  • 1/4 cup softened butter
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons coarse sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon olive oil

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. Prepare the herb butter rub: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme leaves, coarse sea salt, and black pepper. Mix until you have a uniform paste.
  4. Pat the entire surface of the prime rib roast dry with paper towels. Rub the olive oil over the roast first.
  5. Spread the garlic herb butter rub evenly over the entire surface of the roast, pressing it gently into the meat.
  6. Place the roast, fat side up, in a roasting pan on a rack. Do not add any liquid to the pan.
  7. Sear the roast: Place the pan in the preheated 500°F oven and roast for exactly 15 minutes.
  8. 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.
  9. For medium-rare (recommended), remove the roast when the internal temperature reads 125 degrees Fahrenheit.
  10. Remove the roast from the oven. Tent it loosely with foil and let it rest for at least 20 to 30 minutes before carving. The internal temperature will rise about 5 to 10 degrees during resting.
  11. Slice against the grain and serve with pan drippings or homemade au jus sauce.

Notes

  • For bone-in cuts, the bone acts as insulation, which can slightly increase cooking time compared to boneless cuts of the same weight.
  • If you prefer a crustier exterior, you can briefly place the roast under the broiler for 1-2 minutes after resting, watching carefully to prevent burning the herbs.
  • This method is the best prime rib cooking method for achieving a perfect medium rare roast consistently.

Nutrition

Find it online: https://cookincorner.com/prime-rib-recipe-foolproof-oven-guide/