Perfect Oven-Roasted Prime Rib with Garlic & Herb Crust
Tender, juicy, and beautifully seasoned, this classic oven-roasted prime rib is coated in a flavorful garlic-herb crust and roasted to perfection. It’s an impressive centerpiece for holidays, special occasions, or a memorable family dinner.
Ingredients
– 1 bone-in prime rib roast (5–7 lb / 2.3–3.2 kg), about 2–4 ribs
– 2 tablespoons olive oil
– 2 tablespoons kosher salt
– 2 teaspoons freshly ground black pepper
– 2 teaspoons garlic powder
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– 4 cloves garlic, minced
– 1 tablespoon Dijon mustard
– 1 tablespoon Worcestershire sauce
Instructions
1. Bring the roast to room temperature
Remove the prime rib from the refrigerator about 1–2 hours before cooking. Pat it thoroughly dry with paper towels.
2. Prepare the seasoning rub
In a small bowl, combine the olive oil, kosher salt, black pepper, garlic powder, rosemary, thyme, minced garlic, Dijon mustard, and Worcestershire sauce. Mix until a flavorful paste forms.
3. Season the roast
Rub the seasoning mixture generously over every surface of the prime rib. For the best flavor, let the seasoned roast rest uncovered for about 30–60 minutes before roasting.
4. Start with high heat
Preheat the oven to 450°F (230°C). Place the roast bone-side down in a roasting pan fitted with a rack. Roast for 15 minutes to develop a beautifully browned crust.
5. Lower the temperature
Reduce the oven temperature to 325°F (165°C) and continue roasting until the desired internal temperature is reached.
Use a meat thermometer inserted into the thickest part of the roast, away from the bone:
– Rare: 120–125°F (49–52°C)
– Medium-rare: 130–135°F (54–57°C)
– Medium: 140–145°F (60–63°C)
For the juiciest prime rib, medium-rare is a popular choice.
6. Let it rest
Transfer the roast to a cutting board and loosely tent it with foil. Allow it to rest for 20–30 minutes before slicing. The internal temperature will continue to rise slightly as it rests.
7. Slice and serve
Carve the roast into thick slices, cutting across the grain. Serve with the pan juices, creamy horseradish sauce, or classic au jus.
Pro Tips
– A meat thermometer is the best way to achieve your preferred doneness.
– Avoid cutting into the roast immediately after removing it from the oven—the resting time helps keep the juices inside.
– For an especially flavorful crust, season the roast several hours ahead and refrigerate it uncovered. Bring it toward room temperature before roasting.
– Save the bones after carving—they make an excellent base for a rich beef stock.
Serves: 6–8
Prep Time: 15 minutes
Cook Time: Approximately 1½–2½ hours, depending on roast size and desired doneness
Resting Time: 20–30 minutes
