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The Ultimate Easy Herb-Crusted Prime Rib Recipe

A beautifully cooked prime rib recipe roast, sliced to show its medium-rare center and heavily seasoned crust.
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This oven-roasted prime rib recipe delivers a succulent, juicy roast with a perfectly seasoned crust. It is a simple, foolproof method for creating a show-stopping holiday centerpiece.

Ingredients

Scale
  • 1 (5-7 pound) bone-in prime rib roast
  • 3 tablespoons coarse kosher salt
  • 2 tablespoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced

Instructions

  1. Remove the prime rib roast from the refrigerator 3 hours before cooking to allow it to come closer to room temperature. This helps with even cooking.
  2. Preheat your oven to 450 degrees Fahrenheit.
  3. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, dried rosemary, dried thyme, and dried oregano to create the herb rub.
  4. In a separate small bowl, mix the olive oil and minced garlic.
  5. Pat the entire surface of the prime rib dry with paper towels. This is key for a good crust.
  6. Brush the entire roast evenly with the olive oil and garlic mixture.
  7. Generously rub the herb mixture all over the roast, pressing it firmly onto the meat.
  8. Place the roast, fat-side up, in a roasting pan fitted with a rack.
  9. Place the roast in the preheated 450 degree oven and cook for 15 minutes. This high heat creates the crust.
  10. Reduce the oven temperature to 325 degrees Fahrenheit. Do not open the oven door.
  11. Continue roasting until the internal temperature reaches your desired doneness. Use a meat thermometer inserted into the thickest part of the roast, avoiding the bone. For medium-rare (recommended), aim for 125 to 130 degrees Fahrenheit.
  12. Remove the roast from the oven when it is 5 degrees below your target temperature, as it will continue to cook while resting.
  13. Tent the roast loosely with aluminum foil and let it rest on the counter for at least 20 to 30 minutes before carving. This resting period is essential for a juicy prime rib.
  14. Slice against the grain and serve immediately with au jus, if desired.

Notes

  • For a bone-in roast, the bones act as insulation, helping the meat cook more evenly.
  • If you prefer a restaurant-style prime rib crust, you can sear the roast on the stovetop in a large, oven-safe skillet before transferring it to the oven.
  • Always use a reliable meat thermometer to gauge the perfect prime rib temperature; this prevents overcooking the expensive cut.

Nutrition

Find it online: https://completelyyummy.com/prime-rib-recipe-easy-juicy-roast/