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Fool-Proof Garlic Herb Crusted Prime Rib Roast

Close-up of a medium-rare prime rib recipe roast, sliced and showing a thick herb crust on a white plate.
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Follow these simple steps to cook a juicy and tender prime rib roast with a flavorful garlic herb crust using the standard oven method.

Ingredients

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  • 1 (5-7 pound) bone-in prime rib roast (standing rib roast)
  • 2 tablespoons coarse salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 6 cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil

Instructions

  1. Remove the prime rib from the refrigerator 2 to 3 hours before cooking to allow it to come closer to room temperature.
  2. Preheat your oven to 500 degrees Fahrenheit.
  3. In a small bowl, combine the softened butter, minced garlic, rosemary, and thyme. Mix until you have a uniform paste.
  4. Pat the entire roast dry with paper towels.
  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.
  8. Roast at 500 degrees Fahrenheit for 15 minutes.
  9. Reduce the oven temperature to 325 degrees Fahrenheit without opening the door. Continue roasting until an internal meat thermometer inserted into the thickest part of the roast (avoiding bone) reads 125 degrees Fahrenheit for medium-rare. This usually takes about 13-15 minutes per pound after the initial high-heat blast.
  10. Remove the roast from the oven when it reaches 125 degrees Fahrenheit. Tent it loosely with aluminum foil.
  11. Let the roast rest for at least 20 minutes before slicing. The internal temperature will rise to about 130-135 degrees Fahrenheit (medium-rare).
  12. Slice against the grain and serve immediately.

Notes

  • For a bone-in roast, resting is crucial for even cooking and juiciness. Do not skip the resting period.
  • If you prefer a different doneness, aim for 120 degrees Fahrenheit for rare, or 135 degrees Fahrenheit for medium.
  • You can substitute fresh herbs for dried herbs, using double the amount listed.

Nutrition

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