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Foolproof Herb Crusted Prime Rib Roast for a Juicy Medium-Rare Centerpiece

Close-up of a juicy, medium-rare rib roast, perfectly crusted with herbs, with one slice cut.
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This guide shows you how to cook the perfect Standing Rib Roast using a simple oven method. Achieve a tender, juicy result with a flavorful garlic herb crust every time you make this special occasion beef roast.

Ingredients

Scale
  • 1 (5-7 pound) Standing Rib Roast (Prime Rib Roast), 2-3 ribs
  • 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 unsalted butter, softened
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Remove the 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. Prepare the herb butter rub: In a small bowl, combine the softened butter, minced garlic, chopped parsley, dried thyme, and dried rosemary. Mix until fully combined.
  3. Pat the entire surface of the rib roast dry with paper towels. Season generously all over with the kosher salt and black pepper.
  4. Spread the herb butter mixture evenly over the entire surface of the roast.
  5. Preheat your oven to 450 degrees Fahrenheit. Place the roast, fat side up, in a roasting pan fitted with a rack.
  6. Sear the roast: Place the pan in the preheated oven and roast at 450 degrees Fahrenheit for 15 minutes per pound of roast weight. This high heat helps form a flavorful crust.
  7. Reduce the oven temperature to 325 degrees Fahrenheit after the initial searing time. Continue roasting until the internal temperature reaches your desired doneness. Use a reliable meat thermometer inserted into the thickest part of the roast, avoiding bone.
  8. For medium-rare, remove the roast when the internal temperature reads 125 degrees Fahrenheit. For medium, remove at 135 degrees Fahrenheit.
  9. Remove the rib roast from the oven. Tent it loosely with aluminum foil. Let the roast rest for at least 20 to 30 minutes before carving. Resting allows the juices to redistribute, ensuring a tender beef roast.
  10. Carve the roast into slices about 1/2 inch thick. Serve immediately with pan drippings or gravy.

Notes

  • For the juiciest result, always use a meat thermometer to monitor the internal temperature. Do not rely solely on cooking time charts.
  • If you prefer a crispier crust, you can increase the initial searing temperature to 500 degrees Fahrenheit for 10 minutes, then reduce to 325 degrees Fahrenheit.
  • Save the pan drippings to make a simple roast beef gravy to serve alongside your holiday roast dinner.

Nutrition

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